Palak Paneer — Creamy Spinach Paneer Curry
15 min
25 min
4 people
Easy
Palak paneer is one of those dishes that's simultaneously healthy and indulgent. The vibrant green spinach gravy, laced with warm Indian spices and enriched with cream, paired with golden, pan-fried paneer cubes — it's comfort food that happens to be nutritious too.
The trick to a beautiful green palak paneer is blanching the spinach quickly and blending it smooth while still green. Adding the cream at the end (and not boiling it afterward) keeps the colour bright and the texture silky.
🛒 Ingredients
Step-by-Step Instructions
💡 Tips & Variations
- Adding a pinch of sugar balances the slight bitterness of spinach.
- For a richer curry, replace fresh cream with malai or even a tablespoon of butter swirled in at the end.
- Paneer can be replaced with firm tofu for a vegan version.
- Kasuri methi (1/2 tsp, crushed) added at the end gives an amazing aromatic finish.
- Don't skip the ice bath for spinach — it's what keeps the curry vivid green.
High-Speed Blender — Perfectly Smooth Spinach Puree
A powerful blender makes the spinach silky smooth in seconds. For a restaurant-quality palak paneer, you need a completely lump-free puree — a 750W+ blender does this effortlessly.
Frequently Asked Questions
Why does my palak paneer turn dark green or brownish?
Overcooking the spinach is the culprit. Blanch for exactly 2 minutes maximum, then shock in ice water to stop cooking. Also, adding the spinach puree to a very hot masala and cooking too long will turn it dull. Once you add the spinach, cook only 4–5 minutes on medium heat.
Can I freeze palak paneer?
You can freeze the spinach gravy without the paneer. Freeze the base for up to a month. When ready to serve, thaw, heat gently, then add fresh pan-fried paneer and cream. Paneer doesn't freeze well as it becomes crumbly and loses its texture.
How do I make homemade paneer for this recipe?
To make paneer at home: bring 1 litre of full-fat milk to a boil. Add 2 tbsp of lemon juice or vinegar, stir gently, and turn off the heat. The milk will curdle. Strain through a muslin cloth, squeeze out the whey, shape into a block, and press with a weight for 30 minutes. Homemade paneer is softer and fresher than store-bought.