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Overhead view of palak paneer
Indian · Dinner

Palak Paneer

Spinach blanched and puréed with onion, garlic and ginger, then simmered with golden cubes of paneer.

Published 8 Sep 2026Updated Tested by Hina Ikram

Prep15 min
Cook25 min
Total40 min
Serves4
DifficultyMedium
CuisineIndian
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Ingredients

4 servings

Equipment: Heavy-based pan

Method

  1. Blanch the spinach and green chilies in boiling water, then plunge into iced water and blend smooth.

  2. Fry the paneer cubes in 1 tbsp oil until golden on two sides. Set aside.

  3. Heat the remaining oil, add cumin, then onion; cook until soft and golden.

  4. Add ginger-garlic paste and tomato; cook until soft.

  5. Stir in the spinach purée and salt; simmer, then add paneer, garam masala and cream and warm through.

Cooking tips

  • The ice bath keeps the spinach bright green.
  • Soak fried paneer in warm water for 5 minutes to keep it soft.

Substitutions

  • Paneer → firm tofu, with coconut cream to make it vegan
  • Cream → 2 tbsp cashew paste

Serve with

Garlic naan or jeera rice.

Storage

Fridge up to 3 days.

Reheating

Warm gently; high heat dulls the colour.

Nutrition per serving, estimated

330kcal
17 gProtein
12 gCarbs
24 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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