Palak paneer is one of my favorite dishes to order at Indian restaurants, and I’m excited to share my homemade version. This dish pairs tender cubes of paneer cheese with a well-seasoned, silky spinach sauce. “Palak” means spinach, and the bright green gravy is comforting, flavorful, and entirely vegetarian.
Originating in the Punjab region of northern India, palak paneer can vary from kitchen to kitchen and restaurant to restaurant. My version is inspired by the preparations I enjoy at restaurants and tested repeatedly at home to balance flavor and simplicity. I developed this recipe knowing that spinach can carry more pesticide residues than other produce, so I prefer organic spinach when possible.
I refined this recipe through multiple trials to keep the process efficient while maximizing taste. The result is a palak paneer you can make in about 45 minutes whenever you crave it.
3 Reasons to Make This Palak Paneer
This recipe departs slightly from some traditional versions for three practical reasons:
- Fresh or frozen spinach options: Use whichever is available—fresh gives a brighter flavor, while frozen is convenient, usually less expensive, and still nutritious.
- We use the food processor: Processing the spinach and the aromatics saves time and minimizes chopping while producing a smooth, consistent texture.
- The paneer is roasted: Baking the paneer with oil and spices concentrates its flavor without tying up a pan. While pan-frying also adds color, roasting lets you multitask and yields nicely browned cubes.
Watch How to Make This Recipe
Ingredient Options & Substitutions
The full recipe appears at the end of the post, but here are useful options and substitutions to consider while cooking.
Fresh vs. frozen spinach
Fresh spinach provides a livelier flavor and brighter color, while frozen spinach is convenient, economical, and just as nutritious if stored properly. Avoid freezer-burned packages, as they affect flavor.
8 to 12 ounces paneer cheese
Paneer is commonly sold in 8- to 12-ounce packages. Ten ounces is a great middle ground; 12 ounces makes the dish extra cheesy if you prefer a richer paneer presence.
Oil or ghee
Traditional saag and palak recipes often use ghee for its nutty flavor, but olive or avocado oil work well too. The oil choice won’t dominate the finished dish.
Yogurt or cream
Whole-milk Greek yogurt adds a tangy brightness but should be tempered (mixed with some hot spinach) before adding to prevent curdling. Heavy cream gives a richer, smoother finish and doesn’t require tempering.
What’s the difference between palak paneer and saag paneer?
“Palak” refers specifically to spinach, while “saag” denotes leafy greens in general—mustard greens, spinach, or kale. Swap in other greens (frozen kale works well) to make saag paneer using this method.
Serving Suggestions
Serve palak paneer with warm naan or steamed basmati rice. For a full Indian-style meal, pair it with a lentil dish, roasted vegetables, or a simple salad.
Suggested accompaniments include quick chana masala, dal makhani, roasted cauliflower, or a carrot-ginger salad dressing served over greens.
Please let me know how your dish turns out in the comments! I hope you enjoy this easy, flavorful palak paneer.
Print
Palak Paneer
- Author: Kathryne Taylor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Diet: Vegetarian
4.3 from 9 reviews
Paneer simmered in a seasoned spinach sauce creates a quick, flavorful vegetarian main. This homemade palak paneer serves four.
Ingredients
- 16 ounces fresh or frozen spinach*
- 1-inch piece fresh ginger, quartered lengthwise
- 4 cloves garlic, cut into segments
- 1 large serrano or 1 medium jalapeño, ribs and seeds removed, cut into 1-inch pieces
- 1 large yellow or white onion, halved and cut into 1-inch chunks
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¾ teaspoon fine salt, divided, to taste
- 8 to 12 ounces paneer, cut into ¾- to 1-inch cubes
- 4 tablespoons extra-virgin olive oil or avocado oil, divided
- ½ cup whole-milk plain Greek yogurt or heavy cream
- Optional: squeeze of fresh lemon juice or finely chopped tomatoes for acidity
- For serving: cooked basmati rice or flatbread (roti or naan), warmed
Instructions
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment. If using frozen spinach, thaw it in the microwave (about 5 minutes on high) but do not drain the excess water.
- In a food processor, pulse the garlic and ginger until finely chopped. Add the chili and onion and pulse until finely chopped but not mushy. Transfer this mixture to a bowl and return the food processor bowl to the machine.
- Process handfuls of fresh spinach until reduced to very small bits, repeating until the spinach resembles a near-puree. If using defrosted spinach, process until smooth.
- Arrange the paneer cubes on the prepared baking sheet. Sprinkle with coriander, cumin, garam masala, and ½ teaspoon salt. Drizzle with 2 tablespoons oil and toss to coat. Spread the cubes in a single layer and bake 10 minutes, stir, then bake another 3–5 minutes until golden.
- Meanwhile, warm the remaining 2 tablespoons oil in a medium skillet over medium heat. Add the reserved onion mixture with ¼ teaspoon salt and cook 5–7 minutes until the onion is translucent and beginning to brown, stirring frequently.
- Add the processed spinach to the skillet and stir to combine. Add the roasted paneer, ½ cup water, and ¼ teaspoon salt. Simmer 7–10 minutes until heated through and flavors meld.
- Remove from heat. Transfer a couple of spoonfuls of the hot spinach to the reserved bowl with yogurt to temper it (if using cream, you can stir it directly into the skillet). Stir the tempered yogurt into the skillet in two additions, tasting and adjusting salt (about an extra ⅛ teaspoon if needed). Finish with an optional squeeze of lemon juice or a sprinkle of chopped tomatoes, and serve with rice or flatbread.
Notes
*Greens note: Palak paneer uses spinach, but you can substitute other leafy greens to make saag paneer, such as mustard greens or kale.
Nutrition
The nutritional information provided by calculators is an estimate and not a substitute for professional advice.
- Category: Entree
- Cuisine: Indian