Palak Paneer

Name: Palak Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb paneer, cut into 1-in cubes; 10 oz fresh baby spinach; 1 yellow onion, finely chopped; 2 roma tomatoes, chopped; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 1/4 cup heavy cream; 2 tbsp ghee or butter; 1/2 tsp cumin seeds; 1 tsp garam masala; 1/2 tsp ground coriander; 1/4 tsp ground turmeric; 1 tsp salt; 1/2 cup water

A classic North Indian dish of soft paneer cubes nestled in a vibrant, velvety spinach sauce seasoned with warm spices, garlic, ginger, and cream. Rich, nutritious, and deeply comforting served with naan or rice.

45 minMediumServes 4380 cal/serving

IndianDinnerStovetopVegetarianGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-Free

Ingredients

1 lb paneer, cut into 1-in cubes
10 oz fresh baby spinach
1 yellow onion, finely chopped
2 roma tomatoes, chopped
4 garlic cloves, minced
1 tsp fresh ginger, grated
1/4 cup heavy cream
2 tbsp ghee or butter
1/2 tsp cumin seeds
1 tsp garam masala
1/2 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
1/2 cup water

Instructions

1

Blanch 10 oz fresh baby spinach in boiling salted water for 2 minutes. Drain, rinse under cold water, and squeeze out excess moisture. Blend with 1/2 cup water into a smooth puree. Set aside.
2

Heat 2 tbsp ghee or butter in a large skillet or pan over medium heat. Add 1/2 tsp cumin seeds and let sizzle for 30 seconds until fragrant.
3

Add 1 finely chopped yellow onion and cook, stirring frequently, for 8-10 minutes until golden. Add 4 minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 more minute.
4

Add 2 chopped roma tomatoes, 1/4 tsp ground turmeric, 1/2 tsp ground coriander, and 1 tsp salt. Cook for 5-6 minutes, mashing the tomatoes, until the mixture darkens and oil begins to separate from the sides.
5

Pour in the spinach puree and stir to combine. Simmer for 5 minutes.
6

Stir in 1/4 cup heavy cream and 1 tsp garam masala. Gently fold in 1 lb cut into 1-in cubes paneer cubes. Simmer on low for 3-4 minutes until the paneer is heated through.
7

Taste and adjust salt. Serve immediately with naan or basmati rice.

Questions

Can I make Palak Paneer dairy-free?

Not cleanly. Here the dairy (1 lb paneer, cut into 1-in cubes, 1/4 cup heavy cream, 2 tbsp ghee or butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How long does Palak Paneer keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Palak Paneer?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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