Palak Paneer is a popular Indian Vegetarian Dish consisting of paneer (Indian cheese) in a smooth, creamy and delicious spinach gravy. This easy palak paneer recipe shows you how to make the BEST paneer and palak recipe at home, all without blanching spinach and not overloading your dish with tons of spices. Learn the recipe for making palak paneer that is simply delicious, rich, absolutely flavorsome & tastes better than in any restaurant. Serve this homemade palak paneer recipe with fluffy Basmati Rice, Paratha, roti, Butter naan, Jeera rice, or Ghee rice.
Why This Palak Paneer Dish is Perfect for Weight Loss
Spinach (palak) is extraordinarily high in iron, folate, vitamin K, and calcium, for almost no calories. A full cup of cooked spinach contains just 41 calories. Meanwhile, paneer (Indian cottage cheese) is a complete vegetarian protein that contains all nine essential amino acids and digests slowly, helping you stay full for hours.
Palak paneer provides several health benefits such as:
- Completely rich in Protein: Paneer provides all nine essential amino acids, supporting muscle growth and repair.
- full with Vitamins and Minerals: Spinach is rich in iron, calcium, folate, and vitamins A and K, which help keep your body healthy.
- Supports Bone and Eye Health: Calcium makes bones strong, while lutein helps keep your eyes healthy.
- Aids in Weight Management: Slow-digesting casein protein keeps you full for longer, helping you feel satisfied and in control of your cravings.
- Boosts Immunity and Digestion: Nutrient-rich ingredients and spices enhance metabolic and immune functions.
The reason that makes palak paneer my favourite recipe is its nutrients and its way of cooking, which gives a delicious taste with little fat. This authentic palak paneer recipe is especially great if you are looking at palak paneer for weight loss.
Ingredients for Perfect Palak Paneer Recipe
While Traditional palak paneer recipe made with 4-5 tablespoons of oil, full-fat cream or malai, and deep-fried paneer cubes. All three of these things add up to hundreds of unnecessary calories that do nothing for the flavour. Here is exactly what this recipe changes:
- Paneer is air-fried or dry-roasted, not deep-fried. This alone saves 180-200 calories per serving.
- Cashew cream replaces dairy cream, which helps add richness in protein and healthy fats instead of saturated fat.
- Only 1.5 teaspoon of ghee/oil is used for the entire tadka, compared to 4-5 tablespoons in restaurant style.
- We use low-fat paneer here, which is the same in protein and significantly less in saturated fat. You can use normal paneer if you can’t get this; there is no noticeable change in taste.
- No maida, no thickeners, no artificial colour. The green colour comes from real spinach and the yellow from real turmeric.
Palak Paneer Ingredients List
- 250 grams fresh spinach (palak
- 1 medium onion
- 2 medium tomatoes
- 1 teaspoon ginger-garlic paste (freshly ground is best)
- 1 green chilli (optional, adjust to taste)
- 200 grams low-fat paneer (can use normal paneer)
- A pinch of turmeric and red chilli powder
- 8-10 raw cashews
- 3-4 tablespoons of the soaking water
- 1 teaspoon ghee (for the tadka — this is the only fat in the recipe)
- 1 teaspoon cumin seeds
- ½ teaspoon kasuri methi
- 1 teaspoon coriander powder
- 1/2 teaspoon Kashmiri red chilli powder (for colour, not heat)
- 1/2 teaspoon garam masala (added at the end)
- Salt to taste
How to Make This Palak Paneer Recipe Step by Step
This recipe needs about 250 grams (loosely measured, or 3.5 tightly packed cups) of palak leaves. Use only young and fresh spinach; avoid using large stems or stalks, especially from mature spinach, as they make the gravy bitter. If using baby spinach, keep the tender stalks.
Rinse cleaned palak thoroughly in a large pot filled with water. I also spray some vinegar and salt to remove the pesticide residue first. Rinse a few times more. Drain off the water completely. If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card.
Add half a tablespoon of ghee/oil to a pan, then add chopped green chilli as per taste. There is no use of red chilli powder in making the puree, so use enough green chillies to give that heat; adjust accordingly.
Add palak and cashew nuts. Sauté on medium heat until the palak wilts completely. This takes only 2 to 3 minutes. Do not overcook; keep it open, as steam traps cause the spinach to turn olive-drab.
Ensure the raw flavour from the leaves has gone. If some moisture remains, use it for blending; don’t evaporate it.
Cool it completely. Transfer these to the blender jar. Pour ¼ cup of water into the blender.
Blend to a smooth puree. It has to be thick and smooth. Set aside.
Making the Gravy – Palak Paneer How to Cook the Masala Base
Heat the same pan with 1 tablespoon ghee and half tablespoon oil. Add 2 whole cardamoms, one inch cinnamon piece, 2 cloves and 1/8th teaspoon cumin seeds. If you do not have whole spices you may skip them. But we are not going to use much garam masala in powder form so I use them.
Add the chopped onion. Fry until it becomes golden brown. Then add 1 tablespoon of ginger-garlic paste. Sauté for 1 minute or until the aroma of ginger and garlic comes out.
Then add deseeded, finely chopped tomato or tomato puree and half a tablespoon of salt. Sauté them well.
When the tomatoes turn fully mushy, add ½ to ¾ teaspoon garam masala. Please use a good flavorful garam masala. Saute until the masala smells good for 2 to 3 mins. (Optional if you don’t like chunky curry, remove the cinnamon, cloves, cardamoms and add back to the pan. Blend the onion tomato masala as well separately with ½ to ¾ cup water.)
Pour ¾ cup of water into the pan, cover, and cook over medium heat until the onions turn soft and fully cooked. The onion-tomato masala should be thick yet slightly saucy—adjust the consistency if needed. Lightly crush ½ teaspoon kasuri methi between your palms and stir it in to enhance the aroma and flavour.
When the gravy thickens, reduce the flame to low and add the palak puree. Stir thoroughly and cook for about 2 minutes, just until it starts to bubble. Do not overcook at this stage, as it can cause the gravy to lose its vibrant green colour. If you prefer a slightly thinner consistency, add a few tablespoons of hot water. Finally, taste and adjust the salt as needed.
Cut the paneer into 2-cm cubes and pat them dry to ensure proper browning. Toss with a pinch of turmeric, Kashmiri red chilli, and a light coating of oil. Air-fry at 180°C for 8–10 minutes, turning halfway, until golden with light char marks, or roast them in a dry non-stick pan on medium-high heat, turning occasionally until all sides are evenly golden and crisp or you can use raw paneer.
Add cubed paneer
Give it a good stir and switch off the stove. If using cream, pour it in now. You can skip the cream if you have used cashews while pureeing the spinach. Honestly, this recipe does not require cream, and I don’t use it on a regular basis. I only added it for garnishing in the pictures below.
Serve palak paneer with basmati rice, roti, or plain paratha. For a complete one-dish meal, try serving it as a palak paneer rice recipe by mixing the curry through steamed basmati.
Pro Tips for the Best Palak Paneer
1. Blanched vs. Unblanched Spinach:
Blanching is recommended if you are on a low-oxalate diet or do not regularly consume spinach in dishes like dal palak or spinach curry. Typically, spinach is blanched before making a puree for palak paneer. However, for the best flavour, try preparing it without blanching—you may notice a richer and more distinct taste. Note that this palak paneer recipe without cream uses cashews instead for a healthier, equally rich result.
2. Preserving the Colour of Palak:
To achieve a vibrant green colour, use garam masala sparingly and avoid overcooking the spinach, as excessive heat can darken the dish.
3. Smooth and Creamy Texture: Creamy Palak Paneer Recipe Tip:
A few cashews can be added to create a naturally creamy palak paneer recipe. Alternatively, use 3–4 tablespoons of cream or substitute with blanched almonds if preferred. For a restaurant style palak paneer recipe, blending the onion-tomato masala separately gives the smoothest, silkiest texture.
4. Choosing the Right Paneer (and Variations):
Select high-quality paneer, as it is the key ingredient in this recipe. Homemade paneer is ideal for its soft, melt-in-the-mouth texture. For a Jain-friendly version, this palak paneer without onion and garlic can be made by substituting with asafoetida (hing) and ginger alone.
Tip for Frozen Paneer:
If using store-bought frozen paneer, soak it in slightly hot water for 15–20 minutes. Drain before use to keep it soft and tender. Want a hands-off approach? This palak paneer recipe instant pot variation works great—simply pressure cook the onion-tomato masala on Sauté mode and add the palak puree at the end.
Can I Use Frozen Spinach Instead of Fresh?
Yes, but fresh spinach is always the better choice. Frozen spinach can lose up to 30% of its vitamin C during blanching and freezing, and its texture often becomes waterlogged, making the curry thinner. If frozen spinach is your only option, squeeze out all excess moisture before using it. For enhanced flavour, add a small piece of fresh ginger. However, fresh spinach is worth the extra effort for its superior colour, taste, and nutrition.
Can I Make Palak Paneer Without Paneer for a Vegan Version?
Absolutely. Whether you want to make this palak paneer recipe at home for the whole family or need a vegan alternative, simply replace paneer with firm tofu for a vegan alternative. Press and drain the tofu for about 30 minutes, then cube and air-fry or pan-roast it just like paneer. While the protein content differs slightly—tofu provides about 8g of protein per 100g compared to paneer’s 18g—the dish remains highly nutritious. You can also substitute chickpeas (chole) for a unique texture and a fibre-rich variation.
Can I Store Leftover Palak Paneer?
Yes. Store leftover palak paneer in an airtight container in the refrigerator for up to 2 days. When reheating, add 2–3 tablespoons of water and warm it on very low heat to maintain its texture and colour. Avoid reheating on high heat or using a microwave on high power, as this can darken the spinach and make the paneer tough. The nutritional value remains largely intact—iron and calcium stay stable, though vitamin C may reduce slightly.
Is Palak Paneer Good for People with Diabetes?
Yes, especially this low-oil version. Spinach has a very low glycemic index (GI) of 15, while paneer has minimal impact on blood sugar levels. Ingredients like turmeric (curcumin) and cumin may help regulate glucose metabolism, and the fats from paneer and cashews slow carbohydrate digestion. For better blood sugar control, pair palak paneer with bajra roti instead of white rice to keep the meal’s glycemic load lower.
This Palak Paneer Recipe is a perfect combination of taste and nutrition.
Whether you prefer a homemade, restaurant-style, or healthy version,
this easy Palak Paneer Recipe ensures delicious results every time.
Palak Paneer Recipe
Equipment
- 1 Blender
- 1 Non-stickPan or Kadai
- 1 AirFryer orFrying Pan
Ingredients
- 250 g Fresh Spinach (Palak)
- 200 g Low-FatPaneer (cubed)
- 1 pc Medium Onion finelychopped
- 2 pc Medium Tomatoes puree
- 1 tbsp Ginger-Garlic Paste
- 1 pc Green Chilli (optional)
- 9-10 pc Raw Cashews soaked
- 2 tbsp Ghee can use oil
- 1 tbsp Cumin seeds
- 1 tbsp Coriander Powder
- 1/2 tbsp Garam Masala
- 1/2 tbsp Kasuri Methi crushed
- salt to taste
Instructions
Preparing the Palak Puree
- Wash the spinach thoroughly and sauté it with green chilli and cashews for 2–3 minutes until wilted.
- Cool and blend with a little water into a smooth, thick puree.
Making the Gravy
- Heat ghee or oil in a pan and add cumin seeds. Sauté onions until golden.
- Add ginger-garlic paste, followed by tomato puree and spices. Cook until the masala thickens and releases aroma.
- Add water and simmer until the gravy becomes rich and well-cooked. Crush kasuri methi and mix it in.
Cooking the Palak Paneer
- Lower the heat and add the palak puree. Cook for 2 minutes without overcooking to retain the vibrant green colour.
- Air-fry paneer at 180°C for 8–10 minutes or pan-roast until golden. Add to the gravy and mix gently.
- Adjust salt and consistency. Add cream if desired, then switch off the stove.
Notes
- Healthier Version: Paneer is air-fried or pan-roasted instead of deep-fried, reducing excess calories.
- Cream Substitute: Cashew cream provides richness without heavy dairy.
- Vibrant Green Colour: Avoid overcooking the spinach to preserve its natural colour and nutrients.
- Soft Paneer Tip: Soak store-bought paneer in warm water for 10–15 minutes before use.
- Serving Suggestion: Best served with roti, naan, or basmati rice.
