Make restaurant-style Palak Paneer easily at home with a few secret tips and tricks. It’s quicker and easier than you’d think but has the same richness and flavor like the one from your favorite restaurant!
Palak paneer is a house favourite and I’ve been improving my recipe for years. I’m talking about a creamy, mildly flavoured herby green gravy that doesn’t have any bitterness from spinach or is heavy on spices. This is an easy recipe which means that there are no complicated steps, no long list of masalas, no major prep work. And the flavors are so restaurant style that I might almost stop ordering palak paneer outside.
This right here is a gem! Every bite will make you close your eyes and want more. Dip some garlic naan or scoop it up with some jeera rice, either way this palak paneer recipe is a winner!
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Palak Paneer Ingredients
Greens and fresh herbs: I have used a mix of fresh spinach and coriander leaves for vibrant, herby flavors. Spinach delivers an earthy flavor and that bright green color while coriander adds freshness and helps reduce any bitterness.
Paneer: I have used homemade paneer as it delivers the softest, creamiest results for this recipe. Even though store-bought paneer works, I would highly recommend making paneer from scratch if you have 15 extra minutes. It really enhances this already amazing recipe.
Aromatics and base flavors: onion, garlic, green chillies, and tomatoes form the base of this paneer and spinach curry.
Whole spices: a gentle tempering of bayleaf, green cardamom, and cloves infuses the gravy with aroma and depth
Powdered spices: coriander powder, jeera (cumin) powder, garam masala for warmth, flavor, and balance
Cream: helps make the gravy richer and creamier. You can replace it with soaked cashew paste for a vegan version
Kasuri methi: just a pinch right at the end adds a hint of smokiness and that restaurant-style aroma. a little goes a long way.
For the tadka/tempering: This step truly elevates your palak paneer. Ghee (replace with oil if you’re vegan), garlic (smashed with skin on), whole dried red chillies, jeera, and a sprinkle of red chilli powder for that final garlicky kick and color contrast.
Frequently Asked Questions
This usually happens when spinach is overcooked or boiled for too long. To keep the color vibrant, cook the spinach just till wilted and blend it right away. You can also blanch it briefly and transfer to ice-cold water before blending.
Frozen spinach works great, just thaw it completely and squeeze out extra water before blending. The flavor stays almost the same, and it’s a great time-saver.
Bitterness can occur if the spinach is overcooked or if mature leaves were used. Stir in a spoon of cream, milk, or even a pinch of sugar or honey to balance out the bitterness.
Paneer becomes rubbery when it’s overcooked. Make sure to add it only at the end, after turning off the heat, and let it gently soak in the hot gravy instead of boiling.
Richa’s Top Tips
- Preparing Spinach: If you want a truly creamy gravy, remove the hardy stems of spinach and only use the leaves. The stems are nutritious but make the gravy more fibrous
- Use only Green Chillies: For a natural bright green colour in palak paneer, use only green chillies for heat. Don’t add any red chilli powder because that’s one sure shot way of making the gravy brownish. Plus we have more chilli powder in the tadka that goes on top but doesn’t affect the colour in any way
- Mild Spices: Stick to the recipe and don’t go heavy on the spices. This recipe really doesn’t need it. Let the beautiful flavour of palak or spinach really shine
- Coriander: Don’t skip the coriander in the recipe because it helps keep that green intact and also cuts the bitterness out of the dish
- Don’t overcook: Palak paneer becomes brownish when you over cook the spinach puree. At both times – first when sauteeing the spinach with onions, and later after you add the pureed spinach to the pan, cook for only 1-2 minutes. Bring the puree to a gentle boil and turn off the flame, because the longer you cook, the more oxidisation will take place and you’ll leave that naturally beautiful bright green colour.
- Don’t skip the cream: We are not using much – just 2 tablespoons of cream in the entire recipe which serves four. It adds volume to the gravy and makes it rich and luxurious.
- Vegan Palak Paneer: Palak paneer is easily made into a vegan recipe. Swap the paneer for tofu, the cream for coconut cream and the ghee for oil.
Serving Ideas
There are so many easy ways to enjoy Palak Paneer, and it fits beautifully into both weekday meals and special menus.
- Classic Indian style: Soak up that creamy, spinach gravy with roti, naan, or paratha
- With rice: Try it with jeera rice, basmati rice, or ghee rice for a wholesome option.
- Combo meal ideas: Pair with dal tadka or dal fry, a small bowl of raita, and papad for a comforting, balanced meal.
- Creative twist: Use leftovers as a filling for wraps or stuffed in puff pastry for a clever breakfast or snack idea.
Customisation Tips
- Make it vegan: Swap out ghee and cream for vegetable oil and coconut cream or cashew cream to keep it creamy without dairy
- Play with spice: Add more green chillies or red chilli powder for heat, or balance with a dash of lime juice if you prefer a lighter, tangier flavor
- Protein boost: Crumble up tofu instead of paneer for a vegan-friendly, protein-rich version.
- Spinach + bonus greens: Mix in a handful of methi (fenugreek leaves), amaranth, or kale with the spinach for extra depth and nutrients.
- Texture upgrade: Add a few roasted cashews or a spoon of almond paste while blending for a richer, nutty base.
Storage Tips
Reheating: Warm it gently on the stovetop or in the microwave. Add a splash of milk or water if the gravy has thickened to make it come back to its creamy best.
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen with time, making next-day palak paneer even better.
Freezing: You can freeze the spinach gravy (without paneer) for up to 2 months. Just thaw and reheat before adding fresh paneer to maintain the texture.
Palak paneer hits that perfect balance between wholesome and indulgent with it’s creamy, mildly spiced, and full of earthy flavor. It’s one of those dishes that reminds you how simple making restaurant-style dishes at home can be.
If you make this recipe, don’t forget to tag me on your stories or DM me in your pictures @my_foodstory.
Watch Palak Paneer Recipe Video
- 2 tablespoons Ghee, divided
- 6 Garlic Cloves, chopped
- 1/2 inch Ginger, finely chopped
- 1-2 Green Chilli, chopped
- 1 Onion, sliced
- 150 grams chopped Palak, (spinach), stems and roots removed – approximately one bunch
- 10 grams fresh Coriander, stems and roots removed – approximately 1/4 cup
- 1 Bayleaf
- 2 Cardamom Pods
- 2 Cloves
- 1 large Tomato, approx 1/2 cup, finely chopped
- ½ teaspoon Jeera Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala Powder
- 1 teaspoon Salt
- 1/2 cup water
- 1 teaspoon Kasuri Methi, roasted and crushed into a powder
- 2 tablespoon Cream
- 200 grams Paneer, cut into cubes
Prevent your screen from going dark
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Heat a tablespoon of ghee in a pan and saute garlic for 30 seconds. Add sliced onions and green chillies and saute till the onion is just starting to become light brown. Add the palak (spinach) and coriander leaves and saute for a minute. Then turn off the heat and cover and let the leaves wilt for another 2-3 minutes. Set this aside to cool and then blend to a paste.
2 tablespoons Ghee, 6 Garlic Cloves, 1-2 Green Chilli, 1 Onion, 150 grams chopped Palak, 10 grams fresh Coriander
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In a bowl, add paneer and cover this with hot water. Let this sit for 10 minutes. This step is optional, but it helps soften the paneer.
200 grams Paneer
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In the same pan, heat ghee and saute bayleaf, cardamom and cloves for a minute. Add ginger, sautee for a few seconds, add tomatoes, jeera powder, coriander powder and salt and cook the tomatoes for 4-5 minutes till soft. Add kasuri methi and garam masala and cook for another minute.
1/2 inch Ginger, 1 Bayleaf, 2 Cardamom Pods, 2 Cloves, 1 large Tomato, approx 1/2 cup, ½ teaspoon Jeera Powder, ½ teaspoon Coriander Powder, ¼ teaspoon Garam Masala Powder, 1 teaspoon Salt, 1 teaspoon Kasuri Methi
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Add the pureed spinach, water, and bring this to a gentle boil. Then turn off the heat, add the cream and paneer and let the paneer warm up in the hot gravy. If you haven’t soaked your paneer in hot water earlier, then let the paneer simmer in the gravy for a minute.
1/2 cup water, 2 tablespoon Cream
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Finally make the tadka by add ghee and garlic to a small pan. Cook the garlic till its a golden brown. Then add whole red chillies and jeera. Once the jeera starts spluttering, turn off the flame and add chilli powder.
1.5 tablespoons Ghee, 5 Garlic Cloves, 2-3 whole dried Red Chillies, 1 teaspoon Jeera, 1 teaspoon Red Chilli Powder
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Pour this tadka on the palak paneer for an extra garlicky kick! Serve hot.
- Use fresh tender spinach leaves. You can discard the stems or use them for any other dish. Tender stems however, can be used.
- I only use paneer for this dish. However, it is super versatile. You can add your favourite vegetables like mushrooms, bell peppers, potato etc., or even proteins like shrimp, chicken or mutton. The cook time will vary accordingly.
- To make this dish vegan, you can substitute fresh cream with coconut cream. You can also skip the cream if required.
- If the spinach tastes bitter, you can add half a teaspoon of sugar and adjust it to your liking.
Calories: 336kcal, Carbohydrates: 12g, Protein: 10g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 75mg, Sodium: 680mg, Potassium: 423mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4279IU, Vitamin C: 22mg, Calcium: 326mg, Iron: 2mg
This article was researched and written by Urvi Dalal.
