Easy Palak Paneer
If you're looking for an Easy Palak Paneer recipe that is crazy delicious, this is it. It's bursting with flavor and bright green color and dotted with tasty pan-seared paneer. It's a healthy, weeknight curry dinner recipe!
Palak paneer is best served with a side of steamed basmati rice. Or try some cauliflower rice for a lighter option. And if you love paneer, make sure to check out our easy mattar paneer recipe!
Curry season has officially arrived! Ok, who am I kidding? It's always curry season around here.
This palak paneer recipe has been on my ‘want to share list' for a while. Last winter, I wrote palak paneer on the list then bumped it to spring and again to summer. In August, I scratched it off altogether.
Here's the deal … the thought of having to take pictures of a pile of (tasty) green mush was WAY too intimidating. Seriously guys, palak paneer is not exactly the prettiest looking dish.
A few weeks ago, I received a comment from a reader. (Hi, Vlasta!) She said she loved my Easy Butter Chicken and asked if I had an Easy Palak Paneer recipe. I took it as a sign that it was time to pick up my camera and face my fears.
This is one of my favorite Indian curry recipes. The gravy is rich and creamy and the bits of pan-seared paneer take it over the top. It's also ridiculously easy to make. Win win!
This easy palak paneer recipe is based loosely off of my easy butter chicken recipe. The list of ingredients might look a little long, but putting the curry together is super simple.
Every curry starts out with that fragrant combo of onions, garlic, and ginger. Tomatoes and spices are then added to the pan and cooked until a soft and chunky gravy starts to form. Your kitchen will smell incredible at this point.
Since we're making easy palak paneer, we add a ton of fresh spinach to the pan. That's the palak part. Let it wilt, then transfer the gravy to your blender to turn it into the creamiest sauce ever. I add some cashew cream as well (a few cashews and some water) but you could use regular cream. Your choice!
Before you pour the curry back into the pan, you'll want to sear the paneer. Technically, this step isn't mandatory. If you've only ever eaten palak paneer at a restaurant, you probably haven't had it seared.
Here's the deal: paneer is SO MUCH BETTER after a quick sear in a hot pan. It transforms from something bland and almost tofu-like to something flavorful and rich and totally addicting. If you've ever had fried halloumi, you know what seared paneer will taste like.
Take one taste of the fried paneer from the pan and you'll struggle not to eat every piece. Unlike most other cheese, paneer will soften in heat only slightly and instead develops a delicious cheesy ‘crust' when seared. It's magical.
When the paneer has browned on two sides, pour the curry back into the pan and let it heat through. Dig in with some basmati rice (or cauliflower rice) and dinner is served.
Easy Palak Paneer
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 3 tablespoons oil, divided
- 1 large onion, chopped
- ¼ cup minced ginger
- 6 cloves garlic, peeled and smashed with the side of your knife
- 2 Roma tomatoes, chopped
- 1 teaspoon garam masala
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- 9 ounces spinach
- 1 teaspoon sea salt, more to taste
- 3 tablespoons cream or cashew cream, see notes
- 1 lb. paneer, cut into 1 ½ inch cubes
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to brown, about 6-7 minutes. Add the ginger and garlic and cook for another 3 minutes. If the pan starts to look dry, add a little more oil. Add the tomatoes to the pan and cook for 5 minutes, mashing them a little as they cook.1 large onion, ¼ cup minced ginger, 6 cloves garlic, 2 Roma tomatoes
- Add the garam masala, cumin, and turmeric to the pan and stir for about 1 minute. Add the spinach, working in 2 batches, if needed. Let the first batch wilt a little and then add more. Once the spinach has wilted, transfer to a blender, add the sea salt and cream or cashew cream and blend on high until smooth.1 teaspoon garam masala, ½ teaspoon cumin, ¼ teaspoon turmeric, 9 ounces spinach, 1 teaspoon sea salt, 3 tablespoons cream or cashew cream
- Wipe the pan clean then add the remaining tablespoon of oil. Add the cubes of paneer and cook until brown on both sides, about 5 minutes. Pour the curry sauce from the blender back into the pan and warm through. Taste and season with more salt, if needed.1 lb. paneer
- Serve the palak paneer over rice or cauliflower rice.
Notes
Pair with steamed basmati rice or cauliflower rice
I am allergic to nuts of any kind, legumes and lentils. Do you have any recommendations for substitutions? I love Palak Paneer and would like to try your recipe.
Thank you
You’ll be able to make this recipe as written. Just make sure to use the regular dairy cream option rather than the cashew cream. 🙂
I truly appreciate the simplicity of this dish. It came together quickly and was very good. 2 teaspoons of salt was WAY too much, as others have said. I love salt and have a tendency to be heavy handed. I used 1 1/2- 1 3/4 and it was definitely too salty. I would start with 1 teaspoon and will make it this way myself in the future. Thanks!!
I’ll make a note of that in the recipe. Some salt is saltier than others. I usually use Himalayan pink salt. 🙂
Hi!
So What’s the note for making the cashew cream. You said cashews and water but how much of each or do I just adjust things till I get a creamy texture?
Sorry I missed that note! It’s in there now. 🙂
Is there any substituforvpaneer? I dont have it in my store
I’ve used medium tofu many times. It’s not an exact match, but it is really good. Another option would be halloumi. It wouldn’t be as soft but it would have a more similar flavor. I hope that helps!
This was tasty, but a little too thick, and too salty. I’m wondering if I used the right amount/kind of cream? And I used coarse sea salt. I’ll definitely try again, but planning to add more cream and less salt next time. Thanks for sharing!
Salt can vary in flavor and strength quite dramatically. If you have some extra salty salt it’s best to reduce the amount next time. 🙂
Is that really ¼ cup of ginger? Just checking!
It is!
I often let the paneer cooked enough, not until brown so I’m really wondering about the difference between our ways.
– Natalie Ellis
I really like the flavor of browned paneer. It makes it taste a lot like fried halloumi!
This was so good! I’ve made your lentil curry before and wanted to try something new. It did not dissapoint. Thank you!
I’m happy you’re enjoying the recipes here! Hooray!!
My daughter and I love this recipe. It tastes great and is so easy to make. It is now a staple when I am cooking Indian food. Love it!
I’m so happy you like the recipe! It’s one of my daughter’s fav Indian recipes, too. Our girls have good taste!
Thank you. Great recipe! It*s as good as any I’ve bought and quick and easy to make. I used a packet of frozen spinach the first time and am about to try with fresh now
I’m so happy you liked it! Hooray!!
What is paneer and where do you buy it?
Paneer is a firm, Indian cheese. It’s similar in texture (but not taste) to extra firm tofu. It also comes in tofu-like packages. Where I shop, it’s usually sold with the rest of the cheeses. If you have trouble finding it, halloumi cheese or tofu would both make good substitutes.
Thank you SO much! I cannot wait to try this recipe.
You’re so welcome!! 🙂