This traditional palak paneer recipe creates the perfect Indian spinach curry with tender homemade cheese cubes swimming in a rich, creamy green sauce.
After testing this recipe dozens of times in my kitchen, I can confidently say this version delivers restaurant-quality results at home.
The combination of fresh spinach, aromatic spices, and golden paneer makes this vegetarian dish a family favorite that even meat lovers will crave.
Essential Ingredients for Perfect Palak Paneer
Creating authentic palak paneer starts with selecting the right ingredients. Here’s what you need for this Indian spinach curry:
- Fresh spinach leaves – 700g (about 5 large bunches)
- Whole milk – 1 liter for homemade paneer
- Lemon juice – 3 tablespoons (for curdling milk)
- Yellow onions – 1.5 medium onions, finely chopped
- Fresh garlic – 3 cloves, minced
- Fresh ginger – 2 teaspoons, grated
- Ripe tomatoes – 2 medium, peeled and diced
- Green chili – 1 large cayenne pepper
- Heavy cream – 1/3 cup plus 1 tablespoon
- Ghee or butter – 4 tablespoons total
- Fenugreek seeds – 1 teaspoon whole
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Salt and black pepper – to taste
Step-by-Step Palak Paneer Instructions
Making this spinach curry requires patience, but the process is straightforward. Follow these detailed steps:
1. Making Fresh Paneer
- Heat the milk in a heavy-bottomed pot until it reaches a rolling boil
- Add lemon juice gradually while stirring until curds separate completely
- Strain through cheesecloth and rinse curds with cold water
- Press for 4 hours under a heavy weight to form firm paneer
- Cut into cubes measuring about 1 inch each
2. Preparing the Spinach Base
- Wash spinach thoroughly and remove all stems and damaged leaves
- Chop roughly into manageable pieces for cooking
- Blanch briefly in boiling water for 30 seconds, then drain
- Set aside until ready to add to the curry base
3. Cooking the Curry
- Heat ghee in a large, heavy-bottomed pot over medium heat
- Add fenugreek seeds and let them sizzle for 30 seconds
- Saute onions with cumin, coriander, salt, and pepper for 3 minutes
- Add garlic and ginger, cooking for another 2 minutes until fragrant
- Stir in tomatoes and chili, cooking for 3 minutes until softened
- Add spinach gradually in three batches, wilting each addition
- Cook for 10 minutes on medium heat, stirring occasionally
- Add cream and lemon juice, cooking for 3 more minutes
- Puree half the mixture using an immersion blender for texture
- Pan-fry paneer cubes until golden brown on all sides
- Gently fold in paneer and simmer for 2 minutes
Pro Tips for Restaurant-Quality Results
Achieving the perfect palak paneer texture and flavor requires attention to these details:
- Use fresh spinach only – frozen spinach creates a watery, less flavorful curry
- Don’t skip the paneer frying – golden edges prevent crumbling in the sauce
- Maintain proper consistency – the sauce should coat a spoon but not be paste-like
- Balance the spices – taste and adjust salt, lemon, and cream before serving
- Serve immediately – palak paneer tastes best when freshly made and hot
Common Mistakes to Avoid
Even experienced cooks can stumble with this Indian curry. Watch out for these issues:
- Overcooking spinach turns it bitter and destroys the vibrant green color
- Using baby spinach results in a thin, flavorless sauce without body
- Skipping the cream makes the curry too acidic and less rich
- Adding paneer too early causes it to become tough and rubbery
- Not pureeing enough creates an uneven texture that feels unfinished
Serving Suggestions and Storage
This versatile spinach curry pairs beautifully with various Indian breads and rice dishes:
- Basmati rice – the classic pairing that soaks up the flavorful sauce
- Naan bread – perfect for scooping and enjoying every bite
- Roti or chapati – lighter bread options that complement the rich curry
- Jeera rice – cumin-scented rice adds extra aromatic appeal
Store leftover palak paneer in the refrigerator for up to 4 days. The flavors actually improve overnight, making it perfect for meal prep. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.
Health Benefits of This Nutritious Curry
Beyond its incredible taste, this palak paneer recipe delivers impressive nutritional value:
- High protein content from paneer supports muscle health and satiety
- Iron-rich spinach helps prevent anemia and boosts energy levels
- Calcium from dairy strengthens bones and teeth naturally
- Antioxidants in spices provide anti-inflammatory benefits
- Vegetarian protein makes this perfect for plant-based diets
This authentic palak paneer recipe transforms simple ingredients into an extraordinary meal that showcases the best of Indian cuisine.
The creamy texture, vibrant color, and complex flavors make it a standout dish that will impress family and guests alike.
Authentic Palak Paneer
Ingredients
Equipment
Method
- Make the Paneer: Heat milk in a heavy-bottomed pot until boiling. Add lemon juice gradually while stirring until curds separate. Strain through cheesecloth, rinse with cold water, and press under heavy weight for 4 hours. Cut into 1-inch cubes.
- Prepare Spinach: Wash spinach thoroughly, remove stems, and chop roughly. Set aside until ready to use.
- Start the Curry Base: Melt 2 tablespoons ghee in a large pot over medium heat. Add onions, fenugreek seeds, cumin, coriander, salt, and pepper. Cook for 3 minutes until onions soften but don’t brown.
- Add Aromatics: Add garlic and ginger, cooking for 2 minutes until fragrant. Add tomatoes and chili, cooking for 3 minutes until softened.
- Cook the Spinach: Add spinach in batches, allowing each addition to wilt before adding more. Add water and cook all spinach for 10 minutes, stirring occasionally.
- Add Cream and Lemon: Stir in cream and lemon juice. Cook for 3 minutes, stirring gently to combine.
- Create Texture: Remove half the spinach mixture and puree with an immersion blender. Return to pot and stir to combine for a textured sauce.
- Fry the Paneer: Heat remaining ghee in a non-stick skillet over medium-high heat. Fry paneer cubes until golden brown on all sides, about 1-2 minutes per side.
- Finish and Serve: Gently fold golden paneer into the spinach curry. Simmer for 2 minutes. Serve hot with basmati rice or naan bread.