Palak Paneer is a classic Indian vegetarian dish with a creamy comforting spinach gravy, packed with complex, warm, and bold flavors.
This delicious and traditional Indian recipe is easy to make on the stovetop. For more Indian Recipes, try Chicken Vindaloo and Aloo Gobi.
Why You’ll Love This Palak Paneer?
- Homemade paneer makes this version extra special, with these tender cheese cubes being made from scratch.
- Creamy spinach gravy with garlic, chili, cumin, and mustard seeds gives the dish a warm and savory flavor popular with Indian dishes.
Sabrina’s Palak Paneer Recipe
Palak Paneer is a warm, comforting, flavorful dish that’s not too spicy. It’s a great recipe for anyone who loves Indian food. If you’ve ever tried Saag Paneer, this recipe is very similar. However, saag paneer can be made with a couple kinds of leafy greens, where a traditional palak paneer recipe just calls for spinach. Serve with flatbreads like Naan or roti for dipping, and basmati or Brown Rice. Finally, have no fear, I’ve provided some tips below to keep you from getting intimidated by making your own cheese!
Recipe Card
Ingredients
Paneer:
- 12 cups whole milk
- 1 teaspoon salt
- 6 tablespoons lemon juice , you may need 1-2 more tablespoons
- 2 pieces Cheesecloth
Spinach Gravy:
- 12 ounces baby spinach
- 3/4 cup water
- 4 tablespoons unsalted butter
- 4 cloves garlic , minced
- 1/2 green chili , finely minced
- 1 teaspoon kosher salt
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/4 cup heavy cream
Instructions
Paneer:
- To a large strainer add your two pieces of cheesecloth and put it in your sink sitting inside of a much larger heat proof bowl (we will be straining out the whey).
- In a large pot add the milk and salt on medium heat.
- Barely bring it to a boil stirring frequently.
- Add the ¼ cup lemon juice and keep stirring, then turn the heat to medium low.
- Keep stirring until the milk breaks apart into chunks and a slightly greyish liquid (this is the whey).
- If the milk isn’t breaking into chunks add additional lemon 1 tablespoon at a time.
- Remove from the heat.
- Gently pour the mixture through your strainer.
- The whey will be strained out of the strainer into the bigger bowl/pot.
- Let the whey cool and put it into a jar for later use.
- Turn on the sink and gently rise off the milk curds (this will get rid of the lemon flavor on the curds.
- Bring the edges of the cheesecloth together and squeeze the curds into a ball shape.
- Using kitchen twine, tie the ball closed and hang it from your sink faucet so the additional liquid can drain from it.
- Let drip for 15 minutes.
- Remove the ball from the twine and place it in an 8×8 or 9×9 baking pan.
- Press down into the baking dish to shape it into a block, then place a plate over the paneer and top with heavy cans or a heavy pot.
- Place into the refrigerator for 45 minutes.
- Paneer is ready to be used, cut it into 1×1″ cubes.
Spinach Gravy:
- Add spinach and water to a large pot on medium heat.
- Cook until spinach is completely wilted.
- Add mixture to a blender and blend until smooth then set aside.
- In your pot add the butter and the paneer cubes and lightly brown them on all sides, about 3-4 minutes per batch.
- Remove the paneer, add in the garlic, chili, salt, cumin seeds and black mustard seeds and cook for 1 minute, stirring non-stop until the seeds begin to pop.
- Add the spinach sauce to the pan.
- Add the paneer back in and stir to coat.
- Drizzle over the pan with the heavy cream and serve.
- Serve with Paratha, Roti or Naan.
Notes
Nutrition
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Chef’s Note
Don’t be intimidated by making your own paneer! Once the milk separates into curds and whey, the hardest part is done and what’s left is simply draining and pressing the curds. Rinsing them well after straining is important. It removes the lingering lemon flavor so you’re left with mild, creamy cheese.
Table of contents
Can this be made ahead of time?
Yes. If you want to prep this recipe a few days in advance, it’s best to keep the spinach gravy and paneer in separate containers. Then combine them on the stovetop and drizzle heavy cream over the top right before serving.
How to Store
- Serve: Don’t leave sitting out at room temperature for more than 2 hours.
- Store: To keep leftovers fresh, wait for the dish to cool, then cover or put it in an airtight container to store in the fridge for 2-3 days.
- Freeze: Freeze this delicious recipe for up to a month. However, it’s best to do this before you add the heavy cream. The pureed spinach mixture and paneer can be kept in the freezer for up to a month, but it may have a slightly altered texture when thawed.
Variations
- Seasonings: Alter the flavor of your Palak Paneer recipe depending on the seasonings you add. Chili powder, coriander powder, cumin powder, fresh ginger, and ground mustard will make great additions.
- Vegetables: Add extra ingredients to enhance the flavor. After blanching and blending the spinach, mix in a diced medium tomato and yellow onion with the prepared puree.
- Vegan Palak Paneer: Swap out the cheese cubes for toasted tofu, and exchange the heavy cream for full-fat coconut milk, coconut cream, or cashew milk.
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