Palak Paneer Recipe — Creamy Spinach Curry (Quick & Easy)

Palak Paneer is one of those recipes that looks impressive but is genuinely simple to make. The vibrant green colour, the silky spinach sauce, the golden paneer — it’s beautiful on a plate and packed with nutrition. I make this at least twice a month in our house.

The key to a bright green palak paneer is blanching the spinach quickly and not overcooking it. I’ll walk you through every step so yours comes out perfectly — creamy, colourful, and flavourful every single time.

Ingredients

• 250g (9 oz) paneer, cubed
• 400g (14 oz) fresh baby spinach
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 green chili (optional)
• 2 tablespoons oil or ghee
• ½ teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric
• ¼ cup cream or yogurt
• Salt to taste

Instructions

1. Blanch the spinach: Boil water, add spinach for 2 minutes. Drain and immediately transfer to ice-cold water (this keeps the colour bright green). Blend to a smooth puree.
2. Fry the paneer: Heat 1 tbsp oil, fry paneer until golden. Set aside.
3. Cook the masala: In the same pan, heat remaining oil. Add cumin seeds, then onions — cook until soft. Add ginger-garlic paste and cook 1 minute. Add tomatoes and cook until soft (5-6 minutes).
4. Add spices: Add turmeric, coriander powder, and salt. Mix well.
5. Add spinach: Pour in the spinach puree. Stir and simmer for 5 minutes.
6. Finish: Add cream or yogurt and garam masala. Stir gently. Add paneer, simmer 3 minutes. Serve with roti or rice.

Tips

• The ice bath after blanching is crucial — skip it and your curry turns brown instead of green.
• Use fresh baby spinach for the best colour and smoothest texture.
• Add a squeeze of lemon juice just before serving for brightness.