Summary: Spinach is briefly blanched, blended, and simmered with onion, ginger, and spices. At the end, cubes of paneer are added and just heated through. Total time 60 minutes, base serves 6.
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Category: Vegetarian · Indian Cuisine
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Quick overview
- Dish: Palak Paneer – Indian paneer cheese in a gently spiced spinach base
- Category: vegetarian dishes, Indian cuisine
- Cuisine: Indian
- Main ingredient: Paneer cheese, 500 g (cubed) (quality specification)
- Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
- Total time: 60 minutes (20 min preparation + 40 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 329 g)
- Key technique: Blanching spinach and briefly simmering paneer 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 meal, and preparing meals for several days ahead.
- Nutritional values (per serving): 412, Protein: 21.4 g, Fat: 31.1 g, Carbohydrates: 11.8 g
- Storage: 3 days in the fridge, 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
| Preparation time: | 20 |
| Cooking time: | 40 |
| Temperature: | Blanching at 100 °C for 30 seconds, shock in water at 5 °C, base at 85–90 °C |
| Number of servings: | 6 |
In a nutshell
Palak paneer is about colour and texture: the spinach must stay bright green and the cheese soft, not mushy. Brief blanching and rapid cooling of the spinach are crucial to preserve chlorophyll. If you cook spinach for a long time, you get a dark mass where the flavour is lost.
Ingredients
Base servings: 6 servings • Serving weight: 329 g
| Ingredient | Amount | Quality |
|---|---|---|
| paneer | 500 g | fresh, cut into 2 cm cubes |
| fresh spinach | 1000 g | young leaves, without tough stems |
| onion | 2 pcs | medium, finely chopped |
| ginger | 20 g | fresh, finely grated |
| garlic | 5 cloves | fresh, finely chopped |
| cream | 100 ml | double cream, 30% fat |
| ghee | 40 g | clarified butter |
| garam masala | 2 tsp | freshly ground blend |
| ground cumin | 2 tsp | ground, roasted |
| green chilli | 2 pcs | fresh, deseeded |
| turmeric | 1 tsp | ground |
| salt | 1 tsp | fine, for blanching water |
| fresh coriander | 20 g | fresh, for garnish |
Why you’ll love this recipe
- Bright green colour: Brief blanching and a cold water shock preserve chlorophyll. The dish looks fresh even after reheating.
- Cheese that holds its shape: Dry-frying gives paneer a crust that keeps it intact even in a thick base.
- Ready in an hour: No marinating and no long simmering. Ideal for a weeknight when you need something filling and meat-free.
Success guaranteed: Chlorophyll in leafy greens breaks down with heat and the colour turns olive. That’s why spinach is blanched briefly and immediately cooled in cold water. Paneer is added to the base only at the end – prolonged 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
Preparation: 20 min | Cooking: 40 min | Difficulty: Easy | Servings: 6 | Type: Main course | Origin: Indian
Detailed method
Overall progress: 0 % done
Phase 1: Blanching spinach – 10 min
Equipment: large pot, bowl of cold water, colander
1. Bring salted water to the boil in a large pot. Add spinach in batches and let it 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: The 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 on:
Long blanching destroys the colour. Stick to a few seconds and cool the spinach immediately after removing – otherwise it continues cooking from its own heat.
Phase 2: Frying paneer – 8 min
Equipment: non-stick pan, paper towel
1. Pat the paneer cubes dry and fry them in a dry pan on each side until golden brown. 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. Once lifted out of the water, they feel soft to the touch but do not fall apart.
Before you move on 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 turn it too early.
Phase 3: Spinach base – 15 min
Equipment: pan, blender, wooden spoon
1.Fry the onion in ghee until golden brown, add the ginger, garlic and green chilli and fry until fragrant. Sprinkle in the cumin, turmeric and half the garam masala.
2.Add the chopped spinach and briefly warm it through with the spices. Then blend the mixture until smooth, loosening it with the spinach water to the consistency of double cream if needed.
VKB:The base is smooth, deep green and as thick as double cream. On the tongue you taste the spices, not raw spinach.
Before you move on to the next step:
Blending spinach too long in a hot blender darkens the colour. Blend briefly and in pulses. If the base is thin, simmer it uncovered.
Phase 4: Simmering the base – 10 min
Equipment: heavy-based saucepan, wooden spoon
1.Pour the base into the saucepan and simmer over a low heat until the water evaporates and the mixture thickens. Stir along the bottom so it does not catch.
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 colour has stayed deep green. The flavour is mild, with the warmth of the spices in the background.
Before you move on to the next step:
The base must not bubble vigorously, or it will lose both colour and aroma. Keep it over a low heat and take it off when it starts to boil.
Phase 5: Adding the cheese – 8 min
Equipment: saucepan, spoon
1.Add the paneer cubes to the base and press them down gently with a spoon so they are coated. Take the saucepan off the heat or keep it on the lowest setting.
2.Let everything warm through. The cheese should not boil, just absorb the flavour of the spinach. Then add the remaining garam masala and stir.
VKB:The cheese cubes are soft and coated in the green base, but hold their shape and do not fall apart. The colour has stayed deep green.
Before you move on to the next step:
A hard boil makes the cheese tough and releases water. If the base starts to boil, take the saucepan off the heat – the dish will finish cooking in its own heat.
Phase 6: Finishing and serving – 4 min
Equipment: serving dish, spoon
1.Taste the dish and adjust with salt and garam masala. Add salt carefully, the cheese already carries salt, so season only at the table.
2.Transfer the palak paneer to a warm dish, spoon cream over the surface, add a few drops of ghee and a coriander leaf.
VKB:The base is smooth and deep green, the cheese cubes white with a greenish coating. The aroma is fresh, not cooked.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| large saucepan for blanching | 5 l capacity | wide casserole | a small saucepan stops boiling when the spinach goes in and the leaves soften unevenly |
| blender or stick blender | 1.5 l jug | pressing through a sieve | blending for a long time while hot darkens the colour of the spinach |
| non-stick frying pan | 24 cm diameter | well-heated cast-iron pan | cheese baked with fat falls apart because no crust forms |
| bowl of cold water | 3 l capacity | sink filled with cold water | without cooling, the spinach carries on cooking in its own heat and darkens |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | For 6 portions |
|---|---|---|---|
| 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 saturates | 5.8 g | 18.9 g | 113.6 g |
| Carbohydrate | 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 Professional level
- Professional standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: The leaves are deep green, soft and hold their shape. Once cooled they feel cold to the touch and the water squeezed out is light green, not dark. Long blanching destroys the colour. Stick to a few seconds and cool the spinach immediately after lifting it out – otherwise it carries on cooking in its own heat.
- Tip 3: The cubes have a golden-brown crust on all sides and hold their shape. Once lifted out of the water, they feel 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 turn it too early.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Indian cooking 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 switches off the enzymes that break down chlorophyll once the leaves are crushed. The cold-water shock stops this process and the colour stays deep. Paneer is a cheese made from acid-set milk and pressed – above 80 °C it releases water and turns tough, which is why 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 centre, crust side up.
- Texture contrasts: Add a crunchy element – toasted cashews or a thin slice of naan dried in the oven. A smooth base needs contrast.
- Temperature contrast: Put a few drops of ghee and a coriander leaf on the cheese. The fat on the surface releases the aroma of the spices before the first bite.
- Aromatic additions: Serve a spoonful of yogurt with mint separately, chilled to 6 °C. The contrast of the warm base and cold yogurt keeps the flavour fresh.
Sensory radar
- Appearance: The base is deep green and smooth, with white cheese cubes with a golden-brown crust between it and a spoonful of cream on the surface.
- Aroma: Fresh spinach with cumin, then garlic and ginger and finally warm garam masala.
- Flavour: The spinach brings a gentle vegetal note, the chilli a mild heat, and the paneer a creamy finish.
- Texture: The base is velvety and thick, while the paneer stays soft inside with a firm exterior.
Pairings
- Indian light lager: A lager with a vegetal profile keeps pace with the spinach and doesn’t clash with the creamy paneer.
- 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 tie in with the paneer and soften the dish.
Variations
- Palak paneer with tofu:: Tofu replaces paneer and is fried until crisp before being added to the spinach. The dish is dairy-free and suitable for vegans.
- Palak paneer with chicken:: Diced chicken thigh is 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
Suitable for
A family dinner, a meal with friends, a festive table with multiple courses, or batch cooking for several days ahead.
Substitution guide
- paneer: firm tofu, pressed, or brined white cheese such as feta, rinsed
FAQ
What can I use instead of paneer?
Firm tofu or a brined white cheese like feta, which you rinse to remove excess salt. Press the tofu first so it doesn’t release water into the base.
Why does the spinach turn dark after cooking?
It was cooked too long or not cooled quickly. Chlorophyll breaks down with heat, so blanch the spinach briefly and cool it immediately.
Can I use frozen spinach?
Yes, but the colour won’t be as vibrant. Drain the frozen spinach, squeeze out the water, and add it to the base just to warm through.
Is palak paneer spicy?
Mildly. The heat comes from green chillies, so add just one if cooking for children and leave the second on the table.
How do I reheat it without the paneer turning hard?
Over a 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. A side of plain yogurt or pickles separates each bite and keeps the flavour fresh.
WAGUU Petr’s tip: Cooking for 6 or more?
6–8 people: Make the masala (fried spice base) in double quantity and refrigerate half. When cooking for a crowd, use two pans rather than one large one – spices don’t fry evenly in too thick a layer. • 10+ people: A grill or a cast-iron pan heated to maximum in the oven can stand in for a tandoor. Make the naan dough and chicken marinade the day before and keep them in the fridge – both flavour and texture will be better.
Sides and serving
Serving: Serve palak paneer in a deep bowl with basmati rice, spoon a little cream and a few drops of ghee on top. Naan or roti and a small bowl of yogurt go alongside.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: over a low heat to 70°C, with a spoonful of water; paneer toughens if boiled rapidly
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 and cream sauce
Tandoori Chicken – chicken marinated in yogurt and spices and cooked at high temperature
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 tempered with fried spices, garlic, onion and chilli
Masala Dosa – thin crisp fermented rice and lentil pancake 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 temperature in a tandoor
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Common mistakes
- Blanching the spinach – Long blanching ruins the colour. Stick to a few seconds and cool the spinach immediately – otherwise it keeps cooking in its own heat.
- Frying the paneer – Paneer in a dry pan with fat breaks apart because the fat prevents a crust from forming. Fry it dry and don’t turn it too soon.
- Spinach base – Blending spinach too long in a hot blender darkens the colour. Blend briefly in pulses. If the base is thin, simmer it uncovered.
- Simmering the base – The base must not bubble vigorously or it loses colour and aroma. Keep it over a low heat and take it off when it starts to boil.