Palak Paneer Recipe: Simple. Honest. Satisfying

Some dishes just feel right to eat at home. For me, palak paneer is one of those. It’s not showy. It doesn’t try to impress you. But every time I cook it, I find comfort in the little things steam rising off just-cooked paneer, the deep green of the spinach sauce, and the way the whole kitchen smells. People often overcomplicate this recipe. It doesn’t need all that. Simple food is good food.

I started making palak paneer when I moved out for work. At first, I followed videos online, wondering if I was doing it right. Then I realized it’s not about finding the “perfect” way. It’s about making it in a way that works for you. After a few rounds, it got easier. The method below is how I stick to it now. No blenders with fancy settings. No restaurant-style hacks. It’s just what you’d do if you were hungry and wanted something good.

What You Need

• Spinach, lots of it. Two big bunches is good for two people.
• Paneer. Get a block, around 200 grams. Cut into cubes.
• Onion, one medium.
• Tomatoes, two if they’re small, or one big one.
• Fresh ginger and garlic. No need to peel a whole bulb, just a thumb of ginger and three cloves of garlic.
• Green chilies a couple, if you like things a little spicy.
• Oil, any kind works.
• Salt, turmeric, garam masala.
• You can use a spoon of cream or milk at the end, but you don’t have to.

That’s it. Everything else is extra.

How to Clean and Cook the Spinach

Most people hate gritty spinach. So I wash it at least twice. Fill a big bowl with water, dunk the leaves, swirl them, and let the grit sink. Do it again in fresh water. You’ll see little bits of dirt at the bottom. Don’t skip this part; it matters.

Boil water in a big pot. When it’s bubbling, add the spinach. Don’t cover the pot and don’t go far you only need two minutes. The leaves should wilt and turn even greener. Right after, scoop the spinach out and toss it in a bowl of cold water. This stops it turning dark and mushy. I didn’t know about this step until a friend showed me, and it really changes how the final dish looks.

Making the Spinach Paste

Drain off the water. Put the spinach in a blender. Add the green chilies. You can add a splash of water if your blender is stubborn. If you like things very smooth, keep blending. If you prefer it a bit rustic, stop when you see small flecks of spinach. It’s up to you.

Taste a bit of the paste, just to check the heat level from the chilies. You can always add more.

Getting Everything Else Ready

Chop the onion small. It doesn’t matter if it’s perfect, just not too chunky. Do the same with the tomatoes. Peel and chop the garlic and ginger. If you hate grating, just chop fine. Cut the paneer block into cubes. Some people fry the paneer if you want, you can do that. Brown them in a bit of oil, then set aside on a plate. I usually skip this and add paneer straight into the sauce.

Building the Base

Heat a good splash of oil in a big pan. I use a heavy-bottomed one, but any kind works. Add a pinch of cumin seeds if you have them. They’ll sizzle and smell nice.

Drop in the onion, ginger, and garlic. Keep the heat low and let them soften. If the onions start sticking, add a tiny splash of water. You want them soft and a little golden, not crispy.

When the onions are ready, add in the tomatoes with a pinch of salt. The salt helps them break down faster. Cook until you see the oil separate or until the tomatoes have lost their raw look. If you’re worried about burning, just keep the heat gentle and stir now and then.

Sprinkle in a small pinch of turmeric. Maybe half a teaspoon of garam masala. I don’t measure too exactly. You really don’t need lots of spices here. Palak paneer isn’t about hiding flavors.

Mix in the Spinach Paste

Pour the green spinach puree into the pan. Stir well so everything comes together. You might see the color change, that’s okay. Keep the heat low. Cook this for about five to seven minutes. The raw smell of spinach will go, and the sauce will thicken a little.

You can add a spoonful of cream or a splash of milk now. Sometimes I do. It just gives a softer, richer taste. If you don’t have either, skip it. The dish still works. Taste the sauce. Add more salt if you need.

Finish with Paneer

Add each paneer cube, one at a time. Stir lightly so you don’t break the pieces. Let it all cook together for three or four minutes. Paneer only needs to heat through. If you fried your paneer earlier, just toss it in now to soak up the flavors.

Turn off the heat. Some people squeeze a little lemon juice at the very end. It brightens everything, but it’s not a rule.

How to Eat It

I like it with plain basmati rice or soft rotis. You can also eat it with any bread you have. It’s good when it’s just made, but still tastes fine reheated the next day.

Palak paneer is not flashy. There’s no secret ingredient. It’s just a dish that feels like home to me. If you want something that always turns out right, doesn’t need chef skills, and still makes a solid meal, this is it.

Some Tips Learned the Hard Way

• The less you fuss over the spinach paste, the better. If it’s a little chunky, that’s fine.
• If paneer is rubbery, add it at the very end, just before you turn off the heat.
• Don’t crowd the pan or overcook anything—simple steps make the biggest difference.
• For extra flavor, fry the cumin seeds in ghee instead of oil.

Some days you want food that looks good on Instagram. Other days you just want something warm and fresh in your bowl. Palak paneer is for the second kind of day.

Why I Like Cooking This

Honestly, this recipe is a break from food that tries too hard. I get to use my hands. I know every part that goes in the dish. And when I’m done eating, there’s usually just one or two pans to clean up. There’s no garnish to fuss over. No need to watch a timer. It’s forgiving and simple. You don’t cook palak paneer to impress. You cook it because you want something real at the end of a long day.

If you try it, don’t stress about copying every step. Use what you have. Adjust as needed. That’s how real home cooking goes.

So that’s it my honest way to make palak paneer at home. Not perfect, but always satisfying. Hope you like it.

Palak Paneer Recipe: Simple. Honest. Satisfying

Course: Main, DinnerCuisine: IndianDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

320

kcal

Total time

35

minutes

A simple North Indian dish made with fresh spinach and paneer. The flavors are mild, the method is easy, and it’s meant for anyone who wants honest, homemade food.

Ingredients

• Spinach: 2 large bunches (about 300g), washed well

• Paneer: 200g, cut into cubes

• Onion: 1 medium, chopped

• Tomato: 2 small, chopped (or 1 large)

• Ginger: 1 thumb-sized piece, chopped

• Garlic: 3 cloves, chopped

• Green chilies: 2, chopped (use less for less heat)

• Oil or ghee: 2 tbsp

• Cumin seeds: ½ tsp

• Turmeric: ¼ tsp

• Garam masala: ½ tsp

• Salt: To taste

• Water: As needed

• Optional: 1 tbsp cream or a splash of milk, for creaminess

Directions

• Prep the Spinach:
  Wash spinach well in water, twice if needed.
  Bring a large pot of water to boil. Add spinach. Blanch for 2 minutes.
  Drain and put spinach into cold water. This keeps it green.
  Drain again. Blend spinach and green chilies into a smooth paste. Set aside.
• Prep the Other Ingredients:
  Chop onion, tomatoes, garlic, and ginger.
  Cut paneer into cubes.
• Make the Base:
  Heat oil or ghee in a large pan on medium heat.
  Add cumin seeds. When they start to sizzle, add onion, ginger, and garlic.
  Cook, stirring, until onions are soft and golden.
• Add Tomatoes and Spices:
  Add chopped tomatoes and some salt.
  Cook until tomatoes are soft and the oil begins to separate.
  Add turmeric and garam masala. Stir well.
• Add Spinach Puree:
  Pour in spinach and chili puree. Mix.
  Cook on low for 5–7 minutes. If it gets too thick, add a splash of water.
• Add Cream (Optional):
  Stir in cream or milk if you want a milder, richer sauce.
• Add Paneer:
  Add paneer cubes gently. Simmer everything for 3–4 minutes.
  Taste, add more salt if needed.
• Finish:
  Turn off heat. Optional: squeeze a few drops of lemon juice before serving.
• Serve:
  Eat hot, with roti, naan, or plain rice.

Notes

• If you like, fry the paneer cubes in a little oil before adding for extra texture.
  It’s okay if your spinach paste isn’t completely smooth—a bit of texture is fine.
  This dish tastes best fresh, but leftovers can be kept in the fridge for a day.
  That’s the recipe, plain and clear, with everything you need.