Summary: Spinach is briefly blanched, blended, and simmered with onion, ginger, and spices. At the end, cubes of paneer cheese are added and just heated through. Total time 60 minutes, base 6 servings.
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Category: Meatless Dishes · Indian Cuisine
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Quick overview
- Dish: Palak Paneer – Indian paneer cheese in a mildly spiced spinach base
- Category: meatless dishes, Indian cuisine
- Cuisine: Indian
- Main ingredient: Paneer cheese, 500 g (cubed) (quality specification)
- Guide: 12 most famous Indian dishes: traditional recipes of Indian cuisine
- Total time: 60 minutes (20 min prep + 40 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 329 g)
- Key technique: Blanching spinach and briefly simmering paneer cheese in the spinach base
- Preparation types: Blanching, simmering
- Dietary info & allergens: milk (paneer, cream, ghee)
- Suitable for: Family dinner, dinner with friends, festive multi-course table, and meal prep for several days ahead.
- Nutritional values (per 1 serving): 412, Protein: 21.4 g, Fat: 31.1 g, Carbohydrates: 11.8 g
- Storage: 3 days in the refrigerator, 1 month in the freezer
- Pairing: Indian light lager, Sauvignon Blanc, salted lassi
- In short: Spinach is briefly blanched, blended, and simmered with onion, ginger, and spices. Total time 60 minutes, 6 servings.
WAGUU says: “Spinach is not cooked. Spinach is just heated with spices.”
Key facts
| Prep time: | 20 |
| Cook time: | 40 |
| Temperature: | Blanching 210°F for 30 seconds, shock in 40°F water, base 185–195°F |
| Number of servings: | 6 |
In a nutshell
Palak paneer is about color and texture: spinach must stay bright green and cheese soft, not overcooked. Short blanching and rapid cooling of spinach preserve chlorophyll. Long cooking yields a dark mass where flavor is lost.
Ingredients
Base servings: 6 servings • Serving weight: 329 g
| Ingredient | Amount | Quality |
|---|---|---|
| paneer | 18 oz | fresh, cut into 2 cm cubes |
| fresh spinach | 2.2 lb | young leaves, without tough stems |
| onion | 2 pcs | medium, finely chopped |
| ginger | 0.7 oz | fresh, finely grated |
| garlic | 5 pcs | fresh, finely chopped |
| cream | 3.4 fl oz | heavy cream, 30% fat |
| ghee | 1.5 oz | clarified butter |
| garam masala | 2 tsp | freshly ground blend |
| ground cumin | 2 tsp | ground, roasted |
| green chili | 2 pcs | fresh, seeds removed |
| turmeric | 1 tsp | ground |
| salt | 1 tsp | fine, for blanching water |
| fresh cilantro | 0.7 oz | fresh, for garnish |
Why you’ll love this recipe
- Bright green color: Brief blanching and cold water shock preserve chlorophyll. The dish looks fresh even after reheating.
- Cheese that holds its shape: Pan-frying on a dry skillet gives paneer a crust that keeps it together even in a thick base.
- Ready in an hour: No marinating and no long simmering. Ideal for a weeknight when you need something hearty and meatless.
Success guaranteed: Chlorophyll in leafy greens breaks down with heat and the color turns olive. That’s why spinach is blanched briefly and immediately cooled in cold water. Paneer cheese is added to the base only at the end – long cooking makes it tough because its protein coagulates. Acid from tomatoes would also toughen the cheese, so it is not added to the base.
Recipe overview
Prep: 20 min | Cook: 40 min | Difficulty: Easy | Servings: 6 | Type: Main dish | Origin: Indian
Detailed instructions
Total progress: 0 % done
Phase 1: Blanching spinach – 10 min
Appliances: large pot, bowl of cold water, colander
1. Bring salted water to a boil in a large pot. Add spinach in batches and let it just wilt, then immediately transfer to a bowl of cold water.
2. Remove the cooled spinach, gently squeeze out water, and roughly chop. Do not pour the water down the drain – the second part will be used to thin the base.
VKB: Leaves are bright green, soft, and hold their shape. After cooling, they are cold to the touch and the squeezed water is light green, not dark.
Before you move to the next step:
Long blanching destroys the color. Stick to a few seconds and cool the spinach immediately after removing – otherwise it continues cooking from its own heat.
Phase 2: Pan-frying paneer cheese – 8 min
Appliances: non-stick skillet, paper towel
1. Pat the paneer cubes dry and pan-fry them on a dry skillet on each side until golden brown. Pan-frying holds the cheese together and gives it a crust.
2. Place the fried cubes briefly in warm water to keep them soft. Then drain and set aside.
VKB:The cubes have a golden-brown crust on all sides and hold their shape. After being pulled from the water, they are soft to the touch but do not fall apart.
Before you move to the next step:
Cheese in a dry pan with fat falls apart because the fat prevents a crust from forming. Bake it dry and do not flip it too early.
Phase 3: Spinach Base – 15 min
Equipment: pan, blender, wooden spoon
1. In ghee, sauté the onion until golden brown, add ginger, garlic, and green chili, and cook until fragrant. Sprinkle in cumin, turmeric, and half of the garam masala.
2. Add the chopped spinach and briefly warm it with the spices. Then blend the mixture until smooth, thinning it with spinach water if needed to the consistency of heavy cream.
VKB: The base is smooth, deep green, and thick as heavy cream. On the tongue, you taste the spices, not raw spinach.
Before you move to the next step:
Blending spinach too long in a hot blender darkens the color. Blend briefly and in pulses. If the base is thin, simmer it uncovered.
Phase 4: Simmering the Base – 10 min
Equipment: heavy-bottomed pot, wooden spoon
1. Pour the base into the pot and simmer over low heat until the water evaporates and the mixture thickens. Stir along the bottom to prevent burning.
2. Add the cream and stir. The cream softens the acidity of the spinach and brings the spices together.
VKB: The base coats the spoon and does not run off, the color remains deep green. The flavor is mild, with the warmth of spices in the background.
Before you move to the next step:
The base must not bubble vigorously, or it will lose color and aroma. Keep it on low heat and remove from heat when it starts to boil.
Phase 5: Adding the Cheese – 8 min
Equipment: pot, spoon
1. Add the paneer cubes to the base and gently press them with a spoon to coat. Remove the pot from the heat or keep it on the lowest setting.
2. Let everything warm through. The cheese should not boil, just absorb the spinach flavor. Then add the remaining garam masala and stir.
VKB: The cheese cubes are soft and coated with the green base, but hold their shape and do not fall apart. The color remains deep green.
Before you move to the next step:
A vigorous boil will toughen the cheese and release water. When the base starts to boil, take the pot off the stove – the dish will finish cooking with its own heat.
Phase 6: Finishing and Serving – 4 min
Equipment: serving bowl, spoon
1. Taste the dish and adjust with salt and garam masala. Add salt carefully, the cheese already carries salt, so season only on the plate.
2. Transfer the palak paneer to a warm bowl, drizzle with a spoonful of cream, a few drops of ghee, and a cilantro leaf.
VKB: The base is smooth and deep green, the cheese cubes are white with a greenish coating. The aroma is fresh, not cooked.
Required Equipment
| Utensil | Ideal Size | Alternative | Risk |
|---|---|---|---|
| large pot for blanching | capacity 5 qt | wide saucepan | a small pot will stop boiling when spinach is added and the leaves will soften unevenly |
| blender or immersion blender | container 1.5 qt | passing through a sieve | long blending while hot will darken the spinach color |
| non-stick pan | diameter 10 in | well-heated cast-iron pan | cheese baked with fat falls apart because no crust forms |
| bowl with cold water | capacity 3 qt | sink filled with cold water | without cooling, spinach continues to cook with its own heat and darkens |
Shopping List
Nutrition Profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 523 kJ / 125 kcal | 1724 kJ / 412 kcal | 10343 kJ / 2472 kcal |
| Fat | 9.5 g | 31.1 g | 186.6 g |
| of which saturated | 5.8 g | 18.9 g | 113.6 g |
| Carbohydrates | 3.6 g | 11.8 g | 70.8 g |
| of which sugars | 1.6 g | 5.4 g | 32.4 g |
| Protein | 6.5 g | 21.4 g | 128.4 g |
| Salt | 0.3 g | 1.0 g | 6.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: The leaves are deep green, soft, and hold their shape. After cooling, they are cold to the touch and the water squeezed out is light green, not dark. Long blanching destroys the color. Stick to a few seconds and cool the spinach immediately after removing – otherwise it continues cooking with its own heat.
- Tip 3: The cubes have a golden-brown crust on all sides and hold their shape. After being pulled from the water, they are soft to the touch but do not fall apart. Cheese in a dry pan with fat falls apart because the fat prevents a crust from forming. Bake it dry and do not flip it too early.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Indian cuisine relies on spices added in a precise order, and there is no time for dividing ingredients during cooking.
Scientific Background
Blanching for a few seconds deactivates the enzymes that break down chlorophyll after the leaves are crushed. The cold water shock stops this process and the color remains deep. Paneer is a cheese made from acid-set milk and pressed – at temperatures above 176°F it releases water and toughens, so it is only warmed through.
Fine Dining – Professional Techniques
- Plate composition: Spread the base in a circle on the bottom of a white plate and place three cheese cubes in the center, crust side up.
- Texture contrasts: Add a crunchy element – roasted cashews or a thin slice of naan dried in the oven. A smooth base needs contrast.
- Temperature contrast: Drizzle a few drops of ghee on the cheese and add a cilantro leaf. The fat on the surface releases the aroma of spices even before the first bite.
- Aromatic additions: Serve a spoonful of yogurt with mint on the side, chilled to 43°F. The contrast of the warm base and cold yogurt keeps the flavor fresh.
Sensory Radar
- Appearance: The base is deep green and smooth, with white cheese cubes with a golden-brown crust, and a spoonful of cream on top.
- Aroma: Fresh spinach with cumin, then garlic and ginger, and finally warm garam masala.
- Taste: The spinach brings a mild vegetal flavor, the chile adds gentle heat, and the cheese gives a milky finish.
- Texture: The base is velvety and thick, while the cheese is soft inside with a firm exterior.
Pairings
- Indian light lager: The lager’s vegetal profile keeps pace with the spinach and doesn’t clash with the milky cheese.
- Sauvignon Blanc: A Sauvignon Blanc with grassy notes suits spinach better than a heavy red wine.
- Salted lassi: A salted lassi made with yogurt and cumin. The dairy notes connect with the cheese and soften the dish.
Variations
- Palak paneer with tofu:: Tofu replaces paneer and is seared until crisp before going into the spinach. The dish is dairy-free and suitable for vegans.
- Palak paneer with chicken:: Cubes of chicken thigh are seared in a pan and added to the spinach base. The dish is heartier and ready ten minutes later.
Allergens and dietary information
Contains: milk (paneer, cream, ghee) • Gluten: no, the recipe is gluten-free (spinach, paneer, spices) • Not suitable for: people with an allergy to milk and dairy products
Great for
Family dinner, dinner with friends, a festive table with multiple courses, or meal prep for several days ahead.
Substitution guide
- paneer: firm tofu, pressed dry, or brined cheese such as halloumi, rinsed
FAQ
What can I use instead of paneer?
Firm tofu or a brined cheese like halloumi, rinsed before use. Press the tofu first so it doesn’t release water into the base.
Why does spinach turn dark after cooking?
It cooked too long or wasn’t cooled down. Chlorophyll breaks down with heat, so blanch the spinach briefly and chill it immediately.
Can I use frozen spinach?
Yes, but the color won’t be as vibrant. Let frozen spinach drain, squeeze out the water, and add it to the base just to warm through.
Is palak paneer spicy?
Mildly. Green chiles determine the heat, so add just one when cooking for children and leave the other on the table.
How do I reheat it without the cheese turning hard?
Over low heat with a spoonful of water until just warmed through. Never boil it — paneer releases water and toughens when boiled.
What to serve with palak paneer?
Basmati rice, naan, or roti. Plain yogurt or pickled vegetables separate each bite and keep the flavor fresh.
WAGUU Petr’s tip: Cooking for 6 or more?
6–8 people: Make the masala (fried spice base) in double batch and refrigerate half. When cooking for a crowd, use two pots instead of one large one — spices don’t roast evenly in too thick a layer. • 10+ people: A grill or a cast-iron pan heated to maximum in the oven stands in for a tandoor. Make the naan dough and chicken marinade the day before and keep them in the fridge — both flavor and texture will be better.
Sides and serving
Serving: Serve palak paneer in a deep bowl with basmati rice, spoon cream over the top, and add a few drops of ghee. Naan or roti and a small bowl of yogurt belong on the table.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: over low heat to 165°F, with a spoonful of water; cheese toughens if boiled hard
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
Butter Chicken – chicken in a mild creamy tomato sauce with butter and aromatic spices
Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato-cream sauce
Tandoori Chicken – chicken marinated in yogurt and spices and cooked at high heat
Biryani – aromatic layered rice with meat, saffron, and a blend of spices
Chana Masala – chickpeas simmered in a tangy sauce of tomatoes, onions, and aromatic spices
Chana Masala – chickpeas simmered in a tangy sauce of tomatoes, onions, and aromatic spices
Dal Tadka – lentils seasoned with fried spices, garlic, onion, and chile
Masala Dosa – thin crispy fermented rice and lentil crepe with spiced potatoes
Samosa – fried triangular pastries filled with potatoes, peas, and spices
Chole Bhature – spiced chickpeas with large fried leavened bhature breads
Naan – traditional Indian flatbread baked at high heat in a tandoor
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Common mistakes
- Blanching the spinach – Long blanching ruins the color. Stick to a few seconds and chill the spinach immediately after removing it — otherwise it keeps cooking from its own heat.
- Searing the paneer – Cheese in a dry pan with fat falls apart because the fat prevents a crust from forming. Sear it dry and don’t flip too soon.
- Spinach base – Blending spinach too long in a hot blender darkens the color. Blend briefly in pulses. If the base is thin, simmer it uncovered.
- Simmering the base – The base must not bubble vigorously, or it loses color and aroma. Keep it over low heat and take it off when it starts to boil.