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Punjab / North India · Indian

Palak Paneer (Spinach and Paneer Curry)

North India's beloved greens-and-cheese curry: soft paneer cubes in a bright, gently spiced spinach gravy. Vegetarian, quick, and a benchmark of a good home kitchen.

By Table & Traditions Editors

Published July 16, 2026

A bowl of palak paneer — soft white paneer cubes in a vibrant green spinach gravy with a swirl of cream, beside warm roti.

Palak paneer belongs to the Punjabi family of saag (leafy-green) dishes, where greens are cooked down and spiced as a main course. It's distinct from saag paneer, which often blends mustard greens and other leaves; palak paneer is specifically spinach. It's a staple of both home kitchens and restaurant menus across North India.

Yield
Serves 4
Prep
15 min
Cook
25 min
Total
About 40 min
Difficulty
Easy

Palak paneer is the dish that proves vegetarian North Indian cooking needs no apology: soft paneer cubes suspended in a bright, gently spiced spinach gravy. It’s quick enough for a weeknight, yet it’s also a quiet benchmark — a cook who gets the colour and balance right is a cook who knows what they’re doing.

Keep the green green

The difference between a glorious palak paneer and a sad khaki one comes down to a single minute. Blanch the spinach briefly, shock it in cold water, then blend — and keep the final simmer short. Spinach loses both its colour and its fresh flavour the longer it cooks, so this is a dish that rewards a light hand.

A proper masala underneath

Bright spinach still needs a foundation. A patiently cooked base of onion, ginger-garlic, tomato and spice — cooked until the oil separates — is what makes the curry taste seasoned and complete rather than like plain puréed greens. Only then does the spinach go in.

Soft cheese, gentle finish

Whether you sear the paneer golden or keep it soft in warm water is your call; both are traditional. A final splash of cream and a pinch of garam masala round it off. Serve with naan or roti, alongside dal makhani, and explore more in the guide to North Indian cooking.

Ingredients

Serves
4
  • 500 g fresh spinach, washed Mature spinach has more flavour than baby spinach; remove tough stems.
  • 250 g paneer, cubed Use fresh, soft paneer; soak store-bought cubes in warm water 10 min to soften.
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1–2 green chilies
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, salt
  • 2 tbsp ghee or oil
  • 2 tbsp cream or a splash of milk Optional, for a richer, restaurant-style finish.

Method

Tap a step’s number to check it off as you go.

  1. Blanch the spinach in boiling water for 1 minute, then plunge into cold water. Drain and blend to a purée with the green chilies.

    Why: A quick blanch and cold shock fix the vivid green colour and remove the raw, slightly bitter edge — overcooking is what turns palak paneer drab and khaki.

  2. Lightly pan-fry the paneer cubes until just golden (optional), then set aside. If skipping, soak them in warm water so they stay soft.

    Why: A light fry gives the paneer a little texture and stops it breaking up in the gravy; soaking keeps it pillowy if you prefer it unfried.

  3. Temper cumin in ghee, add onion and cook until golden, then ginger-garlic paste, tomatoes and dry spices. Cook until the masala is soft and the oil separates.

    Why: Building a proper onion-tomato masala base gives the curry depth so the spinach tastes seasoned rather than plain.

  4. Stir in the spinach purée, simmer 5–7 minutes, then fold in the paneer and a splash of cream. Finish with garam masala and don't overcook.

    Why: A short simmer keeps the spinach bright and fresh; long cooking dulls both the colour and the flavour. The paneer just needs to warm through.

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Variations

  • Vegan (tofu)

    Swap paneer for firm tofu and cream for cashew cream or coconut milk.

  • Saag paneer

    Blend in mustard greens or fenugreek leaves with the spinach for a more robust, traditional saag.

  • Restaurant-rich

    Add a tablespoon of cashew paste and finish with extra cream for a silkier, milder gravy.

Serving & Storage

Serve hot with roti, naan, or jeera rice, with a swirl of cream and a wedge of lemon. A side of sliced onion and green chili is the classic accompaniment.

Pairs with: Roti, Naan, Jeera rice, Dal makhani.

Storage: Keeps 2–3 days refrigerated. The colour dulls slightly on reheating; warm gently and add a splash of water. Not ideal for freezing as paneer texture changes.

Nutrition

Per serving (1 serving)

Calories
320
Protein
16 g
Carbs
12 g
Fat
24 g
Fiber
4 g
Sugar
5 g
Sodium
560 mg

Notable micronutrients: Iron, Vitamin A, Vitamin C, Calcium

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why did my palak paneer turn dark green or khaki?

Overcooking the spinach. Blanch it for only about a minute, shock it in cold water, and keep the final simmer short. Long cooking destroys the bright chlorophyll colour and dulls the flavour.

What's the difference between palak paneer and saag paneer?

Palak paneer uses spinach (palak) specifically. Saag refers to leafy greens in general, so saag paneer often blends mustard greens, fenugreek and other leaves, giving a more robust, slightly bitter flavour.

Should I fry the paneer first?

It's optional. Frying gives a golden edge and firmer bite; soaking unfried paneer in warm water keeps it soft and pillowy. Both are common — it's a texture preference.

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