Palak Paneer with green spinach sauce, fried paneer and spices
Indian Recipe

Palak Paneer

This Palak Paneer recipe uses fresh or frozen spinach, paneer, onions, garlic, ginger, cumin, garam masala and some cream. The paneer is sautéed and finally placed in the spinach sauce.

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Total time 45 min
Calories 480 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Palak Paneer with spinach and fried Paneer

Palak Paneer should taste green and creamy. The spinach is only blanched or heated for a short time and then pureed. Paneer only comes into the sauce at the end so that it remains soft and does not break.

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Recipe

Palak Paneer

Palak Paneer is an Indian spinach dish with bread, ginger, garlic, onions and spices. The spinach is short blanched and not boiled to death.

Ingredients

4 servings

Method

  1. 1

    Prepare spinach

    Short blanch fresh spinach and defrost cold or deep-frozen spinach. Then coarsely puree.

  2. 2

    Fry the Paneer

    Fry and remove paneer cubes in some ghee or oil golden brown.

  3. 3

    Cook the base of spices

    Sweat onion, garlic, ginger and chilli. Roast the cumin and Garam Masala briefly.

  4. 4

    Finish spinach sauce

    Add pureed spinach and simmer gently for 5 minutes. Stir in cream and season with salt.

  5. 5

    Insert Paneer

    Place the Paneer in the sauce and heat for a short time. Finish with lemon juice.

Kitchen know-how

Tips for Palak Paneer

Cook spinach briefly

Too long-cooked spinach loses colour and tastes dull.

Fry the Paneer gently

Fry the Paneer only golden brown and put in the sauce at the end so that it remains soft.

Finishing fresh

A little lemon juice makes the creamy spinach sauce lighter and more balanced.

Variations

How to adapt this recipe

Tofu can replace Paneer. For more taste fry before and salt more strongly.

Replace Paneer with tofu and cream with coconut milk or cashew cream.

Nutrition per serving

480kcal
18.0 gCarbohydrates
25.0 gProtein
34.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Palak Paneer

Yes, frozen spinach works well. Defrost, squeeze dry and heat only briefly in the sauce.

Paneer is a mild Indian cream cheese that does not melt when heated and can be fried well.

The spinach was cooked too long or not deterred. Short blanching keeps the colour better.

Yes, with tofu instead of bread and coconut milk or cashew cream instead of cream.

Keep cooking

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