Creamy restaurant-style Palak Paneer recipe with the TASTIEST sauce. Try this easy spinach curry and find out why my Indian family loves it!

Why You’ll Love This Easy Palak Paneer Recipe

I promise this Easy Palak Paneer will be a hit at your table. My half-Indian kids are obsessed. It’s super mild and packed with flavor.

Truly the only way I’ve managed to get my three little boys to eat a massive bag of spinach.

My 8-year-old is reading over my shoulder and says, “oh yeah, that’s delicious!” followed by “wait, why did you call us *little* boys?”.

(It was so much easier to talk about them before they could read.)

What is Palak Paneer?

Palak Paneer is a classic Indian dish where paneer (Indian cottage cheese) cubes are simmered in a smooth, spicy spinach gravy (which is what a sauce is called in India).

This dish blends the mild, creamy texture of paneer with the earthy flavors of spinach, creating a balanced and nutritious meal.

It’s loved for its delicious combination of textures and tastes making it a staple in Indian homes.

Here’s What You Need

For this Easy Palak Paneer recipe, you’ll need a mix of fresh ingredients and spices. Let’s break it down.

Palak Paneer Recipe Ingredients

Getting the ingredients right is key to the dish’s flavor. Here’s what each brings to the table:

• Paneer Cubes: This firm cheese doesn’t melt, making it perfect for soaking up flavors. Here’s my recipe for homemade paneer but store-bought paneer can be found at a regular grocery store or any indian grocery stores.
• Lemon Juice: Adds a tangy brightness to the paneer.
• Kosher Salt: Enhances the overall taste of the dish.
• Spinach: You can use fresh spinach leaves, boxed baby spinach, or frozen chopped spinach.
• Vegetable Oil: Used for sautéing, it brings the spices and vegetables together.
• Onion: Adds sweetness and depth to the sauce.
• Ginger: Offers a warm, peppery flavor.
• Garlic cloves: Bring a pungent, aromatic quality.
• Turmeric Powder: Gives a beautiful color and a mild, earthy aroma.
• Cumin Seeds: Introduce a nutty, spicy flavor. Ground cumin works too.
• Fenugreek Powder or Curry Powder: Adds complexity and a hint of bitterness.
• Garam Masala: A couple teaspoons garam masala adds warmth and depth.
• Cayenne Pepper or Kashmiri Red Chilli Powder: Brings heat to the dish.
• Diced Tomato: Offers acidity and moisture.
• Heavy Cream: You can add a couple of tablespoons at the end, for a touch of creaminess.

Variations and Substitutions

This Palak Paneer recipe is pretty flexible. Feel free to tweak it:

• Vegan options: Swap paneer for tofu to make it vegan. Coconut milk or cashew cream can replace heavy cream for a vegan drizzle.
• Greens: Use kale or mustard greens for a different taste, or try my Saag Paneer recipe.
• Like it spicy?: Add 1-2 green chilies with the garlic if you like heat.
• Pan-fried paneer: For more flavor and a golden exterior on your paneer, quickly pan-fry it on medium heat in a bit of ghee or a combination of butter and oil.

Grab these Tools

Having the right tools makes the cooking process smoother:

• Food Processor or Blender: Essential for pureeing the spinach.
• Large Pot: Needed for sautéing and simmering the sauce.
• Measuring Spoons: For precise spice and ingredient amounts.
• Knife and Cutting Board: For chopping the paneer and vegetables.
• Immersion Blender: An alternative to the food processor, for blending in the pot.

How to Make Easy Palak Paneer: An Easy Guide

Making Palak Paneer at home is simpler than you might think. Let’s dive into the steps.

Prepare the Paneer

First things first, let’s get the paneer ready:

1. Marinate the Paneer: Mix paneer with lemon juice and a bit of salt. Let it sit while you work on everything else. For even more flavor, try my method for how to marinate paneer with spices.

Prepare the Sauce

The sauce is where all the flavors come to life:

1. Sauté Onions and Spices: Cook onions until golden, then add ginger, garlic, and the rest of the spices.
2. Add Tomato: Throw in the diced tomato and cook it down a bit.
3. Blend with Spinach: Combine this mixture with the spinach puree in a blender.

Finish the Palak Paneer Recipe

Bringing it all together for the final simmer:

1. Combine and Simmer: Return the sauce to the pot, add the paneer, and simmer until everything is heated through.

Trick for Bright Green Color and Less Bitterness

If you want your Palak Paneer to have a vibrant green color (vs a more yellow-y green) and a less bitter greens flavor, here’s what to do:

• Bring a kettle of water to a boil. Place spinach in a large bowl. Pour boiling water over it and stir until wilted. Best part is that this works for fresh OR frozen spinach. 
• Drain in a colander and transfer it immediately to a bowl of ice water to shock it.
• Drain once more and transfer it to a food processor or blender to puree with the onion and tomato mixture.

How to Serve This Easy Palak Paneer Recipe

Serve Palak Paneer hot, straight from the stove. Here’s how to enjoy it at its best:

Toppings for Easy Palak Paneer

Beautify your Palak Paneer with any of these toppings:

• Cilantro: A sprinkle adds freshness.
• Cream: A drizzle on top for extra richness.
• Lime or Lemon Wedges: For a tangy zing on the side.

Side Dishes for Easy Palak Paneer

This dish goes well with a variety of sides:

• Rice: Basmati rice is a classic pairing. Here’s how to make basmati rice, according to my mother-in-law in India.
• Breads: Naan, kerala paratha or roti complement the flavors.
• Lentils: A side of dal balances the meal. Try Amma’s Masoor Dal or creamy Madras Lentils
• Salad: A simple cucumber yogurt salad for crunch and freshness.

FAQs About Palak Paneer

Just skimming through? Here are some quick answers to the commonly-asked questions.

Is Palak Paneer really healthy?

Yes, Palak Paneer is healthy. It’s packed with protein from paneer and vitamins from spinach. Just watch the oil and cream to keep it lighter.

What is the difference between Saag and Palak Paneer?

The difference between Saag and Palak Paneer is comes down mostly to the greens used. Saag refers to greens in general, while Palak Paneer specifically uses spinach. See this article on Saag Paneer vs. Palak Paneer for all the differences in ingredients, preparation and nutrition.

Why is my Palak Paneer bitter?

Palak Paneer can turn bitter if the spinach is overcooked. Blanching spinach briefly helps prevent bitterness.

Do you fry paneer before adding to curry?

Frying paneer before adding it to the curry is optional. It adds texture but isn’t necessary for flavor.

Should paneer be cooked before eating?

Paneer can be eaten raw or cooked. Cooking enhances its flavor and texture in dishes like Palak Paneer.

How do you soften paneer before cooking?

Soak paneer in warm water for a few minutes to soften it before cooking. This makes it more tender.

How do you make spinach taste less bitter?

Blanching spinach briefly in boiling water and then shocking it in cold water can reduce bitterness.

How do you remove bitterness from Palak gravy?

To remove bitterness from Palak gravy, add dairy like cream or yogurt.

Is saag made of palak?

Saag can be made of palak (spinach) but also includes other greens like mustard leaves, making it a broader category.

Below are few more tasty paneer recipes to try

• Butter Paneer (Easy Restaurant-Style Recipe!)
• Saag Paneer (Indian Spinach And Cheese Curry)
• Easy Malai Kofta (Paneer Kofta)
• 52+ Amazing Paneer Recipes