Palak Paneer is a popular Indian restaurant dish made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. It’s a great make-ahead dish and also freezes well. My recipe serves four people as a main dish, or six as a side dish.
What is Palak Paneer made of?
To make Palak Paneer, you’ll need Indian cottage cheese (paneer), spinach (fresh or frozen), ghee, butter or oil, garlic, ginger, green chilli, turmeric, cumin, dried fenugreek leaves (kasoori methi), garam masala, cream and salt. Find all the measurements in the recipe card below.
What does Palak Paneer taste like?
To me, this is the most enjoyable way to eat spinach (or any leafy greens, for that matter). Palak Paneer has a comforting spicy warmth with a creamy texture and all the earthy goodness of spinach. The garlic, ginger and chillies bring the Palak Paneer to life, so don’t be afraid to add the full amounts as per the recipe. It might feel like a lot but they are basically the backing vocals to the spinach and paneer lead singers.
What is the difference between Palak Paneer and saag paneer?
You may or may not know that Saag Paneer and Palak Paneer are two completely different dishes. The names are often used interchangeably which can be misleading. Indian restaurants and big supermarkets are usually the biggest offenders when it comes to making this mistake. Let me explain the difference here… Saag is a dish is made from a combination of leafy greens. It usually includes mustard leaves but can also feature bathua (goosefoot), chaulai (amaranth), methi (fenugreek) and chane ka saag (chickpea leaves). Each one has a distinct flavour. If the dish is made from only spinach leaves and paneer is called Palak Paneer. Ultimately, saag refers to a combination of mixed greens which can include, but are not always limited to spinach.
Do you fry paneer before adding to curry?
Yes, I fry the paneer for this recipe, for colour more so than any sort of crispiness. I choose the reverse soak method which means to first shallow fry the paneer until golden all over, and then soak in hot kettle water for 10 minutes to soften it up. The soaking is optional but will certainly give the paneer a deliciously squidgy bite and creaminess. Note: If you’re using homemade paneer there’s no need to soak it. However, do be careful when frying as it can disintegrate quite easily. It’s best to use a delicate touch.
Why is my Palak Paneer bitter?
This can be down to the spinach you use for the curry. Older leaves will taste a little more bitter. If in doubt, go for baby leaf spinach or even frozen spinach which is usually picked and frozen quickly.
Is Palak Paneer gluten free?
Yes, my recipe for Palak Paneer below is suitable for gluten free diets. However, some restaurants may prepare the dish differently so always check if you’re ordering this when you eat out.
How to make vegan Palak Paneer
It’s easy to make vegan Palak Paneer. Simply replace the paneer with firm tofu (press it between a few layers of kitchen towel first before frying). Use a plant-based cream such as oat cream in place of double (heavy) cream. Coconut milk will also work but it will, of course, give the curry a coconut flavour.
Can I batch cook this Indian curry?
Of course. In fact, I insist you do batch cook Palak Paneer so you can stash some away in your freezer for another day. Not only is this a simple doubling or tripling of the recipe, it also stores and reheats very well. Some would say it tastes even better after a few days in the fridge so you can also meal prep this at the weekend and keep it in the fridge (covered) for up to 3 days. Reheat the Palak Paneer thoroughly before serving.
What other green can I use in place of spinach?
While spinach is the traditional choice for Palak Paneer, there are a few substitutes you can consider if you don’t have it on hand or are looking for a different flavour profile:
Similar leafy greens
Mustard greens: These have a slightly peppery and bitter taste that can add a unique depth to the dish. Keep in mind they might need slightly longer cooking than spinach. Swiss chard: With a milder flavour, swiss chard adds a subtle earthy sweetness. The stems can be used as well, adding a textural contrast. Kale: A more robust green with a slightly bitter bite, kale needs to be cooked longer than spinach. You might want to blanch it first to soften its texture. Methi leaves: These aromatic leaves offer a distinct, pungent flavor that elevates the dish. Use them sparingly as their flavour can be overpowering.
Remember, the final dish might not taste exactly like traditional palak paneer, but it can still be a delicious and satisfying vegetarian meal.
8 Tips for making Palak Paneer
Step-by-step method for making this Palak Paneer Recipe (Easy, Beginner-friendly)
1. Brown the paneer
Cut the paneer into 1cm cubes (or larger if you prefer). Heat oil in a large non-stick pan, or enough to shallow fry the paneer. Add the paneer and brown on all sides until golden. Remove the paneer from the pan and set aside into a deep bowl.
2. Soak the paneer
Pour freshly-boiled kettle water over the paneer and allow to soak whilst you make the rest of the curry. This makes the paneer very soft and delicious.
3. Cook the spinach
Wash the spinach and squeeze dry. Heat ghee, butter or oil in the pan you used for frying the paneer and add the garlic, ginger and chillies. Cook the aromatics over a medium heat for 2 minutes. Add the cumin and turmeric. Add the spinach, kasoori methi, garam masala and salt. Cook (uncovered) until the spinach has wilted.
4. Blend the spinach
Blend the spinach to a coarse puree using an immersion (stick) blender. I like to pulse until a thick puree-like consistency is achieved. If you prefer it to be smooth, blend more or leave the spinach leaves as they are for a more chunky texture.
5. Stir in the cream
Add the cream and continue to cook the spinach over a medium heat (covered) for 5 minutes.
6. Add the paneer to the spinach sauce
Drain the paneer and add them to the curry. Stir well and cook for a further 4-5 minutes, until the curry has thickened. Remove from the heat. Garnish with optional crispy fried onions.
Palak Paneer Recipe (Easy, Beginner-friendly) | Indian Spinach and Cheese Curry
Pin this for later! Palak Paneer Recipe (Easy, Beginner-friendly)
If you like this, you’ll love my recipe for Dal Makhani
10 Delicious Paneer Curry Recipes You’ll Love
Love Sanjana This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here’s an easy to follow video recipe and video. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills. Share this recipe
