Palak Paneer is a classic Indian dish that is a favorite of many around the world! A creamy, wonderfully seasoned spinach purée is infused with spicy ginger and fragrant spices. Mixed in are golden cubes of tender, mild and fresh paneer cheese for an extra savory touch. Piled atop rice or served with buttery naan, Palak Paneer is sure to be a hit in your home!

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For the Palak Paneer:

  • 2 (12-ounce) packages frozen spinach
  • 4 tablespoons ghee or other neutral oil
  • 12 ounces paneer, cubed
  • 1 medium white onion, chopped
  • 1 1/2 tablespoons ginger, grated
  • 6 cloves garlic
  • 1 serrano chile, minced
  • water, to taste
  • 1 teaspoon garam masala
  • 4 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 1 teaspoon salt, plus more, to taste
  • 1 1/3 cups half-and-half
  • 1/2 cup plain full-fat yogurt
  • 2 tablespoons dried fenugreek leaves

For serving:

  • 1 cup basmati rice, steamed and warm
  • naan, warmed and brushed with ghee, to taste
  • fresh cilantro, to taste, chopped
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Step 1 –Steam the spinach according to the package directions and wring out the excess water.

Step 2 –Transfer the spinach to a food processor and process until puréed.

Step 3 –In a large skillet over medium heat, heat 1 tablespoon of the ghee.

Step 4 –Add the cubed paneer and fry until golden-brown on some of the sides, about 3-5 minutes.

Step 5 –Transfer the paneer to a plate.

Step 6 –Return the skillet to the stovetop over medium-low heat.

Step 7 –Heat the remaining ghee in the same skillet.

Step 8 –Add the onions, the ginger, the garlic, and the serrano chile and cook slowly, stirring regularly, until the mixture becomes a rich medium-brown color, about 10 minutes. Add a small amount of the water, 1 tablespoon at a time, as needed, if the mixture starts to burn or dry out.

Also Read:  Zicken Casserole

Step 9 –Add the garam masala, the coriander powder, and the cumin powder to the onion mixture, adding a little of the water to keep the mixture moist.

Step 10 –Cook the mixture, while stirring frequently, until the spices are fragrant, about 3-5 minutes.

Step 11 –Add the spinach purée to the skillet and stir well.

Step 12 –Add 1 teaspoon of the salt, the half-and-half, the yogurt, and the fenugreek leaves and stir to combine well.

Step 13 –Add the paneer and stir gently.

Step 14 –Cook the mixture until all of the flavors come together, about 5 minutes.

Step 15 –Taste for seasoning, adding the extra salt as needed.

Step 16 –Serve the palak paneer with the steamed basmati rice and the warm naan, topped with the chopped cilantro.