Palak paneer recipe
Palak paneer recipe is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by venky yadav for u on YouTube.
Prep: 20 min | Cook: 32 min | Total: 1 hr 7 min
Cost: $8.76 total, $2.19 per serving
Ingredients
- 500 g Spinach (washed, trimmed, blanched)
- 200 g Paneer (cut into 1‑inch cubes)
- 1 medium Onion (thinly sliced)
- 4 pieces Green Chilies (slit lengthwise, seeds left for heat)
- 2 tbsp Oil (neutral cooking oil)
- 1 tbsp Unsalted Butter (cut into small pieces)
- 1 tsp Cumin Seeds (dry roasted before adding)
- 1 tsp Coriander Powder (ground)
- ½ tsp Garam Masala (light)
- ½ tsp Salt (or to taste)
- ½ cup Water (for simmering)
- 2 tbsp Fresh Cream (adds richness at the end)
Instructions
Prepare the Spinach
Rinse the spinach thoroughly, remove any tough stems, and roughly chop it. Set aside.
Time: PT5M
Blanch Spinach with Chilies
Bring a large pot of water to a rolling boil. Add the green chilies and then the chopped spinach. Cook for about 10 minutes until wilted.
Time: PT10M
Temperature: Boiling
Shock and Drain
Immediately transfer the boiled spinach to a bowl of ice‑cold water to stop cooking. Drain using a strainer and squeeze out excess water.
Time: PT5M
Blend to a Smooth Paste
Place the cooled spinach in a blender, add a splash of water if needed, and blend until completely smooth.
Time: PT5M
Prep Remaining Ingredients
Cut paneer into 1‑inch cubes, slice the onion thinly, and keep the slit chilies ready.
Time: PT5M
Temper Spices and Sauté Onion
Heat oil and butter in a frying pan over medium heat. Add cumin seeds; when they sizzle, add the sliced onion. Fry until the onion turns golden brown.
Time: PT5M
Temperature: Medium
Cook the Spinach Curry
Add the spinach puree to the pan, then stir in salt, coriander powder, garam masala, and water. Simmer for 10 minutes until the raw spinach aroma disappears and the gravy thickens slightly.
Time: PT10M
Temperature: Medium
Finish with Paneer and Cream
Gently fold the paneer cubes into the gravy, add fresh cream and a small knob of butter. Cook for another 2 minutes on low heat, allowing the paneer to warm through without breaking.
Time: PT2M
Temperature: Low
Serve
Transfer the palak paneer to a serving bowl and serve hot with rice, roti, or naan.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 10g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy (paneer, butter, cream)
Ingredient Substitutions
- Instead of Spinach: Swiss chard, Kale
- Instead of Paneer: Firm tofu
- Instead of Onion: Shallot
- Instead of Green Chilies: Jalapeño
- Instead of Oil: Vegetable oil
- Instead of Unsalted Butter: Ghee
- Instead of Cumin Seeds: Ground cumin
- Instead of Coriander Powder: Fresh cilantro leaves
- Instead of Garam Masala: Mild curry powder
- Instead of Fresh Cream: Yogurt
Equipment Needed
- Cutting Board
- Chef Knife
- Large Pot
- Strainer
- Blender or Food Processor
- Frying Pan or Kadai
- Wooden Spoon or Ladle
- Measuring Spoons (optional)
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Blanch spinach quickly and shock in ice water to retain bright green color
- Blend spinach to a completely smooth puree for a silky texture
- Add paneer at the end and cook only briefly to keep it soft
- Finish with cream and butter for richness and to prevent the curry from drying out
Chef Tips from the Video
- Use fresh, young spinach leaves for the brightest color
- Add a pinch of sugar to balance any bitterness from the spinach
- For extra depth, stir in a teaspoon of kasuri methi (dried fenugreek leaves) at the end.
Troubleshooting
Spinach turns black or dull
Immediately shock the spinach in ice water after blanching and drain well before blending.
Curry is too watery
Simmer uncovered for a few more minutes to reduce, or add a pinch of kasuri methi for flavor.
Paneer becomes hard or rubbery
Add paneer at the final stage and cook only 2‑3 minutes on low heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended as paneer may become grainy
Room temperature: Can sit at room temperature for up to 2 hours
Make-Ahead Tips
- Blanch and puree the spinach a few hours ahead and keep refrigerated
- Paneer can be cubed and stored separately in water to stay soft
- Reheat gently on low heat, adding a splash of water if needed.
Frequently Asked Questions
What is the cultural significance and history of Palak Paneer in North Indian cuisine?
Palak Paneer is a beloved vegetarian staple in North India, originating from the Punjab region where paneer (cottage cheese) is a common protein source. The dish combines the health‑benefiting spinach with creamy paneer, reflecting the region’s emphasis on nutritious, hearty meals for both everyday dining and festive occasions.
What are the traditional regional variations of Palak Paneer in Indian cuisine?
In Punjab, the curry is richer with butter and cream, while in Bengal a lighter version may use mustard oil and less dairy. Some South Indian adaptations add coconut milk or replace paneer with cottage cheese (chenna).
How is Palak Paneer traditionally served in Indian households?
It is typically served hot with steamed basmati rice, jeera rice, or Indian flatbreads such as roti, naan, or paratha. A side of sliced onions and lemon wedges often accompanies the dish for added crunch and acidity.
During which Indian celebrations is Palak Paneer commonly prepared?
Palak Paneer appears on festive menus for Diwali, Navratri, and family gatherings because it is both celebratory and vegetarian‑friendly, fitting the dietary preferences of many Indian households during religious events.
What makes Palak Paneer special or unique within Indian vegetarian cuisine?
The combination of vibrant, nutrient‑dense spinach with soft, milky paneer creates a balance of flavors and textures that is both comforting and healthful, making it a signature dish that showcases the Indian love for dairy‑based gravies.
What authentic ingredients are essential for traditional Palak Paneer versus acceptable substitutes?
Authentic ingredients include fresh spinach, paneer, ghee or butter, and Indian spices like cumin, coriander, and garam masala. Substitutes such as firm tofu for paneer or kale for spinach can be used, but they alter the classic taste and texture.
What are the most common mistakes to avoid when making Palak Paneer at home?
Common errors include over‑blanching the spinach (which turns it black), over‑cooking the paneer (making it rubbery), and adding too much water, which dilutes the gravy. Follow the timing cues and add paneer only at the end for best results.
Why does this Palak Paneer recipe use a brief blanching step instead of cooking the spinach directly in the pan?
Blanching locks in the bright green color and reduces the earthy bitterness of raw spinach. It also softens the leaves, making them easier to blend into a smooth puree, which is essential for the silky texture of the curry.
Can I make Palak Paneer ahead of time and how should I store it?
Yes. Store the spinach puree in an airtight container in the refrigerator for up to 3 days. Add the paneer and cream just before reheating on low heat; this keeps the paneer soft and prevents the sauce from separating.
What does the YouTube channel venky yadav for u specialize in?
The YouTube channel venky yadav for u focuses on Indian home‑cooking tutorials, especially quick and easy vegetarian recipes that respond to viewer requests, with clear step‑by‑step instructions and practical kitchen tips.
Last updated: August 14, 2026
