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Home Collections Curries

Palak Paneer – Indian Spinach Curry with Cheese

By:Nagi
Published:22 Feb '21Updated:2 Mar '21
126 Comments
Recipe v Video v Dozer v

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!!

Freshly cooked Palak Paneer in a skillet, ready to be served

🌶 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:

  1. Palak Paneer – This recipe, including homemade paneer (the cheese!)

  2. Naan – Finally, finally, finally! FIVE YEARS in the making!

  3. 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!

  • Freshly cooked Palak Paneer in a skillet, ready to be served
    Palak Paneer
  • Indian Cabbage Carrot Salad in a bowl, ready to be tossed
    Thoran-style Indian cabbage salad
  • Samosas on a plate with tamarind dipping sauce
    Homemade Samosas
  • Fluffy chewy naan in a skillet, fresh off the stove
    Fluffiest, chewiest homemade naan!

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!

Palak Paneer in a bowl, served over basmati rice

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!

Close up of a piece of Paneer in Palak Paneer, showing creamy soft inside

What you need for Palak Paneer

The two components of Palak Paneer are:

  1. Paneer – The fresh Indian cheese – we’re making it from scratch (it’s easy!); and

  2. Spinach Curry Sauce – Made with fresh spinach. LOTS of it!!!

  • Paneer being pan fried in a skillet
  • Pot of freshly made Palak Paneer, ready to be served

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!

How to make Paneer - Fresh Indian Cottage Cheese

This is all you need to make homemade Paneer: just milk and lemon juice or vinegar.

How to make Paneer - Fresh Indian Cottage Cheese
  • How to make Paneer - Fresh Indian Cottage Cheese
    Curdled milk for homemade paneer
  • How to make Paneer - Fresh Indian Cottage Cheese
    After draining

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:

Palak Paneer ingredients

PLUS, of course, SPINACH!!

Big bunches of spinach for Palak Paneer

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!

  • Tumbling chopped fresh spinach into a big bowl
    Fresh spinach for Palak Paneer. There is no substitute!
  • Bowl of chopped fresh spinach for Palak Paneer

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.

How to make Palak Paneer
  1. 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;

  2. 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;

  3. 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;

  4. 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;

How to make Palak Paneer
  1. 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;

  2. 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;

  3. Stir in pureed spinach – The sauce should be quite thick now;

  4. 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;

How to make Palak Paneer
  1. Add golden paneer into the Spinach Curry; then

  2. 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!

Pot of freshly made Palak Paneer, ready to be served

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!

Indian feast menu - Palak Paneer, Basmati rice, homemade naan, samosas and Cabbage Thoran side salad

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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Freshly cooked Palak Paneer in a skillet, ready to be served

Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese

Author: Nagi
Prep: 45 mins
Cook: 25 mins
Curry, Mains
Indian
4.94 from 31 votes
Servings6
Tap or hover to scale
Print
Recipe video above. A dish this iconic demands to be made properly – from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!

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:

1. Paneer – This is a fresh cheese used in Indian cooking. Even though nowadays you can buy it at stores, homemade is superior by a long shot. It’s softer, with a much more creamy texture (store-bought is hard and dry). It’s easy to make, it’s just milk curdled with lemon juice or vinegar, then strained. Recipe here.
2. Ghee is clarified butter, one of the traditional fats used in Indian cooking. It is simply butter without the water and milk solids, so you have pure butter fat. It has a more intense flavour than butter. Either buy it, make it (it’s easy and keeps for months) or just use normal butter!
3. Fenugreek seeds – Available at stores that carry a decent range of spices. I found it at Harris Farms (Australia). Also, of course, at Indian grocery stores! They are used whole in this recipe. Don’t worry they soften through cooking so you will not bite down on one and break a tooth!
4. How to peel tomatoes (easily) – Cut a cross in the base of the tomato and cut out a small circle from the stem end. Bring a saucepan of water to the boil, then put tomatoes in for 30 seconds. The skin will start curl away from the cut. Remove, put in bowl of cold water (just from the tap is fine). Then the skin will easily peel off. Scoop out watery seeds, then finely chop and use per recipe.
If you are in a hurry, you can use 3/4 cup of canned crushed tomato instead.
5. Green chilli – Use a large green chilli (cayenne) so it’s not too spicy.
6. Spinach – This recipe is best made using bunches of fresh true spinach, known as English Spinach.
You will need ~5 large bunches weighing 1.25 kg in total in order to get ~700g/1.4lb of spinach leaves. Yes, that is a lot – but think of all the nutrition you’re getting in!
Pick off the leaves, weigh out 700g/1.4lb. Wash thoroughly (spinach leaves are notoriously dirty!). Then dry and chop.
Baby spinach – I tried it, it’s too delicate to work here. The spinach sauce just turns into a green smoothie, and it has no texture nor much flavour.
Frozen spinach – This works, but you end up with about 1/3 of the recipe quantity and have to account for flavour dilution! To achieve the same flavour as per written recipe, use 250g/8oz frozen spinach for the entire recipe (ie. 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. See more in post about frozen spinach and why the batch size is so much smaller.
7. Pan-fried paneer – While you are welcome to use paneer that has not been pan-fried, you’ll find that raw paneer is a bit delicate and prone to crumbling when stirred into curries. Once pan-fried, it sets better so it’s not as delicate. Plus, that golden crust is so good!
8. Storage – This curry will keep for 4 to 5 days in the fridge, but the spice flavour does start to fade. It’s best consumed freshly made, or the next day.

Nutrition Information:

Calories: 510cal (26%)Carbohydrates: 27g (9%)Protein: 16g (32%)Fat: 39g (60%)Saturated Fat: 24g (150%)Trans Fat: 1gCholesterol: 127mg (42%)Sodium: 647mg (28%)Potassium: 1291mg (37%)Fiber: 4g (17%)Sugar: 20g (22%)Vitamin A: 12854IU (257%)Vitamin C: 43mg (52%)Calcium: 548mg (55%)Iron: 4mg (22%)
Keywords: Palak paneer, Spinach curry, vegetarian curry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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126 Comments

  1. Natalie says

    October 27, 2022 at 12:53 pm

    Another excellent recipe!! I added some frozen spinach, as I only had 250g of fresh baby spinach on hand, and it was still delicious. Had to add a bit of water to stop it from drying out. Pan-fried paneer was insane – and I used shop bought!!! Used yoghurt instead of cream and it was still delicious. Served with divine garlic naan – also from Nagi. Absolutely out of this world!! Thanks RTE!

    Reply
  2. Gwen says

    August 31, 2022 at 12:55 pm

    I loved this recipe – very tasty and authentic. The bad news is that I’ll never again make my own paneer. Yes, superior to bought stuff, but oh what a fiddle for such a small amount of paneer. The good news is that Woolies now sells ready-washed bags of spinach (NOT the easy-to-find baby spinach, but real spinach).

    Reply
  3. Sandy says

    June 10, 2022 at 11:23 am

    Why can’t we use “normal” spinach (Silverbeet)?

    Reply
  4. Brad Wright says

    May 5, 2022 at 1:11 pm

    5 stars
    Fantastic recipe but now my wife wants me to cook this each week!!

    Reply
    • Nagi says

      May 5, 2022 at 1:56 pm

      Ba ha ha!!! Well done!!! N x

      Reply
  5. Avril says

    April 13, 2022 at 9:28 am

    Hi Nagi,

    What is the quantity of paneer used in this recipe? I used 500 g…

    Reply
  6. Linda Haspel says

    March 20, 2022 at 1:30 pm

    5 stars
    Thank you for this delicious recipe. I made the palak paneer for my husband and guests. They loved it. My only complaint is that I had to guess about how much onion and chili to use. It would be helpful if you could give a weight or volume for two important ingredients. I will definitely make this again but hope you can provide specifics about how much of each of these ingredients you use since the size of onions and chilies varies. Thank you again for the excellent recipe

    Reply
    • Nagi says

      March 20, 2022 at 9:55 pm

      That’s a good point Linda and I am quantifying those things in the recipe glossary in my cookbook. I will update th eolder ecipes along the way once the cookbook is finished! N x

      Reply
  7. Melissa says

    March 3, 2022 at 3:49 pm

    Hi Nagi,
    Thank you for this “Indian Week” post. I have always wanted to try my hand at Indian fare and Palak Paneer is my go-to-favorite at restaurants.
    I made the Naan, paneer and spinach curry (saag) per your instructions. It turned out to be a fairly long day in the kitchen, though I thoroughly enjoyed the time spent.
    It was a delicious end to a delightful day.

    Reply
    • Nagi says

      March 4, 2022 at 1:31 pm

      I am so glad that you enjoyed it Melissa! N x

      Reply
  8. Vicky says

    February 23, 2022 at 6:37 pm

    5 stars
    Loved this recipe, I accidently added fennel seeds instead of fenugreek but was still delicious. I used shop bought paneer and didn’t have cream so added coconut cream and it was great! Didnt have enough fresh spinach so did fresh and frozen. Love how versatile your recipes are and how easy it is to sub items and still be confident in the outcome!

    Reply
  9. Lora says

    February 23, 2022 at 8:45 am

    Hello!

    Looking forward to making this recipe – if I use store bought paneer, how many ounces are needed for this recipe? Thanks!

    Reply
  10. Suzie says

    February 11, 2022 at 11:58 am

    Hi Nagy,
    Firstly thank you!!!
    I used your Palak Paneer recipe last night (the only diff was I omitted the lemon juice) & used coles paneer & it was the best palak paneer my family have ever had. Hands down better than any version from a restaurant!!
    You are our ‘go to’ for any recipes we are looking for & we use your recipes all the time. They are always so easy to follow & always work out just as they look on your site.
    I also want to take a moment to also thank you for the work you did in the early days of the covid pandemic, when you organised donations & coordinated food deliveries to our our Sydney hospitals to feed the hard working teams there & keep restaurants in business! My son was & is one of those doctors who benefited & we will forever be grateful for all your hard work.
    Thank you for all that you do !!😘

    Reply
    • Suzie says

      February 11, 2022 at 12:02 pm

      Hi Nagi
      Apologies, I just realises I spelt your name wrong in my previous comment. So sorry.

      Reply
    • Nagi says

      February 12, 2022 at 10:13 pm

      Oh Suzie – thank you and thank you to your son for his hard work and for being on the frontline – what a rockstar! N x

      Reply
  11. Elizabeth says

    February 4, 2022 at 8:04 pm

    5 stars
    I followed the recipe almost to the letter. Really delicious thank you.

    Reply
  12. Shanquala says

    November 5, 2021 at 6:28 pm

    4 stars
    Really enjoyed this recipe. Mine was not as “green” as in the post – as if I’d added too much cream (which I didn’t)
    Bit of work but enjoyed.

    Reply
    • Nagi says

      November 5, 2021 at 7:16 pm

      I am glad you enjoyed it! N x

      Reply
  13. Maggie says

    November 2, 2021 at 5:18 pm

    5 stars
    Please don’t expel me from your fan list for this, but I have just one word to say….silverbeet.
    We produce a ridiculous amount of this every season, and have take to picking, cooking and freezing it in bags. Like 70 bags. So please excuse me for throwing silverbeet at every recipe I find.
    It works well in saag, as it retains a little acidity even after freezing, and it’s not bland. The fenugreek loves silverbeet too.
    I add the silverbeet after the tomato has cooked off, then continue as instructed. Without deviating, I swear!

    Reply
    • Nagi says

      November 3, 2021 at 7:04 pm

      I think that sounds great! Texture would be slightly different though…I will have to try it! N x

      Reply
    • Allie says

      March 28, 2022 at 10:02 am

      This is such an underrated comment! I’m definitely going to try now that my garden is also bursting with silverbeet! Can’t wait. Love your recipes, Nagi.

      Reply
  14. Miss Marple says

    October 14, 2021 at 8:22 pm

    This was a lot simpler than other recipes I’ve tried but it was so yummy. I will try making the paneer next time. This would be so nice with lamb too. Thank you for your step by step recipes and great tips. I can’t wait to purchase your cook book when it’s ready!

    Reply
  15. Cara says

    October 11, 2021 at 6:16 pm

    5 stars
    Love this recipe and it’s way simpler than some other’s that I’ve tried. Just wondering, will Greek yoghurt work in place of the cream?

    Reply
    • Nagi says

      October 11, 2021 at 7:31 pm

      It would change the flavour quite a lot and might be too sour or curdled…I haven’t tested it but I would stick with cream. N x

      Reply
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