---
title: "Palak Paneer"
slug: "palak-paneer"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "indian"
tags: ["indian", "curry"]
cookTime: 60
prepTime: 30
servings: 10
author: "jake"
description: "A great vegetarian option with a lot of fiber."
featured: false
display: true
displayPhoto: "./assets/palak-paneer.jpg"
---

<RecipeCard>

## Photos
![Palak Paneer](./assets/palak-paneer.jpg)
*Palak Paneer*

## Ingredients
- 1 1/4 cups paneer
- 4 cups palak/spinach
- 2 tbsp oil (can use half oil half butter)
- 2 green chilies (deseeded)
- 3/4 cup onions, finely chopped
- 1/2 cup tomatoes
- 3/4 tsp ginger garlic paste
- 1/2 tsp salt
- 8-10 cashews
- 3/4 tsp garam masala
- 1/2 tsp kasuri methi
- 1/4 cup water (for blending with spinach)
- 3/4 cup water (to cook with gravy)
- 3 tbsp cream (optional)
- 1/8 tps cumin seeds (optional)
- 2 green cadamoms (optional)
- 1 inch cinnamon (optional)
- 2 cloves (optional)

## Instructions
**Palak/Spinach Preparation**
1. For best results separate stems as they may leave a bitter taste, or use baby spinach.
2. Rinse and drain **spinach**. Leave as little water as possible as spinach will be cooked in oil.
3. Heat 1/2 tsp **oil** in a pan. Saute **green chilies**, **cashews**, and **spinach** for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of ot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely.
4. Cool this and blend along with 1/4 cup **water** to a smooth puree. The smoother the better, as the cashews may leave a gritty texture if not fully emulsified. Add additional water if needed.
**Gravy Instructions**
1. (optinal) Heat 1 tablespoon **butter** and half tablespoon **oil** to the same pan. Once melted, add **cumin seeds**, **cardamom**, **cinnamon**, and **cloves** until they begin to sizzle.
2. Add the **onions** and fry until they turn transparent to golden.
3. Saute **ginger garlic paste** for 1-2 minutes or until aromatic.
4. Add **tomatoes** and **salt**. Saute uncovered until the tomatoes break down completely.
5. Add **garam masala** and saute until the masala smells good, about 2 mins.
6. Pour 3/4 cup **water** and cook covered until onions are completely soft.
7. (optional) For a smooth curry blend the gravy mixture.
8. Lower the flame. Add **kasuri methi** and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water.
9. Add **paneer** and mix well. Optionally garnish with cream.

## Notes
### Meal Prep
- If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.

### Keep it Healthy
- It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is.

## References
- Reference Recipe **[HERE](https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/)**
</RecipeCard>