Palak Paneer is one of the most loved North Indian dishes, known for its rich green color, creamy texture, and comforting flavor. It’s a beautiful blend of fresh spinach (palak) and soft cubes of paneer cooked together in a mildly spiced, aromatic gravy.
Making it with homemade paneer gives it that extra touch of freshness and softness that you just can’t get from store-bought versions. Whether you’re serving it with roti, naan, or jeera rice, this dish is a complete crowd-pleaser.
| Preparation Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 3–4 people |
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Difficulty Level: Easy to Moderate
Ingredients
For Homemade Paneer:
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
- Muslin cloth for straining
For Palak (Spinach) Puree:
- 2 large bunches of spinach (palak), washed and chopped
- 2 green chilies
- ½ inch piece of ginger
- 2–3 garlic cloves
For the Curry:
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons fresh cream (optional for richness)
Instructions
1. Make the Homemade Paneer:
- Boil the milk in a large pot. Once it starts to bubble, lower the heat and add lemon juice or vinegar. note- its very important to note that we have to add lemon juice or vinegar on lower heat, keep this in mind.
- Stir gently until the milk curdles and the whey separates.
- Turn off the heat and strain using a muslin cloth.
- Rinse the curds with cold water to remove the sourness.
- Tie and hang for 30 minutes to remove excess water.
- Once set, cut the paneer into cubes and keep aside.
2. Prepare the Palak Puree:
- In boiling water, blanch the spinach leaves for 2–3 minutes until they wilt.
- Transfer immediately into ice-cold water to retain the bright green color.
- Blend the spinach with green chilies, ginger, and garlic to a smooth puree.
3. Cook the Gravy:
- Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add tomato puree and cook until the oil separates.
- Mix in coriander powder, cumin powder, turmeric, and salt. Stir well.
4. Add Spinach Puree and Paneer:
- Add the prepared spinach puree to the cooked masala. Mix and cook on medium flame for 5–7 minutes.
- Add homemade paneer cubes and gently stir. Let it simmer for 3–4 minutes so the paneer absorbs the flavors.
- Finish with garam masala and fresh cream (optional).
Serving Suggestion:
Serve hot Palak Paneer with roti, naan, or jeera rice. Garnish with a swirl of cream or a drizzle of ghee for that restaurant-style finish.
Tips:
- Always use fresh spinach for a vibrant green color and fresh flavor.
- Homemade paneer gives the dish a soft, melt-in-mouth texture.
- To make it vegan, replace paneer with tofu and cream with coconut cream.
Conclusion:
This Palak Paneer is a comforting, wholesome dish that beautifully combines health and taste. The creamy spinach gravy and soft homemade paneer make every bite pure bliss. Perfect for weekday dinners or festive meals — it’s nutritious, flavorful, and absolutely irresistible!
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