Palak Paneer Recipe
Palak Paneer Recipe is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Sanjeev Kapoor Khazana on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $8.45 total, $2.11 per serving
Ingredients
- 500 g Spinach Leaves (fresh, medium‑sized leaves, washed and trimmed)
- 1 tsp Salt (for blanching water)
- 1 Green Chili (finely chopped, optional for mild heat)
- 200 g Paneer (soft, fresh paneer cut into 1‑inch cubes)
- 1 Onion (medium, finely chopped)
- 3 Garlic Cloves (minced)
- 2 tbsp Ghee (can substitute with vegetable oil)
- 2 tbsp Heavy Cream (optional for richness; can use milk for lighter version)
- 0.5 tsp Garam Masala (ground spice blend)
Instructions
Blanch and puree spinach
Bring a large pot of water to a rolling boil, add 1 tsp salt, then add the spinach leaves. Blanch for 30 seconds, immediately transfer to a bowl of ice‑water, drain, squeeze out excess water and puree in a blender until smooth.
Time: PT5M
Temperature: boiling
Prepare paneer
Cut the paneer into 1‑inch cubes and set aside.
Time: PT2M
Make the tempering
Heat ghee in a skillet over medium heat, add ½ tsp cumin seeds and let them sizzle. Add the chopped onion and minced garlic, sauté until golden brown, about 3‑4 minutes.
Time: PT5M
Temperature: medium
Cook spinach
Add the pureed spinach to the skillet, stir and cook for 2‑3 minutes on medium heat. Do not let it boil vigorously.
Time: PT3M
Temperature: medium
Add paneer
Gently fold the paneer cubes into the spinach sauce and simmer for 2 minutes so the paneer warms through.
Time: PT2M
Temperature: low
Finish with cream and spices
Stir in the cream (or milk) and garam masala, cook another 3‑4 minutes on low heat until the sauce is creamy and coats the paneer. Adjust salt if needed.
Time: PT5M
Temperature: low
Serve
Transfer to a serving bowl, drizzle a little extra cream if desired, and serve hot with naan, roti, or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 8 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Spinach Leaves: Swiss chard, Kale (blanched)
- Instead of Green Chili: Green pepper, Red chili flakes
- Instead of Paneer: Firm tofu, Cottage cheese
- Instead of Garlic Cloves: Garlic paste
- Instead of Ghee: Vegetable oil, Clarified butter
- Instead of Heavy Cream: Milk, Cashew cream
- Instead of Garam Masala: Curry powder
Equipment Needed
- Large Pot
- Colander
- Blender or Food Processor
- Skillet/Frying Pan
- Wooden Spatula
- Knife
- Cutting Board
- Bowl
Critical Steps — Do Not Skip
- Blanch spinach briefly and shock in ice water to retain bright green color.
- Do not add acidic ingredients like tomato or lemon, as they dull the color.
- Do not fry paneer; add it directly to the sauce and simmer briefly.
- Cook spinach on medium heat to avoid over‑cooking and loss of nutrients.
Chef Tips from the Video
- Use the freshest spinach you can find for the brightest color and best flavor.
- A pinch of sugar in the final step helps preserve the green hue when using milk.
- Ghee adds authentic richness; if you prefer a lighter version, use a neutral oil.
Troubleshooting
Spinach turns dull brown.
The spinach was over‑cooked or an acidic ingredient was added. Blanch only 30 seconds, shock in ice water, and avoid tomatoes or lemon.
Paneer becomes rubbery.
Paneer was cooked too long or fried. Add paneer at the end and simmer only briefly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended; paneer texture may become grainy.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Puree the blanched spinach and store in the refrigerator for up to 24 hours.
- Paneer cubes can be prepared ahead and kept refrigerated.
- Reheat gently on low heat to prevent the sauce from separating.
Frequently Asked Questions
What is the cultural significance and history of Palak Paneer in North Indian cuisine?
Palak Paneer is a classic North Indian vegetarian dish that showcases the region’s love for paneer (cottage cheese) and leafy greens. Historically, it emerged as a way to combine protein‑rich paneer with nutrient‑dense spinach, making it a staple at family meals and festive gatherings.
What are the traditional regional variations of Palak Paneer in Indian cuisine?
In Punjab, the dish is richer with generous ghee and cream, while in Gujarat a slight sweetness is added using sugar or jaggery. Some South Indian versions incorporate coconut milk instead of cream, and a few recipes use mustard seeds in the tempering for a different aroma.
How is Palak Paneer traditionally served in Indian households?
Palak Paneer is usually served hot with soft Indian breads such as naan, tandoori roti, or paratha, and it also pairs well with steamed basmati rice or jeera rice. A drizzle of fresh cream on top is a common garnish for added richness.
During which occasions or celebrations is Palak Paneer commonly prepared in Indian culture?
Palak Paneer is a popular dish for festivals like Diwali, Navratri, and family celebrations such as weddings and birthdays because it is both festive and vegetarian‑friendly, fitting the dietary preferences of many Indian households.
How does Palak Paneer fit into the broader Indian cuisine tradition?
Palak Paneer exemplifies the Indian tradition of combining dairy (paneer, ghee, cream) with vegetables to create balanced, protein‑rich meals. It reflects the regional emphasis on creamy gravies and the use of aromatic spices like garam masala.
What are the most common mistakes to avoid when making Palak Paneer at home?
Common errors include over‑blanching the spinach, which makes it lose its bright green color, adding acidic ingredients like tomato or lemon that dull the hue, and frying the paneer, which can make it rubbery. Follow the recipe’s timing and add paneer only at the end.
Why does this Palak Paneer recipe avoid adding tomatoes or lemon juice?
Tomatoes and lemon introduce acidity that reacts with the chlorophyll in spinach, turning the sauce brown. The recipe aims for a vivid green, creamy texture, so it omits acidic ingredients and relies on cream or milk for richness.
Can I make Palak Paneer ahead of time and how should I store it?
Yes, you can puree the blanched spinach and keep it refrigerated for up to 24 hours. Store the cooked Palak Paneer in an airtight container in the fridge for 3‑4 days and reheat gently on low heat. Freezing is not recommended because paneer can become grainy.
What does the YouTube channel Sanjeev Kapoor Khazana specialize in?
The YouTube channel Sanjeev Kapoor Khazana, hosted by celebrity chef Sanjeev Kapoor, specializes in Indian home‑cooking tutorials, ranging from classic regional dishes to modern twists, with a focus on clear step‑by‑step instructions for home cooks.
What is the cooking philosophy and style of the YouTube channel Sanjeev Kapoor Khazana?
Sanjeev Kapoor Khazana emphasizes simplicity, authenticity, and health‑conscious adaptations. Chef Kapoor often highlights technique fundamentals, ingredient quality, and ways to achieve restaurant‑level flavors using everyday kitchen tools.
Last updated: August 25, 2026
