Description
This authentic Palak Paneer recipe features tender cubes of Indian cottage cheese in a velvety, vibrantly green spinach gravy made with aromatic spices, cashews, and just a touch of cream. Ready in 30 minutes, this restaurant-quality dish is easier than you think and absolutely delicious with rice or naan.
Ingredients
For the Spinach Puree:
- 100–120 g fresh spinach leaves (about 4 cups loosely packed, or 2 cups tightly packed)
- 8–10 cashew nuts (these add that dreamy creaminess — don’t skip them!)
- 1–2 green chilies (deseed them for milder heat, or leave the seeds in if you like it spicy)
- ½ tablespoon oil
- ¼ cup water for blending
For the Gravy Base:
- 1–1½ tablespoons oil or butter (I love using half butter, half oil for flavor)
- ¾ cup finely chopped onion (about 1 medium onion)
- ¾ teaspoon ginger-garlic paste (or use fresh ginger and garlic, finely minced)
- ½ cup chopped tomatoes (about 1 medium tomato — or use canned diced tomatoes)
- ½ teaspoon salt (taste and adjust as you go)
- ½–¾ teaspoon garam masala (this is your flavor magic!)
- ½ teaspoon dried fenugreek leaves (kasuri methi) — optional, but adds such a lovely aroma
- ¾ cup water (for thinning the gravy to your preferred consistency)
For the Paneer & Finishing:
- 150 g paneer (Indian cottage cheese), cut into bite-sized cubes (about 1¼ cups)
- 2–3 tablespoons cream (optional, for extra richness)
Optional Whole Spices (for that authentic restaurant touch):
- 2 green cardamom pods
- 1-inch cinnamon stick
- 2 cloves
- ⅛ teaspoon cumin seeds
Instructions
Wash your spinach thoroughly under cold water to remove any grit. Remove thick stems if using mature leaves.
Heat ½ tablespoon oil in your pan over medium heat. Add the green chilies and cashews first, then toss in all the spinach.
The pile looks huge at first, but it wilts down in 2–3 minutes! Sauté until completely wilted and the raw smell disappears.
Let it cool for a few minutes. This protects your blender and keeps that gorgeous green color intact.
Transfer everything to your blender with ¼ cup water. Blend until smooth and thick. Set aside.
In the same pan, add 1 tablespoon butter and ½ tablespoon oil over medium heat.
If using whole spices (cardamom, cinnamon, cloves, cumin seeds), add them now. Let them sizzle for a few seconds until fragrant.
Add the chopped onions. Sauté for 5–6 minutes until golden and translucent. This is where you build those layers of flavor!
Stir in the ginger-garlic paste. Cook for 1 minute until fragrant.
Add the chopped tomatoes along with salt. Cook, stirring occasionally, until the tomatoes break down completely.
You’ll see tiny bubbles of oil separating at the edges when it’s ready. This means your base is perfectly cooked!
Sprinkle in the garam masala and stir well. Cook for 2–3 more minutes so the spices bloom. Your kitchen should smell amazing right now!
Pour in ¾ cup water (add more if you like thinner gravy). Stir it into the onion-tomato mixture.
Cover and simmer for 1–2 minutes. This helps the onions soften and the flavors come together beautifully.
Lower your heat to medium-low. This is important, you don’t want to cook the spinach too long or too hot, or you’ll lose that stunning green color. Pour in your beautiful spinach-cashew puree and stir gently to combine with the masala. Let it come to a gentle simmer and cook for just 2 minutes.
Gently fold in your cubed paneer, stirring just enough so each piece gets coated in that luscious green gravy. Paneer can break if you’re too rough with it. If you’re adding cream for extra richness, stir it in now, off the heat.
Turn off the heat and take a moment to admire what you’ve created, that vibrant green, those tender paneer cubes, the incredible aroma filling your kitchen. Serve your Palak Paneer hot with basmati rice, warm naan, roti, or paratha. A little garnish of cream swirled on top or a few whole cashews makes it look extra special.
Notes
- Paneer too firm? — soak your cubed paneer in warm water for 10 minutes before adding to the gravy. This makes it softer and more tender
- Make it vegan — swap paneer for pressed, cubed tofu and use coconut cream instead of dairy cream
- No cashews? — use blanched almonds, or even a tablespoon of heavy cream blended with the spinach
- Avoid the common mistake — don’t add the spinach puree to boiling hot gravy. Lower the heat first to prevent that dark, overcooked look
- Spice shortcut — if you don’t have garam masala, use a mix of ground cumin, coriander, and a pinch of cinnamon
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian