Palak Paneer is a popular Indian dinner curry. Learn how to make Best Palak Paneer at home, with this step-by-step recipe. This wholesome curry is so satisfying and super easy to make. Detail Instant Pot and Stove top instructions are included to make this restaurant style palak paneer curry under 30 minutes.
Luscious Paneer is cooked in flavorful spinach puree along with sultry Indian spices. This earthy and rustic curry pairs well with naan, paratha or jeera rice. Similar to Paneer Jalfrezi , Rajma Masala and Aloo Matar this is our family favorite Indian food.
What is Palak Paneer?
Palak is Indian term for Spinach. Paneer is Indian cottage cheese typically made at home. So Palak paneer is Indian Spinach and cottage cheese curry.
Easy Palak Paneer at Home
This dish involves boiling spinach and adding paneer, a typical Indian cheese. Check out my simplified recipe that will get you to dinner table in half the time and no extra effort!
Use this recipe to make this delicious curry at home easily. It eliminates all those complicated steps of blanching, waiting, cooling and pureeing. You will love this one pot wonder recipe which yields creamy, green and super-delicious spinach and cottage cheese curry.
As always, I am including instructions to make this recipe on the stove top as well as electric pressure cooker like Instant Pot. You will love the ease of one pot cooking.
Popular Indian Curry
Palak Paneer is popular entrée served in the Indian restaurants and street side food stalls called “dhaba”. It often is featured in lunch buffets as well as on dinner menu. It uses basic Indian spices and simple ingredients. And it tastes AMAZING!
Similar to Butter Paneer or Paneer Makhani and Shahi Paneer, this paneer recipe is often highlighted in the Indian restaurant menu.
Recipe Inspiration
Growing up in India, my mom used to make paneer curries and other North Indian style food especially on the weekends as special dinner events.
My mom was a wonderful cook and everything she made had a healthy lifestyle approach to it. This is her recipe adjusted to make using pressure cooker.
Instant Pot Palak Paneer
Spinach is full of antioxidants and regarded as Super foods. Pair it with paneer for protein and calcium and wonder spices like turmeric, garlic and ginger and you have wholesome meal full of nutrients and “all that is good for you” kind of stuff.
Since this curry is homely everyday curry, I do NOT add any cream in it. I prefer it guilt free eating without empty calories. If you want to make it more creamy, blend 3-4 paneer pieces while pureeing spinach.
Recipes like this are classic and heirloom, passed down from generation to generation. I am sure everyone has their family favorite way of making it. This version is ours with suggestions to make it universally appealing!
To blanch or not blanch spinach
To retain the health benefits, I prefer not to blanch the spinach. I prefer to use packed baby spinach to make this curry. Baby spinach tastes tender and fresh. So I never felt a need for the blanching.
I know it’s a personal preference. So if you prefer, you can quickly blanch and ice bath the spinach before using.
How to Retain Bright Green color of Cooked Spinach
- The key is not to overcook the spinach. Adding a pinch of baking soda while cooking helps.
- You can also add 1/2 teaspoon of vinegar while cooking.
- Use baby spinach or frozen spinach instead of mature spinach.
How to keep Paneer Softer while making Curries
I use store bought paneer in this recipe. Always soak the paneer in hot water for 15 to 20 minutes and then use in the recipe.
Soaking helps paneer stay moist and soft. It gets that perfect melt in your mouth texture.
Many times you see chefs pan frying their paneer before adding it to the curry. I like soft cubes instead so I do not fry paneer.
But if you want, you can pan fry the paneer cubes in couple teaspoons of oil until they are golden brown and then add to the curry.
Meal Prep and Storing
You can make this recipe in advance up to 2 days. The leftover curry can be refrigerated up to 4 days. When it’s time to serve, heat it up well. You may need to add some water to thin out the curry while re-heating.
Serving Suggestions
Palak paneer pairs well with garlic or butter naan, plain paratha or roti. You can also serve it over steamed basmati rice. A side of Potato Salad, Carrot Ginger Pickle or Sweet lemon Pickle will further enhance the dinner experience.
RECIPE VARIATIONS
- Aloo Palak – Add small cooked baby potatoes instead of paneer to make the Aloo Palak.
- Saag Panner – Saag is mixed green leafy vegetables. So instead of just spinach, use bathua and other mixed greens to make the recipe Saag Paneer.
- Spinach Paneer Pasta – Use this recipe as a pasta sauce. Add 4 cups of cooked pasta to this and make Indo-Italian fusion recipe Spinach Paneer Pasta.
PRO TIPS
- Use baby spinach or frozen spinach. It saves lot of time in washing and cleaning regular spinach. Plus it tastes tender and fresh.
- Spinach and garlic go really well together. As a finishing touch, I love to make an additional tadka ( tempering) of ghee and fried garlic over the cooked palak paneer. It makes the curry richly aromatic.
- If you feel spinach is bit bitter add teaspoon of fresh lemon juice and teaspoon of raw sugar after cooking. That will mellow the strong flavors.
- For authentic flavors, use best quality garam masala and aromatics. That ensures unique and delightful flavor.
- Do not overcook spinach.
INGREDIENTS
Spinach – Fresh baby spinach works best. You may use frozen spinach too.
Paneer – I use store brought paneer ( Indian cottage cheese)For Paneer alternative, you may use Halloumi cheese. For Vegan alternative, use firm Tofu.
Spices and aromatics : Minced garlic and ginger along with Turmeric and red chili powder, cumin coriander powder, Garam Masala for the best tasting curry.
Onion and Tomato – adds delightful flavor and pungent tangy taste.
Kasuri Methi – Dried Fenugreek leaves. Gently crush a generous pinch of kasuri methi on your palm and add it along as garnish for enhanced curry experience.
Additional Tadka ( tempering) – 1 tablespoon of ghee ( or oil ), 4-5 cloves of roughly chopped garlic and couple of whole red chilies for wonderful finishing touch.
HOW TO MAKE PALAK PANEER
Place the cubed Paneer in a pot of Hot water. This step ensures that the paneer stays soft and creamy.
Start the instant pot in SAUTE mode. Heat oil and add cumin seeds. When cumin seeds start to brown, add ginger, garlic, green chili and onions. Sprinkle some salt. Sauté for 2 minutes.
Add tomato and spices. Stir and let it cook for 2 minutes. Add water and scrap the bottom of the pot (deglaze the pot ) Add in the spinach.
Press cancel and close the instant pot lid with vent in sealing position. Choose MANUAL or PRESSURE COOK mode on high pressure for 2 minutes.
Once the instant pot finishes cooking and goes to keep warm timer, wait for 5 minute and then release the leftover pressure by moving the valve from SEALING to VENTING.
After the silver pin drops, open the lid. Using an immersion blender, blend the cooked ingredients to smooth puree.
Add the cubed paneer and garam masala. Cover and let it sit for 5 minutes, so the paneer soaks in the flavors.
In the meantime, on the stove make additional tadka. Heat up the ghee in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir.
Pour the sizzling tadka (additional flavor tempering) over the Palak Paneer. Gently stir so everything mixes well. Palak Paneer is ready to be served. Serve warm.
OUR FAVORITE INDIAN CURRY RECIPES:
- STUFFED BABAY EGGPLANTS
- INSTANT POT PUNJABI CHOLE
- STUFFED OKRA – BHARVA BHINDI
- HEALTHY SPROUTS CURRY
- INSTANT POT DAL MAKHANI
- BLACK EYED PEAS AND COCONUT CURRY
- GREEN JACKFRUIT CURRY
- DAL PALAK / SPINACH LENTIL CURRY
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Easy Palak Paneer Recipe – Instant Pot
Ingredients
- 1 lb 6 cups baby spinach
- 2 cups Paneer cut in bite sized cubes
- 1 Tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds
- 1 Green Chili chopped
- 1 Onion medium chopped
- 5 cloves Garlic minced
- 1 inch Ginger chopped
- 1 Tomato medium chopped
- 1/4 cup Water
Spices and seasoning:
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder
- 1 tablespoon cumin -coriander powder
- 1 teaspoon Garam Masala
- 1 Tablespoon Kasuri Methi
Additional garnish of tadka / tempering
- 1 teaspoon ghee or oil
- 5-6 Garlic Cloves – roughly chopped
- 2-3 while red chilies
Equipments Used
Instructions
INSTANT POT INSTRUCTIONS:
- Place the cubed Paneer in a pot of Hot water. This step ensures that the paneer stays soft and creamy.
- Start the instant pot in SAUTE mode. Heat oil and add cumin seeds. When cumin seeds start to brown, add ginger, garlic, green chili and onions. Sprinkle some salt. Sauté for 2 minutes.
- Add tomato and spices. Stir and let it cook for 2 minutes. Add water and scrap the bottom of the pot (deglaze the pot ) Add in the spinach. Press cancel and close the instant pot lid with vent in sealing position.
- Choose MANUAL or PRESSURE COOK mode on high pressure for 2 minutes. Once the instant pot finishes cooking and goes to keep warm timer, wait for 5 minute and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.
- Using an immersion blender, blend the cooked ingredients to smooth puree. Add the cubed paneer and garam masala. Cover and let it sit for 5 minutes, so the paneer soaks in the flavors.
- In the meantime, on the stove, make additional tadka. Heat up the ghee in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir. Pour the sizzling tadka (additional flavor tempering) over the Palak Paneer. Gently stir so everything mixes well. Palak Paneer is ready to be served. Serve warm.
STOVETOP INSTRUCTIONS:
- Place the cubed Paneer in a pot of Hot water. This step is essential to keep the paneer soft.
- Heat oil in a deep bottom pan, add finely chopped onions, ginger & garlic and a pinch of salt. Sauté them together until translucent. Add chopped tomato and sauté until they mix well. Allow the tomato to cook for another 3-4 minutes until it softens.
- Add all the spices and mix well. Add the Spinach and water. Mix well. Cover and cook on medium flame for 5-7 minutes until the spinach is wilted. Turn off the heat.
- Using immersion blender, blend the mixture into smooth puree. Add little water if needed. Turn the heat back on. Stir in Paneer and cook for just 2 minutes. Turn off the flame.
- In the meantime, make additional tadka. Heat up the ghee / oil in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir.
- Pour the sizzling tadka over the Palak Paneer. Crush some kasuri methi on your palm and sprinkle it over the curry. Gently stir so everything mixes well. Serve hot Palak Paneer with naan or steaming hot Basmati Rice. A side of fresh cut onions and lemon wedges adds extra rustic charm to this meal. Enjoy !
Notes
avoid that, slightly tilt the pot. So that the blender is completely submerged in the sauce. Alternatively, transfer the spinach mix to a tall jar or pot and puree the spinach in that. This will help avoid messy splashes and keep the cleanup easier.
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