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Creamy Palak Paneer Recipe Easy Homemade Indian Feast Delight

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A creamy, soul-warming Indian dish featuring soft paneer cubes in a smooth, spiced spinach sauce. Perfect for a quick, comforting homemade feast.

Ingredients

Scale
  • 500 grams (about 1 lb) fresh spinach leaves, washed and trimmed
  • 250 grams (about 9 oz) paneer, cut into 1-inch cubes
  • 1 medium onion, finely chopped
  • 1 medium tomato, pureed or finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 green chili, slit (adjust to taste)
  • 1/4 cup (60 ml) heavy cream (or coconut cream for dairy-free)
  • 1 bay leaf
  • 3 cloves (whole)
  • 1-inch cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons oil or ghee
  • Water as needed for blending and cooking

Instructions

  1. Bring a large pot of water to a boil and blanch the spinach leaves for 2 minutes until wilted and bright green. Immediately transfer to ice-cold water to stop cooking and retain color. Drain well and blend into a smooth puree with a splash of water. Set aside.
  2. Optional: Heat 1 tablespoon oil in a pan over medium heat and lightly sauté the paneer cubes until golden on all sides. Remove and set aside.
  3. In the same pan, heat the remaining oil or ghee. Add the bay leaf, cloves, cinnamon stick, and cumin seeds. Let them crackle for 30 seconds.
  4. Add the chopped onions, green chili, garlic, and ginger. Cook until onions turn golden brown, about 5-6 minutes, stirring frequently.
  5. Add the pureed tomatoes along with turmeric, coriander powder, and salt. Cook until the oil starts to separate from the mixture, about 5 minutes.
  6. Pour the blended spinach into the pan, stirring well to combine. Add a little water if the gravy seems too thick. Let it simmer gently for 5-7 minutes on low heat.
  7. Lower the heat and stir in the heavy cream and garam masala. Add the sautéed paneer cubes, coating them evenly with the sauce. Simmer for another 3-4 minutes. Avoid boiling after adding cream.
  8. Taste and adjust salt or spice levels as needed. Remove whole spices like bay leaf and cinnamon stick before serving.

Notes

Do not overcook spinach when blanching to preserve bright green color and fresh flavor. Add cream at the end on low heat to prevent curdling. Lightly frying paneer adds texture but can be skipped for softer cubes. Adjust water or cream to achieve desired sauce consistency. For vegan version, substitute paneer with firm tofu and heavy cream with coconut cream.

Nutrition

Keywords: palak paneer, creamy palak paneer, Indian spinach curry, paneer recipe, vegetarian Indian recipe, easy palak paneer, homemade palak paneer

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