Introduction

The Best Palak Paneer Recipe is a classic North Indian dish, where soft paneer cubes are nestled in a smooth, vibrant spinach gravy infused with warm spices. This restaurant-style palak paneer is creamy without being heavy, deeply flavorful yet fresh, and beautifully green thanks to proper spinach handling. With a balanced blend of aromatics, gentle spices, and a silky finish, this recipe delivers authentic taste and texture that rivals your favorite Indian restaurant—right from your home kitchen.

Why you’ll love this recipe

Authentic restaurant-style flavor
Bright green, silky spinach gravy
Creamy without excess butter or cream
Nutritious and naturally gluten-free
Perfect with roti, naan, or rice

Ingredients (serves 4)

Spinach Base:

250 g (8–9 oz) fresh spinach, washed
2 cups water (for blanching)

Paneer:

200 g paneer, cut into cubes
1 tbsp oil or ghee (optional, for lightly pan-frying)

Gravy:

2 tbsp oil or ghee
1 medium onion, finely chopped
1 tsp ginger-garlic paste
1 green chili, chopped (adjust to taste)
½ tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
¼ cup fresh cream (or cashew paste for vegan option)

Optional Finishing:

1 tsp butter
Lemon juice to taste

Essential Tools and Equipment

Saucepan
Blender or immersion blender
Heavy pan or kadai
Slotted spoon

Step-by-step process (detailed)

1. Blanch the spinach

Bring water to a boil in a saucepan. Add spinach and blanch for 60–90 seconds until just wilted and bright green. Immediately transfer to ice water to stop cooking. Drain well. This step locks in color and removes raw bitterness.

2. Blend to a smooth purée

Transfer cooled spinach to a blender and blend into a silky, lump-free purée. Do not add extra water unless necessary. Set aside.

3. Prepare the paneer

Heat 1 tbsp oil or ghee in a pan over medium heat. Lightly pan-fry paneer cubes until just golden on the edges. Remove and soak briefly in warm water to keep them soft. Skip frying if you prefer very soft paneer.

4. Build the flavor base

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them crackle. Add chopped onions and cook 6–8 minutes until soft and lightly golden. Stir frequently for even browning.

5. Add aromatics and spices

Add ginger-garlic paste and green chili. Cook 30 seconds until fragrant. Add turmeric and coriander powder, stirring to bloom the spices without burning.

6. Add spinach purée

Lower the heat and add the spinach purée. Stir well and simmer 5–7 minutes, stirring occasionally. The gravy should thicken slightly and lose any raw taste while staying vibrant green.

7. Finish the gravy

Add salt and garam masala. Stir in fresh cream (or cashew paste). Simmer gently for 2–3 minutes until the texture is smooth and luxurious.

8. Add paneer and rest

Gently add paneer cubes and simmer 2–3 minutes so they absorb flavor. Turn off the heat. Finish with butter and a few drops of lemon juice if desired.

Mistakes to avoid

Overcooking spinach — dull color and bitter taste
Skipping ice bath — murky green gravy
Boiling after adding cream — splits the sauce
Over-spicing — masks spinach flavor
Adding raw paneer straight from the fridge — tough texture

Variations of the Best Palak Paneer Recipe

Dhaba Style — add crushed kasuri methi and extra butter
Vegan Palak Tofu — replace paneer with firm tofu and cream with cashew paste
Garlic Palak Paneer — add extra sliced garlic in tempering
No Onion Version — skip onion and increase ginger-garlic slightly
Low-Fat — omit cream and finish with a splash of milk

Tips for storage & make-ahead

Refrigerate up to 2 days in an airtight container
Reheat gently on low heat, stirring often
Add a splash of water or milk while reheating
Freezing not recommended (spinach texture changes)

Frequently Asked Questions

Why is my palak paneer bitter?
Spinach may be overcooked or not blanched properly.

Can I use frozen spinach?
Yes. Thaw completely, squeeze out excess water, then blend.

How do restaurants get such a green color?
Quick blanching, followed by an ice bath and minimal cooking after blending.

Should paneer be fried?
Optional. Frying adds texture; soaking keeps it soft.

Conclusion

The best Palak Paneer Recipe is a perfect balance of comfort, nutrition, and classic Indian flavor. With its velvety spinach gravy, tender paneer, and gentle spice profile, this dish proves that simple techniques make all the difference. Master this method once, and you’ll have a reliable, restaurant-quality palak paneer that shines every time you serve it.