Palak Paneer Recipe: Creamy Indian Spinach Curry with Paneer

Palak paneer is a beloved Indian dish featuring pureed spinach simmered with fragrant spices and cubes of paneer (Indian cottage cheese). This vegetarian recipe uses whole spices, ginger-garlic paste and Kashmiri chili powder for an authentic, restaurant-quality flavor.

During long stretches at home in 2020 I set out to recreate my favorite restaurant-style palak paneer. After testing variations and refining the seasoning, I now consider this an authentic and reliable palak paneer recipe that’s rich, creamy and full of layered spice. Although the ingredient list includes a few specialty items, the method is straightforward and most of the work happens in one pot—making cleanup easy.

Gathering and prepping your ingredients in advance (mise en place) helps the cooking flow smoothly. Serve the finished palak paneer with basmati rice and warm naan for a complete, satisfying meal.

Ingredients you’ll need

To make authentic palak paneer at home, gather the following ingredients. A few — like fenugreek leaves (kasuri methi), paneer, whole cardamom pods or Kashmiri chili powder — are easiest to find at an Indian grocery or online, but they keep well and are worth stocking for repeated use.

• Spinach – 2 pounds fresh spinach (see notes for frozen spinach substitution).
• Ghee, olive oil or butter – about 2 tablespoons.
• Cinnamon sticks – 2 sticks.
• Whole cloves – 7 cloves.
• Cardamom pods – 4 pods, lightly crushed.
• Cumin seeds – 1 teaspoon.
• Garlic cloves – 3 cloves, minced.
• Jalapeño or green chili – 1, minced, to taste.
• Yellow onion – about 3 cups diced (roughly 2 medium onions).
• Salt – 2 teaspoons, divided.
• Nutmeg powder – ½ teaspoon.
• Ginger-garlic paste – 1 tablespoon (or ½ tbsp ginger paste + ½ tbsp garlic paste).
• Turmeric powder – 2 teaspoons.
• Tomatoes – 1 pound, chopped (about 2 medium tomatoes).
• Cumin powder – 2 teaspoons.
• Coriander powder – 2 teaspoons.
• Kashmiri chili powder – 4 teaspoons (milder, bright red chili powder for authentic color and flavor).
• Dried fenugreek leaves (kasuri methi) – 2 teaspoons, crushed between your palms.
• Paneer – 1 pound, cubed. (Firm tofu can be used for a vegan version.)
• Heavy cream – 1 tablespoon, optional drizzle for finishing.

How to make spinach puree

1. Bring a large pot of water to a rolling boil. Add the spinach and blanch for 2 minutes until wilted but still bright green.
2. Drain the spinach well, pressing out excess water or shaking in a colander.
3. Transfer the cooked spinach to a blender or food processor and blend until smooth, 30–60 seconds. If needed, add 1–2 tablespoons of water to help it puree.

Step by step instructions

With the spinach puree ready, follow these steps to build the sauce and finish the dish:

1. Heat ghee, olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add cinnamon sticks, whole cloves, cardamom pods and cumin seeds.
2. When the whole spices start to sputter and release aroma, add the minced garlic, minced jalapeño, diced onions, ½ teaspoon salt and nutmeg powder.
3. Cook, stirring occasionally, until the onions soften and begin to brown slightly.
4. Add the ginger-garlic paste, turmeric and chopped tomatoes. Cook until the tomatoes break down and the mixture becomes saucy.
5. Add the remaining salt, cumin powder, coriander powder and Kashmiri chili powder. Crush the dried fenugreek leaves between your palms and stir them in.
6. Remove the larger whole spices (cinnamon sticks and cardamom pods) with a slotted spoon if desired, then pour the spinach puree into the pot and mix well.
7. Cook the spinach mixture until small droplets of oil begin to appear on the surface—this indicates the flavors have melded and moisture has reduced.
8. Add the cubed paneer and gently fold to coat the cheese in the spinach sauce. Simmer 3–4 minutes to heat the paneer through.
9. Transfer to a serving bowl and optionally drizzle a tablespoon of heavy cream over the top before serving.

How to make it vegan

To make a vegan version, substitute firm tofu for the paneer and use olive oil instead of ghee or butter. Omit the heavy cream or use a plant-based cream alternative as a finishing drizzle. The spinach-tofu combination keeps the dish hearty and protein-rich.

Frequently asked questions

• What’s the difference between palak paneer and saag paneer? Palak refers specifically to spinach, while saag means greens more generally. Saag paneer can include mustard greens, kale or other leafy greens along with or instead of spinach.
• Can you make it with frozen spinach? Yes. Substitute 20 ounces of frozen spinach for the 2 pounds fresh. You do not need to blanch the frozen spinach—just add it to the blender with 1–2 tablespoons of water and puree until smooth.
• Is this recipe gluten free? Yes, palak paneer is naturally gluten free when prepared without any wheat-containing additives.

Notes

• Using Kashmiri chili powder gives the dish its characteristic vibrant color and mild heat without overpowering spice; regular red chili powder will increase heat intensity.
• Dried fenugreek leaves (kasuri methi) add a subtle, slightly bitter-sweet aroma that is hard to replicate; if you have it, include it for the most authentic flavor.
• Paneer is widely available at Indian markets and many larger grocery stores; it freezes well if you want to stock up.

Nutrition Facts (per serving)

• Calories: 561 kcal
• Carbohydrates: 33 g
• Protein: 26 g
• Fat: 39 g (Saturated fat: 19 g)
• Sodium: 1422 mg
• Fiber: 12 g
• Vitamin A and Vitamin C: high due to the spinach

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