Palak Paneer is the ultimate and best-known Indian spinach curry, made with golden pan-fried pieces of cheese (paneer). For a recipe this special, I can’t endorse shortcuts. This version is made entirely from scratch – including the paneer cheese!
And … while we’re at it, welcome to Indian Week here at RecipeTin Eats!!
🌶 Welcome to Indian week!! 🌶
Palak Paneer is a recipe I’ve been busting to nail for years now. I’m thrilled it’s finally ready to share with you. So to celebrate, I’ve decided to declare this week as Indian week!
This week there will be three brand new, iconic Indian recipes to make your very own Indian feast:
Palak Paneer – This recipe, including homemade paneer (the cheese!)
Naan – Finally, finally, finally! FIVE YEARS in the making!
Samosas – Oh yes we did … and it’s AMAZING!!!
Plus a colourful side salad – a Cabbage & Carrot Thoran-style Salad!
Note the extreme and excessive use of exclamation marks here … a small indicator of the level of excitement and work that has gone into these recipes. I hope you enjoy them!
Palak Paneer
While there are many curries across the Indian subcontinent made with spinach, none are probably as well-known across the world as Palak Paneer – a dish of chunks of a fresh cottage cheese, called paneer, swimming in a lush sauce made with fresh spinach. The spinach gives the sauce a naturally thick and creamy consistency, and palak paneer’s signature deep, jungle-green hue.
This is one of the milder Indian curries out there, both in heat and spice intensity. The gentle spicing from fenugreek, cumin and coriander plays well with the delicate spinach flavour, without overwhelming it. Meanwhile, the paneer are like little creamy sponges that suck up all those tasty flavours in the sauce!
Admittedly, I used to think palak paneer was kind of boring – until I realised I’d never really had a great one. This curry is anything but dull when done right. It’s unique among curries with its creamy green sauce. It’s full of nourishing goodness and is packed with layers of flavour. And it’s completely vegetarian to boot.
This is a curry that can honestly please just about everyone. Whether it’s kids or card-carrying carnivores, I challenge you to find someone who’ll turn their nose up to palak paneer when it’s this good!
What you need for Palak Paneer
The two components of Palak Paneer are:
Paneer – The fresh Indian cheese – we’re making it from scratch (it’s easy!); and
Spinach Curry Sauce – Made with fresh spinach. LOTS of it!!!
1. Paneer – Fresh Indian Cheese
These days, you can buy it – but I implore you, don’t! While homemade paneer does take a bit of time to make, it’s simple. It’s just milk and lemon, and you don’t need any special equipment. Most importantly, it is far superior to store-bought paneer.
Store-bought paneer is hard and dry and kind of spongey. It’s more like bad feta in texture than what paneer should be. Homemade Paneer on the other hand is soft and creamy, and true delight to eat!
This is all you need to make homemade Paneer: just milk and lemon juice or vinegar.
I’ve posted the recipe for How to Make Paneer separately for ease of reading.
As well as better results, you will get an enormous sense of satisfaction from making your own cheese!
2. Spinach Curry (Palak)
Here’s what you need for the Spinach Curry:
PLUS, of course, SPINACH!!
You need a LOT of spinach to make Spinach Curry. Like seriously, A LOT. As in five BIG bunches to yield 700g/1.4lb of leaves in total. Yes.
You will need to pick the leaves, wash and dry them, then chop them.
I’m not going to lie – I was over this job by the 5th (6th? 7th?) batch of palak paneer.
And I know, I know. The first thing you’re wondering is easier alternatives. Frozen spinach? Bags of pre washed baby spinach? I tried ’em all. It’s not the same, believe me – more on this below!
Easier spinach options – but why they also fall short
I was never going to publish Palak Paneer without trying out more convenient spinach alternatives! Here’s what I found:
Baby spinach – Handy dandy, wouldn’t it be, if we could just use big bags of pre-washed baby spinach? Regretfully, the result was barely passable. Baby spinach is just too delicate, so you just don’t end up with any texture in the sauce at all. It also has very little spinach flavour. We ended up looking at what appeared like a pot of green smoothie. It was just sad – and barely edible….
Frozen spinach – This works, but you end up with about 1/3 of the final curry quantity! It also has a diluting effect on flavours which you need to account for.
To achieve the same flavour as per written recipe, use 250g/8oz frozen spinach in place of 700g/1.4lb of fresh spinach leaves. Add thawed frozen spinach in place of fresh spinach, including the excess water leeched by the thawed spinach, and only cook for 3 minutes. Proceed with recipe.
Essentially, frozen spinach is 3 times more densely packed than cooked down fresh spinach which is why you end up with so much less. Also, the sauce will be thicker and paler, and the spinach flavour is not quite as pronounced. But it’s still very tasty – you just wind up with a LOT less!!
How to make Palak Paneer
The steps below depict the steps for making the Palak Paneer. See the process steps in the separate Paneer recipe for how to make the homemade cheese.
Paneer (homemade Indian fresh cheese) – Firstly, make the Paneer. We need one batch per the paneer recipe here, which includes process steps and recipe video. It calls for 4 hours of setting in the fridge, so you will need to factor this in. It can be made up to 2 weeks ahead;
Onion and spices – The curry starts by sautéing onion with the spices, to coax the flavours from the spices. A large pot is the best cooking vessel – you’ll thank me when you get to the spinach part! The onion should be cooked until soft but not golden;
Garlic, ginger and tomato – Next we cook off the garlic and ginger. It will already be smelling amazing, now take it to another level!! Next, tomato. This essentially deglazes the pot (ie. loosens the tasty golden flavours stuck to the base of the pot) and adds a little body;
Wilt spinach – Then we add the spinach and cook it until wilted. You’ll need to add the spinach in 3 batches. That is: Add, wilt. Add, wilt. And so on, until all the spinach is in. Continue to cook it for 10 minutes more to soften;
Cream and lemon juice are then added and cooked for 3 minutes. The cream adds a touch of richness, but not too much. Meanwhile the lemon brings a touch of welcome freshness and some backbone tang;
Blitz half – Remove half the spinach mixture, puree using a stick blender and return into the pot. I like to puree just half so as to retain some texture in the sauce. You will find some recipes, and even some restaurants, puree the sauce completely. I personally don’t enjoy that texture – it’s too much like a smoothie! Having some spinach texture in the sauce is so much more pleasant and interesting;
Stir in pureed spinach – The sauce should be quite thick now;
Pan-fry paneer – Pan-fry the paneer in ghee or butter until golden. Colour = flavour, and paneer is no exception to this rule! The added bonus is that the paneer holds together better once pan-fried so you don’t need to handle it as delicately when stirred into the curry;
Add golden paneer into the Spinach Curry; then
Gently stir – and you’re done! Note the sauce is deliberately quite thick, it’s not as loose as other curries like Butter Chicken. But nor should it be so thick that it’s like a paste. If it’s too thick, add a tablespoon of water at a time to loosen it up, taking care not to dilute the flavour.
Serve with Basmati Rice, or add a side of fluffy, bubbly and buttery naan which is coming your way on Wednesday. Though if you’re out of yeast / don’t have rising time, whip up a quick batch of Easy No Yeast Flatbreads, which is my handy backup to real naan!
As a general note, in case you are wondering (because I was!), Palak Paneer is more spinach curry and less paneer. I always had it in my head that there was loads more Paneer in it, but actually, there isn’t heaps. I realise now that it’d be too much of a good thing if there was any more paneer, and this way the sauce really shines as the the other star of the show as much as the paneer.
If you do want more cheese – and I really don’t blame you – just scale up the Paneer recipe. It’s no more effort to make more!
Serve with …
Just to restate, it’s Indian Week here on RecipeTin Eats!! This week I’m sharing a series of brand new Indian recipes so you can make your very own Indian feast.
This Wednesday, I’ll be sending you it’s the most magical naan recipe of your life – fluffy and chewy and bubbly, as it should be plus an incredible Indian Thoran-Style Cabbage Salad I’ve been eating obsessively all week.
And on Friday, we have SAMOSAS!!! I’m so thrilled about this one. These little babies are completely irresistible!
I hope you enjoy this week’s recipe bounty as much as I have creating, photographing and filming them!! All the washing up involved on the other hand – not so much … 😂 – Nagi x
Watch how to make it
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Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese
Ingredients
Homemade Paneer (Note 1):
- 1 batch homemade Paneer (Indian fresh cheese; recipe linked below)
- 30g / 2 tbsp ghee or unsalted butter (for pan frying, Note 2)
Palak Paneer:
- 30g/2 tbsp ghee or unsalted butter (Note 2)
- 1 1/2 onions , finely chopped (brown or yellow)
- 1 tsp fenugreek seeds (whole) (Note 3)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt , kosher/cooking salt (if using table salt, reduce by 1/4 tsp)
- 1/4 tsp black pepper
- 2 garlic cloves , finely chopped
- 2 tsp ginger , finely grated (20g)
- 2 tomatoes , peeled, seeded and diced (Note 4)
- 1 green chilli , finely sliced (cayenne, Note 5)
- 700g/ 1.4lb fresh spinach leaves (English spinach) , thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6)
- 1/4 cup water
- 1/3 cup + 1 tbsp cream (pure, heavy or thickened)
- 1 tbsp lemon juice
Instructions
- Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
- Add garlic and ginger, cook for 2 minutes.
- Add the tomato and chilli, cook for 3 minutes on a medium heat.
- Add spinach: Add about 1/3 of the spinach – or as much as you can handle in the pot (!) – and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
- Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
- Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
- Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
- Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
- Serve over basmati rice with fluffy, chewy homemade naan on the side!
Golden Pan-Fried Paneer (Note 8):
- Cut paneer into 1.25cm / ½" thick slices. Then cut each slice into 2.5cm x 2 x 1.25cm thick pieces / 1 x ⅘" x ½" pieces – approximately!
- Melt half the ghee or butter in a non-stick pan over medium-high heat.
- Place half the paneer in the pan and cook for 1 – 1 1/2 minutes until light golden – I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold Turn, then cook the other side until light golden.
- Remove onto paper towel-lined plate. Repeat with remaining butter and paneer. Use per recipe.
Recipe Notes:
Nutrition Information:
Life of Dozer
Wishing he was down there instead of up here…. (PS Is it just me or does his rump look rather large?? He’ll blame the camera. I’ll blame the Carrot Cake Cupcakes).
Hi Nagi, I want to try this but I’m not really for sauces with cream. Do you think it’s possible to leave out the cream or would there be some alternative?
Hi Mandy
I make this often (I am Indian) – if you don’t feel like cream – you can sub coconut milk or cream or use cashews when frying onions. Fry cashews along with the onions step of the recipe and continue to cook. No need to remove and blend it all. It gives the same creamy texture. Depending on the serving size, you can use 10 -15 cashew nuts (increase as needed if increasing the serving size)
Hi RP
Thank you for those suggestions! I will give those a try. 😁
Hi Mandy, it’s such a small amount here it’s barely noticeable – it’s not really a “creamy” curry as such. N x
Thank you. I find sauces with cream too rich but yes as you said there isn’t a not in there
Hi Nagi, I want to try this but I’m not really for sauces with cream. Do you think it’s possible to leave out the cream or would there be some alternative?
Your timing is uncanny! I’m having an Indian week myself! I wish I’d been able to use those still-coming naan and samosa recipes, but this was just in time! Absolutely wonderful. We’re having both this and your eggplant curry this week!
YUM!!! Naan will be up tomorrow! N x
This is perfect timing!! I’m delivering a meal to friends next week for a Zoom lunch date, and was planning an Indian menu!
Nice Heidi – I love this idea!! N x
You can also add a handful soaked cashews when blending, it enhances the curry flavour.
You’d need to change the liquid ratio if doing this as it will thicken the curry significantly 🙂 N x
I WAS WAITING FOR THIS!! After I saw it on Instagram I immediately searched but couldn’t find it. THANK YOU!! And super excited about Indian week – there can never be too many exclamation marks!!
Wahoo, I hope you try it and love it! N x
This is our favorite Indian side dish and I love making it. I haven’t made paneer in ages, but I should. Sometimes I used to use tofu when I was a young mom and super busy. Just for some texture. Anyway, fabulous recipe!
Firm tofu is the perfect sub here, similar texture to paneer too! N x
Hi Nagi and Dozer! I loved this recipe and I’m looking foward for the indian week.Oh, Dozer was really charming in his Christmas present!
Of course Dozer steels the show from Indian week!! 😂
Hi, Nagi
Yum! Love Indian food!
Appreciate being able to use frozen spinach (to save time).
Question: what do you think about subbing extra firm tofu for the paneer?
I LOVE paneer but using tofu would save $ for all that milk.
Could add a spritz of lemon juice to the tofu.
Also, would brown the tofu but fold into the cooked spinach so it wouldn’t disintegrate.
Thanks for the wonderful week of Indian food! My favorite dish at my favorite Indian spot here in Indianapolis, IN is Navratin Curry – a creamy sauce with lots of little veggies and spices..
Can’t wait to try your naan and samosas! Thank you.
Little pats to fluffy Dozer. Lisa
Hi Lisa, you can definitely use firm tofu, just brown as per the paneer and add to the curry. It will be perfect! N x
OMG! I’ve been waiting for you to post these kinds of recipes. Super excited to give them a try.
I’m super excited to share them!!! I hope you love them Natalie! N x
I can’t wait to try this! Looks amazingly delicious and thank you so much for showing us how to make home made paneer. X
You’re so welcome Sue!!! N x
Oh Nagi, Palak Paneer is probably my favourite Indian curry (followed closely by Malai Kofta). I will defintely be trying this and the naan and the samosas…thank you
It’s sooo good Danielle, I’d love to know what you think once you try it! N x
Oh Nagi, Palak Paneer is probably my favourite Indian Curry (followed closely by Malai Kofta). I will be trying this and the naan and the samosas….
I am sooo excited for Indian week! (And I love Dozer’s Christmas present 😂😂😂)
Wahoo! I hope you love the recipes Rachel!! N x
Nagi – you’re a genius!
I’m liking this theme already 😄
Wahoo! Thanks so much Ana! N x
Spinach is one of my favorites foods. As a kid, I ate a lot of canned spinach mixed with mashed potatoes, milk, butter and kosher salt. As a senior, I still do LOL. Idk what fenugreek tastes like but I’m very curious. Do you have a suggestion for a chili to sub for the green one called for? I can’t get that one. When I go grocery shopping next month, I’ll try to find fresh spinach and make the paneer. By then, I’ll also have the recipes for naan and samosas, too!
And it’s sooo good for you too Hollis! You can use any green chilli here – something that’s not too hot but will give a little kick. N x
Great! I’ll use 1-2 seeded jalapeños or serranos. I guess it’s good for me, but I judge by taste. And it’s gonna taste good. Thanks, Nagi.
~Perfectly Splendid~ cuisine. Love all your awesome recipes. The photos are totally fantastic. Love Dozer’s photos. He always makes my day 🙂 Awesome scenic photo here too. Stunning scenery.
Thanks so much Deb, I really appreciate it! N x
Hi Nagi, long time subscriber. Very excited about Indian week! We find it hard to find Aloo Palak (spinalch and potato) in local restaurants and we love/miss it. Could I substitute the paneer for potato in this receipe?
Hi Milly, you could definitely substitute the paneer with potatoes, I would pre boil baby potatoes and then add them to the sauce for the last 5 minutes of cooking 🙂 N x
Good afternoon Nagi, would silverbeet or any other chard be an acceptable replacement for spinach?
Hi Fortunato, this one is all about the spinach – “Palak” is the Hindi name for spinach. Although Saag paneer which is similar is almost the same but can be made with any greens!! N x
I am incredibly excited about Indian week! We love palak paneer at our house, but I’ve never tried to make it before. Now is the time! (Also, I endorse your use of exclamation marks because I too am very excited!!)
It’s soooo easy to make, you’ll be converted once you try! N x