Indian

Serving

Indian Quick & easy

Palak Paneer

Name: Palak Paneer
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 lb fresh spinach (washed and stems removed); 14 oz paneer (cubed); 1 large onion (finely chopped); 2 medium tomatoes (pureed); 1 tsp cumin seeds; 1 tbsp ginger-garlic paste; 3 tbsp vegetable oil or ghee; 1/2 tsp ground turmeric; 1 tsp ground coriander; salt, to taste; 1/2 tsp garam masala; 2 tbsp heavy cream

A vegetarian dish consisting of paneer in a thick paste made from puréed spinach.

30 minutes

Serves 2

Dinner

14 min prep

23 min cook

Contains common allergens

Dairy

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Blanch the Spinach: Boil a large pot of water. Drop the spinach in for 2 minutes until bright green and wilted. Immediately transfer to an ice-water bath to stop the cooking process. Drain and blend into a smooth puree.
2
Pan-fry Paneer (Optional): Heat 1 tbsp oil in a skillet over medium heat. Lightly fry the paneer cubes for 2-3 minutes until the edges are golden brown. Remove and soak in warm water to keep them soft.
3
Aromatics: In a heavy-bottomed pan, heat 2 tbsp oil or ghee over medium heat. Crackle 1 tsp cumin seeds, then add the finely chopped onions. Sauté for 6-8 minutes until golden brown.
4
Cook the Masala: Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Pour in the tomato puree, 1/2 tsp turmeric, and 1 tsp coriander powder. Cook for 5-7 minutes until the oil separates from the masala.
5
Combine: Stir the spinach puree into the masala. Season with salt and simmer on low heat for 5 minutes. (Avoid overcooking to maintain the vibrant green color).
6
Finish: Drain the paneer cubes and gently fold them into the spinach sauce. Stir in 1/2 tsp garam masala and a splash of heavy cream. Simmer for 2 minutes and serve hot.

Palak Paneer — plated and served — Serving moment. How Palak Paneer looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

70/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 68

Great leftovers 50

Pantry-friendly 37

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

695

Calories

44 g

Protein

27 g

Carbs

47 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Palak paneer is a Punjabi dish that became a staple of North Indian restaurant menus across the subcontinent and the diaspora because it offered a protein-rich vegetarian option with broad appeal. The pairing of fresh-pressed cheese with leafy greens reflects the practical ingenuity of dairy-farming communities in Punjab, where paneer was produced daily and spinach grew abundantly in winter. The dish is considered a gateway into vegetarian Indian cooking for many North American households.

Listahan note

This version blanches and quickly ice-bathes the spinach to keep the sauce a vivid green rather than the dull olive common in reheated restaurant versions.

Technique cues

Blanch spinach for no more than 90 seconds and transfer immediately to ice water — this locks the chlorophyll so the finished sauce stays bright green instead of turning khaki.
Fry the paneer cubes in oil until golden on two sides before adding them to the sauce; the crust prevents them from crumbling and adds a slightly chewy texture contrast.
Finish with a small knob of butter stirred in off heat — it gives the sauce a richer body and glossier appearance without changing the flavor profile.

Kitchen flow

Parallel prep: Set a pot of water to boil and an ice bath while you dice onion and cube paneer — the blanching takes under 2 minutes once water is ready.
Make-ahead: Make the spinach puree and the fried onion base separately up to 2 days ahead and refrigerate; combine and finish with cream the day of serving.
Leftover move: Stir leftover palak paneer into scrambled eggs or spoon it over baked potatoes for a quick second-day meal.
Cleanup rhythm: Use the blanching pot for the spinach first, then reuse it to heat the blended sauce — fewer dishes and the warm pot helps the puree heat evenly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

fresh spinach

sauce base

Purpose: Spinach provides the flavor, color, and body of the dish; using fresh rather than frozen gives a cleaner, less watery sauce.

Handling: Remove thick stems and blanch in batches so the leaves wilt quickly and evenly before blending.

Adaptation: Baby spinach can be used without stemming; frozen chopped spinach works in a pinch but produces a duller color and looser texture.

paneer

protein and textural contrast

Purpose: Paneer holds its shape under heat unlike most cheeses, providing satisfying chunks in the creamy spinach sauce.

Handling: Pat dry before pan-frying so the cubes brown rather than steam.

Adaptation: Extra-firm tofu pressed and pan-fried is the most effective vegan substitute and absorbs the sauce similarly.

yellow onion

sauce foundation

Purpose: A slowly cooked onion base adds sweetness that balances the slight bitterness of the spinach.

Handling: Cook onions over medium heat until they are soft and light golden — at least 10 minutes — before adding spices.

Adaptation: Shallots produce a milder, slightly sweeter base.

garlic and ginger

aromatic backbone

Purpose: The combination drives the savory depth that distinguishes palak paneer from a plain spinach puree.

Handling: Use a paste (grate or pound together) so they cook uniformly without raw spots.

Adaptation: Garlic-ginger paste from a jar works well; use 1 teaspoon of paste per fresh clove-and-thumb-nail quantity.

heavy cream

richness and color modulator

Purpose: A small amount of cream softens the raw green color of the spinach into a more appealing jade tone while adding body.

Handling: Add at the end over low heat to prevent curdling.

Adaptation: Cashew cream (blended soaked cashews and water) delivers a comparable richness without dairy.

Technique notes

A few dried red chilies tossed into the hot oil before the onion adds a background heat that enriches the sauce without making it noticeably spicy.
Do not over-blend the spinach — a slight coarseness gives the sauce a more honest texture; pulse 4-5 times rather than running the blender continuously.
If the sauce is too thick after adding the paneer, thin with a spoonful of the warm blanching water rather than plain water to keep the flavor concentrated.

Ingredient swaps

Dairy-free direction: Replace paneer with pressed extra-firm tofu, use coconut cream in place of heavy cream, and substitute coconut oil for the butter finish.
Lower-fat direction: Skip the paneer fry and add the raw cubes directly to the sauce; omit cream and finish with a splash of unsweetened oat milk for a lighter version.
Weeknight shortcut: Use pre-washed baby spinach and store-bought paneer that does not require pressing — the dish comes together in under 25 minutes.

Serve alongside

garlic naan
jeera rice
pickled mango (aamchur chutney)
salted lassi
sparkling water with cardamom bitters

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in an airtight container for up to 3 days; the paneer firms slightly when cold but softens again on reheating.
Reheat over low heat with a splash of water stirred in — do not microwave on high as the paneer can turn rubbery and the sauce may separate.

Equipment

blender or high-speed immersion blender for a smooth spinach puree
wide non-stick or stainless skillet for pan-frying paneer without sticking
large bowl of ice water for blanching

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