Palak paneer – cheese in spinach sauce Recipe
Palak paneer pairs tender cubes of Indian fresh cheese with a vivid spinach gravy. Blanching the leaves briefly preserves their color, while a well-reduced onion and tomato masala gives the smooth sauce body and balances the richness of cream and ghee. The listed 400 g of spinach refers to fresh spinach; frozen spinach is more concentrated and requires a smaller amount.
Palak paneer is a North Indian vegetarian dish built around palak, meaning spinach, and paneer, a mild fresh cheese that holds its shape during cooking. It belongs to a broad family of paneer gravies served with Indian flatbreads or rice, with household and restaurant versions ranging from rustic and leafy to completely smooth.
The sauce is smooth without tasting one-dimensional: spinach supplies its earthy freshness, the reduced tomatoes add gentle acidity, and the ginger, garlic and green chili give warmth beneath the cream. Lightly frying the paneer creates golden edges while leaving the centers tender.
Why this version works
- A 60–90 second blanch softens fresh spinach while retaining a brighter green color than prolonged boiling.
- Cooking the tomatoes until jammy prevents the finished gravy from tasting watery or sharply raw.
- Only half the measured water is added during blending, leaving enough to adjust the sauce accurately in the pan.
- Paneer is returned near the end, so it heats through without simmering long enough to become rubbery.
- Cream and ghee are added at low heat or off the heat, preserving their richness and keeping the sauce smooth.
Chef's tips
A wide pan is useful here because the onion and tomato masala reduces faster and the paneer cubes can brown without crowding. If your paneer is especially firm, place the fried cubes in warm water for 5 minutes, drain them well and then add them to the spinach sauce; this softens them without changing the flavor.
How to serve
Serve palak paneer hot with naan, roti or steamed basmati rice. Spoon the sauce generously over the paneer so each serving includes both the creamy spinach gravy and several cheese cubes.
Watch out for
- The listed 400 g is for fresh spinach. Using 400 g frozen spinach would produce a much denser, larger quantity of purée.
- Squeeze blanched spinach thoroughly; trapped blanching water can dilute the masala and mute its flavor.
- Ground spices can scorch within seconds. Lower the heat before adding them and stir continuously.
- Do not rush the tomato stage. Visible watery juice means the masala still needs reducing.
- Once the cream and paneer are added, avoid a hard boil, which can dull the spinach color and toughen the cheese.
Substitutions
- If using frozen spinach instead of the listed 400 g fresh spinach, use about 200 g frozen leaf spinach. Thaw it completely, squeeze it very well and blend without blanching; begin with less water because frozen spinach usually retains more moisture.
Ingredients
- paneer - 300 g
- spinach - 400 g
- onion - 1 piece
- tomatoes - 2 pieces
- garlic - 4 cloves
- ginger - 15 g
- green chili - 1 piece
- 30% cream - 50 ml
- vegetable oil - 3 tablespoons
- ghee - 1 tablespoon
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- garam masala - 0.5 teaspoons
- turmeric - 0.25 teaspoons
- salt
- water - 100 ml
Preparation
- Prepare the ingredients before heating the pan. Cut the paneer into roughly 2.5 cm cubes. Finely chop 1 medium onion, about 150 g before trimming, and chop 2 medium tomatoes, about 120 g each. Mince the garlic, grate the ginger and finely chop the green chili.
- For the listed 400 g fresh spinach, rinse the leaves thoroughly and remove only the thick, fibrous stems. Blanch the spinach in boiling water for 60–90 seconds, just until collapsed and bright green. Transfer it immediately to cold water, drain and squeeze firmly to remove excess moisture.
- Blend the squeezed spinach with 50 ml of the measured water until smooth. Stop once or twice to scrape down the blender; add a spoonful of the remaining water only if the blades cannot turn. The purée should pour slowly rather than run like a thin liquid.
- Heat 2 tablespoons of the vegetable oil in a wide pan over medium heat. Add the paneer in a single layer and cook for 4–5 minutes, turning the cubes every minute or so, until two or three sides are pale gold. Transfer them to a plate while they are still soft; dark browning can make paneer chewy.
- Add the remaining tablespoon of oil to the same pan. Cook the chopped onion over medium heat for 6–8 minutes, stirring regularly, until translucent with light-golden edges. Add the garlic, ginger and green chili and cook for 60–90 seconds, until the raw garlic aroma fades.
- Lower the heat slightly and stir in the cumin, coriander and turmeric. Cook for about 20–30 seconds, keeping the spices moving in the oil. They should smell toasted but must not darken or stick to the pan.
- Add the chopped tomatoes and 0.5 teaspoon salt. Cook over medium heat for 7–9 minutes, pressing the tomatoes with the spoon as they soften. The masala is ready when it looks jammy, no watery tomato juice remains, and a thin sheen of oil appears around the edges.
- Stir in the spinach purée and bring it to a gentle simmer over low heat. Cook uncovered for 5–6 minutes, stirring often because the thick sauce can spit. Use the reserved water as needed, up to the full remaining 50 ml, to maintain a spoon-coating consistency.
- Fold in the paneer, garam masala and cream. Keep the heat low and cook for 2–3 minutes, only until the paneer is hot in the center; do not boil vigorously. Taste and add more salt if needed. Turn off the heat and stir in the ghee for a glossy finish.
Storage
Store in the fridge in an airtight container; when reheating, add 2–3 tablespoons of water or milk, as the sauce thickens., Do not freeze, as the spinach and cheese will change texture.
I prefer the paneer only lightly golden in this dish. That small amount of browning adds flavor, but the soft white center still absorbs the spinach gravy instead of becoming firm and squeaky.
