There are certain recipes that don’t need a special occasion. The moment you start making them, the aroma fills the house and somehow everyone slowly makes their way into the kitchen. Palak Paneer is one of those recipes for me.
In my home, the kitchen has always been the heart of everything. Growing up, food was never just about cooking a meal and moving on. It was about spending time together, tasting things straight from the pan, and hearing someone ask, “Is it ready yet?” at least five times before it actually was.Those little moments are what make cooking so special.
(This post was originally published on Aug 5th, 2014. Just republishing with new pictures)
Over the years, I’ve realized that the recipes we make the most are not always the elaborate ones. They are the recipes that are comforting, flavorful, and easy enough to bring together without much fuss. The kind of dishes you can make on a busy day, yet still feel proud to serve. That’s exactly why I love this Palak Paneer recipe.
It comes together with simple ingredients but delivers big flavor. It’s the kind of dish that feels familiar, comforting, and satisfying all at the same time. Whether you are making it for family, friends, or just for yourself, it never disappoints.
Why You’ll Love This Palak Paneer
- Comfort in every bite – delicious spinach gravy with soft paneer cubes makes this dish incredibly satisfying.
- A delicious way to enjoy spinach – even those who aren’t big spinach fans tend to love this dish.
- Homemade tastes better – fresh, flavorful, and much lighter than most restaurant versions.
- Simple pantry ingredients – no complicated ingredients, just everyday Indian kitchen staples.
- Perfect for any meal – great for weeknight dinners or when you want to serve something special.
- Pairs with so many things – naan, roti, or a bowl of basmati rice all work beautifully.
- A timeless Indian classic that never goes out of style.
A Few Simple Tips
Like many home-style recipes, the little details make all the difference.
• Take your time when cooking so the flavors develop nicely
• Taste as you go and adjust seasoning if needed
• Serve fresh and warm for the best experience
• Don’t be afraid to make it your own with small tweaks
Cooking is always more enjoyable when you allow yourself that little bit of freedom in the kitchen.
When you give the recipe a whirl, I’d love to hear from you. Drop a comment down below to let me know how it turned out – your feedback means the world to me!
Your thoughts, likes and even dislikes are super valuable to me – they help me create content that truly resonates with you. Thanks a million for taking the time to stop by! Your support fuels my passion for sharing amazing recipes with all of you. 🥰👩🍳🙏
Happy Cooking!!
Palak Paneer
Ingredients
- 2 lbs spinach used frozen or fresh
- ½ bunch mustard leaves optional
- 1 pack panee used Gopi or homemade
- 2 onions chopped
- 3-4 tomatoes (pureed or store bought puree)
- 2-3 tsp ginger garlic paste
- 2-3 green chilies chopped
- salt to taste
- 1-2 tbsp kasoori methi or fresh methi
- ¾ tsp turmeric
- 3/4-1 tsp red chili powder
- 3/4-1 tsp garam masala
- 2-3 dry red chilies
- 2-3 tbsp olive oil
Instructions
- First boil the spinach and mustard if using. Keep it aside to cool. Once it cools down, using a blender puree spinach into a smooth paste.
- Then in a kadhai or flat bottom pan, heat the oil. Add chopped or sliced onions and sauté it until brown. If using store bought fried onions, you can add it instead.
- Then add ginger & garlic paste and green chillies to it and sauté for another couple of minutes. Let the onions cool down. Blend it in the blender with the tomato puree and put it back in the kadhai or pan. Stir for a few minutes so that the tomato is cooked and the raw smell is gone.
- At this time you can add all the spices, which is salt, turmeric, red chili powder, garam masala to the mixture. Also add the pureed spinach and mix everything well. Cook it covered on a slow heat for about 30 to 45 minutes. If the spinach and the onion mixture mixed together looks thick then you can add a a little water to it.
- The longer the spinach is cooked, the better it is. You can also cook it in a slow cooker. Make sure you check all the spices. Add paneer cubes towards the last 10 mins so it can be cooked in it for a good few minutes so all the flavors can marry.
- In a small pan, add ghee and let it heat up. Add roughly chopped garlic with dry red chilies. Saute till the garlic is slightly brown. Add a teaspoon of paprika and turn the heat off. Now pour the mixture on top of the palak paneer.
- Serve it hot and enjoy this delicious Palak Paneer with your choice of roti, naan or a paratha.
Hi Sarika. Tried this recipe today and it came out really good. Thank you for sharing the recipe.
Hi Varsha. Thank you so much for your feedback. So glad you liked it.