How to make palak paneer at home — paneer in a creamy spiced spinach sauce. The technique for a vibrant green gravy and tender paneer.
Palak paneer is one of India's most beloved vegetarian dishes — soft cubes of paneer in a creamy, vividly green spiced spinach sauce. Comforting, nutritious, and full of flavor, it's a restaurant favorite that's very achievable at home. Here's how to make it.
What Palak Paneer Is
Palak paneer is a North Indian dish of paneer (fresh Indian cheese) cooked in a smooth, spiced spinach gravy (palak means spinach). The spinach is blended into a creamy sauce, seasoned with aromatics and spices, and the paneer cubes are folded in. It's rich, mildly spiced, and a great way to enjoy both greens and cheese. It's sometimes confused with saag paneer, which uses a mix of leafy greens rather than just spinach.
Why Paneer Works Here
Paneer is perfect for this dish because it holds its shape in the sauce rather than melting, providing soft, mild, protein-rich cubes that contrast with the creamy spinach. Its neutral flavor lets it absorb the spices and complement the greens. Because it's set with acid rather than rennet, it stays intact even after simmering in the gravy.
Getting a Vibrant Green Sauce
The hallmark of good palak paneer is a bright green sauce, not a dull, overcooked one. The trick is to blanch the spinach briefly in boiling water and then plunge it into cold water (an ice bath) before blending — this sets the color and keeps it vivid. Don't overcook the spinach, and blend it smooth. Adding it to the sauce later in cooking, rather than simmering it for ages, also preserves the fresh green color and flavor.
Building the Flavor
Start the gravy by sautéing aromatics — onion, ginger, garlic, and green chili — in oil or ghee, along with whole and ground spices like cumin, garam masala, and coriander. Tomatoes are often added for tang. Then the blended spinach goes in, and the sauce is simmered briefly. Cream, yogurt, or a little butter is stirred in for richness, giving the dish its signature creamy texture. Season well, as spinach needs salt and spice to shine.
Preparing the Paneer
For tender paneer, you can add it raw directly to the sauce, or lightly pan-fry the cubes first for a golden edge and firmer texture (some cooks then soak the fried paneer in warm water to keep it soft). Add the paneer toward the end and simmer just briefly so it warms through and absorbs flavor without toughening. Homemade or good-quality fresh paneer gives the softest result.
Serving
Serve palak paneer hot, finished with a swirl of cream and perhaps a sprinkle of garam masala, alongside naan, roti, or rice. A squeeze of lemon brightens it. It makes a satisfying, wholesome vegetarian main and is a staple of Indian home and restaurant cooking. Pair it with other curries and breads for a feast.
Frequently Asked Questions
What's the difference between palak paneer and saag paneer?
Palak paneer uses only spinach (palak), while saag paneer uses a mix of leafy greens (saag), which can include spinach, mustard greens, and others.
How do I keep the spinach sauce bright green?
Blanch the spinach briefly, then shock it in cold water before blending, and don't overcook it in the sauce — this preserves the vivid color.
Should I fry the paneer first?
Optional. Frying gives a golden edge and firmer texture; adding it raw keeps it softer. Either way, add it near the end so it stays tender.