Summary: Palak Paneer – cubes of fresh Indian paneer cheese in a creamy sauce made from spinach, garlic, ginger and Indian spices, prepared using traditional simmering and blending techniques in 45 minutes, yielding 6 portions.
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Category: Main Dishes, Indian Cuisine
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Quick overview
- Dish: Palak Paneer
- Category: Main Dishes, Indian Cuisine
- Cuisine: Indian
- Main ingredient: Paneer cheese, 500 g (fresh Indian unaged cheese)
- Guide: 12 most popular Indian dishes: favourite recipes of Indian cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 350 g)
- Key technique: Blanching and simmering
- Preparation types: Boiling, blending, sautéing
- Dietary info & Allergens: Contains dairy (paneer, cream, butter), gluten-free
- Suitable for: Vegetarians, spice lovers, festive dinners
- Nutritional values (per 1 portion): 380 kcal, Protein: 18.5 g, Fat: 28.0 g, Carbohydrates: 12.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Indian Pale Ale, Riesling, Mango Lassi
- In short: Silky smooth spinach puree infused with aromatic spices and pan-seared golden paneer cubes.
- Last updated: 2025-01-15
WAGUU says: “The secret to vibrant green Palak Paneer lies in shocking the blanched spinach in ice-cold water to preserve chlorophyll.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | Medium heat (175 °C) |
| Number of portions: | 6 portions |
In a nutshell
Palak Paneer is a quintessential vegetarian masterpiece of North Indian cuisine, blending nutritious fresh spinach greens with aromatic garlic, ginger, warming spices, and rich pan-fried paneer cheese cubes.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Fresh spinach leaves | 800 g | Young, washed and stems trimmed |
| Paneer cheese | 500 g | Firm Indian cottage cheese, cubed |
| Ghee (clarified butter) | 50 g | Traditional aromatic clarified butter |
| Onion | 200 g | Finely chopped yellow onion |
| Garlic cloves | 25 g | Freshly minced garlic (approx. 6 cloves) |
| Fresh ginger | 20 g | Peeled and grated |
| Green chili peppers | 15 g | Seeded and finely chopped |
| Ripe tomatoes | 250 g | Pureed or finely diced |
| Heavy whipping cream | 100 ml | Minimum 33% milk fat content |
| Cumin seeds | 5 g | Whole quality jeera seeds |
| Garam masala | 5 g | Authentic aromatic spice blend |
| Ground coriander | 6 g | Freshly ground coriander powder |
| Turmeric powder | 3 g | Vibrant yellow ground turmeric |
| Kasuri methi | 5 g | Dried fenugreek leaves |
| Table salt | 15 g | Fine sea salt |
| Water | 200 ml | Filtered room temperature water |
Why you will love this recipe
- Authentic Flavors: Recreates the deep, comforting taste of traditional North Indian dhaba cooking right in your kitchen.
- Nutrient Packed: Combines iron-rich fresh spinach greens with wholesome protein from homemade paneer cheese.
- Restaurant Quality: Master the professional technique of blanching greens to achieve a brilliant emerald sauce color.
Success guaranteed: Follow the precise temperature cues and blanching guidelines for an unmatched velvety texture.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Easy | Portions: 6 | Type: Main Course | Origin: India
Detailed instructions
Overall progress: 0% complete
Phase 1: Spinach Blanching and Ice Bath – 10 min
Appliances: Stove, Large Pot, Colander
1. Bring 2 litres of water to a rolling boil in a large pot, add 5 g of salt, and submerge 800 g of fresh spinach leaves for exactly 60 seconds until wilted.
VKB: Visual Key Breadcrumb: Leaves must turn bright emerald green.
Before moving to the next step:
Immediately transfer blanched spinach into a bowl filled with ice-cold water to halt cooking and lock in vibrant green chlorophyll.
Phase 2: Spinach Puree Preparation – 5 min
Appliances: Stand Blender or Immersion Blender
2. Drain the cooled spinach thoroughly in a colander, press out excess moisture, and transfer into a blender along with green chili peppers; pulse until smooth.
VKB: Visual Key Breadcrumb: Smooth, bright green puree without large fiber chunks.
Before moving to the next step:
Ensure no hard stem pieces remain unblended to guarantee a silky mouthfeel.
Phase 3: Paneer Searing – 5 min
Appliances: Heavy-bottomed Skillet, Spatula
3. Heat 20 g of ghee in a skillet over medium heat (175 °C) and pan-sear 500 g of cubed paneer cheese until golden brown on all sides, then set aside in warm water.
VKB: Visual Key Breadcrumb: Paneer edges show a delicate golden crust.
Before moving to the next step:
Soaking fried paneer in warm water keeps the cheese exceptionally spongy and tender.
Phase 4: Aromatics and Spice Base – 10 min
Appliances: Deep Saucepan, Wooden Spoon
4. In the same saucepan, melt remaining 30 g of ghee, add 5 g of cumin seeds until sputtering, then sauté 200 g of chopped onions, 25 g of minced garlic, and 20 g of grated ginger until golden brown.
VKB: Visual Key Breadcrumb: Onions caramelized to a rich amber hue.
Before moving to the next step:
Stir in 250 g of tomato puree along with turmeric, coriander powder, and remaining salt, cooking until oil separates from the masala.
Phase 5: Combining Sauce and Simmering – 10 min
Appliances: Saucepan, Whisk
5. Pour the blended spinach puree into the aromatic tomato masala base, add 200 ml of water, and simmer gently over medium-low heat for 8 minutes.
VKB: Visual Key Breadcrumb: Sauce thickens into a glossy, bubbling gravy.
Before moving to the next step:
Stir continuously to prevent spinach from sticking to the bottom of the pan.
Phase 6: Final Assembly and Enrichment – 5 min
Appliances: Saucepan, Ladle
6. Fold in the drained paneer cubes, 100 ml of heavy whipping cream, garam masala, and crushed kasuri methi leaves, simmering for 2 final minutes before serving.
VKB: Visual Key Breadcrumb: Cream integrates smoothly into a rich, velvety green curry.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large Cooking Pot | 5-litre capacity | Standard stockpot | Boiling over if too small |
| Stand Blender | 1.5-litre jar | Immersion hand blender | Splattering hot puree |
| Heavy Skillet | 28 cm diameter | Cast iron pan | Uneven searing |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 108.6 kcal | 380.0 kcal | 2280.0 kcal |
| Fat | 8.0 g | 28.0 g | 168.0 g |
| of which saturates | 4.5 g | 15.8 g | 94.8 g |
| Carbohydrates | 3.4 g | 12.0 g | 72.0 g |
| of which sugars | 1.8 g | 6.3 g | 37.8 g |
| Protein | 5.3 g | 18.5 g | 111.0 g |
| Salt | 0.7 g | 2.5 g | 15.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always plunge blanched spinach directly into ice water to preserve bright green chlorophyll pigmentation.
- Tip 2: Soak fried paneer in warm water for 10 minutes prior to adding into the gravy to ensure pillow-soft texture.
- Tip 3: Rub dried kasuri methi between your palms before sprinkling to release essential aromatic oils.
- Tip 4: Adjust consistency with warm vegetable stock or water rather than heavy cream to avoid overpowering the spinach flavor.
Scientific background
Spinach contains heat-sensitive chlorophyll pigments bound within plant cell walls. Brief blanching denatures enzymes that degrade color, while the subsequent ice bath instantly drops tissue temperature, locking in a vibrant emerald hue. Casein proteins in paneer cheese maintain structural integrity under gentle simmering without melting, creating a delightful textural contrast against the silky smooth spinach puree.
Fine Dining – Professional techniques
- Plate composition: Serve in a pre-warmed ceramic bowl, drizzling cream in concentric circles and garnishing with micro-cilantro.
- Textural contrasts: Crispy pan-seared paneer exterior paired with velvety smooth spinach velouté.
- Temperature contrast: Piping hot curry served alongside cool, refreshing mint raita accompaniment.
- Aromatic garnishes: Crushed dried fenugreek leaves dusted over top just before presentation.
Sensory radar
- Appearance: Rich emerald green sauce interspersed with golden-brown cheese cubes and swirls of white cream.
- Aroma: Pungent garlic, earthy cumin, buttery ghee, and sweet herbal fenugreek undertones.
- Taste: Savory, mildly spiced, creamy, and herbaceous with subtle earthy mineral notes from fresh greens.
- Texture: Velvety smooth puree contrasted with firm, springy cheese curds.
Pairing
- BEER: Crisp Indian Pale Ale with citrus hop notes to cut through the rich butter and cream.
- WINE: Off-dry German Riesling with balancing acidity and subtle residual sweetness.
- NON-ALCOHOLIC: Traditional sweet or salted Mango Lassi with cardamom infusion.
Various preparation variants
- Vegan Palak Tofu: Substitute paneer with firm pressed tofu and replace ghee with coconut oil and cashew cream.
- Corn Palak (Makai Palak): Add sweet corn kernels alongside paneer for an extra layer of sweetness and texture.
Allergens and dietary information
Contains: Dairy (paneer, ghee, cream) • Gluten: Naturally gluten-free • Not suitable for: Vegans and individuals with lactose intolerance
Suitable for
Vegetarians, festive Indian dinners, gluten-free diets, and anyone craving comforting, nutrient-dense soul food.
Substitution catalog
- Paneer cheese: Firm extra-firm tofu or halloumi cheese (desalted)
- Ghee: Clarified butter substitute or high-smoke-point neutral vegetable oil
- Heavy whipping cream: Full-fat coconut milk or cashew cream blend
FAQ
Why did my spinach turn brownish-green?
Overcooking or skipping the ice-water shock causes organic acids to react with chlorophyll, turning it dull olive-brown.
Can I use frozen spinach instead of fresh leaves?
Yes, thaw and squeeze out all excess water thoroughly before blending, though fresh spinach yields superior vibrant flavor.
How do I keep paneer soft and spongy?
Soaking pan-seared paneer cubes in warm water for 10 minutes prevents them from becoming rubbery.
What is kasuri methi and can I omit it?
Kasuri methi is dried fenugreek leaves providing authentic restaurant aroma; you can omit it if unavailable, though it defines the signature taste.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and blanch spinach in two separate batches to maintain water temperature. • 20+ people: Prepare spinach puree and tomato masala base in advance, combining everything in a large stockpot just before finishing with cream and paneer.
Sides and Serving
- Naan – Traditional tandoor-baked flatbread (not included in the recipe)
- Biryani – Aromatic basmati rice pilaf (not included in the recipe)
Serving: Serve piping hot garnished with a swirl of fresh cream and melted butter.
Storage and reheating
Fridge: 3 days days • Freezer: 3 months months • Reheating: Reheat gently on the stove over medium-low heat, stirring in a splash of water or milk to restore creamy consistency.
Author: WAGUU Petr & Team • Published: 25 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Skipping the ice bath – Failing to cool blanched spinach immediately results in an unappealing brownish-olive color due to chlorophyll degradation.
- Overcooking paneer – Frying cheese cubes on excessive heat or for too long makes them rubbery and tough rather than spongy.
- Incomplete blending – Leaving coarse spinach stems unblended ruins the velvety, luxurious texture expected of traditional Palak Paneer.
- Adding cream at a rolling boil – Boiling heavy cream can cause dairy separation and curdling; always stir it in over gentle heat.