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September 16, 2025
Palak Paneer (Curried Spinach) Recipe
Palak paneer transforms fresh spinach into a creamy, flavorful curry that can serve as a complete meal when enhanced with protein additions. This beloved Indian dish features silky spinach puree combined with soft paneer cheese cubes in a perfectly spiced sauce. The vibrant green curry provides exceptional nutrition while delivering authentic Indian flavors that satisfy vegetarians and meat-eaters alike. This versatile recipe easily accommodates additions like tofu, chicken, or salmon to create a complete protein-rich meal. Even without additions, this classic vegetarian curry tastes absolutely incredible on its own.
Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don’t have access to all of the traditional spices.
Prep Time:
20 mins
Cook Time:
44 mins
Total Time:
1 hr 4 mins
Servings:
4
Yield:
4 servings
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Ingredients
¼ cup vegetable oil
1 onion, chopped
1 tablespoon minced garlic
3 whole cloves
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin seeds
¼ teaspoon ground cinnamon
¼ teaspoon red chile powder
¼ teaspoon onion powder
¼ teaspoon ground ginger
½ cup water
½ teaspoon tomato paste
2 (5 ounce) packages baby spinach
1 ½ cups cubed paneer (Indian cheese curd)
¼ cup heavy whipping cream
Directions
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.
Cook’s Note:
Substitute fresh ginger paste for the ginger powder if preferred.
Nutrition Facts (per serving)
| 293 | Calories |
| 23g | Fat |
| 9g | Carbs |
| 13g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 293 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 8g | 40% |
| Cholesterol 33mg | 11% |
| Sodium 704mg | 31% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 3g | 9% |
| Total Sugars 2g | |
| Protein 13g | 27% |
| Vitamin C 23mg | 25% |
| Calcium 148mg | 11% |
| Iron 2mg | 13% |
| Potassium 537mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
