Introduction

Palak Paneer isn’t just a dish, it’s a heartfelt staple of North Indian kitchens, known for its vibrant color, creamy texture, and wholesome nutrition. If you grew up in India (or know Indians), you’ve likely enjoyed this at countless gatherings. In my family, Palak Paneer is a game changer; a dish that converts even staunch spinach skeptics into lifelong fans. Whenever my mom cooked it, the aroma would fill our home, and it always meant something special was on the table.

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Ingredients

• 250g paneer, cut into small cubes
• 100-120g fresh spinach (palak leaves, stalks removed), rinsed
• 1 small onion, finely chopped
• 1 small tomato, chopped or pureed
• ¾ tsp ginger garlic paste
• 2 green chilies, slit or diced
• 10 cashewnuts (for creaminess)
• ¾ tsp garam masala
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp butter or ghee (or half oil, half butter)
• ⅓ cup cream (optional)
• Salt, fresh lemon juice
• Water as needed

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Preparation & Cooking Time

• Prep: 10 min
• Cooking: 20 min
• Total: 30 min

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Nutrition (per serving approx.)

• Calories: 290 kcal
• Protein: 12g
• Carbohydrates: 20g
• Fat: 13g

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How to Make Palak Paneer

1. Preparing Spinach

Pluck only the tender palak leaves, avoiding large stalks (these can make the curry bitter). Rinse thoroughly, then blanch in boiling water for 2 minutes. Immediately transfer to ice water for a vibrant color. Drain and blend with green chilies and cashew nuts into a smooth, thick purée.

2. Cooking the Curry Base

Heat butter/ghee in a heavy pan. Sizzle cumin seeds, then add onions and sauté until translucent. Stir in ginger garlic paste; cook until aromatic. Add in tomatoes, salt, and turmeric. Cook until tomatoes are mushy and start to release oil.

3. Making the Gravy

Add the blended spinach mixture and a splash of water. Stir and cook for 2-3 minutes, letting it bubble gently. Add garam masala, kasuri methi, and cream (if using). Mix in paneer cubes and simmer very gently for 2 minutes.

4. Final Touch

Adjust salt and consistency with a little hot water if needed. Optionally, squeeze fresh lemon juice for bright flavor. Garnish with extra cream.

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Tips for Perfect Palak Paneer

• Use only fresh, tender spinach leaves—mature stalks can be bitter.
• Blanching and shocking spinach helps retain nutrients and the iconic green color.
• For extra creaminess, blend with cashews or finish with a dollop of cream.
• Don’t simmer spinach for too long; short cooking keeps the flavors and color bright.
• Soak paneer cubes in warm water if they’re store-bought for soft texture.

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In our house, Palak Paneer was the dish that rescued my childhood aversion to anything green—after all, who can resist soft paneer melting in a luscious curry? My grandmother swore by adding a touch of kasuri methi, while my mother always garnished hers with a swirl of cream. Every spoonful tastes like home.

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History

Palak Paneer is a Punjabi classic, now loved across India and worldwide. Combining spinach—a nutritious, iron-rich green—with paneer, it became popular for adding flavor and sustenance to family meals. While there are countless variations, the restaurant style—creamy, mildly spiced, bright green—is legendary and regularly featured in Indian feasts.

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Conclusion

This Palak Paneer recipe brings out all the flavor and nostalgia of homemade Indian cooking. Make it once, and you’ll see why it’s a regular favorite in vegetarian households—and a dish that brings even the pickiest eaters running to the dinner table!

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If you want a vegan version, video demo, or serving tips, just drop a comment below!