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Palak Paneer — Indian Spinach & Cheese Curry

North India's beloved green curry: soft cubes of paneer in a velvety, vivid spinach gravy spiced with ginger, garlic, green chilli and garam masala, finished with a swirl of cream. Quick to make, vegetarian and iron-rich — the trick is keeping the spinach bright green, not khaki.

By Arjun Iyer · India editor · Published 2026-06-01 · Updated 2026-06-01
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Prep
20 min
Cook
30 min
Total
50 min
Yields
4 servings
Difficulty
Easy
#indian#vegetarian#curry#weeknight#gluten-free
Quick answer · A 30-second answer

Blanch spinach briefly and blend to a smooth purée (an ice-water shock keeps it vivid green). Fry onion, ginger, garlic and green chilli, add tomato and ground spices, then stir in the spinach purée and simmer briefly. Fold in pan-seared paneer cubes, finish with garam masala and a swirl of cream, and serve with naan or rice.

  • Blanch then shock the spinach in ice water and blend — this locks in the bright green colour.
  • Don't overcook the spinach gravy; a short simmer keeps it fresh, not dull and khaki.
  • Sear the paneer (or soak in warm water) so it stays soft, not rubbery, in the gravy.

Equipment

  • Blender
  • Frying pan or kadhai
  • Pot for blanching

Ingredients

Spinach base

  • 300 g spinach, washed
  • 2 green chillies
  • 1 thumb ginger

Gravy

  • 250 g paneer, cubed
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tomato, chopped
  • 30 g ghee or oil
  • 3 g ground cumin
  • 3 g ground coriander
  • ½ tsp turmeric, 1 tsp garam masala
  • 60 ml cream, plus more to swirl
  • Salt to taste

Method

  1. STEP
    01

    Drop the spinach into boiling water for 1 minute, then immediately plunge into ice water. Drain and blend with the green chillies and half the ginger to a smooth, vivid green purée.

  2. STEP
    02

    Lightly fry the paneer cubes in a little ghee until pale golden on a couple of sides, then set aside. (Or soak in warm salted water to keep soft.)

  3. STEP
    03

    In the same pan, fry the onion in ghee until golden, then add the remaining ginger and the garlic and cook 1 minute. Add the tomato, cumin, coriander, turmeric and salt and cook to a soft paste.

  4. STEP
    04

    Stir in the spinach purée and a splash of water and simmer gently just 3–4 minutes — don't overcook, to keep it green. Taste for salt.

  5. STEP
    05

    Fold in the paneer to warm through, stir in the cream and garam masala, and finish with a swirl of cream. Serve hot with naan, roti or basmati rice.

Make ahead

Make the spinach gravy ahead and refrigerate or freeze; add freshly seared paneer and the cream when reheating to serve. Great for meal prep.

Storage

Keeps 3 days refrigerated and freezes well (without the final cream). Reheat gently with a splash of water. The colour dulls slightly over time but the flavour stays great.

Variations

Saag paneer

Use a mix of greens — spinach with mustard greens or fenugreek — for the heartier 'saag' version.

Vegan (palak tofu)

Swap paneer for firm tofu and the cream for coconut cream or cashew cream.

Extra rich

Add a spoonful of cashew paste to the gravy for a richer, restaurant-style finish.

Serve with

Naan or rotiBasmati riceJeera riceA cooling raita

Nutrition per serving

340 kcal 24 g fat 12 g carbs 18 g protein 5 g sugar 4 g fiber 560 mg sodium
Allergens: Milk
Diet: Vegetarian, Gluten-free

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Frequently asked

How do I keep palak paneer bright green?

Blanch the spinach for only about a minute, then shock it in ice water to stop the cooking and set the colour. Blend it into a purée and add it to the gravy late, simmering only briefly — long cooking turns spinach a dull khaki.

What is paneer and can I substitute it?

Paneer is a fresh, non-melting Indian cheese with a mild milky flavour and firm, soft texture. If you can't find it, firm tofu is the closest substitute (great for a vegan version); halloumi works too but is much saltier.

How do I stop paneer going rubbery?

Don't overcook it. Either lightly sear the cubes and add them at the end just to warm through, or soak raw paneer in warm salted water for 10 minutes before adding — both keep it soft and tender in the gravy.

What's the difference between palak paneer and saag paneer?

Palak paneer uses only spinach (palak). Saag paneer uses 'saag' — a mix of leafy greens that can include spinach, mustard greens and fenugreek — so it's earthier and more robust. They're often used loosely, but that's the technical difference.

Is palak paneer healthy?

It's nutrient-dense — spinach is rich in iron and vitamins, and paneer adds protein and calcium. It's naturally gluten-free and vegetarian. Go easy on the cream and ghee if you're watching richness; the dish is delicious even with a lighter hand.

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