Palak Paneer (spinach curry made in just 40 minutes!)

Here’s a delicious palak paneer recipe that’s easy to make at home. Fresh paneer is pan-seared to golden perfection, then folded into a creamy spinach curry. Serve it with rice or naan for a flavorful meal that’s ready in just 40 minutes!

Palak paneer is one of those recipes that feels far more complicated than it actually is. It has been one of our favorite Indian takeout orders for years, and after making it at home countless times, it has become one of our go-to comfort food dinners. The combination of spinach, tomatoes, warming spices, cream, and golden paneer creates a rich, flavorful curry that tastes like it simmered all day.

What I love most about this recipe is that it’s built from fresh, simple ingredients. A generous amount of spinach forms the base of the sauce, while tomatoes, onion, ginger, garlic, and spices add depth and balance. The tomatoes are especially important, helping to round out the flavor and keep the spinach from tasting overly grassy.

If you’re new to cooking with paneer, don’t be intimidated. It’s easy to work with and becomes wonderfully flavorful when lightly browned in a skillet before being added to the curry. Serve it with warm naan and fluffy basmati rice for a cozy, restaurant-worthy meal that’s surprisingly simple to make at home.

Palak paneer vs saag paneer

For a long time, I assumed ‘palak’ and ‘saag’ were terms that were used interchangeably for the delicious green curry I’d come to love. After doing some research, I learned that ‘palak’ actually means ‘spinach’, whereas ‘saag’ means ‘any greens’ and is generally a combination of spinach and mustard greens (and sometimes kale). Since this recipe only uses spinach, I’ve called it palak paneer.

Make-ahead and leftovers

Can I make it ahead of time? If you’re preparing ahead of time, make the gravy the day before. Right before serving, pan-sear the paneer and warm up the gravy before mixing them together. This ensures everything tastes really fresh.

How long do leftovers keep in the fridge? Curry is one of those dishes that often tastes better the next day. Store any leftovers in a sealed container in the fridge for 4-5 days.

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Palak Paneer (spinach curry made in just 40 minutes!)

Prep: 5 minutes mins

Cook: 35 minutes mins

Total: 40 minutes mins

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Here's a delicious palak paneer recipe that's easy to make at home. Fresh paneer is pan-seared to golden perfection, then folded into a creamy spinach gravy. Serve it with rice or naan for a flavorful meal that's ready in just 40 minutes!

4

Ingredients

• ▢ 3 tablespoons cooking oil (divided)
• ▢ 1 large onion (chopped)
• ▢ ¼ cup minced ginger
• ▢ 6 cloves garlic (peeled and smashed with the side of your knife)
• ▢ 2 medium tomatoes (chopped)
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon ground cumin seeds
• ▢ ½ teaspoon turmeric
• ▢ 1 teaspoon sea salt (more to taste)
• ▢ 10 ounces spinach
• ▢ ½ cup whipping cream (see notes)
• ▢ 1 lb paneer (cut into 1-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. Reduce the heat to medium heat and 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 medium tomatoes
  
• Add the garam masala, cumin, turmeric, and salt 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.
  1 teaspoon garam masala, 1 teaspoon ground cumin seeds, ½ teaspoon turmeric, 1 teaspoon sea salt, 10 ounces spinach
  
• Once the spinach has wilted, transfer the spinach mixture to your blender, add the cream, and blend on high until mostly smooth.
  ½ cup whipping cream
  
• Add the remaining tablespoon of oil to a non-stick pan over medium-high heat. Add the cubes of paneer and cook until they're brown on both sides, about 5 minutes.
  1 lb paneer
  
• Pour the spinach puree from the blender back into the skillet, mix in the paneer, and gently reheat it.
  

Notes

To make this recipe dairy-free, use cashew cream instead of whipping cream. To make cashew cream, blend ⅓ cup of raw cashews with 1 cup of water in a high-powered blender. You will have more than you need for this recipe.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 510kcal (26%), Carbohydrates: 13g (4%), Protein: 19g (38%), Fat: 44g (68%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 90mg (30%), Sodium: 669mg (29%), Potassium: 543mg (16%), Fiber: 3g (13%), Sugar: 3g (3%), Vitamin A: 6409IU (128%), Vitamin C: 27mg (33%), Calcium: 639mg (64%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.