Creamy Homestyle Palak Paneer

DinnerSides

Jun 17

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 25 minutes

Palak Paneer is one of those dishes that just works — rich, flavorful, and surprisingly simple once you get into the rhythm. This version keeps things straightforward with no shortcuts on flavor. The spinach is fresh, the paneer gets a quick pan-fry for texture, and the spices hit that balance of warming without being over the top.

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*Golden paneer cubes in creamy spinach sauce with a swirl of cream.*

This is the version of Palak Paneer I make when I want something homemade that still tastes like I could’ve ordered it from a good Indian spot. The spinach sauce is blended smooth but still feels fresh, and a little cream at the end makes it extra satisfying. If you’re using store-bought paneer, I definitely recommend pan-frying it first. It gives it some color and makes it way more interesting than just dropping it in plain.

Blanching the spinach might sound annoying, but it only takes a minute and it helps keep the sauce a nice vibrant green. You blend that with some broth or water, then simmer it down with sautéed onions, garlic, ginger, and spices. The whole thing comes together in about 30 minutes, but tastes like it took longer — which is ideal in my book.

Leftovers are great too. Just reheat gently and maybe splash in a bit of water or cream if it thickens up in the fridge.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 320

10 oz fresh spinach (or 1 bunch)
1 tbsp ghee or neutral oil
1 medium yellow onion, chopped
1 tsp cumin seeds
4 cloves garlic, minced
1 inch piece of ginger, grated
1 green chili (optional), chopped
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
½ tsp Kashmiri chili powder or paprika
½ cup water or vegetable broth
½ cup heavy cream or full-fat coconut milk
8 oz paneer, cubed
Salt, to taste
1 tbsp lemon juice

Steps

Step 1

Bring a pot of water to a boil. Add spinach and blanch for 1 minute, then transfer to a bowl of ice water to cool.

Step 2

Drain spinach and blend it with ½ cup water or broth until smooth. Set aside.

Step 3

Heat 1 tbsp ghee in a pan over medium heat. Add cumin seeds and let them toast for about 30 seconds.

Step 4

Add chopped onion and sauté for 6–8 minutes until soft and golden.

Step 5

Stir in garlic, ginger, and green chili. Cook for 1–2 minutes until everything smells really fragrant.

Step 6

Add garam masala, coriander, cumin, turmeric, and chili powder. Stir and toast the spices for 30 seconds.

Step 7

Pour in the blended spinach. Stir well and let it simmer uncovered for 5 minutes.

Step 8

Stir in cream, season with salt, and simmer for another 2–3 minutes.

Step 9

In a separate pan, fry the paneer cubes in a bit of oil until golden on at least two sides. Add them to the spinach sauce.

Step 10

Stir in lemon juice, taste, and adjust salt or spice as needed. Serve warm with basmati rice or naan.

Make it your own!

🧀 Use tofu instead of paneer
Pan-fried extra-firm tofu is a solid substitute if you're avoiding dairy.
🌱 Make it vegan
Swap the paneer for tofu and use coconut milk instead of cream.
🌶️ Dial up the heat
Add another green chili or a pinch of cayenne if you want it hotter.
🍅 Add tomatoes
Sauté a chopped tomato with the onions for a little extra acidity.
🌾 Make it more filling
Stir in green peas or chickpeas for a protein boost.