Palak Paneer – Smooth, Creamy & Healthy | Easy Step-by-Step Recipe

 

Palak Paneer – Creamy, Bright Green & Full of Winter Comfort

In our home, winters bring one guaranteed conversation:
“Palak आया है? चलो पालक पनीर बनाते हैं!”
Because honestly… nothing beats a bowl of hot, creamy Palak Paneer on a cold day.

Everyone loves it differently, some with soft rotis, some with naan, and some (like us!) with hot rice and a little ghee on top.
And the best part? Winter spinach is fresh, tender, and naturally sweet, which makes this dish even more delicious.

This is our family’s version of creamy, restaurant-style Palak Paneer, made in a simple home kitchen with everyday ingredients.
Let’s cook something warm and comforting today.

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WATCH THE RECIPE VIDEO

Here is the full Palak Paneer recipe video from our YouTube channel:

Palak Paneer Recipe

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Ingredients (Serves 8–10)

• 250g spinach (palak)
• 200g paneer, cut into cubes
• 2 tsp garlic paste
• 1 small onion, blended to a paste
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp turmeric
• ½ tsp cumin + fenugreek seeds (jeera + methi dana)
• 2 bay leaves
• A pinch of hing
• ½ tsp garam masala
• ¾ cup mustard oil
• 1 tbsp ghee
• Salt to taste
• 1 tomato (chopped)

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How to Make Palak Paneer – Step-by-Step

1. Prepare the Spinach (This keeps it green!)

1. Boil water in a pot and add 1 teaspoon sugar — this helps keep the spinach bright green.
2. Clean the spinach and remove thick stems.
3. Add it to boiling water for 5 minutes.
4. Drain, cool, and grind into a smooth purée.

2. Fry the Paneer

• Cut paneer into cubes and fry lightly until golden.
• (You can skip frying if you prefer soft paneer.)

3. Start the Masala Base

1. Heat mustard oil in a kadai until slightly smoky.
2. Add cumin, fenugreek seeds, hing, and bay leaves.
3. Add garlic paste and sauté for 2 minutes.
4. Add onion paste and cook until golden.
5. Add chopped tomato and cook until soft.

4. Now Add the Spices

1. Coriander, chilli powder, turmeric —
2. Mix and cook with a splash of water until the masala releases oil.

5. Add the Spinach Purée

1. Pour in the ground palak and mix well.
2. Cook until the raw smell disappears (this step gives the best flavour!).

6. Add Paneer & Simmer

1. Add the fried (or plain)paneer cubes into the gravy.
2. Mix gently and add a little hot water if needed for the right consistency.
3. Let it simmer for 5–6 minutes so the paneer absorbs the flavours of the gravy.

7. Add Garam Masala at the End

• Turn the flame low and sprinkle garam masala only at the end.

Why?

1. Because adding garam masala early makes the flavour dull.
2. Adding it at the end keeps the aroma fresh and strong.Simmer for 1 minute after adding garam masala so everything blends beautifully.
3. Finally, drizzle hot ghee on top for aroma and shine.

Your creamy, bright green Palak Paneer is ready to enjoy! 💚

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Learn more about benefits of Palak here - Palak

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Helpful Tips

• Add sugar while boiling spinach, keeps the colour bright green.
• Do not overcook spinach after grinding, it may turn dark.
• Use fresh mustard oil, gives the best North Indian flavour.
• Soak paneer in warm water, if it feels too firm.
• Add a spoon of cream or malai for an even richer restaurant-style texture.
• Skip frying paneer if you like soft, melt-in-mouth cubes.

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MISSED THE VIDEO? WATCH AGAIN - 

Palak Paneer Recipe

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Thanks for reading!

If you try this recipe, tell us how it turned out—we’d love to cheer on your cooking journey.

You can also email us at mishtichatori@gmail.com for any questions or suggestions.