Palak Paneer Recipe – Authentic Spinach & Indian Cheese Curry

Last Updated on 4 months by Neha Deshmukh

Palak Paneer Recipe – Authentic Spinach & Indian Cheese Curry

Hey everyone! If you’re anything like me, you absolutely love a good Palak Paneer. It’s one of those dishes that just feels like a warm hug in a bowl, right? I first made this when I was trying to impress my now-husband with my cooking skills – and let’s just say, it worked! It’s become a family favorite, and I’m so excited to share my version with you. This recipe is super easy, packed with flavor, and perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This Palak Paneer recipe is all about simplicity and authentic taste. It’s creamy, comforting, and bursting with the goodness of spinach and paneer. Plus, it comes together in under 20 minutes – perfect when you’re short on time but craving something delicious. It’s a classic for a reason, and I promise, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to create this magic:

• 1 bunch spinach leaves (palak) – about 250g
• 1-2 cloves garlic
• 1 green chilli
• 1 tsp ghee (clarified butter)
• 100 gm paneer, cubed
• ¼ tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Ghee: Seriously, don’t skip the ghee! It adds such a lovely richness and flavor that butter just can’t replicate. It’s a cornerstone of Indian cooking for a reason.
• Paneer: The quality of your paneer matters. I prefer using fresh, soft paneer. If you can’t find fresh, frozen paneer works too – just make sure to thaw it completely and gently squeeze out any excess water.
• Spinach: You can use different types of spinach. Mature spinach has a more robust flavor, while baby spinach is milder and cooks down quicker. I often use a mix! Don’t worry too much about the type, just make sure it’s fresh and vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a good wash. Roughly chop the spinach leaves, discarding any tough stems.
2. Heat a pan over medium heat and add the chopped spinach. Sauté until it wilts down – this only takes a few minutes. Once wilted, let it cool slightly.
3. Now, blend the wilted spinach with the garlic and green chilli to create a smooth, vibrant green paste. A little water can help if needed.
4. In the same pan, melt the ghee. Gently fry the paneer cubes until they’re lightly golden on all sides. Don’t overcrowd the pan, and be careful not to overcook them – we want them to stay soft! Set the fried paneer aside.
5. Add the spinach paste to the pan and cook for about 5 minutes, stirring frequently. Add the turmeric powder and salt. Keep simmering until the mixture thickens slightly.
6. Finally, gently toss the fried paneer into the spinach mixture. Cook for just a minute or two, allowing the flavors to meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the sautéing step for the spinach. It really helps to reduce the moisture and concentrate the flavor.
• Be gentle with the paneer! Overcooking it will make it rubbery.
• Taste as you go and adjust the salt and chilli to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Palak Paneer: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and cubed. It’s a surprisingly delicious substitution! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Good news – this recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, remove the green chilli or use a milder variety. For a spicier kick, add a pinch of red chilli powder or use a hotter green chilli.
• Navratri-friendly version: During Navratri, you can skip the garlic and onion to make this dish compliant with fasting rules.

Serving Suggestions

Palak Paneer is incredibly versatile. Serve it hot with:

• Steaming rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store Palak Paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon refrigeration, so add a splash of water or milk while reheating.

FAQs

Let’s answer some common questions:

What type of paneer works best for Palak Paneer?

Fresh, soft paneer is ideal. It has a lovely texture and absorbs the flavors beautifully.

Can I make Palak Paneer ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just reheat gently before serving.

How can I adjust the creaminess of the Palak Paneer?

Add a tablespoon of cream or cashew paste for extra richness.

What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook it! Fry it briefly until golden, then add it to the spinach mixture at the very end.

Can I use frozen spinach in this recipe?

Yes, you can, but make sure to thaw it completely and squeeze out all the excess water before blending. Fresh spinach will always give you the best flavor, though.