PALAK PANEER
A Nutritious North Indian Favourite
Many traditional recipes survive not because they are complicated or expensive to prepare, but because they offer the perfect balance of nutrition, flavour, and comfort.
Palak Paneer is one such timeless dish. If you are looking for a way to include more greens in your family's diet without compromising on taste, this recipe is a wonderful place to start. Rich in iron, vitamins, antioxidants, calcium, and protein, Palak Paneer brings together two nutritional powerhouses, fresh spinach and paneer.
What I particularly love about this dish is that it transforms a humble bunch of spinach into a creamy, flavourful gravy that even those who are not particularly fond of leafy vegetables often enjoy. The soft cubes of paneer absorb all the flavours of the spinach and spices, making every bite both wholesome and satisfying.
Originating from North India, particularly Punjab, Palak Paneer has become one of the most popular vegetarian dishes served in Indian restaurants across the world. While restaurant versions are often rich and indulgent, homemade Palak Paneer allows you to enjoy all the goodness with simple ingredients and balanced flavours.
Whether served with hot rotis, naan, phulkas, or a bowl of steamed rice, this comforting dish remains a favourite across generations.
Preparation Time
20 minutes
Cooking Time
20 minutes
Serves
4
Ingredients
For Blanching The Spinach
Fresh spinach (palak) leaves – 500 g
Water – Enough for boiling
Ice cold water – For refreshing the spinach
For The Gravy
Oil – 1 tablespoon
Ghee – 1 tablespoon
Cumin seeds – 1 teaspoon
Onion – 1 large, chopped
Ginger – 1 inch piece, chopped
Garlic – 5 cloves
Green chillies – 2
Tomato – 1 large, chopped
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Garam masala powder – ½ teaspoon
Salt – To taste
Paneer
Paneer – 250 g, cubed
Oil or ghee – 1 teaspoon (optional)
Method
Wash the spinach leaves thoroughly to remove any dirt or grit. Bring a large pot of water to a boil and blanch the spinach for about 2 minutes until wilted. Immediately transfer the leaves to ice-cold water. This step helps retain their vibrant green colour.
Drain the spinach well and blend it together with the green chillies into a smooth puree.
Heat the oil and ghee in a pan. Add the cumin seeds and allow them to splutter.
Add the chopped onions and sauté until soft and lightly golden. Add the ginger and garlic and continue cooking until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy. Stir in the coriander powder, cumin powder, turmeric powder, and salt. Cook the masala until well combined.
Add the spinach puree and mix thoroughly. Allow it to simmer gently for about 5 to 7 minutes.
If desired, lightly sauté the paneer cubes in a little oil or ghee. You may also add fresh paneer directly to the gravy for a softer texture.
Add the paneer cubes to the spinach gravy. Sprinkle in the garam masala and mix gently.
Simmer for another 2 to 3 minutes before switching off the flame.
Serving Suggestions
Serve hot with rotis, phulkas, naan, parathas, jeera rice, or plain steamed rice.
Variations
- For a richer restaurant-style version, add 2 tablespoons of fresh cream before serving.
- You may substitute paneer with tofu for a vegan variation.
- A handful of fresh methi leaves can be added along with the spinach for additional flavour.
- For an extra silky gravy, strain the spinach puree before cooking.
Palak Paneer is proof that healthy food need not be boring. Nutritious, comforting, and packed with flavour, it is one of those dishes that continues to earn its place on family dining tables year after year.
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