Name: Palak Paneer
Cook time: 45 min
Total time: 45 min
Yield: 8 Servings
Cuisine: Indian

OnlineCook Verified

April 29, 2025

15 Ingredients

EASY

Like many Indian dishes, the much-loved palak paneer (spinach and fresh cheese) starts with humble ingredients that are transformed with the deft use of spices. A full 2 pounds of spinach cooks down to create the creamy sauce. Browned paneer (Indian-style firm, fresh cheese) makes the dish substantial enough for a vegetarian main. All you need to add is a side of naan bread or steamed rice. The recipe is a Yummly original created by Prerna Singh.

From the Cook

1/2

Palak Paneer

OnlineCook Verified

Ingredients

Servings

WarningMilk and 4 other allergens identified

Instructions

Cut the paneer into 1- to 1 1/2-inch cubes. Chop the onion and set aside. Chop the tomato and set aside separately. Scrape peel from the ginger with a spoon, and coarsely chop the ginger. Grind the ginger, garlic, and jalapeÃ±o into a coarse paste in a mini food processor, or finely chop. Trim roots and coarse part of stems from the spinach. Rinse spinach well and spin dry, then chop. Set ingredients aside.

Line a plate with paper towels. Heat the oil in a large nonstick frying pan over medium heat. Add the paneer and fry, turning occasionally, until light golden all over, 5-10 minutes. Transfer to the plate and set aside.

Heat the oil in a very large frying pan or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring often, until slightly softened, about 8 minutes. Add the ginger-garlic paste and cook, stirring often, until slightly softened, about 30 seconds.

Add the coriander, salt, and chopped tomatoes and stir well. Reduce heat to medium and cook until tomatoes soften, about 10 minutes.

Increase heat to medium-high. Stir the spinach into masala paste (in batches, if needed, until it wilts) and cook, stirring occasionally, until leaves are wilted, stems are tender, and about half of the liquid cooks off, about 10 minutes.

In a food processor or high-power blender, blend the spinach and masala paste into a puree. Blend in batches if needed.

Return the puree to the frying pan. Stir in the garam masala, and paneer. Add the water, if needed for a looser texture. Cover and simmer over low heat until paneer is hot, about 5 minutes.

Stir in the heavy cream and simmer for 1 minute.

Serve the palak paneer with naan or rice.

Video Tutorial Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Spinach Blanching Secret 🍃
Blanch spinach quickly in boiling salted water for 30 seconds, then immediately shock in ice water to preserve vibrant green color and prevent overcooking.
Paneer Browning Technique 🧀
Pat paneer cubes completely dry before frying to achieve a perfect golden-brown exterior without sticking to the pan.
Spice Bloom Mastery 🌶️
Toast whole spices like garam masala in hot oil for 15-20 seconds before adding other ingredients to unlock their deep, complex flavors.
Creamy Texture Hack 🥄
Use a hand blender or food processor to create an ultra-smooth spinach sauce, ensuring no fibrous spinach chunks remain.
Ginger-Garlic Precision 🧄
Grate fresh ginger and garlic using a microplane for the most intense, evenly distributed flavor throughout the dish.