Here’s a delicious palak paneer recipe that’s easy to make at home. Fresh paneer is pan-seared to golden perfection, then folded into a creamy spinach curry. Serve it with rice or naan for a flavorful meal that’s ready in just 40 minutes!
Palak paneer is one of our favorite Indian takeout dishes, so the first time we made it, we felt a bit intimidated to give it a go at home. We’ve been perfecting this spinach curry recipe for years, making it our go-to easy comfort food dinner. We love that it’s delicious and easy to make with only fresh ingredients and tons of spinach.
Fresh spinach, tomatoes, aromatics, herbs, and spices make up the base of this delicious Indian dish. We use whipping cream to add creaminess to the gravy and top it with pan-seared paneer.
If this is your first time cooking with paneer, you’ll find it’s surprisingly easy to work with. Browning it in the pan gives it great texture and makes it more flavorful.
Serve this easy stove-top dinner with naan and basmati rice for an irresistible, authentic-tasting meal!
Palak paneer ingredients
The list of ingredients might look a little long, but putting the curry together is super simple. Here’s everything you’ll need to make palak paneer:
- Onion, ginger, and garlic – these aromatics are an Indian curry staple and lend lots of flavor to the base of the gravy.
- Tomatoes – a palak paneer without tomatoes tends to taste overly grassy. They really help bring this dish together.
- Spices – garam masala , cumin, and turmeric add lots of wonderful curry taste.
- Spinach – a very generous amount of fresh spinach leaves goes into making palak paneer. It’s always surprising how much it wilts down during the cooking process.
- Whipping cream – we use whipping cream for an extra creamy taste.
- Paneer – this fresh Indian cheese is the perfect compliment to this flavorful curry.
Palak paneer vs saag paneer
For a long time, we assumed ‘palak’ and ‘saag’ were terms that were used interchangeably for the delicious green curry we’ve come to love. After doing some research, we learned that ‘palak’ actually means ‘spinach’, whereas ‘saag’ means ‘any greens’ and is generally a combination of spinach and mustard greens (and sometimes kale). Since this recipe only uses spinach, we’ve called it palak paneer.
How long do leftovers keep in the fridge?
Curry is one of those dishes that often tastes better the next day. Store any leftovers in a sealed container in the fridge for 4-5 days.
Can I make it ahead of time?
If you’re preparing ahead of time, make the gravy the day before. Right before serving, pan-sear the paneer and warm up the gravy before mixing them together. This ensures everything tastes really fresh.
Can I use frozen spinach?
In a pinch! You’ll want to use 10-12 ounces of frozen spinach. Make sure to thaw it first and squeeze most of the liquid from it before adding it to the curry.
What to serve with palak paneer
Palak paneer is a delicious complete meal on its own when served with rice , cauliflower rice , naan, paratha, or roti.
When serving a crowd, make a couple of curries and serve them family-style, as you’d order at an Indian restaurant. This palak paneer recipe pairs well with other vegetarian curries like cauliflower curry with chickpeas and peas , chickpea, tofu, and eggplant curry , or creamy coconut lentil curry .
We also like to serve it with Indian-inspired vegetable sides like golden roasted turmeric cauliflower , easy roasted Indian cauliflower , or curry grilled carrots with yogurt sauce .
Palak Paneer (spinach curry made in just 40 minutes!)
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Ingredients
- ▢ 3 tablespoons cooking oil (divided)
- ▢ 1 large onion (chopped)
- ▢ ¼ cup minced ginger
- ▢ 6 cloves garlic (peeled and smashed with the side of your knife)
- ▢ 2 medium tomatoes (chopped)
- ▢ 1 teaspoon garam masala
- ▢ 1 teaspoon ground cumin seeds
- ▢ ½ teaspoon turmeric
- ▢ 1 teaspoon sea salt (more to taste)
- ▢ 10 ounces spinach
- ▢ ½ cup whipping cream (see notes)
- ▢ 1 lb paneer (cut into 1-inch cubes)
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to brown, about 6-7 minutes. Reduce the heat to medium heat and add the ginger and garlic and cook for another 3 minutes. If the pan starts to look dry, add a little more oil. Add the tomatoes to the pan and cook for 5 minutes, mashing them a little as they cook. 1 large onion, ¼ cup minced ginger, 6 cloves garlic, 2 medium tomatoes
- Add the garam masala, cumin, turmeric, and salt to the pan and stir for about 1 minute. Add the spinach, working in 2 batches, if needed. Let the first batch wilt a little and then add more. 1 teaspoon garam masala , 1 teaspoon ground cumin seeds, ½ teaspoon turmeric, 1 teaspoon sea salt, 10 ounces spinach
- Once the spinach has wilted, transfer the spinach mixture to your blender, add the cream, and blend on high until mostly smooth. ½ cup whipping cream
- Add the remaining tablespoon of oil to a non-stick pan over medium-high heat. Add the cubes of paneer and cook until they’re brown on both sides, about 5 minutes. 1 lb paneer
- Pour the spinach puree from the blender back into the skillet, mix in the paneer, and gently reheat it.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
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More delicious paneer recipes
- Sweet Chili Paneer
- Paneer Butter Masala
- Easy Mattar Paneer
Palak Paneer (spinach curry made in just 40 minutes!)
Ingredients
- 3 tablespoons cooking oil , divided
- 1 large onion , chopped
- ¼ cup minced ginger
- 6 cloves garlic , peeled and smashed with the side of your knife
- 2 medium tomatoes , chopped
- 1 teaspoon garam masala
- 1 teaspoon ground cumin seeds
- ½ teaspoon turmeric
- 1 teaspoon sea salt , more to taste
- 10 ounces spinach
- ½ cup whipping cream , see notes
- 1 lb paneer , cut into 1-inch cubes
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to brown, about 6-7 minutes. Reduce the heat to medium heat and add the ginger and garlic and cook for another 3 minutes. If the pan starts to look dry, add a little more oil. Add the tomatoes to the pan and cook for 5 minutes, mashing them a little as they cook. 1 large onion, ¼ cup minced ginger, 6 cloves garlic, 2 medium tomatoes
- Add the garam masala, cumin, turmeric, and salt to the pan and stir for about 1 minute. Add the spinach, working in 2 batches, if needed. Let the first batch wilt a little and then add more. 1 teaspoon garam masala, 1 teaspoon ground cumin seeds, ½ teaspoon turmeric, 1 teaspoon sea salt, 10 ounces spinach
- Once the spinach has wilted, transfer the spinach mixture to your blender, add the cream, and blend on high until mostly smooth. ½ cup whipping cream
- Add the remaining tablespoon of oil to a non-stick pan over medium-high heat. Add the cubes of paneer and cook until they’re brown on both sides, about 5 minutes. 1 lb paneer
- Pour the spinach puree from the blender back into the skillet, mix in the paneer, and gently reheat it.
