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September 16, 2025
Palak Paneer Curry Recipe
Palak paneer curry features soft cheese cubes gently simmered in mildly spiced spinach sauce for this beloved Indian comfort food. This classic curry offers the perfect balance of creamy spinach and tender paneer that appeals to all family members regardless of spice tolerance. The mild spicing allows the natural flavors of spinach and paneer to shine while still providing authentic Indian taste. This recipe ensures the spinach sauce achieves the perfect silky consistency that makes palak paneer so appealing. The combination of nutrition from spinach and protein from paneer creates a satisfying and healthy meal.
Palak paneer is an Indian curry with soft cheese cubes simmered in a mildly spiced spinach sauce. This recipe offers all of the benefits of spinach in an easy-to-make, absolutely delicious Indian-style curry. Serve it with hot naan or roti.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
2
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Ingredients
5 cups fresh spinach
4 tablespoons canola oil, divided
1 teaspoon cumin seeds
1 onion, chopped
1 green chile pepper, chopped
3 cloves garlic, minced
1 ( ½ inch) piece ginger, minced
2 tomatoes, diced
½ cup water, or as needed
1 teaspoon coriander powder (or ground coriander)
1 teaspoon cumin powder (or ground cumin)
½ teaspoon red chile powder (or chili powder)
¼ teaspoon turmeric powder (or ground turmeric)
salt to taste
8 ounces paneer, cubed
4 teaspoons heavy cream
½ teaspoon garam masala
1 pinch red pepper flakes
Directions
Bring a large saucepan of water to a boil. Add spinach; cook until wilted, about 1 minute. Meanwhile, fill a large bowl with ice and cold water. Transfer spinach to ice water to retain bright green color. Drain.
Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds; cook until they begin to sizzle. Add onion, green chile pepper, garlic, and ginger; cook until onion is golden, 3 to 5 minutes. Add tomatoes; cook until soft, about 2 minutes more. Cool.
Transfer tomato mixture to a blender; add spinach. Blend until reaches a thick, smooth paste, thinning with a few teaspoons water if needed.
Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add coriander, cumin, chile powder, and turmeric; cook until fragrant, about 1 minute. Add spinach paste; cook over medium-high heat for 2 minutes. Add ½ cup water; cook, 5 minutes more. Season with salt.
Add paneer, stir to coat, and cook 5 minutes. Add cream and garam masala; stir and cook over low heat for 2 minutes. Garnish servings with pepper flakes.
Editor’s Note:
Please note differences in ingredient amounts when following the magazine version of this recipe. The magazine version is served with hot basmati rice.
Nutrition Facts (per serving)
| 506 | Calories |
| 39g | Fat |
| 24g | Carbs |
| 21g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 506 | |
| % Daily Value * | |
| Total Fat 39g | 49% |
| Saturated Fat 8g | 39% |
| Cholesterol 30mg | 10% |
| Sodium 652mg | 28% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 7g | 25% |
| Total Sugars 8g | |
| Protein 21g | 42% |
| Vitamin C 112mg | 125% |
| Calcium 269mg | 21% |
| Iron 6mg | 34% |
| Potassium 1346mg | 29% |
* 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.
