• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Love of Spice

  • HOME
  • BREAKFAST
  • MAINS
  • SNACK
  • DESSERTS
  • INSTANT POT
  • MEALTHY MULTIPOT
  • AIR FRYER
  • ABOUT
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Breakfast
  • Lunch / Dinner
  • Snack
  • Desserts
  • Instant Pot
  • ABOUT
  • ×

    Home » Indian Recipes » Curries » Vegetarian Curries

    Easy Healthy Palak Paneer Recipe

    Published on May 27, 2020 · Updated on May 29, 2020 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    127 shares
    Jump to Recipe Print Recipe

    Palak Paneer, the creamy spinach and cottage cheese curry, is one of my favorite ways to eat palak. And since it’s fairly quick, simple and easy to make from scratch (not to mention – super delicious!), it’s on regular rotation at our place.

    The fact that it is also super healthy is a total bonus. And only a small part of the reason that it is made every other week at our place. The big part of the reason this curry is on regular rotation is the taste.

    That being said, we are trying to eat more healthy, and we are thrilled that palak paneer is really healthy too. What with spinach being a super nutritious leafy green that is low in carb, and high in fiber, and paneer being rich in calcium, protein, and antioxidants.

    palak paneer in traditional indian serving kadai, with homemade chapatis, and extra pan fried paneer cubes on the side

    What is Palak Paneer?

    Palak paneer is an Indian spinach and cottage cheese curry, made by first blanching palak (spinach) and tomatoes, then adding in flavorings, and finally pureeing it all in a blender, before simmering it on the stove, along with the paneer cubes.

    A dish that is not only popular all across India, but is known really well internationally too.

    Though in some countries / regions / restaurants, palak paneer is also called saag paneer. But that is not correct.

    Palak paneer is made only from spinach puree, while saag includes many other leafy greens. Both dishes taste delicious, but they are not the same.

    How to Make Palak Paneer

    There are many different ways to make palak paneer – with or without blanching the palak / spinach leaves, with or without completely pureeing the palak curry, and with several different kinds of flavorings.

    The palak paneer recipe I am sharing today is an easy, healthy, home-style version of palak paneer.

    If you want to make it richer, creamier, and even add a smoky flavor to make a more restaurant style palak paneer, then read the notes / tips for modifications to this recipe shared below.

    This Palak Paneer Recipe is

    • home-style
    • simple and easy to make
    • with limited ingredients
    • nutrient rich and healthy
    • and creamy and delicious too

    Ingredients You Need

    I am listing out the ingredients and method here for making palak paneer for 4-6 people.

    You can always adjust the quantity of ingredients, depending on the number of servings you want to make.

    If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.

    For Palak Tomato Prep

    Palak leaves (tender, bright green) – 10 oz
    Tomatoes (mid size) – 2
    Water (for pressure cooking) – 1 cup

    For Palak Paneer Curry

    Oil – 2 tbsp
    Cumin seeds – ½ tsp
    Chopped ginger – 2 tbsp
    Chopped garlic – 2 tbsp
    Green chilli (slit) – 1
    Chopped onion – 1 cup
    Salt – 1 tsp

    Paneer

    250 – 400 gms of paneer

    Homemade paneer is the best. But among the store-bought ones, I love Haldiram paneer. It’s what comes closest to homemade paneer.

    Step by Step Recipe

    • Pressure cook palak leaves and tomatoes together with 1 cup water for 1 whistle. I always cut a little bit of the stem side portion of the tomatoes before pressure cooking – really helps to peel off the tomato skin easily after pressure cooking.
    • You can also blanch the palak and tomato separately instead of pressure cooking them. This will help retain the vibrant green color of the palak leaves much better. But there is no noticeable difference in taste, so I usually just pressure cook palak and tomato together to save time, energy, and extra utensils.
    • Once the palak leaves and tomatoes have cooled down a bit, discard the peel of the tomato (which should come off easily at this point), and set the palak and tomato aside, retaining the water in which they were pressure cooked.
    • Then, in a pan, heat up a little oil, add in the cumin seeds, and saute for 1-2 minutes, till the cumin seeds start crackling.
    • After which, add the chopped ginger, garlic, and the slit green chilli, and saute for 3-5 minutes, till the ginger and garlic start getting lightly roasted, turning light red in color.
    • Next add in the chopped onions and salt, and saute till the onions get well roasted and turn light brown. Adding salt along with the onions help the onions roast faster.
    • Once done, turn off the gas, and let the roast cool down a bit.
    step by step photos of making healthy home style palak paneer
    • When the roast has cooled down to about room temperature, grind it in a mixie, along with the boiled palak, tomato, and retained broth set aside earlier (which should also have been cooled down to about room temperature by now), till it forms a smooth paste.
    • Pour the paste back in the same pan used earlier, add in the paneer cubes, and cover and cook on medium low flame for 3-5 minutes, or until you see a light boil. Then turn off the heat.
    • I always add the paneer cubes as is, especially if I am using homemade paneer or a softer paneer like haldirams. You can also choose to pan fry, deep fry, air fry or oven bake the paneer before adding it into the curry.
    • Serve hot with roti / naan.

    Pro Tips:

    • Try to always choose fresh palak leaves that are tender and bright green, and do not use the stem, as it can make the curry taste bitter and metallic.
    • I have never used frozen spinach, but you can use it in a pinch. Though I highly recommend using fresh spinach leaves whenever possible.
    • Homemade paneer is the best, it has that melt in mouth quality that is not usually found in store bought paneer. Haldiram paneer comes close though.
    • If you are using store bought paneer, which is usually more harder (Haldiram being the only exception I tried), especially after refrigeration, you can soak it in hot water for 5 minutes to soften it. Though remember to remove it after 5 minutes, else it can disintegrate.

    Tips to Make Restaurant Style Palak Paneer

    • Add roasted cashew paste in the curry for a rich, nutty, creamy flavor.
    • Alternatively, you can add heavy cream at the end, after you turn off the gas, for that rich creamy flavor.
    • You can also choose to use the dhungar method to infuse a smoky flavor in your palak paneer.

    Make Ahead Option

    If you are looking to make palak paneer for a party, you can make this ahead of time, and store it in air-tight containers in the refrigerator.

    Just add the cream and the paneer on the day of the party.

    You might also need to thin out the curry a little when you heat it up.

    Repurposing Leftover Palak Paneer

    You can repurpose this palak paneer curry in many ways. Here are some ways to try –

    • Add leftover palak paneer curry to dough for making rotis for a cheesy palak paneer paratha.
    • Using the same concept, for a different cuisine, you can make palak paneer quesadillas, adding the stuffing of your choice.

    Serving Suggestion

    Serve hot with roti or naan.

    homemade palak paneer served in a big wide white bowl with extra pan fried paneer cubes in a bowl on the side

    Vegan Palak Paneer

    You can easily make palak paneer vegan friendly / dairy free, by replacing paneer with tofu, and heavy cream with coconut cream or cashew cream, keeping the rest of the recipe the same.

    Find more Indian Curry Recipes:

    Easy Punjabi Rajma Masala
    Manglorean Prawns Curry
    Konkani Style Dal Recipe

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

    palak paneer in traditional indian serving kadai, with homemade chapatis, and extra pan fried paneer cubes on the side

    Healthy Palak Paneer Recipe

    step by step recipe for making healthy home-style palak paneer – with tips to store it, re-purpose it, and make it vegan friendly
    4.8 from 5 votes
    Print Pin Rate
    Course: Indian Curries, Main Course
    Cuisine: Indian, North Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 206kcal
    Author: Shantala Shenoy Nayak

    Ingredients

    For Palak Tomato Prep

    • 10 oz palak leaves
    • 2 tomatoes mid size
    • 1 cup water for pressure cooking

    For Palak Paneer Curry

    • 2 tablespoon oil
    • 1/2 teaspoon cumin seeds
    • 2 tablespoon chopped ginger
    • 2 tablespoon chopped garlic
    • 1 green chilli slit
    • 1 cup chopped onion
    • 1 teaspoon salt
    • 250 gms paneer cubed
    Prevent your screen from going dark

    Instructions

    Preparation

    • Pressure cook palak leaves and tomatoes (with a little bit of the stem side portion of the tomatoes chopped off) with 1 cup water for 1 whistle. Let it cool.
    • Once cooled down, discard the peel of the tomato (which should come off easily at this point), and set the boiled palak & tomato, along with the water, aside.

    Making Palak Paneer

    • In a pan, heat up a little oil, add in the cumin seeds, and saute for 1-2 minutes, till the cumin seeds start crackling.
    • Then add the chopped ginger, garlic, and the slit green chilli, and saute for 3-5 minutes, till the ginger and garlic start getting lightly roasted, turning light red in color.
    • Next add in the chopped onions and salt, and saute till the onions get well roasted and turn light brown.
    • Then turn off the gas, and let the roast cool down a bit.
    • Once the roast has cooled down to about room temperature, grind it in a mixie, along with the boiled palak, tomato, and retained broth set aside earlier (which should also have cooled down to about room temperature by now), till it forms a smooth paste.
    • Pour the paste back in the same pan used earlier, add in the paneer cubes, and cover and cook on medium low flame for 3-5 minutes, or until you see a light boil. Then turn off the heat.
    • Serve hot with roti / naan.

    Notes

    1. Try to always choose fresh palak leaves that are tender and bright green, and do not use the stem, as it can make the curry taste bitter and metallic.
    2. You can blanch the palak and tomato separately instead of pressure cooking them. This will help retain the vibrant green color of the palak leaves much better. But there is no noticeable difference in taste, so I usually just pressure cook palak and tomato together to save time, energy, and extra utensils.
    3. I have never used frozen spinach, but you can use it in a pinch. Though I highly recommend using fresh spinach leaves whenever possible.
    4. You can use ginger garlic paste instead of chopped ginger and garlic.
    5. Homemade paneer is the best. But if you are using store bought paneer, which is usually more harder, especially after refrigeration (Haldiram being the only exception I tried) – you can soak it in hot water for 5 minutes to soften it. Though remember to remove it after 5 minutes, else it can disintegrate.
    6. Based on your preference – you can pan fry / deep fry / roast paneer cubes in the oven, or simply put the paneer as is in the palak curry.
    For restaurant style palak paneer: you can add roasted cashew paste for rich, creamy, nutty flavor, or garnish with heavy cream, or even use the dhungar method to infuse a smoky flavor in the dish.
    For vegan friendly palak paneer: you can replace paneer with tofu, and heavy cream with coconut cream or cashew cream.
    For making ahead for parties: you can make and store palak paneer curry in the refrigerator in airtight glass containers. Just thin out the curry, and add cream and paneer on the day of the party.
    For repurposing palak paneer: you can add the curry in the dough while making rotis to make palak paneer paratha. Or palak paneer quesadillas, using the same concept, for a different cuisine.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 206kcal | Carbohydrates: 10g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 468mg | Potassium: 454mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4772IU | Vitamin C: 22mg | Calcium: 261mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

    palak paneer in traditional indian serving kadai, with homemade chapatis, and extra pan fried paneer cubes on the side
    « Bhuna Masala – Indian Curry Sauce Base [Instant Pot + Stove Top Recipe]
    Indian Spiced Chicken Bites – Air Fryer Recipe »
    127 shares

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Reader Interactions

    Comments

    1. Kumar om

      April 19, 2022 at 6:45 am

      4 stars
      Lovely recipe. I have tried many many of your recipes and they all turn out lovely! My kids used to love only restaurant North Indian dishes. Being a South Indian, I could never capture that. But with your recipes, my kids are enjoying home food 😊 Thank you!!

      Reply
      • The Love of Spice

        April 19, 2022 at 9:06 am

        Thank you so much. So glad to hear that! Thanks for taking the time to share.

        Reply
    2. Damyanti

      May 28, 2020 at 9:02 am

      5 stars
      these photos are lipsmacking!

      Reply
      • Shantala's Kitchen

        May 28, 2020 at 9:09 am

        Thank you so much, Damyanti.

        Reply
    3. Roshan

      May 28, 2020 at 12:55 am

      This is simple and yet a very tasty and healthy recipe… one of my favourite versions of paneer

      Reply
      • Shantala's Kitchen

        May 28, 2020 at 9:08 am

        Same here. It’s one of the few healthy dishes I am addicted too.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    CONNECT WITH ME!

    About Me

    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Recent Posts

    a bowl of red coconut chutney.

    Red Coconut Chutney Recipe

    a bowl of white coconut chutney.

    Coconut Chutney Recipe (South Indian Style)

    soft rava upma served in a plate.

    Rava Upma Recipe (with Tips to make Soft, Fluffy Upma)

    a big serving bowl of spring onion sabzi.

    Spring Onion Sabzi (Kandyachya Patichi Bhaji)

    close up shot of whole masoor dal tadka in a big bowl.

    Whole Masoor Dal Recipe

    Popular Posts

    a whole chicken tandoori placed on a black cutting board, with a bowl of green chutney and a couple of lemon wedges on the side

    How to Make Whole Chicken Tandoori | Whole Tandoori Chicken Recipe

    coriander mint yogurt chutney

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs

    close up of 4 pieces of mysore pak placed on a blue plate

    Fail-proof Mysore Pak Recipe [with VIDEO]

    top shot of a plate full of homemade chicken 65, with another serving on the side, along with some schezwan chutney

    Chicken 65 Recipe (Dry Version) – Three Ways

    a plate of kolhapuri misal pav served with chopped onions, farsan, tari and tea

    Spicy Kolhapuri Misal Recipe | Maharashtrian Misal Pav

    Copyright © 2023 SHANTALA's KITCHEN

    127 shares
    127 shares