Curry · indian cuisine

Vibrant Palak Paneer

Ice-bath spinach for colour, quick sear on the paneer, short simmer so it stays tender.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-16

Why this recipe works

Palak paneer's colour is a test of technique. Blanch, ice bath, blend — that sequence locks in green instead of khaki. I used to skip the ice bath and serve murky spinach that tasted fine but looked defeated.

Paneer likes a light sear for texture, then a short simmer so it softens without turning rubbery. Cream is optional; a good puree already feels luxurious.

Ingredients

• 250g paneer, cubed
• 400g fresh spinach leaves
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 1 tsp cumin seeds
• ½ tsp garam masala
• ¼ tsp turmeric
• 2 tbsp oil
• 2 tbsp cream (optional)
• Salt to taste

Step-by-step method

1. Blanch spinach in boiling salted water for 2 minutes. Immediately plunge into ice-cold water to retain colour. Drain and blend to a smooth puree with green chillies.
2. Lightly pan-fry paneer cubes in oil until golden on edges. Remove and set aside.
3. In the same pan, heat oil, add cumin seeds. Once spluttered, add onions and fry until golden.
4. Add ginger-garlic paste and cook 2 minutes. Add tomatoes and cook until soft and mushy.
5. Add turmeric and garam masala. Stir well.
6. Pour in the spinach puree. Add salt and ½ cup water. Simmer 5 minutes.
7. Add fried paneer cubes. Cook 3–4 minutes. Finish with cream if desired and serve hot.

Estimated nutrition

About 420 calories per serving (based on 4 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

How we spoon it

I pile palak paneer next to soft naan or a mound of jeera rice and finish with a swirl of cream only if the puree feels too sharp. The green stays brightest the day you cook it.

Fridge leftovers keep about two days. Warm them gently with a splash of water so the spinach sauce loosens; do not boil hard or the colour dulls. Extra paneer cubes can go in tomorrow's wrap with a squeeze of lemon.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.