Spinach Palak Paneer

Name: Spinach Palak Paneer
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 TBSP offrying oil (any kind) (adjust if needed); 1 PC ofonion - peeled and finely chopped (large); ½ TSP ofground coriander; ½ TSP ofground cumin; ¼ TSP ofground cinnamon; ½ TSP ofground cardamom; 5 cloves ofgarlic - peeled and grated (or pressed); 1 TBSP ofginger root - peeled and minced ((or 1 TSP of ground ginger)); ¾ cup oftomato purée - fresh (or crushed, fresh or canned); 1 TBSP ofchili powder (seasoning) (adjust if needed); ¾ TSP ofsalt; 2 TBSP ofgaram masala (seasoning); 1 ½ cups ofwater; 12 OZ ofspinach - fresh or frozen – no defrosting necessary before cooking (frozen (if not purchased in the brick shape, no defrosting necessary)); 1 cup ofheavy cream; 1 LB ofpaneer cheese - diced (diced to dices about ¾ to 1”)

4 servings

Vegetarian Diet, Indian Simmering

Spinach Palak Paneer is a classic North Indian dish featuring creamy spinach and soft, fresh cheese (paneer). This flavorful and comforting vegetarian curry is surprisingly easy to make at home, requiring just 30 minutes of your time. My recipe delivers authentic flavor with a simple, step-by-step approach. Whether you're a...

... seasoned cook or new to Indian cuisine, you'll find this recipe approachable and satisfying. It's perfect served over rice or with naan for a complete and delicious meal. Learn how to make perfect Palak Paneer with readily available ingredients and common kitchen tools.

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Tom the Chef Founder

April 30, 2025

distance side top shot of Spinach Palak Paneer on the rice on the plate

30 min.
30 min.
1/5

Ingredients:

4 TBSP of frying oil (any kind) (adjust if needed)
1 PC of onion - peeled and finely chopped (large)
½ TSP of ground coriander
½ TSP of ground cumin
¼ TSP of ground cinnamon
Optionally: ½ TSP of ground cardamom
5 cloves of garlic - peeled and grated (or pressed)
1 TBSP of ginger root - peeled and minced ((or 1 TSP of ground ginger))
¾ cup of tomato purée - fresh (or crushed, fresh or canned)
Optionally: 1 TBSP of chili powder (seasoning) (adjust if needed)
¾ TSP of salt
2 TBSP of garam masala (seasoning) (store-bought or recipe here)
1 ½ cups of water
12 OZ of spinach - fresh or frozen – no defrosting necessary before cooking (frozen (if not purchased in the brick shape, no defrosting necessary))
1 cup of heavy cream
1 LB of paneer cheese - diced (diced to dices about ¾ to 1”)

Tools:

1x Measuring Cups (and spoons)
1x Measuring Spoons
1x Cutting Board
1x Chef’s knife
1x Stir Fry Pan (wok) (Wok or Large Saucepan or Medium Pot (about 6 QT))
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Small Hand Grater or Garlic Press (for garlic)
1x Immersion Blender

Recipes

Best served with:

Garlic Naan Bread Recipe

Indian Flavored Rice

Poori Bread Recipe

Directions:

1. Sauce Base:

Let’s begin the preparation of the Spinach Palak Paneer with the sauce base.

1.1. Preheat a stir fry pan on medium-high heat with 4 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté, stirring occasionally, until glossiness and slight sear are achieved (about 2-4 minutes).

1.2. Add:

½ TSP of ground coriander
½ TSP of ground cumin
¼ TSP of ground cinnamon
Optional: ½ TSP of ground cardamom

Cook while stirring for about 30 seconds to 1 minute.

1.3. Then add:

5 cloves of garlic – grated
1 TBSP of fresh ginger – minced
¾ cup of tomato – pureed or crushed (fresh or canned)
Optionally: Up to 1 TBSP of chili powder (spicy)
¾ TSP of salt
2 TBSP of garam masala

Thoroughly stir.

1.4.

Cook while stirring until the volume is reduced to about half its original amount.

2. Sauce:

2.1. Add:

1 ½ cups of water
12 OZ of frozen spinach
1 cup of heavy cream

Thoroughly stir.

2.2.

Bring to a simmer (about 190°F) with occasional stirring.

2.3. Lower the heat to medium and simmer until the spinach is cooked (usually about 5-10 minutes).

Note:
If the sauce evaporates too much during any part of this process, slightly dilute it with water. Keep in mind that in a later step, we will add paneer, which needs to cook for about 5-10 minutes in a sauce that is at least semi-runny.

2.4.

Then, while cooking, process with an immersion blender to your desired consistency, either semi-smooth or super-smooth.

3. Assemble the Spinach Palak Paneer:

3.1. Stir in:

1 LB of paneer, diced

3.2. Cook, stirring occasionally, until the sauce thickens (usually for about 5 to 10 minutes).

Important:
Make sure to cook it for at least 5 minutes to bring the paneer to its best. If the sauce thickens too quickly just stir in some water.

4. Serve Spinach Palak Paneer:

4.1.

Serve over rice, Indian flavored rice, and optionally with garlic naan.

About the Author:

Tom the ChefFounder

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Published Recipes: 269
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Location: Iowa, USA
Member since: 2023-02-02

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