Summary: Cubes of fresh Indian cheese paneer in a creamy sauce made from spinach, garlic, ginger, and Indian spices – classic vegetarian main dish, simmered and blended, preparation time 45 minutes, 6 servings.
Did you make this recipe? Share the result with the community.
Category: Main Dishes, Indian Cuisine
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Palak Paneer
- Category: Main Dishes, Indian Cuisine
- Cuisine: Indian
- Main ingredient: Paneer cheese, 1 lb (high-fat fresh Indian paneer)
- Guide: 12 Most Popular Indian Dishes: Favorite Recipes of Indian Cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 servings (Serving weight: 320 g)
- Key technique: Blanching and blending
- Preparation types: Simmering, sautéing, blending
- Dietary info & Allergens: Contains dairy (paneer, heavy cream, butter). Gluten-free.
- Suitable for: Vegetarians, festive dinners, everyday healthy dining
- Nutritional values (per 1 serving): 340 kcal, Protein: 16.5 g, Fat: 26.8 g, Carbs: 11.2 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Mango Lassi, Indian Pale Ale, Sparkling water with lime
- In a nutshell: Vibrant green, velvety smooth spinach gravy infused with garlic, ginger, and warming spices, enveloping golden-seared cubes of paneer.
- Last updated: May 20, 2024
WAGUU says: “Blanching the spinach in boiling water for exactly 60 seconds before shocking it in ice water is the absolute secret to keeping that dazzling, restaurant-quality emerald green color without any metallic taste.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | Medium heat (350 °F equivalent skillet temp) |
| Number of servings: | 6 servings |
In a nutshell
Palak Paneer is one of the crown jewels of vegetarian Indian cooking. Tender, lightly pan-fried blocks of fresh paneer cheese soak up a rich, velvety sauce made from pureed fresh spinach, sweet onions, ripe tomatoes, fragrant garlic, ginger, and a balanced blend of aromatic spices like garam masala and cumin. Finished with a swirl of heavy cream, it delivers a harmonious blend of earthy greens, creamy dairy, and warming spices that comfort the soul.
Ingredients
Base servings: 6 servings • Serving weight: 320 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Paneer cheese | 1 lb | Fresh, firm, cut into 1-inch cubes |
| Fresh spinach leaves | 1.5 lb | Tender, washed thoroughly, stems trimmed |
| Ghee or unsalted butter | 3 tbsp | High quality, fragrant |
| Cumin seeds | 1 tsp | Whole, aromatic |
| Yellow onion | 1 medium | Finely chopped |
| Garlic cloves | 5 cloves | Freshly minced |
| Fresh ginger | 1 tbsp | freshly grated |
| Green serrano chili | 1 whole | Deseeded and minced (optional for heat) |
| Roma tomatoes | 2 medium | Ripe, finely chopped |
| Ground turmeric | ½ tsp | Pure vibrant yellow |
| Ground coriander | 1 tsp | Freshly ground |
| Garam masala | 1 tsp | Authentic Indian spice blend |
| Heavy cream | ⅓ cup | High fat (36%+) |
| Kosher salt | 1½ tsp | To taste |
| Water | ½ cup | For adjusting sauce consistency |
Why you’ll love this recipe
- Restaurant-Style Flavor at Home: Achieves that velvety, deep green masala gravy typical of top-tier Indian curry houses.
- Nutrient-Dense Comfort Food: Packed with iron-rich fresh spinach and wholesome dairy protein from pure paneer cheese.
- Balanced Spice Profile: Warming aromatics like cumin, coriander, and garam masala blend seamlessly without overpowering the palate.
Success guaranteed: Follow the precise blanching and ice-shocking instructions to lock in bright green pigments, and gently pan-sear your paneer for the ultimate textural contrast.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Easy | Servings: 6 | Type: Main dish | Origin: Indian
Detailed instructions
Overall progress: 0% completed
Phase 1: Blanching and Shocking Spinach – 8 min
Appliances: Stovetop, large stockpot
1. Bring 2 quarts of water to a rolling boil in a large pot. Prepare a large bowl filled with cold water and ice cubes. Submerge 1.5 lb of fresh spinach leaves into the boiling water and cook for exactly 60 seconds until wilted. Immediately transfer the spinach using a slotted spoon into the ice water bath to halt cooking and set the bright green color. Drain thoroughly in a colander, pressing gently to remove excess water, then transfer to a blender.
CP: Spinach is vibrant emerald green and completely cooled.
Before moving to the next step:
Do not overcook the spinach in boiling water, or the puree will turn a dull, brownish-green.
Phase 2: Blending the Spinach Puree – 3 min
Appliances: Stand blender or immersion blender
2. Add 1 whole green serrano chili (deseeded) to the blender along with the blanched spinach. Pulse and blend on high speed until a smooth, bright green puree forms. Set aside.
CP: Puree is completely smooth without visible coarse leaves.
Before moving to the next step:
Ensure no large liquid drops are splashing; blend in short bursts if your blender lacks a vented lid.
Phase 3: Searing the Paneer Cubes – 7 min
Appliances: Stovetop, large skillet
3. Heat 1 tbsp of ghee in a large skillet over medium heat. Add 1 lb of cubed paneer cheese in a single layer. Fry for 3 to 4 minutes, turning occasionally, until golden brown spots appear on the edges. Remove the paneer cubes with a slotted spoon and place them in a bowl of warm water (this keeps them wonderfully soft and spongy). Drain before adding to the gravy later.
CP: Paneer cubes have light golden crusts.
Before moving to the next step:
Soaking fried paneer in warm water is optional, but it prevents the cheese from becoming rubbery.
Phase 4: Sautéing Aromatics and Spices – 7 min
Appliances: Stovetop, large skillet
4. In the same skillet, add the remaining 2 tbsp of ghee over medium heat. Add 1 tsp of whole cumin seeds and let them sizzle for 15 seconds until fragrant. Add 1 chopped yellow onion and sauté for 4 to 5 minutes until translucent and golden. Stir in 5 minced garlic cloves and 1 tbsp of freshly grated ginger, cooking for 1 minute until raw aroma disappears.
CP: Onions are soft and golden; garlic and ginger are fragrant.
Before moving to the next step:
Stir constantly during garlic and ginger addition to prevent burning on the skillet bottom.
Phase 5: Building the Masala Base – 5 min
Appliances: Stovetop, large skillet
5. Add 2 chopped Roma tomatoes, ½ tsp ground turmeric, 1 tsp ground coriander, and 1½ tsp kosher salt to the skillet. Cook, stirring frequently, for 4 to 5 minutes until tomatoes break down completely and release oil along the edges of the pan.
CP: Tomatoes form a thick, jammy paste with visible oil separation.
Before moving to the next step:
Make sure tomatoes are fully softened so the sauce texture remains velvety smooth.
Phase 6: Simmering and Finishing – 5 min
Appliances: Stovetop, large skillet
6. Pour the blended spinach puree and ½ cup of water into the tomato masala. Stir well and simmer over medium-low heat for 3 minutes. Gently fold in the drained paneer cubes and ⅓ cup of heavy cream, along with 1 tsp of garam masala. Simmer gently for 2 more minutes until heated through. Remove from heat and serve hot.
CP: Sauce is rich, creamy, and coats the back of a spoon.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large stockpot | 6-quart capacity | Any deep boiling pot | Splashing boiling water |
| Stand blender | Standard 48 oz jar | Immersion hand blender | Hot liquid splashing |
| Skillet | 12-inch heavy-bottomed | Sauté pan or Dutch oven | Overcrowding the paneer |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 106.3 kcal | 340.0 kcal | 2040.0 kcal |
| Fat | 8.4 g | 26.8 g | 160.8 g |
| of which saturates | 4.9 g | 15.6 g | 93.6 g |
| Carbohydrates | 3.5 g | 11.2 g | 67.2 g |
| of which sugars | 1.5 g | 4.8 g | 28.8 g |
| Protein | 5.2 g | 16.5 g | 99.0 g |
| Salt | 0.3 g | 1.0 g | 6.0 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: For an even creamier texture, replace 2 tablespoons of heavy cream with cashews blended directly into the spinach puree.
- Tip 2: Never skip the ice-water shock after blanching; chlorophyll breaks down rapidly under prolonged heat if not cooled instantly.
- Tip 3: Use freshly made paneer if possible, as commercial frozen paneer can turn rubbery when simmered in gravy.
- Tip 4: A pinch of kasuri methi (dried fenugreek leaves) rubbed between your palms and tossed in at the end adds authentic restaurant aroma.
Scientific background
Spinach contains high concentrations of chlorophyll, a green pigment whose central magnesium ion is prone to replacement by hydrogen ions in acidic environments, turning the leaves dull olive-brown. Blanching in boiling water briefly expels trapped oxygen gases from intercellular spaces, heightening light reflection and intensifying green saturation. Shocking in ice water halts thermal degradation instantly. Furthermore, paneer is an unaged, non-melting acid-set farmer’s cheese; casein proteins coagulate without forming stretchy matrices, allowing it to hold its firm block shape while absorbing flavorful fats from the masala sauce.
Fine Dining – Professional techniques
- Plate composition: Swirl a pristine white shallow ceramic bowl with vibrant green palak gravy, centering stacked golden-seared paneer cubes on top.
- Texture contrasts: Soft, spongy paneer juxtaposed with a velvety smooth emulsion of spinach and a scattering of toasted cumin seeds.
- Temperature contrast: Serve piping hot curry accompanied by room-temperature garlic naan for textural and thermal interplay.
- Aromatic garnishes: Finish with a delicate drizzle of heavy cream in concentric rings and a single fresh cilantro sprig.
Sensory radar
- Appearance: Dazzling emerald green sauce with contrasting golden-brown cheese cubes and white cream swirls.
- Aroma: Rich buttery notes infused with garlic, ginger, toasted cumin, and warm garam masala spices.
- Taste: Earthy spinach sweetness balanced by savory tomatoes, subtle chili heat, and rich dairy creaminess.
- Texture: Velvety smooth sauce coating tender, spongy cheese cubes that melt softly on the palate.
Pairing
- BEER: Crisp Indian Pale Ale (IPA) with citrus hop notes to cut through the rich cream sauce.
- WINE: Off-dry Riesling or Gewürztraminer with subtle residual sweetness to complement the warming spices.
- NON-ALCOHOLIC: Traditional sweet or salted Mango Lassi yogurt drink, or iced cardamom-infused black tea.
Various preparation methods
- Vegan Variant: Substitute firm tofu for paneer and coconut cream or cashew cream for dairy butter and heavy cream.
- Pressure Cooker Method: Sauté aromatics directly in an electric pressure cooker, add raw washed spinach and pressure cook on high for 3 minutes before blending.
Allergens and dietary information
Contains: Dairy (paneer, heavy cream, ghee) • Gluten: Naturally gluten-free • Not suitable for: Vegan, lactose intolerant diets
Suitable for
Vegetarians, meatless Mondays, festive Indian dinners, gluten-free households, and anyone craving nutrient-packed comfort food.
Substitution guide
- Paneer cheese: Firm extra-firm tofu or halloumi cheese (though halloumi is saltier).
- Ghee: Unsalted butter or neutral avocado oil.
- Heavy cream: Full-fat coconut milk or cashew milk for dairy-free alternatives.
FAQ
Why did my spinach turn brownish-green?
Overcooking the spinach in boiling water or failing to plunge it into an ice bath destroys chlorophyll, causing the bright green color to fade into an unappealing brown.
Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out all excess liquid from 20 oz of frozen chopped spinach, then blend directly into your tomato-onion masala base without blanching.
Do I have to fry the paneer before adding it?
Frying creates a pleasant golden crust and chewy exterior, but you can also add raw paneer cubes directly into the simmering gravy for a softer texture.
How can I make this dish vegan?
Swap paneer for firm pressed tofu, use plant-based butter or oil instead of ghee, and substitute heavy cream with coconut cream.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and use two large skillets simultaneously for searing the paneer to avoid overcrowding • 20+ people: Prepare the spinach puree and tomato masala in large batches ahead of time, combine in a stockpot, and gently fold in fried paneer just before service.
Sides and serving
- Garlic Naan – Freshly baked Indian flatbread (not included in the recipe)
- Basmati Rice – Fragrant long-grain steamed rice (not included in the recipe)
Serving: Serve piping hot in deep bowls garnished with a swirl of heavy cream and fresh cilantro leaves.
Storage and reheating
Fridge: 3 days days • Freezer: 2 months months • Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water or milk to restore creamy consistency.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
More Recipes in This Article
Guide: 12 Most Popular Indian Dishes: Favorite Recipes of Indian Cuisine
Other recipes you might enjoy
Why WAGUU?
Recipes on WAGUU undergo checks for ingredient accuracy, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a picture, and share your results.
You can upload photos in the comments below or send them via email.
Did you record a video of your process for our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’d love to share it and help give you and your content more visibility.
Common mistakes
- Skipping the ice bath – Not shocking blanched spinach in ice water leads to dull brownish-green curry due to prolonged heat degradation of chlorophyll.
- Overcooking the paneer – Frying paneer cheese on high heat until rock hard ruins its spongy texture; keep heat moderate and soak briefly in warm water.
- Undercooking the onion-tomato masala – Rushing the tomato sauté phase leaves a raw, acidic taste that clashes with the mild spinach puree.
- Adding heavy cream to boiling sauce – Boiling dairy on high heat can cause curdling; always stir in heavy cream over low heat at the very end.