Easy Palak Paneer

saag-paneer-0347 Let me introduce you to Mr. Palak Paneer, a North Indian cuisine dish where Paneer (Indian farmer’s cheese) is immersed in a thick curry sauce based on pureed spinach with garlic ginger and garam masala.

saag-paneer-0383 Guess what does Palak mean? Yeah, spinach.

Palak Paneer is a type of saag (leaf-based dish made from spinach in addition to mustard leaves, finely chopped broccoli or other greens) which is slightly more watery than other plant-based curries.

saag-paneer-0337 While I devour this dish with my hungry eyes (yes, hungry eyes, why not?) I can’t help but think of the mess my latest post has spurred. Tons of emails have clogged my inbox after I told you about my unemployment status.

saag-paneer-0386 No. Just joking. I’ve only got a call from my worried mum. Which, to tell the truth, has the same effect of 300 calls concentrated in an hour.  A long call from an Italian extra caring and worried mum… Can you feel my pain?

Allow me to use this post to reassure my mum. Mum, as you can see from these pictures here I can still eat. And I can still feel lucky, like the luckiest girl in the world, actually. As The Boss (Bruce S.) would say (=sing) I’m working on a dream. “Now the cards I’ve drawn’s a rough hand, darling. I straighten the back and I’m working on a dream”.

saag-paneer-0361 p.s. For an extra kick of flavor you can fry the Paneer cubes before adding them to the spinach sauce. To make a vegan Palak curry substitute Paneer with tofu and cream with coconut milk.

Palak Paneer


  • 200 gr baby leaves spinach (4 cups chopped Spinach
  • 200 gr paneer, cubed
  • 3-4 Tablespoons olive oil
  • 1 green chilly, crushed
  • 2 teaspoons ginger, finely chopped
  • 1½ tbsp chopped garlic
  • 1 tbsp garam masala powder
  • 2 tsp ground coriander
  • 4 tbsp double cream
  • 1 tbsp dry fenugreek leaves
  • a pinch of turmeric (to add color, optional)
  • salt


  1. Wash the spinach, making sure to clean it thoroughly.
  2. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it. In a food processor or blender, blend spinach to a smooth paste and set aside. (I haven't blended all the spinach since I like my curry to be thicker. Keep a bunch of spinach aside and add it at the end to the sauce if you want a thick palak paneer)
  3. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, and fry over a low heat for about 3 minutes. Add the ginger, garlic and chillies and cook for a further minute.
  4. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
  5. Add the paneer cubes, garam masala, turmeric (optional) and cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Serve with long grain rice or naan bread.

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  • Reply Dixya @ Food, Pleasure, and Health September 26, 2014 at 7:39 pm

    totally missed your previous post..although its a stressful situation, so proud to see you handling so well with excitement, hope it will be an amazing move 🙂 and this palak paneer looks delicious. i suck at making indian or any curry dish look pretty, yours look divine!

  • Reply Thalia @ butter and brioche September 27, 2014 at 9:07 am

    I have only cooked with paneer once before and I did not follow a recipe and did not have much success. I definitely need to follow this delicious recipe, thanks for the inspiration!

  • Reply Umm Haneefah @The Halal Gourmet September 27, 2014 at 6:34 pm

    I LOOOVE Palak Paneer. No more of those Gits packages for me. Sssh, don’t tell anybody. I will deffo give this a try. So nice to find this recipe.

  • Reply maria s September 27, 2014 at 10:50 pm

    ah this looks fantastic! Ive been looking through your blog, i really love it! Im half Italian and ah I’d love for you to check out my blog too sometime 🙂 http://www.happybelly.org.uk

    • Reply Daniela @FoodRecipesHQ September 28, 2014 at 2:37 pm

      Hi Maria, thanks for stopping by my blog. Just checked you beautiful blog, I love the way you style your dishes!

  • Reply Bec September 28, 2014 at 9:42 am

    Oh yum! I love Paneer and as a vegetarian I need to ensure I get as much spinach into me as I can. I am SO making this, it looks lovely. Thanks! Bec x

  • Reply Nagi @ RecipeTin Eats September 29, 2014 at 8:08 am

    So THIS is how you make paneer! I can’t believe how easy it is! I love the colour of fresh paneer so much. This is awesome! I’m so excited, I am DEFINATELY trying it! Can you sub frozen for fresh spinach??

    • Reply Daniela @FoodRecipesHQ October 2, 2014 at 10:10 am

      Hi Nagi, I’m pretty sure you can use frozen spinach, it might end up even thicker!

  • Reply easyfoodsmith September 29, 2014 at 11:52 am

    Being a Punjabi, this dish is made almost every second week in my house. Your paalak paneer looks wonderful and the colors have come out perfect.
    I am taking the liberty of giving you one little tip here…add a medium tomato grated or pureed (along with the rest of tempering) and see the taste become even better. Serve drizzled with some ghee/ beurre noisette and there you have a typical Punjabi Paalak Paneer 🙂

    • Reply Daniela @FoodRecipesHQ October 2, 2014 at 10:09 am

      Love this tip! I am going to make it again soon and I’ll definitely add a grated tomato in it. Thanks Taruna!

  • Reply Kiran @ KiranTarun.com October 2, 2014 at 8:16 pm

    We love palak paneer and can’t believe how easy is it to make it at home. This looks irresistible, Daniela. Pinned!!

  • Reply Rosa October 7, 2014 at 7:28 pm

    That looks ever so healthy, comforting and delicious! A great dish.



  • Reply The Blonde Chef October 8, 2014 at 3:35 am

    This looks wonderful! I’ve always loved palak paneer in restaurants but have never summoned the courage to try it out for myself! Thanks for the great recipe!

  • Reply Shashi @ runninsrilankan October 8, 2014 at 5:10 pm

    YUM – I adore palak paneer – the only time I eat it is at Indian restaurants though – thanks for this recipe Daniela!
    I hope your dreams come true soon, sweet lady!

  • Reply rakhiinindia.in July 13, 2017 at 5:48 am

    I am very excited to know new things. like this one, i was unaware of Easy Palak Paneer Recipe So thank you for the blog.

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