Paneer Spinach Recipe – Authentic Indian Palak Paneer with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Paneer Spinach Recipe – Authentic Indian Palak Paneer with Kasuri Methi

Hello friends! Today, I’m sharing one of my all-time favorite Indian dishes: Palak Paneer. It’s creamy, comforting, and packed with flavor. Honestly, this Paneer Spinach recipe is a weeknight staple in my house, and I know it will become one in yours too! It’s easier to make than you might think, and the taste is just… chef’s kiss.

Why You’ll Love This Recipe

This Palak Paneer isn’t just delicious; it’s also pretty quick to whip up – ready in about 15 minutes! It’s a fantastic way to get your greens in, and the paneer adds a lovely protein boost. Plus, the subtle smokiness from the kasuri methi really elevates the whole dish. I first made this when I was craving something comforting after a long day, and it instantly became a go-to.

Ingredients

Here’s what you’ll need to make this amazing Palak Paneer:

• 1 tablespoon oil
• ½ teaspoon cumin seeds
• ¼ teaspoon hing (asafoetida)
• 1 small red onion, chopped
• 3-4 garlic cloves, minced
• 1 green chili, chopped (adjust to your spice preference!)
• 8-10 curry leaves
• ½ teaspoon salt (plus more to taste)
• 6 oz paneer, cubed (about 170g)
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 2-3 tablespoons water (about 30-45ml)
• 6 oz spinach, chopped (about 170g)
• 1 teaspoon kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Kasuri Methi: Don’t skip this! It adds a unique smoky flavor that’s essential to authentic Palak Paneer. You can find it at most Indian grocery stores, and sometimes even in the spice aisle of larger supermarkets.
• Hing (Asafoetida): This might seem a little strange, but hing adds a wonderful savory depth. It’s a little pungent on its own, but it mellows out beautifully when cooked. It’s also great for digestion!
• Paneer: Paneer comes in different varieties. I prefer using a slightly firm paneer that holds its shape well during cooking. You can find fresh paneer at Indian grocery stores. If you can’t find paneer, firm tofu (pressed to remove excess water) can be used as a substitute, though the texture will be different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop!
2. Add the hing and sauté for just a few seconds. Be careful not to burn it!
3. Now, toss in the chopped onion, garlic, green chili, and curry leaves. Add ¼ teaspoon of salt. Cook for about 3 minutes, or until the onions soften and become translucent.
4. Stir in the cubed paneer. Gently mix it with the onions and spices.
5. Add the coriander powder, turmeric, garam masala, the remaining salt, and water. Cook the spices for about a minute, stirring constantly, until fragrant.
6. Add the chopped spinach. Mix well, then cover the pan and cook on low-medium heat for about 4 minutes, or until the spinach wilts.
7. Uncover the pan, add the crushed kasuri methi, and cook for another minute or two, until you reach your desired consistency. I like mine slightly saucy! Serve hot.

Expert Tips

• Don’t overcook the spinach! You want it to retain some of its vibrant green color.
• If you want a smoother sauce, you can blend a portion of the cooked spinach and paneer before adding the kasuri methi.
• A pinch of red chili powder can add a nice kick if you like things spicy.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Palak “Paneer” Adaptation: My friend, Priya, who’s vegan, swaps the paneer for extra-firm tofu that’s been pressed and cubed. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments: If you’re sensitive to spice, reduce or omit the green chili. For extra heat, add a pinch of cayenne pepper or a finely chopped serrano pepper.
• Festival Adaptations – Diwali/Holi: During Diwali, I sometimes add a dollop of cream for extra richness. For Holi, I like to serve it with a side of fluffy naan for dipping!

Serving Suggestions

Palak Paneer is best served hot with:

• Naan bread (my personal favorite!)
• Roti or chapati
• Steamed basmati rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

• What type of paneer is best for Palak Paneer? A slightly firm paneer that holds its shape well is ideal.
• Can I make this recipe without Kasuri Methi? While it won’t have the same authentic flavor, you can omit it if you can’t find it. You might want to add a pinch of dried fenugreek leaves as a substitute, but it won’t be quite the same.
• How can I adjust the spice level of this Palak Paneer? Reduce or omit the green chili, or add a pinch of cayenne pepper for extra heat.
• Can I freeze Palak Paneer? Yes, but the texture of the spinach might change slightly upon thawing. It’s best to freeze it in individual portions for easy reheating.
• What is Hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, and sometimes in the spice aisle of larger supermarkets.

Enjoy making this Palak Paneer! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!