Palak Paneer at Home

It is mild, creamy and green, and it is one of the most ordered vegetarian dishes on any Indian menu.

The cheese is the reason it works. Paneer is set with heat and acid, so it does not melt into the sauce, and Dairy Farmers of Wisconsin lists palak paneer, paneer simmered in creamy spinach sauce, among its classic uses. The sauce carries the spice; the paneer gives soft, milky bites.

Palak paneer at a glance

This palak paneer table gives the yield, timing and cheese choice for the recipe below.

How to make palak paneer

How to make palak paneer is three jobs: a green puree, a flavor base and browned cheese, combined at the end. Each can be done on its own, which makes the dish easy to time.

Ingredients for palak paneer

These ingredients for palak paneer serve 4 as a main with rice or naan.

• 1 1/4 lb (570 g) fresh spinach, tough stems removed, about 2 large bunches, or 1 lb (450 g) frozen leaf spinach, thawed
• 12 oz (340 g) full-fat paneer, cut into 3/4-inch (2 cm) cubes
• 2 tablespoons ghee or neutral oil, divided
• 1 teaspoon cumin seeds
• 1 medium yellow onion, finely chopped
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• 1 to 2 green chilies, chopped, seeds left in for more heat
• 1 large tomato, chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon kosher salt, plus more to taste
• 1/4 cup (60 ml) heavy cream or whole-milk yogurt
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed, optional
• 1 teaspoon lemon juice

Steps for making palak paneer

These steps for making palak paneer keep the spinach green and the paneer intact.

1. Boil a large pot of salted water, add the fresh spinach for 45 to 60 seconds until bright green and just wilted, then lift it into a bowl of ice water for 1 minute. Skip this step for thawed frozen spinach.
2. Squeeze the spinach firmly, then blend it with 1/2 cup (120 ml) water into a smooth puree and set aside.
3. Heat 1 tablespoon ghee in a nonstick skillet over medium-high heat, brown the paneer cubes for 1 to 2 minutes per side until golden, and move them to a plate.
4. In a wide pot over medium heat, warm the remaining ghee and toast the cumin seeds for 30 seconds until fragrant.
5. Add the onion with a pinch of salt and cook for 6 to 8 minutes until soft and golden at the edges, then stir in the ginger, garlic and chilies for 1 minute.
6. Add the tomato, coriander, turmeric and salt, and cook for 4 to 5 minutes until the tomato breaks down and the oil separates at the edges.
7. Pour in the spinach puree, stir, and simmer gently for 5 minutes with the pot uncovered, stirring often so it does not spatter.
8. Stir in the cream, garam masala and fenugreek, slide in the paneer, and simmer for 3 to 5 minutes until the cubes are hot through and the sauce coats a spoon.
9. Finish with the lemon juice, taste for salt and serve hot with basmati rice or naan.

The best cheese for palak paneer

The best cheese for palak paneer is a full-fat block of paneer, browned before it meets the sauce. A review in the Journal of Food Science and Technology says heating milk proteins together creates a cohesive network that resists breaking apart during cooking, which is why paneer survives a simmer. The same review reports that paneer from very lean milk is chewy, rubbery and hard, so low-fat blocks are a poor trade. Our paneer guide explains how to buy and store it.

Browning matters. Because paneer is nearly unsalted (19 mg of sodium per 100 g in Norway's food composition table), salt the sauce, not the cubes. Searing sets a thin crust that keeps cubes from going spongy in the sauce, and it adds a toasty note. If your block is hard or older, soak the cubes in warm salted water for 10 minutes first.

No paneer? Halloumi will hold its shape but is salty, so skip the added salt until the end. Our halloumi vs. paneer page covers the swap. Firm tofu is a dairy-free choice. Ricotta and mozzarella will dissolve.

Palak paneer mistakes and fixes

Palak paneer mistakes are mostly about color and texture, and the fixes are quick.

• Army-green sauce. Spinach turns drab when it cooks long. Blanch it briefly, chill it, and keep the final simmer to about 5 minutes.
• Gritty or stringy sauce. Blend longer, and use a high-speed blender or add a splash of water.
• Bitter or metallic taste. Older spinach and its thick stems turn bitter. Remove stems, and finish with the lemon and a spoonful of cream.
• Raw-tasting masala. The tomato needs to cook until it separates from the oil. Do not rush step 6.
• Rubbery paneer. It sat in hot sauce for too long. Add it at the end, and keep the pot at a gentle simmer.
• Watery sauce. Squeeze the blanched spinach well before blending, or simmer 3 minutes longer.

Palak paneer variations

Palak paneer variations change the greens, the richness or the fat. Saag paneer uses a mix of greens such as mustard, fenugreek and spinach, and is rougher in texture. For a lighter sauce, use yogurt in place of cream, off the heat so it does not curdle. For a vegan version, use cubed firm tofu and coconut cream. Add a handful of cooked chickpeas or green peas for more body, or a spoonful of ground cashews for a richer, silkier sauce. A pinch of sugar helps if the spinach tastes sharp.

Making palak paneer ahead, and storing it

Palak paneer improves on day two when made ahead, as the spices settle. Refrigerate leftovers within 2 hours in a shallow, covered container, eat them within 3 to 4 days, and reheat gently in a saucepan with a splash of water to 165°F, as USDA advises. Make the sauce up to 2 days ahead and add the browned paneer only when reheating, because cubes left in sauce soften. Frozen sauce keeps well; frozen paneer cubes lose texture. Unopened paneer keeps about a week refrigerated, per Dairy Farmers of Wisconsin.

Questions about palak paneer

These questions about palak paneer are the ones cooks ask most.

How can palak paneer stay green?

Palak paneer stays green when the spinach is blanched for under a minute, chilled in ice water and cooked in the sauce for no more than 5 minutes. Adding acid early and long simmering are what turn it brown.

Is palak paneer the same as saag paneer?

Palak paneer is made with spinach only, while saag paneer uses a mix of leafy greens, often mustard greens with spinach. The paneer and technique are the same.

Can palak paneer use frozen spinach?

Palak paneer works with frozen spinach. Thaw it, squeeze out the water and skip the blanching, though the color is a little duller than fresh.

Can palak paneer be made without cream?

Palak paneer does not need cream. Use whole-milk yogurt stirred in off the heat, cashew paste or a splash of milk.

Why does palak paneer taste bitter?

Palak paneer tastes bitter when the spinach is old, the stems are thick or the sauce is overcooked. Trim stems, use young leaves and finish with lemon.

Next step for palak paneer

Palak paneer rewards two small habits: an ice bath for the spinach and a quick sear on the paneer. Try it with a block of full-fat paneer this week, then use the rest in paneer tikka.