Searching for the perfect restaurant-style Palak Paneer that’s simple enough to make at home but tastes like it’s straight out of a top-tier Punjabi kitchen? Your search ends right here.
After experimenting with countless versions, adjusting spices, and testing cooking methods, I’ve finally crafted what I can confidently call the best homemade Punjabi Palak Paneer recipe—rich, creamy, and packed with authentic North Indian flavors.
Whether you’re a seasoned cook or a kitchen novice, this dish is wonderfully approachable. And the best part? You don’t need a long list of exotic ingredients or fancy equipment.
This Palak Paneer hits the sweet spot between comfort food and special-occasion indulgence. It’s vibrant green, silky in texture, and perfectly spiced—just like the one you crave from your favorite Indian restaurant.
With every bite, you get the mellow creaminess of paneer cubes soaked in a mildly spiced spinach gravy that’s infused with garlic, ginger, and the unmistakable aroma of ghee.
So, if you’re looking for a foolproof recipe that delivers on flavor and presentation, look no further. This is not just another Palak Paneer recipe—this is the recipe you’ll come back to again and again.
About This Recipe
Palak Paneer is one of the crown jewels of North Indian cuisine, especially in Punjab, where hearty, flavorful meals are a way of life.
This beloved vegetarian dish features soft, succulent cubes of paneer (Indian cottage cheese) gently simmered in a vibrant, creamy spinach gravy that’s lightly spiced and bursting with earthy flavors. The result?
A wholesome and comforting meal that’s both nourishing and indulgent.
Now, if you’re someone who associates spinach-based dishes with bland or boring flavors, let me assure you—this recipe will change your mind.
This is not your average, boiled-and-blended spinach scenario. The spinach is sautéed with garlic, green chilies, and spices to unlock its full flavor before being pureed into a rich, silky base.
A touch of cream or cashew paste elevates the texture and taste to restaurant-level perfection.
This Palak Paneer is a staple in our home, not just for its taste but for its versatility and health benefits. And believe it or not, even my kids—one of whom is notoriously picky—gobble it up without a single complaint.
On days when I run out of paneer or simply want to change things up, I swap in some boiled chickpeas instead. The chickpeas absorb the flavors beautifully and make for a satisfying twist that’s just as delicious.
Whether you’re serving it with hot roti, naan, or a bowl of jeera rice, this dish will quickly become a family favorite. Once you try it, you’ll see why Palak Paneer is more than just a spinach curry—it’s a celebration of flavor, tradition, and comfort in every bite.
My Secrets To Make BEST Palak Paneer
To make the perfect restaurant-style Palak Paneer, a few smart techniques can truly transform your dish, both in flavor and appearance. It’s not just about tossing paneer into spinach; it’s about doing it the right way.
First and foremost, blanch the spinach properly. This step is key to accomplishing that excellent, dynamic green gravy. Bring a pot of water to a bubble, include the spinach leaves, and let them cook for fair 30–40 seconds.
Quickly transfer them to a bowl of ice water to halt the cooking. This method not only preserves the rich green color but also locks in nutrients and flavor.
Next, boil the onions instead of browning them. It might seem unusual, but this technique adds a subtle sweetness and creaminess to the gravy without changing its color.
Sautéed or browned onions can darken the spinach base, making it look dull and altering the flavor profile.
Keep the spices simple. Over-spicing can ruin the balance of flavors in Palak Paneer. Avoid adding red chili powder, turmeric, or coriander powder.
Instead, rely on just a touch of garam masala and some crushed kasoori methi for that classic Punjabi aroma and taste. This ensures the spinach remains the star of the show.
Don’t hold back on garlic and green chilies. Garlic gives the dish its depth and earthy warmth, while green chilies add that gentle kick of heat.
Mix them into the spinach puree for the most indeed dispersion of flavor.
These small but effective tips make a world of difference. You’ll end up with a silky-smooth, green gravy that tastes just as good—if not better—than what you’d get at your favorite North Indian restaurant.
Ingredient Notes
Here’s a closer look at the ingredients used in crafting this luscious, vibrant Palak Paneer. You’ll find the exact measurements listed at the end of the post in the recipe card, but let’s walk through some useful notes first, especially regarding paneer and spinach, the two heroes of this dish.
Paneer – The Creamy Protein Star
Here’s a quick overview of the key ingredients used in this flavorful Palak Paneer dish. Exact measurements are listed in the recipe card at the end of this post.
Paneer (Indian Cottage Cheese)
Homemade Paneer offers unmatched freshness and softness. If you like making it from scratch, check out my simple recipe. However, for this recipe, I used store-bought paneer for convenience.
In the past, I preferred Nanak paneer, but lately, it feels too chewy. I now prefer brands like Gopi, Brar, and Verka. Verka’s low-fat version is especially soft and easy to work with.
Tip: Douse cubed paneer in warm water whereas making the gravy. This helps make it softer.
Optional Frying: You can pan-fry paneer until light golden. Be cautious—over-frying can make it tough.
Spinach (Palak)
Desi Spinach offers an authentic taste, but remove the stems to avoid bitterness. Regular Spinach (from grocery stores) also works great and gives a balanced flavor.
Baby Spinach is a helpful, pre-washed alternative with a somewhat milder taste. Frozen Spinach is your last resort. Use whole-leaf, not chopped, and reduce the quantity since it’s dense.
Aromatics
Use red onions (or any variety), roughly chopped, and boil them with ginger, garlic, and cashews to enhance the base flavor.
Green Chilies
Add according to your heat preference—they’re the only spice providing heat.
Cashews
They lend a rich, creamy texture to the gravy.
Tomato
A small amount adds tang and balances flavors.
Kasoori Methi & Garam Masala
Add crushed kasoori methi and a pinch of garam masala for restaurant-style depth.
Heavy Cream
Finish with cream for a smooth, luscious gravy.
Step-by-Step Instructions
Preparing the Onion-Cashew Puree
- Begin by adding roughly chopped onions, ginger, garlic, green chilies, cashews, a pinch of salt, and some water to a medium-sized saucepan. Place it over medium heat.
- Let this mixture simmer gently for about 15 minutes, or until the onions become completely soft and translucent, and the cashews are tender enough to blend easily.
- Once done, turn off the warm and allow the blend to cool for a few minutes. This step is important to avoid steam buildup while blending.
- Transfer the cooked mixture (including the water) into a blender jar and blend until you get a velvety-smooth paste.
- Pour the onion-cashew puree into a bowl and keep it aside. You’ll reuse the same blender to make spinach puree, so don’t rinse it yet.
- Tip: While the onion mixture is simmering, get another pot going to blanch the spinach—this saves time.
Blanching Spinach & Making Palak Puree
- In a partitioned deep pot, bring 5 cups of water to a rolling bubble. Include cleaned spinach leaves, delicately submerging them with a spatula.
- Boil for precisely 4 minutes to protect the supplements and maintain the dynamic green color.
- Immediately transfer the spinach into ice-cold water to stop further cooking—this step locks in the color and prevents it from turning dull.
- Drain the chilled spinach and place it in the blender jar. Blend it into a smooth, bright green puree.
Cooking the Gravy & Final Assembly Palak Paneer
- Warm a few oil in a pan over medium heat. Include chopped or pureed tomatoes and cook until they turn delicate and thick. Utilize your spatula to pound them as they cook.
- Stir in the saved onion-cashew puree. Blend well and let it cook for fair 2–3 minutes. Dodge Browning—this keeps the gravy’s color intact.
- Add in black salt, remaining normal salt, garam masala, and smashed kasoori methi. Mix everything together thoroughly.
- Pour in the arranged spinach puree. Adjust the consistency with a sprinkle of water if required. Let it stew delicately for 2 minutes only—prolonged cooking will gloomy the green hue.
- Add the paneer cubes (softened in warm water or lightly pan-fried, as per your preference) and heavy cream. Stir gently and simmer just until heated through.
What To Serve With Palak Paneer?
Palak Paneer pairs beautifully with a variety of Indian breads, making it a versatile dish suitable for both everyday meals and special occasions.
For a comforting and satisfying experience, serve it hot with buttery parathas, tandoori roti, soft naan, or flavorful garlic naan.
The rich, creamy spinach gravy complements the crisp edges and soft interiors of these breads perfectly.
Prefer rice? No problem. Spoon generous servings of palak paneer over a bed of steamed basmati rice or fragrant jeera rice (cumin rice).
The mild spice and herb notes in the rice enhance the subtle flavors of the gravy.
To elevate the meal further, add a traditional touch with a side of laccha pyaaz—crispy onion rings marinated in lemon juice and a dash of chaat masala. And don’t forget to include a chilled glass of chaas (spiced buttermilk) or salted lassi.
