How To Make Palak Paneer At Home?

Palak paneer is one of those dishes that feels like a warm hug. Creamy spinach gravy with soft paneer cubes. I used to order it at restaurants, but then I learned how easy it is to make at home. The secret is fresh spinach and the right spices. In this post, I will show you how to make palak paneer in many ways. From the original Punjabi recipe to a no onion garlic version, dhaba style, healthy, and even a rice bowl. Let me help you bring this classic Indian dish to your kitchen.

The Palak Paneer I Love The Most

Palak Paneer Original Recipe

Palak paneer original recipe is the classic North Indian version. It uses fresh spinach, paneer, and a few basic spices. The spinach is blanched to keep the bright green color. I add a touch of cream for richness. This palak paneer is creamy, savory, and perfect with naan or rice. The blog has a video of the blanching technique.

Ingredients

• 2 bunches fresh spinach (about 6 cups packed)
• 200 grams paneer, cut into cubes
• 1 tablespoon oil or ghee
• 1 medium onion, finely chopped
• 1 teaspoon ginger garlic paste
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream (optional)
• Salt to taste

How To Make

• Wash spinach thoroughly. Blanch in boiling water for 2 minutes, then transfer to ice water. Drain and blend into a smooth puree.
• Heat oil in a pan. Add cumin seeds. When they crackle, add onion and cook until golden.
• Add ginger garlic paste and cook for 1 minute.
• Add tomato puree and cook until oil separates.
• Add coriander powder, turmeric, red chili powder, and salt. Cook for 2 minutes.
• Add spinach puree and mix well. Simmer for 5 minutes.
• Add paneer cubes and garam masala. Cook for 2 minutes.
• Stir in cream if using. Serve hot.

Palak Paneer Indian Recipe

Palak paneer indian recipe is similar to the original but with a few regional twists. Some add a pinch of sugar to balance the spinach bitterness. Others use kasuri methi (dried fenugreek leaves) for extra aroma. This palak paneer is authentic and home style. The blog has a guide to common Indian spices.

Ingredients

• 2 bunches spinach
• 200 grams paneer
• 2 tablespoons ghee
• 1 onion, chopped
• 1 teaspoon ginger garlic paste
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon sugar (optional)
• Salt to taste

How To Make

• Blanch spinach and puree as above.
• Heat ghee. Add cumin seeds, then onion. Cook until brown.
• Add ginger garlic paste, then tomato puree. Cook until oil separates.
• Add all dry spices except garam masala and kasuri methi.
• Add spinach puree and simmer for 5 minutes.

– Add paneer, garam masala, kasuri methi, and sugar. Cook for 2 minutes.

– Serve.

Palak Paneer Easy Recipe

Palak paneer easy recipe uses frozen spinach and store bought paneer. Frozen spinach is already blanched, so you save time. Just thaw and blend. This easy palak paneer takes 20 minutes. The blog has a list of time saving shortcuts.

Ingredients

• 2 cups frozen chopped spinach, thawed
• 200 grams paneer cubes
• 2 tablespoons oil
• 1/2 cup tomato puree
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala
• Salt to taste
• 2 tablespoons cream (optional)

How To Make

• Blend thawed spinach into a smooth puree (no need to cook).
• Heat oil. Add cumin seeds, then ginger garlic paste.
• Add tomato puree and cook for 5 minutes.
• Add dry spices and salt. Cook for 2 minutes.
• Add spinach puree and simmer for 5 minutes.
• Add paneer and cream. Cook for 2 minutes.
• Serve.

Palak Paneer Punjabi Recipe

Palak paneer punjabi recipe is the rich, buttery version from Punjab. It uses more ghee and cream. The gravy is thick and velvety. I also add a pinch of cardamom powder for a subtle sweet note. This Punjabi palak paneer is restaurant quality. The blog has a video of the slow cooking method.

Ingredients

• 2 bunches spinach
• 200 grams paneer
• 3 tablespoons ghee
• 1 large onion, finely chopped
• 1 tablespoon ginger garlic paste
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/4 cup heavy cream
• 1 tablespoon kasuri methi
• Salt to taste

How To Make

• Blanch and puree spinach.
• Heat ghee. Add cumin seeds, then onion. Cook until deep golden.
• Add ginger garlic paste, then tomato puree. Cook until oil separates.
• Add coriander, turmeric, red chili powder, and salt. Cook for 2 minutes.
• Add spinach puree and simmer for 10 minutes on low heat.

– Add paneer, garam masala, kasuri methi, and cream. Simmer for 5 minutes.

– Serve with butter naan.

Palak Paneer Recipe Without Onion Garlic

Palak paneer recipe without onion garlic is for those who follow Jain or Satvik diets. The flavor comes from ginger, asafoetida (hing), and tomatoes. This no onion garlic palak paneer is still delicious. The blog has a substitute guide for other Jain recipes.

Ingredients

• 2 bunches spinach
• 200 grams paneer
• 2 tablespoons ghee
• 1/2 teaspoon asafoetida (hing)
• 1 teaspoon ginger paste
• 2 tomatoes, pureed
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons cream (optional)

How To Make

• Blanch and puree spinach.
• Heat ghee. Add cumin seeds and asafoetida.
• Add ginger paste and cook for 30 seconds.
• Add tomato puree and cook until oil separates.
• Add dry spices and salt. Cook for 2 minutes.
• Add spinach puree and simmer for 5 minutes.
• Add paneer and cream. Cook for 2 minutes.

Palak Paneer Dhaba Style Recipe

Palak paneer dhaba style recipe is the rustic, roadside eatery version. It has a slightly smoky flavor from a charcoal dhungar method. The gravy is thicker and uses more oil. This dhaba style palak paneer is bold and rustic. The blog has a tutorial for the smoking technique.

Ingredients

• 2 bunches spinach
• 200 grams paneer
• 1/4 cup mustard oil or ghee
• 1 onion, finely chopped
• 1 tablespoon ginger garlic paste
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi
• Salt to taste
• A piece of charcoal for smoking

How To Make

• Blanch and puree spinach.
• Heat oil. Add cumin seeds and onion. Cook until brown.
• Add ginger garlic paste, then tomato puree. Cook until oil separates.
• Add dry spices and salt. Cook for 2 minutes.
• Add spinach puree and simmer for 10 minutes.
• Add paneer and kasuri methi.
• For smoky flavor: place a small piece of hot charcoal in a steel bowl set in the curry. Pour 1 teaspoon ghee over charcoal. Cover immediately for 5 minutes.
• Serve.

Palak Paneer Restaurant Style Recipe

Palak paneer restaurant style recipe is smooth, creamy, and vibrant green. Restaurants often strain the spinach puree for a silky texture. They also use a lot of cream and butter. This restaurant style palak paneer is indulgent. The blog has a tip for keeping the color bright.

Ingredients

• 2 bunches spinach
• 200 grams paneer
• 3 tablespoons butter
• 1 onion, finely chopped
• 1 tablespoon ginger garlic paste
• 2 tomatoes, pureed and strained
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/4 cup heavy cream
• 2 tablespoons cashew paste (optional for richness)
• Salt to taste

How To Make

• Blanch spinach and blend into a smooth puree. Strain through a fine sieve for extra smoothness.
• Heat butter. Add cumin seeds, then onion. Cook until golden.
• Add ginger garlic paste, then tomato puree. Cook until oil separates.
• Add dry spices and salt. Cook for 2 minutes.
• Add cashew paste if using, then spinach puree. Simmer for 5 minutes.
• Add paneer, garam masala, and cream. Simmer for 2 minutes.
• Serve with a swirl of cream on top.

Palak Paneer Healthy Recipe

Palak paneer healthy recipe uses less oil and cream. I replace cream with yogurt or cashew paste. I also use low fat paneer. This healthy palak paneer is light but still tasty. The blog has a nutrition breakdown.

Ingredients

• 2 bunches spinach
• 200 grams low fat paneer
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 teaspoon ginger garlic paste
• 2 tomatoes, pureed
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons low fat yogurt
• Salt to taste

How To Make

• Blanch and puree spinach.
• Heat oil. Add cumin seeds, then onion. Cook until soft.
• Add ginger garlic paste, then tomato puree. Cook until oil separates.
• Add dry spices and salt. Cook for 2 minutes.
• Add spinach puree and simmer for 5 minutes.
• Turn off heat. Stir in yogurt.
• Add paneer and garam masala. Serve.

Palak Paneer Homemade Recipe

Palak paneer homemade recipe is all about freshness. Use homemade paneer if possible. The spinach should be fresh and bright. This homemade palak paneer has no preservatives. The blog has a recipe for homemade paneer from milk.

Ingredients

• 2 bunches fresh spinach
• 200 grams homemade paneer
• 2 tablespoons ghee
• 1 onion, finely chopped
• 1 teaspoon ginger garlic paste
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons cream

How To Make

• Blanch spinach and puree.
• Heat ghee. Add cumin seeds, then onion. Cook until golden.
• Add ginger garlic paste, then tomato puree. Cook until oil separates.
• Add dry spices and salt. Cook for 2 minutes.
• Add spinach puree and simmer for 5 minutes.
• Add paneer, garam masala, and cream. Simmer for 2 minutes.
• Serve with roti or rice.

Palak Paneer Rice Recipe

Palak paneer rice recipe is a one pot meal. Cook rice with the palak paneer gravy. Add extra vegetables for nutrition. This palak paneer rice is perfect for lunchboxes. The blog has a video of the one pot method.

Ingredients

• 1 batch palak paneer (any recipe above)
• 1 cup basmati rice, rinsed
• 1 1/2 cups water
• 1/2 cup frozen peas (optional)
• Salt to taste

How To Make

• Prepare palak paneer as per any recipe. Keep aside.
• In a separate pot, cook rice with water and salt until fluffy.
• Gently fold the palak paneer into the cooked rice.
• Add peas if using. Serve warm.

Frequently Asked Questions

Can I use frozen spinach for palak paneer?

Yes. Thaw and blend without blanching. Frozen spinach works well for easy recipes.

How do I keep palak paneer green?

Blanch spinach in boiling water for only 2 minutes, then immediately transfer to ice water. Do not overcook the spinach puree after adding to the gravy.

Why is my palak paneer bitter?

Spinach can be bitter. Add a pinch of sugar or a little cream to balance. Also, remove thick stems before blanching.

Can I make palak paneer vegan?

Replace paneer with firm tofu. Use coconut cream instead of dairy cream.

How long does palak paneer last in the fridge?

Store in an airtight container for up to 3 days. Reheat gently on the stove.

What goes well with palak paneer?

Naan, roti, jeera rice, or plain basmati rice. A side of sliced onions and lemon wedges is also great.

Conclusion

Palak paneer is a versatile and beloved dish. Whether you want the original recipe, a healthy version, or a dhaba style smoky curry, you can make it at home. I hope you try the restaurant style for special occasions or the easy recipe for busy weeknights. The no onion garlic version is great for dietary needs, and the rice recipe turns it into a complete meal. Now you have all the tools to make perfect palak paneer. Happy cooking.