How to Make Palak Paneer (Easy Creamy Curry)

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PALAK PANEER is a vibrant North Indian dish that pairs tender paneer with a creamy spinach gravy, bursting with garlic, ginger, and warm spices. Nutritious and flavorful, this vegetarian favorite is perfect with naan or rice for a comforting, wholesome meal.

There’s something truly special about Palak Paneer—it’s a dish that brings warmth and comfort with every bite. For me, it’s one of those recipes that feels like home, with its rich green spinach sauce enveloping soft cubes of paneer. The first time I made it, I was surprised by how the simplest ingredients came together to create something so flavorful and nourishing. The vibrant color alone is enough to make you smile, but it’s the aromatic spices that will have you coming back for more.

What I love most about Palak Paneer is its balance of taste and nutrition. Spinach, with all its vitamins and antioxidants, blends seamlessly with the paneer, which adds a nice hit of protein. Together, they make a hearty yet wholesome dish that satisfies cravings without feeling too heavy. The garlic, ginger, and spices like cumin and garam masala infuse the dish with depth, while the creamy texture gives it a luxurious feel. And if you’re like me, you’ll appreciate how easily it pairs with warm, fluffy naan or a bowl of basmati rice.

Cooking Palak Paneer at home may seem daunting at first, but it’s surprisingly straightforward. With just a handful of spices and fresh ingredients, you can recreate the flavors of your favorite Indian restaurant. Plus, making it yourself means you can adjust the spices and richness to your liking—whether you want it mild and comforting or with a little extra kick.

So whether you’re looking to try something new or revisit an old favorite, this Palak Paneer recipe is sure to bring comfort to your table. It’s the perfect dish for cozy evenings or when you’re in need of something simple yet satisfying.

Palak Paneer vs. Saag Paneer: What's the Difference?

If you’ve ever found yourself staring at an Indian restaurant menu, torn between ordering Palak Paneer and Saag Paneer, you’re not alone. Even as Indians ourselves, my wife and I didn’t really know the difference—until we asked my mother-in-law. She laughed and explained that while they look similar, they’re actually quite different in flavor, texture, and even the type of greens used. That conversation sent us down a rabbit hole of testing and tasting, and now we finally understand what makes each dish unique. If you’ve ever wondered the same, here’s what we learned.

Palak Paneer: The Spinach Classic

Palak Paneer is a North Indian dish that strictly uses palak, or spinach, as its primary green. The spinach is blanched and blended into a smooth, vibrant green sauce before being simmered with aromatics like garlic, ginger, and garam masala. The result is a silky, mildly spiced curry that allows the freshness of the spinach to shine. If you love a creamy, buttery texture with a mild, slightly sweet earthiness, Palak Paneer is the way to go.

Saag Paneer: A Mix of Greens

Saag Paneer, on the other hand, is more of a category than a specific dish. The word “saag” refers to leafy greens in general, which means this dish can include a combination of mustard greens, collard greens, fenugreek leaves, and even spinach. Mustard greens (called sarson in Hindi) are the most traditional addition, giving the dish a more complex, slightly bitter flavor compared to the sweetness of pure spinach. The texture is also different—while Palak Paneer is smooth and blended, Saag Paneer often has a heartier, slightly chunkier consistency.

Key Ingredients in Palak Paneer

PANEER – A firm, non-melting Indian cheese that holds its shape when cooked. It soaks up the flavors of the spinach gravy while adding a rich, creamy texture.
ONION – Provides sweetness and depth to the curry base, balancing out the bitterness of the spinach.
GARLIC & GINGER – Essential aromatics that enhance the complexity of the dish and give it warmth and a slightly pungent kick.
THAI GREEN CHILIS – Adds heat and freshness; adjust the quantity based on your spice tolerance.
CUMIN SEEDS – Lightly toasted in ghee, these release a warm, earthy aroma that defines the base of the dish.
CORIANDER POWDER – Brings a mild citrusy note that pairs beautifully with the spinach.
CHILI POWDER – Adds a gentle heat to balance out the richness of the paneer and cream.
HALDI (TURMERIC) – Besides adding a golden hue, turmeric has anti-inflammatory benefits and a slightly bitter, earthy taste.
SPINACH – The star of the dish! It’s packed with nutrients and creates the signature creamy green gravy. Frozen spinach works well as a time-saving alternative.
HEAVY CREAM – Just a splash rounds out the flavors and makes the curry extra luscious without overpowering the spinach.
SALT – Enhances the natural flavors of all the ingredients and ties everything together.
GHEE OR NEUTRAL OIL – Ghee adds a rich, nutty flavor, but neutral oil works just fine if you prefer a lighter option.

Step-By-Step Instructions

1. FRY THE PANEER

Start by heating 2 tablespoons of ghee (or neutral oil) in a large skillet over medium-high heat. Once the oil is hot, add the paneer cubes and fry, stirring often to ensure they brown evenly. You’re looking for a beautiful golden crust on all sides, which helps the paneer hold up in the gravy. Once browned, remove the paneer from the pan and drain any excess oil on a plate lined with paper towels. Shortcut: If you’re using fresh paneer, air frying at 400°F for 10 minutes (flipping halfway) gives you a great crispy texture without as much effort!

2. SAUTÉ THE AROMATICS

Add the remaining 2 tablespoons of ghee (or oil) to the same pan and heat it over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant—this releases their earthy flavor. Next, add the finely chopped onion and 1 teaspoon of salt, stirring occasionally. Cook for 3-4 minutes, until the onion turns translucent and soft.

Once the onions are ready, stir in the garlic, ginger, Thai green chilies, coriander powder, chili powder, and turmeric. Sauté for another 2 minutes, stirring constantly to prevent the garlic from burning. This step is key—it infuses the oil with deep, aromatic flavors that will carry through the entire dish.

3. COOK THE SPINACH

Add the spinach directly to the pan. If you’re using fresh spinach, you may need to do this in batches, letting each handful wilt before adding more. If using frozen spinach, simply toss it in and let it warm through. Stir everything together, ensuring the spinach gets evenly coated with the spices. Once all the spinach is wilted, turn off the heat.

4. BLEND UNTIL SMOOTH

Now it’s time to create that velvety, restaurant-style texture. Transfer the spinach mixture to a blender and blend until smooth. If needed, add a splash of water or milk to help with blending, but don’t overdo it—you still want a thick consistency. If you prefer a chunkier texture, you can skip this step or use an immersion blender to pulse it just a few times.

5. SIMMER AND FINISH THE DISH

Return the blended spinach mixture to the pan and add the browned paneer cubes back in. Heat over medium heat, stirring gently to coat the paneer. Taste for seasoning—this is where we usually add another 2 teaspoons of salt, but adjust based on your preference. Let everything simmer for 2-3 minutes to allow the flavors to meld together.

Finally, turn off the heat and stir in the heavy cream for a touch of richness. Give everything a final mix, and your Palak Paneer is ready to serve!

6. SERVE AND ENJOY

Ladle the curry over steamed rice or serve it with naan, paratha, or roti for the perfect meal. If you want to add an extra pop of flavor, drizzle a little more melted ghee on top or sprinkle some fresh cilantro before serving. Enjoy this comforting, flavorful dish warm!

How to Serve Palak Paneer

Palak Paneer is a versatile dish that pairs beautifully with a variety of sides, making it perfect for a full meal. Traditionally, it is served with warm naan or paratha, which are great for scooping up the creamy spinach and paneer. If you prefer something lighter, serve it over fluffy basmati rice to soak up the rich, flavorful sauce. For a more complete meal, pair it with a simple cucumber raita or a side of fresh salad to balance the richness of the dish. You can also serve it alongside other Indian dishes like dal or vegetable curry for a more elaborate spread.