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As a busy mom juggling three hungry kids, I’ve learned to keep a few go-to recipes in my back pocket and this Palak Paneer recipe is one of my absolute favorites. It’s comforting, creamy, and packed with iron-rich spinach, which is a win for me, and soft, mild paneer, which is a win for my picky eaters. The best part? You don’t need fancy spices or hours of prep. This easy palak paneer recipe can come together with frozen spinach and pantry staples in under 40 minutes.
Growing up, Indian food always felt a little intimidating to me so many spices, so many steps! But once I tried this dish at a friend’s dinner party (thank you, Priya!), I knew I had to learn how to make it myself. After a few trial runs and a slightly traumatic blender explosion I finally landed on a version that tastes like restaurant-style palak paneer but fits right into our Tuesday night dinner rotation.
In this post, I’ll walk you through everything: how to make palak paneer with frozen spinach, how to keep it from tasting bitter, and even how to make it vegan. Plus, I’ll share my family’s favorite side dishes to pair it with for a full meal.
Table of Contents
Key Takeaways: What You Need to Know
- Palak Paneer is a creamy North Indian dish made with spinach and paneer (Indian cottage cheese).
- It can be made vegan with tofu and dairy-free milk substitutes.
- Frozen spinach works beautifully and makes this recipe quicker and easier.
- You can avoid bitterness by blanching spinach and balancing with cream or yogurt.
- Serve it with naan, basmati rice, or roasted veggies for a comforting, balanced meal.
What Is Palak Paneer and Why Do Moms Love It?
What makes palak paneer such a beloved comfort food?
Palak paneer is a classic North Indian dish where tender cubes of paneer (Indian cottage cheese) are simmered in a rich spinach gravy. This creamy, iron-rich meal is as nourishing as it is satisfying, making it a go-to for both weeknights and special occasions.
My journey to finding the perfect palak paneer recipe
When I first tried a palak paneer recipe at a friend’s house, I was hooked. The aroma of garlic and cumin hitting the pan, the silky green sauce, the golden seared paneer it was pure magic. Back then, I had no clue how to recreate it. I searched everything from “palak paneer recipe Hebbars Kitchen” to “palak paneer recipe Ranveer Brar”, hoping for something approachable.
Most recipes were loaded with exotic spices I didn’t have, or involved elaborate steps like blanching, grinding, tempering… you name it. But I didn’t give up.
After a few late nights and spinach-stained blenders, I finally developed my own version an easy palak paneer recipe with frozen spinach that tastes just like what you’d get in a restaurant, minus the stress. It became an instant hit in my kitchen, especially when paired with my roasted stuffed bell peppers for a colorful, nutritious dinner.
What makes this palak paneer recipe beginner-friendly?
Let’s be honest some Indian recipes can feel like a mini chemistry experiment. But this palak paneer recipe is totally beginner-friendly. No fancy spice mixes. No long marination. You don’t even need fresh spinach! I use frozen spinach straight from the freezer (hello, shortcuts!), and the paneer? Either homemade or store-bought works just fine.
Plus, I love that I can prep everything in one pan. It’s a restaurant-style palak paneer recipe that fits into real life busy schedules, short attention spans, and that classic 5:00 p.m. “what’s for dinner?” panic.
Quick Spinach Tip:
Want to make your palak paneer recipe even smoother? Sauté your frozen spinach in garlic and onion before blending. This step enhances the flavor and removes excess moisture that could water down your gravy.
If I’m serving this on a cozy winter night, I like to start with a warm, comforting tomato soup. It pairs beautifully and sets the tone for a hearty, nourishing meal.
How to Make This Palak Paneer Recipe at Home (Even with Frozen Spinach)
What ingredients are essential for making palak paneer?
The essential ingredients for any palak paneer recipe are spinach, paneer, garlic, onion, tomato, and a few warming Indian spices like cumin, garam masala, and turmeric. Many recipes also include cream or yogurt for richness, though this can be easily skipped or swapped for a vegan alternative.
Ingredients for a simple palak paneer recipe
This is the version I make when I’m short on time but still want dinner to taste incredible. It’s a delicious mix between a restaurant-style palak paneer recipe and an everyday mom-friendly version.
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen spinach | 12 oz (340g) | Or 5 cups fresh, cleaned & chopped |
| Paneer | 200–250g | Cubed, lightly pan-fried or plain |
| Onion | 1 medium | Roughly chopped |
| Garlic | 4–5 cloves | Freshly minced |
| Ginger | 1 inch piece | Grated or chopped |
| Tomato | 1 large | Or use ½ cup canned crushed tomato |
| Cumin seeds | 1 tsp | Essential for that earthy base flavor |
| Garam masala | 1 tsp | Adds warmth and depth |
| Turmeric powder | ½ tsp | Optional, adds color and aroma |
| Salt | To taste | Always adjust gradually |
| Heavy cream or yogurt | 2 tbsp | For richness; optional |
| Ghee or oil | 1–2 tbsp | Ghee adds more authentic flavor |
Step-by-step palak paneer recipe (beginner-friendly)
Here’s how to make the perfect palak paneer recipe at home even if it’s your first time trying Indian cooking!
- Prep the spinach
Steam or lightly sauté the frozen spinach until soft (about 5–7 minutes). If you’re using fresh spinach, blanch it in boiling water for 2 minutes, then dunk in ice water. - Blend the base
In a blender, combine the cooked spinach, onion, garlic, ginger, and tomato. Blend until smooth. Add a splash of water if needed for blending. - Sauté spices
In a large skillet, heat oil or ghee. Add cumin seeds and let them sizzle for a few seconds. Pour in the spinach puree carefully it may splatter and cook on medium heat. - Season the gravy
Stir in garam masala, turmeric, and salt. Simmer for 8–10 minutes, stirring often. The sauce should deepen in color and lose its raw aroma. - Add paneer
Gently stir in the cubed paneer. I like to lightly pan-fry my paneer in a little oil for golden edges, but you can skip that step if you’re in a rush. - Finish with cream
Swirl in cream or a spoonful of yogurt if desired. Taste and adjust seasonings. - Serve hot
Enjoy your palak paneer recipe with warm naan, roti, or fluffy basmati rice.
Can I use canned spinach?
You can, but I don’t recommend it for this palak paneer recipe. Canned spinach often has a dull color and slightly metallic aftertaste. Frozen spinach is much closer to fresh in both texture and flavor, and it makes a huge difference in the final dish.
Bonus Tip: Want to make it ahead?
You can make the spinach gravy in advance and store it in the fridge for up to 3 days. Just add the paneer when reheating. This trick makes weeknight dinners feel like takeout without the wait.
This rich, vibrant palak paneer recipe also makes a fantastic vegetarian main when paired with a protein-packed side like beef round steak for meat-lovers at the table. That way, everyone leaves full and happy.
How to Make Palak Paneer Less Bitter (No More Harsh Flavors!)
How can I make palak paneer less bitter?
To make palak paneer less bitter, blanch the spinach briefly, avoid overcooking, and balance the flavors with cream, yogurt, or a pinch of sugar. Cooking the spinach with aromatics like garlic and onion also reduces bitterness.
Real tips from my own kitchen trials
The first time I made a full palak paneer recipe, I was so proud… until I tasted it. Yikes. Bitter, earthy, and nothing like the creamy restaurant-style version I had dreamed about. I’d skipped the blanching step (thinking frozen spinach was already “done”), and my garlic? Barely sautéed. It turns out those tiny details make a huge difference.
Here’s what finally gave me a delicious, balanced palak paneer recipe every single time:
Top tricks to remove bitterness from your palak paneer recipe
- Blanch your spinach properly
Whether you’re using fresh or frozen spinach, cooking it briefly in boiling water and shocking it in ice water helps preserve the bright green color and removes harsh, bitter compounds. - Sauté with onion and garlic
Raw spinach puree can taste grassy and flat. Sautéing the base with onion and garlic transforms the flavor and gives your palak paneer recipe that deep, mellow flavor. - Add a splash of cream or yogurt
A little dairy goes a long way in smoothing out bitterness. You don’t need much just a tablespoon or two swirled in at the end. - Pinch of sugar or honey (optional)
If the bitterness still lingers, try adding a tiny pinch of sugar. I was hesitant at first, but it works like a charm without making the dish sweet. - Avoid overcooking the spinach
Overcooked spinach = dull, dark, and bitter. Always simmer your gravy gently and avoid reheating too many times.
My go-to fix: sauté + swirl
Here’s what I do for every palak paneer recipe now: after blending the spinach, I always cook it with a mix of onions, garlic, and a little cumin until it smells rich and savory. Then, I stir in the paneer and finish with cream. Every spoonful is smooth, creamy, and flavorful never bitter.
And if you’re already simmering something rich on the stove, why not double up on cozy comfort food? This also pairs beautifully with my simple beef stroganoff recipe for a hearty, crowd-pleasing family dinner.
If you’re looking for something lighter to balance the meal, try a crisp starter like air fryer turkey breast slices with lemon. A surprising combo but it works!
Vegan Palak Paneer Recipe (Yes, It’s 100% Delicious!)
How to make palak paneer vegan?
To make palak paneer vegan, replace paneer with extra-firm tofu and use plant-based milk or coconut cream instead of dairy. The spinach gravy stays the same, but the swaps make it 100% dairy-free and just as satisfying.
Why I started testing a vegan palak paneer recipe
A couple of years ago, my youngest went through a dairy sensitivity phase. No milk, no cheese, no butter basically, no fun for a while. And if you’re a mom, you know how hard it is to find meals everyone will eat. My regular palak paneer recipe had to change.
So I started testing. And burning. And overcooking tofu (more than I’d like to admit). But eventually, I nailed it: a vegan palak paneer recipe that tastes rich, creamy, and deeply comforting. Even my husband who’s a devoted cheese lover didn’t realize it was tofu.
Vegan swaps for a flawless palak paneer recipe
| Traditional Ingredient | Vegan Substitute | Why It Works |
|---|---|---|
| Paneer | Extra-firm tofu | Pressed and pan-fried for a chewy texture |
| Heavy cream or yogurt | Coconut milk or oat cream | Adds richness and balances the spinach |
| Ghee or butter | Olive oil or avocado oil | Smooth, neutral flavor for sautéing |
Tip: Press the tofu well and sauté it in a little oil with turmeric and salt. This gives it a golden color and texture that feels surprisingly close to paneer.
Real-life review: “I couldn’t believe it was vegan!”
My friend Kim (fellow soccer mom, dairy-free queen, and total tofu skeptic) tried this version during a girls’ night dinner.
She messaged me the next day:
“Lora, that vegan palak paneer recipe blew my mind. I genuinely thought it was cheese! Even my picky teen ate seconds. This one’s going into our weekly rotation.”
If that’s not the ultimate kitchen win, I don’t know what is.
Keep it vegan + balanced
If you’re going full plant-based, I highly recommend pairing this with roasted veggies or a light lentil side. My Thanksgiving turkey meatballs can be skipped in favor of chickpea-stuffed bell peppers for a vegan twist. Or try a spoonful of quick seafood paella (yes, it has seafood but in flexitarian homes, it works!).
What to Serve with Your Palak Paneer Recipe (Complete Meal Ideas)
What dishes pair well with palak paneer?
Palak paneer pairs best with basmati rice, garlic naan, roti, or jeera rice. For a full meal, serve it alongside lentil dal, raita, or a light Indian salad. A rich curry like palak paneer is beautifully complemented by crisp textures and mildly spiced sides.
My favorite way to turn this palak paneer recipe into a full dinner
Whenever I make my palak paneer recipe especially on weekends I love to build it into a full Indian-inspired meal. It’s a fun way to bring restaurant vibes to the dinner table without ordering takeout. And yes, my kids think it’s “fancy.”
Here’s my go-to dinner spread that works even on busy nights:
- Palak Paneer
The star of the show. Creamy, rich, and comforting. Whether you’ve made the classic or the vegan version, it’s packed with flavor. - Steamed Basmati Rice or Jeera Rice
A fluffy, fragrant base that soaks up all that gorgeous spinach gravy. Sometimes I add a few cumin seeds to the pot for that authentic touch. - Warm Naan or Whole Wheat Roti
Store-bought is fine, but when I have time, I make a batch at home on the stovetop. It’s soft, chewy, and perfect for scooping up paneer cubes. - Light Side Dish
Try pairing this dish with something fresh like sloppy joe-style lentils or even salisbury steak with mushrooms if you’re mixing up proteins for a family crowd.
Make-ahead bonus: Prep components in advance
When life gets hectic (which, let’s be honest, is every Tuesday), I prep the spinach gravy ahead of time and store it in the fridge. I even cook extra basmati rice the night before. That way, my palak paneer recipe becomes a 10-minute dinner that still feels special.
Hosting Tip:
Serving this to guests? Add a small bowl of cucumber raita (yogurt, grated cucumber, salt, cumin) and some crispy papad. Suddenly your kitchen is the most popular restaurant in town.
For a fusion-style Indian-American dinner, pair this palak paneer recipe with a creative main like philly cheesesteak meatloaf on the side especially if you’ve got kids or picky eaters who aren’t quite ready for full-on Indian flavors.
Or, go fancy and serve with a small cup of exquisite lobster bisque as a first course. It’s indulgent, but totally worth it for a special dinner party.
Palak Paneer Recipe
Ingredients
Equipment
Method
- Steam or lightly sauté the frozen spinach for 5–7 minutes until soft. If using fresh spinach, blanch for 2 minutes and dunk in ice water.
- Blend the spinach, onion, garlic, ginger, and tomato until smooth. Add a splash of water if needed.
- Heat ghee or oil in a skillet. Add cumin seeds and let them sizzle, then carefully pour in the spinach puree.
- Stir in garam masala, turmeric, and salt. Simmer for 8–10 minutes until deeper in color and aromatic.
- Add paneer cubes. Pan-fry beforehand if desired for golden edges.
- Finish with cream or yogurt. Taste and adjust seasoning.
- Serve hot with naan, roti, or basmati rice.
Nutrition
Notes
Tried this recipe?
Mention @Cheflorarecipes or tag #cheflorarecipes!Variations of Palak Paneer Recipe (Regional Twists & Modern Spins)
What are some variations of palak paneer?
Popular variations of palak paneer include regional styles like Marathi, Tamil, or Kannada versions, as well as modern twists using kale, tofu, or cashew cream. Each version keeps the spirit of the dish alive while adding a new layer of flavor or nutrition.
Exploring Indian regional styles of the palak paneer recipe
India’s diversity shows up beautifully in food and palak paneer recipes are no exception. While the core ingredients remain the same, the preparation changes from kitchen to kitchen.
1. Palak Paneer Recipe in Marathi Style
This version often skips cream and uses peanuts or coconut to thicken the spinach gravy. It’s a rustic, earthy dish with bold garlic flavors.
2. Palak Paneer Recipe in Tamil
South Indian cooks may add curry leaves, mustard seeds, and even a splash of tamarind water. The result? A tangy, aromatic variation that’s bursting with flavor.
3. Palak Paneer Recipe in Kannada
This version uses less tomato and includes green chilies and coconut, making it subtly sweet and spicy. It pairs wonderfully with akki roti or soft rice.
If you’re curious about trying these, just swap the seasoning base and keep the rest of your palak paneer recipe as-is.
Modern twists on the classic palak paneer recipe
Want to get creative? I’ve tried all of these with great success even with my skeptical kids!
| Variation | Description |
|---|---|
| Kale Paneer | Swap spinach for kale or do a half-and-half blend for extra nutrients. |
| Methi Palak Paneer | Add chopped fenugreek leaves (methi) for a subtle bitterness and depth. |
| Tofu Palak Paneer | Great for vegans firm tofu takes on the flavor beautifully. |
| Cashew Cream Version | Soak and blend cashews to create a creamy base instead of dairy. |
| Smoked Palak Paneer | Add a piece of hot coal in a small bowl to the dish and cover. Smoky magic! |
“I made a kale-palak version and it worked!”
One of my readers, Jenna from Portland, emailed me:
“I was short on spinach but had kale in the fridge. I followed your palak paneer recipe but swapped half the spinach for kale and WOW. My kids didn’t even notice. It’s now my go-to version!”
This is exactly what I love about this dish it’s flexible, forgiving, and still so good.
If you’re playing with flavors, keep the rest of your menu simple. A dish like air fryer turkey breast or roasted stuffed bell peppers adds lightness and contrast to rich gravies.
Or lean into Indian fusion and plate your palak paneer recipe beside a spoonful of sloppy joe mix for a bold, unexpected pairing.
Real Reviews, on This Palak Paneer Recipe
A real mom-tested win
When I first published this palak paneer recipe, I wasn’t sure anyone would try it especially not busy moms like me. But then I got this message from Amanda, a reader from Ohio:
“I made your palak paneer last night, and my kids LOVED it. I followed your frozen spinach version and didn’t tell them it was healthy until after they cleaned their plates. This recipe is staying in our rotation!”
That’s the kind of feedback that keeps me going. You don’t have to be an expert in Indian cuisine. You just need one reliable, comforting palak paneer recipe that works for your life.
FAQ: Palak Paneer Recipe Questions Answered
What are variations of palak paneer?
You can make regional styles like Marathi, Tamil, or Kannada versions, or modern twists with kale, tofu, or cashew cream. Each one keeps the essence of the original palak paneer recipe alive while adding new dimensions.
How to make palak paneer vegan?
Use tofu instead of paneer and swap dairy cream for coconut milk or oat cream. The flavor stays bold and the texture satisfying no dairy needed.
What dishes pair well with palak paneer?
Palak paneer goes well with naan, rice, roti, lentil dal, or light veggie sides. Try pairing it with roasted bell peppers or air fryer turkey breast for variety.
What ingredients are essential for making palak paneer?
Spinach, paneer, garlic, onion, tomato, cumin, garam masala, and either cream or yogurt. These basics are enough for a classic palak paneer recipe that’s full of flavor.
How can I make palak paneer less bitter?
Blanch the spinach, cook with aromatics like garlic and onion, and finish with a touch of cream or a pinch of sugar. This balances the earthy notes beautifully.
What are some variations of palak paneer?
Kale-paneer, methi-paneer, tofu palak paneer, and smoked versions are all tasty alternatives that build on the core palak paneer recipe.
Final Thoughts
Whether you’re cooking this on a cozy fall evening, meal-prepping for the week, or impressing guests at a dinner party, this palak paneer recipe is reliable, adaptable, and deeply satisfying.
It’s not about cooking perfectly it’s about creating meals that work for your life, your family, and your schedule.
From one busy mom to another: You’ve got this.
