Palak Paneer – A Bowl of Green Goodness
- bhavnashivalkar
- Jun 30
- 3 min read
Palak Paneer is one of those iconic Indian dishes that brings together nutrition and indulgence in a single comforting bowl. It’s vibrant, earthy, and aromatic — a spinach-based curry that clings lovingly to soft cubes of paneer (Indian cottage cheese). Every bite is lush, creamy, and gently spiced, perfect with warm roti, naan, or even a humble bowl of steamed rice.

What makes this dish so special is its versatility — you can make it as rich or as light as you want. The spinach puree is packed with flavour, subtly spiced with green chillies, and blended silky smooth with a few cashews for body and creaminess. And the paneer? It soaks up all that green goodness like a sponge.

Personally, I find that the magic of Palak Paneer lies not just in the puree, but in the final tempering — a sizzling tadka of ghee, garlic slices, and red chilli powder added right at the end. As the aromatic ghee hits the warm curry, the entire dish comes alive with bold, smoky flavour. It’s a simple addition, but it transforms the dish from delicious to unforgettable.

Whether it’s a weeknight dinner or a special meal with friends, Palak Paneer is always a winner — nourishing, soulful, and irresistibly tasty. And once you master the base, you can play around with it endlessly: swap the paneer for tofu for a vegan version, or even add roasted potatoes or chickpeas for a twist.
It’s not just food — it’s comfort in a bowl, with a touch of spice, a splash of cream, and a whole lot of love.
Recipe - Cooking time 40 minutes, serves 4
Ingredients
For the spinach puree:
2 large bunches of English spinach, washed & roots chopped
A handful of fresh coriander leaves
2 green chillies (adjust to taste)
12 unsalted cashews (soaked in hot water for 15 mins)
For the curry base:
1 tbsp vegetable oil or ghee
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1 large onion, finely chopped
1/2 tsp turmeric powder
1 tsp red chilli powder (or to taste)
1 tsp cumin powder
Salt to taste
1/4 cup plain yogurt (whisked)
1/2 cup hot water (adjust as needed)
250g paneer or cottage cheese cubed
2–3 tbsp heavy cream or cashew cream (for vegan version)
Lemon juice, to taste
For the tempering:
1 tbsp ghee
4 - 5 cloves of garlic sliced
1/2 tsp red chilli powder
Instructions
Bring a large pot of salted water to a boil. Add spinach and blanch for 2–3 minutes until wilted.
Immediately transfer to ice-cold water (this helps retain the bright green colour).
In a blender, combine the blanched spinach, coriander, green chillies, soaked cashews, and blend into a smooth puree and set aside.
Heat oil or ghee in a pan over medium heat. Add cumin seeds, then stir in the garlic and ginger. Sauté for 30 seconds.
5. Add onions and cook until soft and golden.
6. Add turmeric, red chilli powder, cumin powder and cook for another 1–2 minutes on low heat.
Add the yogurt and stir on high heat for 1 minute.
Stir in the spinach-cashew puree and cook for 2–3 minutes. Then add hot water and salt. Simmer gently for 5 minutes.
Add paneer cubes and cook for another 5 minutes on low heat.
Add lemon juice and stir and turn off the heat.
Tempering:
Heat 1 tbsp Ghee in a pan, add cumin seeds and the garlic and cook till the garlic starts to brown. Add the red chilli powder and mix well and pour this mixture in the paneer. Garnish with some fresh cream and serve hot.
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