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In my kitchen, palak paneer is the kind of comfort that feels like a late-night dhaba stop, warm bowl, spoonful of silky greens, and that gentle spice that lingers just enough. When I’m craving restaurant color and texture at home, this palak paneer recipe is the one I reach for because it doesn’t gamble with the spinach.
The trick is simple but professional: we protect that vivid green, keep the paneer soft, and finish with a bold, crackly garlic tadka that perfumes the whole dish at the table.
Why You’ll Love This Recipe
Double-Garlic Tadka Finish: I start with garlic for depth, then finish with a second tempering for that smoky, toasted aroma and a little crunch, the kind you taste in good North Indian dhabas.
Bright Green, Not Brown: The method here keeps spinach vibrant, so the gravy looks fresh and tastes clean instead of dull or “overcooked”.
Soft, Marshmallow Paneer: A quick sear gives paneer structure, but it still stays tender once it hits the creamy spinach.
Balanced, Creamy Flavor: Ghee, cumin, and mustard seeds round out the earthiness, and the cream smooths any sharp edge so the sauce feels silky, not metallic.
Ingredients and Substitutions
This ingredient list is short on purpose, each item does real work. Spinach builds the body, paneer brings richness, and the tadka spices in ghee make the whole kitchen smell like home.
Ingredients
- 250g curly spinach leaves
- 45g ghee or neutral-flavored oil divided
- 250g paneer cut into small rectangles
- 1 tsp cumin seeds
- 0.5 tsp black mustard seeds
- 3 medium garlic cloves finely chopped
- 0.5 tsp chile powder such as Kashmiri
- 3g Diamond Crystal kosher salt
- 30ml heavy cream
Ingredient Notes & Substitutions
250g curly spinach leaves: If you use baby spinach, it blends ultra-smooth and tastes mild. With mature spinach, I remove any fibrous stems first, those can make the gravy stringy and a little bitter.
250g paneer cut into small rectangles: Store-bought paneer often firms up in the fridge. I like to soak it in hot water for 20 minutes, then pat dry, it brings back that soft, bouncy bite.
45g ghee or neutral-flavored oil divided: Ghee gives a classic, nutty aroma that reads “restaurant” instantly. Neutral oil works fine, but the finish will be slightly less fragrant.
30ml heavy cream: For a dairy-free version, extra-firm tofu can stand in for paneer and coconut cream can mimic the richness. The flavor changes, but the texture still turns lush.
0.5 tsp chile powder such as Kashmiri: Kashmiri chili powder is my choice for gentle heat and deep red color. If your chili powder is hotter, start light and build slowly.
How to make palak paneer recipe
Cook and Blend the Spinach Purée
- Put the spinach and 1/2 cup (120ml) water in a 3-quart saucier over high heat. Bring it to a boil, then cover, reduce to medium-low, and cook until the leaves collapse completely, about 5 minutes, they should look fully wilted and glossy.
- Tip everything into a countertop blender and blend on high until completely smooth, about 1 minute. Blending while it’s still hot gives a silkier, dhaba-style purée with a cleaner green color.
Sear the Paneer
- In a 10-inch nonstick skillet, heat 2 tablespoons (30ml) oil over medium-high heat until it shimmers. Add half the paneer and cook, flipping once, until the sides turn golden, about 2 minutes, then move to a plate.
- Repeat with the remaining paneer pieces, keeping the heat steady so you get browning without drying. The edges should look lightly blistered and smell nutty.
Bloom the Spices, Then Finish the Gravy
- Add the remaining tablespoon of ghee to the same pan, then add cumin seeds and black mustard seeds. Let them toast until they start popping, about 30 seconds, you’ll smell that warm, toasted spice immediately.
- Stir in the finely chopped garlic and cook until aromatic and just taking on color, about 30 seconds. You want pale gold, not deep brown, so the garlic stays sweet.
- Pour in the spinach purée, then season with the salt and chile powder and stir until the color looks even. Fold in the paneer and heavy cream gently, then serve immediately when the sauce looks creamy and coats a spoon.
Secrets for a Vibrant and Silky Sauce
The Ice Bath Technique: For the brightest green possible, blanch the spinach briefly, then plunge it into ice water before blending. That shock stops the cooking fast, so the purée stays vivid instead of drifting olive.
Managing Water Content: Frozen spinach usually releases more water, so the skillet stage may need a longer gentle reduction to thicken. Canned spinach is already very soft and can taste flatter, so a careful tadka and a touch more cream help it feel alive.
The Texture Secret: A few cashews blended with the spinach make the sauce naturally velvety, even if you keep the heavy cream modest. The same “green stays gorgeous” idea shows up in herb sauces too, and I think about it whenever I’m making chimichurri sauce for grilled dinners.
Baby vs. Mature Spinach: Baby leaves are easy and mild, but bunch spinach has deeper flavor if you prep it well. If you end up with extra leaves after trimming, they disappear beautifully in a quick spinach pasta salad the next day.
Pro Tips & Troubleshooting
Pro Tips
- If the spinach tastes metallic or bitter, a pinch of sugar or an extra splash of cream softens the edge fast.
- A small squeeze of lemon at the end brightens the whole curry and lightens the ghee richness.
- Blend the spinach while it is still hot for a smoother, restaurant-style purée.
- If you like extra aroma, crumble a little kasoori methi over the top right before serving.
- If you add garam masala, keep it restrained so spinach stays the star.
The richness here comes from dairy and fat used thoughtfully. Traditional cooking fats vary by region, and the nutritional profile of traditional dairy products helps explain why ghee and cream feel so satisfying.
Common Mistakes to Avoid
- Overcooking the purée after blending, it can turn from bright green to a murky brown.
- Keeping thick spinach stems, they can make the gravy stringy and taste harsher.
- Letting garlic go too dark in the pan, it turns bitter quickly once it’s past golden.
- Over-blending until watery, some people love a slightly coarse, handmade texture.
Serving & Storage
Serving Ideas
I love palak paneer with garlic naan or laccha paratha, because you can scoop up every last bit of gravy. Jeera rice is my go-to gluten-free pairing, and ginger matchsticks plus a small swirl of cream give that restaurant look.
If you enjoy playful rice pairings, something sweet-savory like pineapple fried rice can be a fun side on a mixed table. The fruitiness contrasts the earthy spinach in a surprisingly nice way.
Storage & Make-Ahead
Store leftovers in an airtight container in the fridge for up to 3 days. The flavor often gets better overnight as the cumin and mustard seeds settle into the sauce.
Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the gravy. Keep it calm and slow so the paneer stays tender instead of turning rubbery.
Authentic Palak Paneer Recipe
Equipment
- 3-quart saucier
- Countertop blender
- 10-inch nonstick skillet
Ingredients
- 250 g curly spinach leaves
- 45 g ghee or neutral-flavored oil divided
- 250 g paneer cut into small rectangles
- 1 tsp cumin seeds
- 0.5 tsp black mustard seeds
- 3 medium garlic cloves finely chopped
- 0.5 tsp chile powder such as Kashmiri
- 3 g Diamond Crystal kosher salt
- 30 ml heavy cream
Instructions
Cook and Blend the Spinach Purée
- Combine the spinach and 1/2 cup (120ml) water in a 3-quart saucier over high heat. Bring the mixture to a boil, then cover and reduce to medium-low heat. Cook for approximately 5 minutes until the leaves are fully wilted and glossy.
- Transfer the wilted spinach and liquid into a countertop blender. Blend on high for about 1 minute until completely smooth. Blending while hot ensures a silkier texture and better color.
Sear the Paneer
- Heat 2 tablespoons (30ml) of oil in a 10-inch nonstick skillet over medium-high heat. Add half of the paneer rectangles and cook for 2 minutes, flipping once, until the sides are golden. Move the seared paneer to a plate.
- Repeat the searing process with the remaining paneer pieces, maintaining steady heat to achieve a nutty aroma and blistered edges without drying them out.
Bloom the Spices, Then Finish the Gravy
- In the same skillet, add the remaining tablespoon of ghee. Add the cumin seeds and black mustard seeds, allowing them to toast for about 30 seconds until they begin to pop.
- Stir in the finely chopped garlic and cook for about 30 seconds until aromatic and pale gold in color.
- Pour the blended spinach purée into the skillet. Season with salt and chile powder, stirring to combine. Gently fold in the seared paneer and heavy cream. Serve immediately once the sauce is creamy and coats a spoon.
Notes
Nutrition
Conclusion
What I love most here is that first spoonful, earthy spinach, creamy paneer, then that final smoky crunch from the double garlic tadka. Once you see how a small finishing tempering changes the whole bowl, you’ll start doing it with other dals and greens too.
If you keep a rotation of hearty vegetarian comfort foods, this scratches the same itch as eggplant parmesan, filling, cozy, and absolutely weeknight-worthy.
Frequently Asked Questions
Why does my palak paneer have a metallic or bitter taste?
How can I keep the spinach gravy a vibrant green color?
Is it necessary to fry the paneer before adding it to the curry?
What is the best type of spinach to use for this recipe?
How long can I store leftover palak paneer in the fridge?
