Palak Paneer
Cubes of paneer simmered in a smooth spinach gravy.
Palak Paneer is a classic vegetarian Indian recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 35 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 35 minutes of active cooking. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are spinach, paneer and onion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: paneer can be swapped for halloumi or extra-firm tofu in a pinch.
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159
kcal
9g
Protein
13g
Carbs
8g
Fat
Ingredients
- spinach500 g
- paneer300 g
- onion1
- tomato1
- ginger1 tbsp
- garlic4 cloves
- cream3 tbsp
- garam masala0.5 tsp
- cumin1 tsp
- ghee2 tbsp
- saltstaple
Method
- 1Step 1 ~9 min
Blanch spinach 1 minute, refresh in ice water, blend smooth.
- 2Step 2 ~9 min
Sauté cumin, onion, ginger-garlic in ghee; add tomato till soft.
- 3Step 3 ~9 min
Add spinach puree and salt; simmer 5 minutes.
- 4Step 4 ~9 min
Add paneer cubes, cream and garam masala; warm through.
Per-step times are approximate and based on the total cook time of 35 minutes.
Pro tips & common mistakes
- Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Palak Paneer take to cook?
- From prep to plate, Palak Paneer takes about 35 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Palak Paneer vegetarian?
- Yes — this version of Palak Paneer is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Palak Paneer?
- The headline ingredients are spinach, paneer, onion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Palak Paneer?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Palak Paneer?
- Palak Paneer pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.