How to Make Palak Paneer

Palak Paneer is one of the most loved and nutritious dishes in Indian cuisine. It is a delicious combination of fresh spinach (palak) and soft cottage cheese (paneer) cooked in a mildly spiced gravy. This North Indian delicacy is not only rich in flavor but also full of essential nutrients like iron, calcium, and protein. It’s a popular dish served in homes, restaurants, and festive occasions alike. In this essay, we will learn in detail how to make Palak Paneer—right from selecting the ingredients to preparing the perfect creamy texture that makes this dish irresistible.

Ingredients Required

To prepare Palak Paneer, you need the following ingredients:

For the Palak (Spinach) Purée:

Fresh spinach (palak) – 250 grams
Green chilies – 2
Garlic cloves – 3 to 4
Water – for blanching and blending

For the Gravy:

Paneer (cottage cheese) – 200 grams (cut into cubes)
Onion – 1 medium (finely chopped)
Tomato – 1 large (pureed or finely chopped)
Ginger-garlic paste – 1 teaspoon
Cumin seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon
Red chili powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Cream or fresh malai – 2 tablespoons (optional for richness)
Salt – as per taste
Oil or ghee – 2 tablespoons

Optional ingredients:

A pinch of kasuri methi (dried fenugreek leaves) for aroma
Butter for garnish

Step 1: Preparing the Spinach Purée

The first and most important step in making Palak Paneer is preparing the spinach purée.

Clean and wash the spinach:
Rinse the spinach leaves thoroughly in running water to remove any dirt or impurities. Use only the tender leaves and discard any hard stems for a smoother texture.
Blanch the spinach:
Heat a pot of water and bring it to a boil. Add the spinach leaves and blanch them for about 2–3 minutes until they wilt. Avoid overcooking, as that may cause the spinach to lose its bright green color.
Shock the spinach in cold water:
Once blanched, immediately transfer the spinach into a bowl of cold or ice water. This helps preserve its vibrant green color and stops the cooking process.
Make the purée:
Drain the spinach and blend it in a mixer along with green chilies and a few garlic cloves to make a smooth purée. Keep this aside for later use.

Step 2: Preparing the Paneer

Paneer is the highlight of this dish, and its preparation can make a big difference.

Cut the paneer:
Slice the paneer into medium-sized cubes. Make sure the pieces are neither too small nor too big.
Optional step – lightly fry the paneer:
Some people like to lightly fry the paneer cubes in a little oil or ghee until they are golden on the edges. This gives a nice texture. After frying, soak them in warm water for 5 minutes to keep them soft.

Alternatively, you can use raw paneer directly in the gravy for a softer, creamier taste.

Step 3: Making the Gravy

Now comes the most flavorful part of the recipe—the gravy.

Heat oil or ghee:
In a deep pan or kadhai, heat two tablespoons of oil or ghee. Once hot, add cumin seeds and let them splutter.
Add onions:
Add finely chopped onions and sauté them on medium flame until they turn golden brown. This forms the base of your gravy.
Add ginger-garlic paste:
Add a teaspoon of ginger-garlic paste and cook for about 30 seconds until the raw smell disappears.
Add tomatoes and spices:
Add chopped or pureed tomatoes along with turmeric powder, red chili powder, and coriander powder. Cook the mixture until the oil separates from the masala. This indicates that the spices are well-cooked.

Step 4: Combining the Spinach and Paneer

Add the spinach purée:
Lower the heat and pour the prepared spinach purée into the cooked masala. Mix well to combine.
Add salt and garam masala:
Add salt according to taste and a pinch of garam masala for aroma. You may also add a little water to adjust the consistency of the gravy as per your preference.
Simmer the gravy:
Let the gravy cook for 5–6 minutes on low flame so that all flavors blend together. Stir occasionally to prevent sticking.
Add the paneer cubes:
Now, gently add the paneer cubes into the spinach gravy. Stir carefully so that the cubes don’t break. Simmer for another 2–3 minutes so the paneer absorbs the flavors of the palak.
Add cream (optional):
For a rich and creamy texture, add 2 tablespoons of fresh cream or malai. This enhances the flavor and gives a luxurious touch to the dish.

Step 5: Final Touch and Serving

Before turning off the heat, you can sprinkle a pinch of kasuri methi (crushed between your palms) to enhance the aroma. Add a small cube of butter on top for a restaurant-style finish.

Your delicious and healthy Palak Paneer is now ready to be served!

Serving Suggestions

Palak Paneer pairs wonderfully with a variety of Indian breads like roti, naan, paratha, or chapati. It also tastes amazing with steamed rice or jeera (cumin) rice. You can serve it with sliced onions, lemon wedges, and a dollop of butter on top for extra flavor.

For a complete North Indian meal experience, serve Palak Paneer with dal makhani, salad, and some papad on the side. It makes a wholesome and balanced meal perfect for lunch or dinner.

Nutritional Value

Palak Paneer is not just delicious but also highly nutritious. Spinach is rich in iron, fiber, and vitamins A and C, which help boost immunity and improve digestion. Paneer provides calcium, protein, and healthy fats, making it excellent for bone strength and muscle growth. The use of spices like turmeric, cumin, and garlic adds antioxidants and enhances metabolism. Thus, this dish is an ideal combination of taste and health.

Conclusion

Palak Paneer is a perfect example of how Indian cooking blends taste with nutrition. It is simple to prepare, visually appealing, and full of flavors. Whether you are a beginner or an expert in cooking, this recipe is easy to master with a little patience and love. The creamy green gravy combined with soft paneer cubes creates a comforting and satisfying dish enjoyed by all age groups. Next time you wish to cook something healthy yet indulgent, try making Palak Paneer—it’s sure to win hearts at your dining table!