Palak Paneer: If you’ve ever been to an Indian restaurant (or scrolled through Instagram food reels at 2 a.m.), chances are you’ve drooled over a bowl of vibrant green Palak Paneer. Silky spinach gravy, soft cubes of paneer swimming in it, a dollop of cream on top, and that perfect garam masala aroma — it’s comfort food goals.
In this post, I’m sharing my tried-and-tested homemade Palak Paneer recipe that tastes better than 90 % of restaurant versions, plus all the tips, tricks, and variations so yours turns out perfect every single time.
Credit by: Ai generated img
What is Palak Paneer?
Palak Paneer (also called Saag Paneer in some regions) is a classic North Indian vegetarian dish made with fresh spinach (palak) purée, Indian cottage cheese (paneer), onions, tomatoes, garlic, ginger, and a blend of aromatic spices. It’s naturally gluten-free, low-carb (if you skip the cream), and packed with iron and protein.
Fun fact: In Punjab, the same gravy is often made with mixed greens (sarson, bathua, methi) and called “Sarson da Saag”, but when it’s purely spinach + paneer, we call it Palak Paneer.
Why This Recipe Works
- Restaurant-style bright green color (no dull army-green gravy here!)
- Creamy without drowning in cream or butter
- No bitter taste from spinach
- Ready in under 40 minutes
- Kid-approved (yes, even veggie-haters finish their bowl)
Ingredients (Serves 4)
For blanching spinach:
- 500 g fresh spinach (palak) – washed thoroughly
- 8–10 cups water
- 1 tsp salt
- A pinch of baking soda (optional, keeps color vibrant)
For the gravy:
- 250–300 g paneer, cut into cubes
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, puréed (or ½ cup ready-made purée)
- 2–3 green chillies, slit (adjust to taste)
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- ¾ tsp garam masala
- ½ tsp roasted cumin powder (optional but recommended)
- 2–3 tbsp fresh cream (malai)
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
Credit by: Ai generated img
Optional add-ons:
- 1 tbsp butter (for that restaurant shine)
- A squeeze of lemon before serving
Step-by-Step Palak Paneer Recipe
- Blanch the spinach (the secret to bright green color) Bring water to a rolling boil with salt and a pinch of baking soda. Add cleaned spinach leaves and blanch for 2 minutes. Immediately transfer to ice-cold water. This stops cooking and locks in the color. Drain and keep aside.
- Make the spinach purée Blend the blanched spinach with 1–2 green chillies and a few ice cubes (yes, ice cubes prevent overheating and keep the color vivid). Set aside.
- Shallow-fry or grill paneer (optional) Lightly fry paneer cubes in 1 tbsp oil/ghee till golden on all sides. Soak in warm water for 10 minutes — this keeps them soft even after adding to gravy.
- Prepare the masala base Heat oil/ghee in a heavy kadhai. Add cumin seeds and let them splutter. Add chopped onions and sauté till golden brown. Add ginger-garlic paste and cook till raw smell disappears. Pour in tomato purée, add all dry spices (except garam masala), and cook till oil separates.
- Bring everything together Add the spinach purée and mix well. Cook for 4–5 minutes on medium flame. Add paneer cubes, garam masala, crushed kasuri methi, and salt. Simmer for 3–4 minutes. Finish with fresh cream and a knob of butter. Give it one last gentle stir.
- Serve hot with naan, roti, jeera rice, or paratha.
Pro Tips for the Best Palak Paneer Ever
- Never cook spinach purée for too long after adding — it turns dark.
- Always blanch and shock spinach in ice water for that restaurant-green color.
- Use fresh paneer — homemade or good-quality malai paneer makes a huge difference.
- If you want it richer, replace cream with cashew paste (soak 12–15 cashews and blend).
- Vegan version? Use tofu instead of paneer and coconut cream.
Common Mistakes to Avoid
× Skipping blanching → bitter and dull gravy × Overcooking spinach purée → color turns brownish × Adding paneer directly without soaking → chewy paneer × Too much garam masala → overpowers the delicate spinach flavor
Credit by: Ai generated img
Variations You’ll Love
- Palak Paneer Bhurji – crumble paneer instead of cubes
- Palak Mushroom Paneer – add sautéed mushrooms
- Low-fat version – skip cream and use yogurt (whisked well)
- Palak Corn Paneer – sweet corn kernels make it kid-friendly
Read More Recipes: How to Make Paneer Tikka Masala at Home – Restaurant-Style Recipe 2025
There you have it — the ultimate Palak Paneer recipe that will make you ditch takeout forever!
Have you tried making Palak Paneer at home? Drop your favorite twist or any questions in the comments — I reply to every single one! ♡
Pin this recipe for later, and tag me when you make it — nothing makes me happier than seeing your creations.
Happy cooking!
– Vaskar❤️
