Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.


Recipe Summary

15 mins
30 mins
45 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.

  • Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.

  • Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.

  • Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.

  • Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

Editor's Note:

Please note differences in ingredient amounts when following the magazine version of this recipe. The magazine version is served with hot basmati rice.

Nutrition Facts

506 calories; protein 21g; carbohydrates 24.3g; fat 38.6g; cholesterol 30.4mg; sodium 651.6mg. Full Nutrition

Reviews (3)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Followed recipe exactly and it was phenomenal! Will definitely cook again. Read More
Rating: 4 stars
Quite good! I used about 1/2 tsp of salt. A common problem I find in recipes is the promise that onions will 'brown' in a few minutes. So it is easy to undercook the onions and get a sharp taste. Here, once the cumin seeds and garlic are in, cooking the onions further will often get you bitter garlic and burnt cumin. So it is a balancing act. I toast my cumin seeds separately, cook up the onions properly by themselves (a pinch of salt cuts the time considerably), and then add in the toasted cumin, garlic and ginger at the end. Garlic has a lovely perfumed note that appears at about 30 seconds and is gone after minute, so I like to 'quench' the heat in the pan with pulverized tomato/water to lock in optimal flavour. Read More
Rating: 5 stars
I loved this! I added cubed butternut squash and left out the proper flakes. This is my new favorite Indian dish. Read More