This incredibly tasty Palak Paneer recipe is so simple to make. With a few tips you will achieve that “better than restaurant Palak Paneer in no time! BONUS its very nutritious!!
Palak paneer is not only a family favorite, but a much loved and recognized Indian dish world over. I’ have made it 100s of times over 3 decades, and over the years Ive simplified and improved my recipe to achieve a beautiful balance of aromatics, texture, flavor, color, without destroying too much of the precious nutrients spinach holds. This is an easy recipe which does not involve complicated prep work, long list of spices or hours slaving over the stove. It is so good you might just cancel that palak paneer order from your favorite Indian restaurant.
Ingredient Highlights
- Spinach: You will need about a pound of spinach for this recipe. I have experimented with baby spinach and cut up bunches of spinach. I don’t see a whole lot of difference so choose either. Make sure to trim away the bottom fibrous part of the spinach stem if using bunch spinach. I prefer fresh spinach, though frozen spinach works well. ( More detail follows)
- Paneer: Store bought or homemade paneer both work well, surprisingly making paneer at home is easy. If you want to give it a try here’s my paneer recipe. (More detail follows)
- Spices: This recipe really doesn’t need too many spices: turmeric, cumin garam masala or ground coriander, green chillies or paprika or red chili powder, a few garlic cloves, some ginger and onions. We’ll let the beautiful spinach shine through.
- Dried fenugreek leaves: You’ll often find this dried herb in recipes with spinach or other greens, tomato based curries specially in Punjabi cuisine. It is a beautiful herb that elevates the flavor of spinach immensely. You’ll find in Indian grocery stores and online. It’s also called Methi or Kasuri methi and sold in little jars or boxes.
- Cilantro: for some fresh flavors I like to add some cilantro.
- Fat: I like a combination of ghee/unsalted butter and oil.
My Tips For Palak Paneer
- Overcook: Palak paneer will turn muddy brown when you overcook the spinach puree. Initial steam– make sure you steam just enough to wilt the leaves. Second-when sautéing the spinach with the spice mixture. The longer the spinach cooks the more it looses its vibrant green color due to oxidization of the natural enzymes in the leaves.
- Cream: We will use just about 1- 2 tablespoons of cream or cream cheese for the entire recipe which can easily be skipped. It adds a little luxurious rich flavor.
- Veganize: Palak paneer can easily made into a vegan recipe. Swap the paneer for tofu, the cream for coconut cream.
Spinach
Three forms of spinach in the order of preference.
- Mature Whole Spinach, Leaves+Stem: regular or whole mature spinach leaves are easily the best option for taste and texture. I find these sold in bunches where other whole green leafy veggies are sold. Simply trim about 1/2 inch off the bottom, thoroughly wash the leaves (it’s fresh from the earth) and steam just enough so they wilt. The pro is that it simply tastes the best for Palak Paneer, but II have to admit it is a couple of extra steps of prep work.
- Frozen Spinach: I don’t need to tell you the advantages frozen spinach – it’s handy, convenient and ready when you want a quick meal. But in terms of flavor, frozen spinach doesn’t match the goodness and earthy flavor of fresh spinach. Couple of ways to combat: use whole frozen leaves. Precut frozen spinach leaves are dry and taste blah! Second, defrost and squeeze out as much water out as possible and use a little less than a pound.
- Baby Spinach: Baby spinach is awesome in salads and smoothies, convenient as they’re generally pre washed, bagged and ready to use, but it doesn’t have the robust, mature flavor of fully grown spinach leaves. The difference in flavor is subtle and can be noticed by discerning palate, use whatever is available to you readily, its worth it.
Paneer
Paneer is the simplest cheese ever made, milk is bought up to a boil then cudled with some citric acid. Once the milk curdles the curds are separated from the whey, this is paneer. Paneer is categorically a cheese, but not cheesy in taste in the traditional sense. Whenever I have the time, I like to make my own however it’s available at many regular supermarkets, big box stores like Costco and of course Indian markets.. I usually keep a block in the fridge and use it within a week, otherwise store it in the freezer, defrost the block in the fridge overnight before you use.
Vegan Paneer and other Cheese options
Firm Tofu is the obvious substitute for paneer and works well with some basic prep. Other substitutes are Queso Fresco, Feta or Halloumi each make an excellent option, albeit saltier option.
Palak Paneer
Equipment
- Blender
- large sauce pan
Ingredients
- 1 lb bunch spinach, preferably organic about 3 bunches
- 1 cup cilantro leaves and tender stems
- 2-3 tbsp ghee or oil
- 1 medium onion, finely chopped or grated
- 10-12 oz paneer, cubed, homemade or store bought
- 4-5 cloves garlic, minced
- 1 fat inch piece ginger, minced
- 2 medium tomatoes crushed
- 1-2 hot green chili Serrano or Thai optional
- ½ tsp ground mild paprika or chili powder for a little heat
- 1 tsp cumin seeds
- 1½ tsp ground coriander or garam masala
- ¾ tsp ground turmeric
- ½ tsp ground nutmeg
- 1 tsp dried fenugreek leaves, crushed between your palms kasuri methi
- 2 tbsp cream cheese or cream
- sea salt as needed
Instructions
- Cut about 1/2 an inch of the bottom of the spinach bunch, then untie the bunch and wash the leaves very well to get rid off the dirt and impurities. Lift out he leaves to drain.
- I like to use my salad spinner to get rid off some of the water from the leaves, you could also place the clean leaves on a clean kitchen towel and rid some of the moisture.
- Place the spinach and cilantro leaves whole in a large pot on medium heat so the steam wilts the leaves, this will take a few minutes. Toss the leaves around so every leaf has wilted. Transfer the leaves to a blender. Pulse a few times and blend it to a puree(but not as smooth asss as smoothie. You can also do this with an upright hand blender.
- Heat ghee/oil in a large, wide-bottomed pan over medium-high heat. Add the cumin seeds once they sizzle add the chopped onion and sauté for about 7-8 minutes on medium heat, until lightly golden brown.
- Add garlic, ginger, and green chili and cook for 2 minutes, until aromatic. Add the tomatoes, ground spices, and salt and continue to sauté for 3-4 minutes, until the fat starts to separate. If needed, deglaze again with a few sprinklings of water.
- Pour or spoon the pureed spinach into the pot and mix very well. Add some water to get all the spinach out of the blender jar. Turn up the heat and bring the spinach to a gentle simmer. Add the crushed fenugreek leaves and mix well. Cook for about 5 minutes so the spice mixture is well incorporated with the spinach. Taste and adjust the salt if needed.
- Add the paneer, stir in the cream or cream cheese. If using cream cheese it will melt and assimilate into the spinach. Cook on low heat for 5-7 minutes stirring frequently. Be mindful of not breaking the paneer, the paneer will soften but not melt. Take it off the heat and serve.
Pan Fried Paneer (optional)
- To pan fry/sear the paneer~Heat 1 tbsp neutral oil in a large nonstick pan over medium heat. Place the paneer cubes in a single layer and cook, turning constantly, until lightly golden on all sides, ~6-8 min in total. If it starts to platter/pop, reduce the heat and keep turning. Transfer the paneer from the pan to a paper towel-lined plate. Cover and set aside or add to the spinach.
This Palak paneer recipe was way better than any restaurant which tends to be very creamy and heavy. I also loved the idea of using whole leaf spinach, game changer. Thank you
Thank you Ema, happy you liked the recipe.