Name: Palak Paneer
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 16 ounces fresh or frozen spinach; 1-inch piece of fresh ginger, quartered lengthwise; 4 cloves garlic, each cut into several segments; 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces; 1 large yellow or white onion, halved and cut into 1-inch chunks; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon garam masala; ¾ teaspoon fine salt, divided, to taste; 8 to 12 ounces paneer, cut into ¾-inch to 1-inch cubes; 4 tablespoons extra-virgin olive oil or avocado oil, divided; ½ cup whole-milk plain Greek yogurt or heavy cream; Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity; For serving: cooked basmati rice or flatbread (roti or naan), warmed

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Palak Paneer bursts with vibrant green hues and a medley of spices that dance in your mouth. The rich, creamy texture of the spinach melds perfectly with the succulent cubes of paneer, making this dish not just a feast for the eyes, but also a delightful experience for the palate. Each bite evokes memories of cozy family dinners and lively Indian festivals.

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This dish isn’t just another recipe; it’s a quick, budget-friendly treasure that simplifies your weeknight meals. With a handful of pantry staples, you can whip up a delicious, satisfying meal that’s perfect for sharing with loved ones. Plus, it’s beginner-friendly—trust me, you’re going to want to add this to your culinary repertoire!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Palak Paneer
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Palak Paneer

Why You’ll Love This Recipe

Simple & Quick: Whip this together in just 60 minutes, including prep!
Irresistible Flavor: The combination of spices brings a warm, earthy taste that’s so comforting.
Eye-Catching Appeal: The lush green color isn’t just appetizing; it’s sure to impress at any gathering.
Flexible Serving: Enjoy it with rice or flatbreads, making it ideal for any occasion.
Diet-Friendly Options: Can be made gluten-free and easily adapted to suit different dietary needs.

Ingredients You’ll Need

16 ounces fresh or frozen spinach: The heart of palak paneer, providing that beautiful green color and rich nutrients. If using frozen, there’s no need to drain excess water.
1-inch piece of fresh ginger, quartered lengthwise: Adds a spicy warmth that enhances the dish’s depth.
4 cloves garlic, each cut into several segments: Offers a fragrant aroma that pulls everything together.
1 large green serrano chile or 1 medium jalapeño, ribs and seeds removed, cut into 1-inch pieces: For a mild kick; adjust according to your spice tolerance.
1 large yellow or white onion, halved and cut into 1-inch chunks: Sweetens the base and provides texture.
1 teaspoon ground coriander: Introduces a gentle citrusy note that brightens the dish.
½ teaspoon ground cumin: Adds a warm, earthy flavor that complements the spinach beautifully.
½ teaspoon garam masala: A fragrant spice blend that brings everything together.
¾ teaspoon fine salt, divided, to taste: Essential for enhancing the flavors of each ingredient.
8 to 12 ounces paneer (Indian cheese), cut into ¾-inch to 1-inch cubes: The star of the show! Use more for creaminess or less for a lighter dish.
4 tablespoons extra-virgin olive oil or avocado oil, divided: Helps to roast the paneer perfectly for a golden texture.
½ cup whole-milk plain Greek yogurt or heavy cream: Adds creaminess and balances the spices. Yogurt should be tempered for a smooth consistency.
Optional squeeze of fresh lemon juice or finely chopped tomatoes: Provides acidity to brighten the dish.
For serving: Warm basmati rice or flatbread (roti or naan).

How to Make Palak Paneer

Preheat your oven: Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper. This prevents the paneer from sticking. If using frozen spinach, thaw it in the microwave for about 5 minutes—no need to drain.
Chop aromatic ingredients: In a food processor, pulse the garlic and ginger until finely chopped. Scrape down the sides occasionally. Add the chopped chili and onion, pulsing until finely minced but not mushy. Set aside in a bowl.
Process the spinach: Use the food processor to finely chop several handfuls of spinach, working it into a purée-like consistency. If using thawed spinach, process until smooth.
Roast the paneer: Spread cubed paneer on the prepared baking sheet. Sprinkle with coriander, cumin, garam masala, and ½ teaspoon salt. Drizzle with 2 tablespoons of oil and stir well to coat the cheese evenly. Bake for 10 minutes, stir, then bake for another 3 to 5 minutes until golden.
Cook the onions: In a medium stainless steel skillet over medium heat, warm the remaining 2 tablespoons of oil. Add the reserved onion mixture and ¼ teaspoon salt. Cook for 5 to 7 minutes, stirring frequently, until onions are translucent and slightly golden.
Combine spinach and paneer: Stir in the spinach mixture, followed by the roasted paneer, ½ cup of water, and another ¼ teaspoon salt. Let it simmer for 7 to 10 minutes until warmed throughout and flavors meld together.
Add yogurt: Turn off the heat and remove the skillet from the burner. Transfer a couple of spoonfuls of the spinach to the reserved bowl and mix in the yogurt to temper it, preventing curdling. Add half of this yogurt mixture back to the spinach, stir, and then mix in the remaining yogurt. Taste and adjust salt as needed. Optionally, squeeze fresh lemon juice or sprinkle tomatoes to brighten the dish. Serve it warm with rice or flatbreads.

Storing & Reheating

Store palak paneer at room temperature for up to two hours. To refrigerate, place it in an airtight container and keep it for up to five days. If you want to freeze leftovers, use a freezer-safe container for up to three months. When reheating, gently warm it in a skillet over low heat, adding a splash of water if it seems too thick. While freezing may alter the texture slightly, refreshing it with an extra dollop of yogurt can help restore creaminess.

Chef’s Helpful Tips

Avoid overcooking paneer: Keep an eye on the paneer while roasting; it should be golden but not dried out.
Fresh vs. frozen spinach: While fresh gives the best result, frozen spinach dramatically reduces prep time—just make sure not to drain excess water.
Yogurt temperature: Tempering the yogurt is essential to prevent curdling; letting it sit out for a few minutes can help.
Flavor adjustments: Feel free to tweak spices and salt to your liking for a personalized flavor.
Make ahead: Pre-cook your paneer and spinach mixture a day in advance for a quicker weeknight meal.

Trying your hand at palak paneer is more than just following a recipe; it’s about connecting with the vibrant flavors of Indian cuisine and experimenting within your kitchen. This dish provides a terrific balance of nourishment, taste, and comfort, making it ideal for both busy weeknights and leisurely weekend meals.

Recipe FAQs

Can I use other greens instead of spinach?

Absolutely! Kale or Swiss chard can also work well for a different flavor profile. Adjust cooking time depending on the greens’ tenderness.

Is palak paneer spicy?

The heat largely depends on your choice of chili pepper. Serrano will add some kick, while jalapeño offers milder heat. Feel free to remove seeds for even less spice.

Can I make palak paneer vegan?

Yes! Substitute paneer with tofu and use coconut cream or a vegan yogurt alternative. Just ensure that your spices are vegan-friendly.

How long will leftovers last?

Refrigerated leftovers can last up to five days. Freezing is also an option for up to three months, just be wary of slight texture changes when reheating.

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