For a richer flavor, add a splash of cream or coconut milk to the spinach mixture during the final stages of cooking. Adjust the amount of red pepper flakes to control the spiciness of the dish. If you don't have fresh ginger root, 1 teaspoon of ground ginger can be substituted. Tofu can be substituted for paneer to make this recipe vegan. Press the tofu to remove excess water before browning.
Easy Palak Paneer
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS147
Savor the rich and vibrant flavors of India with this incredibly simple Palak Paneer. This vegetarian delight features creamy spinach and tender paneer cheese, simmered in a fragrant blend of aromatic spices. Perfect as a main course or a flavorful side, it's sure to become a new favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol11 mg
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Fiber6 g
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Protein15 g
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Saturated Fat3 g
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Sodium773 mg
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Sugar5 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Ingredients: Ensure all ingredients are measured, chopped, and ready to use. (5 minutes)
02
StepSauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté until softened and translucent. (5 minutes)
03
StepBloom Spices: Add the crushed garlic, ground coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt to the skillet. Cook, stirring constantly, until fragrant, allowing the spices to bloom and release their aromas. (1 minute)
04
StepSimmer Spinach Mixture: Mix in the thawed spinach, diced tomatoes, water, and grated ginger root. Bring the mixture to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally, until the spinach is tender and the flavors have melded. (25 minutes)
05
StepBlend Until Smooth: Remove the spinach mixture from the heat and allow it to cool slightly. Carefully transfer the mixture to a blender or use an immersion blender to purée until completely smooth. (5 minutes)
06
StepBrown Paneer: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the cubed paneer and cook, stirring occasionally, until lightly browned on all sides. (5 minutes)
07
StepCombine and Heat: Stir the puréed spinach mixture into the skillet with the browned paneer. Cook until heated through, allowing the paneer to absorb the flavors of the sauce. (5 minutes)
08
StepServe: Serve hot, garnished with fresh cilantro or a dollop of cream, if desired. Enjoy with rice, naan, or roti.
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RECIPE REVIEWS
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Please Rate
Alexandro Frami
Mar 18, 2025I substituted tofu, and it turned out great! Thanks for the vegan option.
Jaclyn Davis
Oct 20, 2024Easy to follow and the result was restaurant-quality!
Chaz Marks
Sep 3, 2024Next time, I'll try using fresh spinach instead of frozen.
Leonel Wilderman
Jul 23, 2024This recipe is a keeper! So flavorful and satisfying.
Norberto Tremblayreichert
Jul 8, 2024I added a little extra ginger, and it gave it a nice kick.
Haylie Mills
Apr 19, 2024Best palak paneer I've ever made!
Jamir Rennerconsidine
Apr 12, 2024The blending step is key to getting a smooth and creamy texture.
Yasmeen Greenholt
Apr 12, 2024Very authentic flavor.
Demond Batz
Feb 27, 2024Absolutely delicious! The spice blend is perfect.
Cierra Franeckiprice
Feb 24, 2024My family loved it! This will be a regular in our rotation.