What Is Palak Paneer?
Palak Paneer is one of India’s most celebrated vegetarian dishes — soft cubes of paneer (Indian cottage cheese) nestled in a silky, vibrant green sauce made from blanched and blended spinach (palak), spiced with garlic, ginger, cumin, and garam masala, and enriched with cream or yoghurt. It’s beautiful to look at, deeply nutritious, and one of those dishes that tastes far more complex than its ingredients suggest.
The dish is a staple of North Indian and Punjabi cuisine and a favourite on every Indian restaurant menu in the UK. Making it at home is straightforward once you know the three technique secrets that keep the spinach vivid green and the sauce silky smooth. All ingredients are available at MasalaMart for UK delivery.
Ingredients for Palak Paneer (Serves 4)
For the Spinach Base:
- 500g fresh spinach (or 300g frozen spinach, defrosted and squeezed dry)
- 1 litre boiling water (for blanching)
- Ice cold water (for refreshing)
For the Masala:
- 250g paneer, cut into 2–3cm cubes
- 3 tbsp ghee or vegetable oil
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 green chillies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric
- ½ tsp garam masala (added at end)
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt to taste
To Finish:
- 3–4 tbsp single cream or 2 tbsp thick yoghurt
- Small knob of butter (optional, for richness)
How to Make Palak Paneer — Step by Step
Step 1: Blanch and Refresh the Spinach — The Green Colour Secret
Wash spinach thoroughly. Bring a large pot of water to a rolling boil. Add spinach and blanch for exactly 2 minutes — no longer. Immediately drain and plunge into a large bowl of ice-cold water (or run under very cold tap water) for 2–3 minutes. This ‘refreshing’ stops the cooking instantly and locks in the vivid green chlorophyll.
This is the most important technique for restaurant-quality Palak Paneer. Spinach that is overcooked or not refreshed turns dull, khaki-green. Properly blanched and refreshed spinach stays brilliant emerald-green even after blending and cooking.
Step 2: Blend the Spinach
Squeeze excess water from the refreshed spinach. Blend with 50–75ml water until completely smooth and silky. A high-powered blender gives the best result. Set aside.
Step 3: Lightly Pan-Fry the Paneer (Optional but Recommended)
Heat 1 tbsp ghee or oil in a pan over medium-high heat. Add paneer cubes and fry for 2–3 minutes, turning, until lightly golden on the outside. Remove and set aside. Fried paneer holds its shape better in the sauce and has a slightly firmer, more satisfying texture. If you prefer very soft, melt-in-the-mouth paneer, skip this step.
Step 4: Make the Masala
Heat ghee in a heavy pan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds. Add onion and cook for 10–12 minutes until golden. Add garlic, ginger, and green chilli — cook for 2 minutes. Add coriander powder, cumin powder, and turmeric — stir for 1 minute. There are no tomatoes in classic Palak Paneer — the acidity comes from the spinach itself.
Step 5: Add the Spinach Puree
Pour in the blended spinach puree and stir well. Add 50–100ml water to loosen if needed — the consistency should be thick enough to coat a spoon but pourable. Bring to a gentle simmer and cook for 5–6 minutes. Don’t boil vigorously — aggressive cooking dulls the colour.
Step 6: Add Paneer and Finish
Add the paneer cubes and fold gently through the spinach sauce. Simmer for 3–4 minutes. Stir in cream or yoghurt and the knob of butter. Crush kasuri methi between your palms and add to the pan. Add garam masala. Taste and adjust salt. The kasuri methi adds a subtle, distinctive herby depth that is characteristic of restaurant Palak Paneer.
Step 7: Serve
Serve immediately, with a swirl of cream on top if desired. Palak Paneer thickens as it sits — add a splash of water when reheating.
What to Serve with Palak Paneer
- ✅ Garlic naan — the perfect vehicle for the silky spinach sauce
- ✅ Basmati rice or jeera rice
- ✅ Roti or paratha
- ✅ Dal and rice — alongside Palak Paneer as part of a full Indian meal
The Three Secrets to Restaurant-Quality Palak Paneer
- Blanch and refresh: 2 minutes blanching, immediately into ice-cold water. This is the colour secret.
- Blend completely smooth: Restaurant Palak Paneer is silky, not grainy. Blend until there are no fibres.
- Kasuri methi at the end: This one ingredient transforms the dish from home-style to restaurant-quality. Don’t skip it.
Palak Paneer vs Saag Paneer — What’s the Difference?
Palak Paneer is specifically made with spinach (palak) — the sauce is smoother, brighter green, and more delicate in flavour. Saag Paneer uses a mix of greens — mustard leaves (sarson), spinach, fenugreek (methi), and others — and has a darker, more complex, slightly bitter flavour. Saag is a Punjabi winter dish; Palak Paneer is available year-round. Most UK Indian restaurants serve Palak Paneer but call it Saag — they are not quite the same thing.
Can You Make Palak Paneer Vegan?
Yes — substitute the paneer with firm tofu (lightly fried the same way), replace cream with coconut cream or cashew cream, and use oil instead of ghee. The result is a genuinely delicious vegan version that retains all the spice and spinach flavour.
Where to Buy Palak Paneer Ingredients in the UK
Kasuri methi, garam masala, and ghee are available at MasalaMart — delivered across the UK with free delivery on orders over £50.