Palak Paneer Recipe | Punjabi style

Palak Paneer recipe

Palak Paneer is one of the most well-liked and well-known North Indian curries. This dish, which is made with soft cubes of paneer and fresh spinach leaves blended into a smooth green gravy, strikes the ideal balance between taste and nutrition. It is a star recipe in restaurants all over the world in addition to being a favorite in Indian homes. Palak Paneer is a healthy and filling lunch or dinner that is best eaten with roti, naan, paratha, or steamed rice.

I can still clearly recall my grandmother's house when I first had Palak Paneer. She would harvest fresh spinach from the garden, cook it with love, and serve it with hot, freshly made chapatis. I fell in love with this dish right away because of its earthy scent and creamy flavor. Since then, anytime I've had a craving for something tasty and nutritious, Palak Paneer has been my go-to dish.

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Ingredients for Palak Paneer

For Spinach Puree

3 cups fresh spinach (palak) leaves – washed & roughly chopped

2 green chilies
1-inch ginger piece
2 garlic cloves

For the Curry Base

2 tbsp oil or ghee

1 medium onion – finely chopped

2 medium tomatoes – pureed

1 tsp cumin seeds

1 bay leaf (optional)

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp coriander powder

½ tsp garam masala

 For Paneer

200–250 g paneer – cut into cubes (lightly fried or raw as per preference)

How to Make Palak Paneer

Step 1 – Blanch the Spinach

Bring 3 cups water to a boil in a pan.

Add washed spinach leaves and cook for 2–3 minutes until wilted.

Immediately transfer spinach to a bowl of cold water (this keeps the green color vibrant).

Blend spinach along with 2 green chilies, 1-inch ginger, and 2 garlic cloves into a smooth puree. Keep aside.

Step 2 – Prepare the Curry Base

Heat 2 tbsp oil or ghee in a pan.

Add 1 tsp cumin seeds and let them splutter.

Add 1 chopped onion and sauté until golden brown.

Add 1 tsp ginger-garlic paste and cook for a minute.

Add 2 pureed tomatoes, cook until the oil separates.

Now add ½ tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and salt. Cook for 2–3 minutes.

Step 3 – Add Spinach Puree

Pour the prepared spinach puree into the masala base.

Mix well and simmer for 4–5 minutes on low flame.

Adjust consistency by adding little water if needed.

Step 4 – Add Paneer

Gently add paneer cubes (fried or raw as per choice) into the spinach curry.

Cook for 3–4 minutes so the paneer absorbs the flavors.

Sprinkle ½ tsp garam masala and mix gently.

Step 5 – Garnish & Serve

Add 2 tbsp fresh cream for a creamy texture (optional).

Garnish with fresh coriander leaves.

Serve hot with naan, roti, paratha, or steamed rice.

Pro Tips:

1. To make it extra creamy, you can add cashew paste along with spinach puree.
2. Always blanch spinach to retain its bright green color and nutrients.
3. Frying paneer lightly in ghee makes it more flavorful but you can skip for a healthier version.