Palak Paneer

Palak Paneer is a classic North Indian curry prepared with cubes of Indian cottage cheese simmered in a spiced spinach sauce. I use homemade paneer .

Palak paneer is a popular North Indian dish. The main ingredients include fresh spinach (palak), paneer, garlic, ginger, onions, tomatoes, and a blend of aromatic spices.

The dish has a rich, creamy texture with a mildly spiced and earthy base, often enhanced with a touch of cream or butter. It pairs well with naan, roti, or rice, making it a comforting meal.

If you love palak paneer, try my Punjabi Saag Paneer that has slight variations to the recipe.

If you own an Instant Pot, you can follow my quick Instant Pot Palak Paneer .

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Spinach – I recommend using fresh mature spinach, however baby spinach works fine too. In Indian grocery stores you can find Indian/Pakistani spinach called Palak.

You can use frozen spinach if fresh is not available.

Paneer – fresh homemade paneer or store-bought paneer works perfectly in this recipe. For vegan palak paneer replace paneer with firm tofu. If paneer is not available or you can’t make it at home, another option for you is halloumi cheese.

Onion , garlic, ginger and green chili – all finely chopped and a must for authentic curry recipes. When pressed for time, I tend to use my frozen onion tomato bhuna masala for Punjabi curries.

Tomatoes – pureed or use passata.

Spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. Indian curry powder is an another option instead of garam masala.

Kasoori methi (dried fenugreek leaves) add depth of flavour. Every Indian/Pakistani and Bangladeshi restaurants use kasoori methi for North Indian style or Punabi style curries. I like to use it in my dal makhani and authentic chana masala recipe .

Oil – I have used flavourless oil. For rich, restaurant style and aromatic curry use ghee or butter.

Cream is optional although for restaurant style palak paneer it is essential. For vegan options use cashew cream or any other dairy free cream.

Tips

• To keep the vibrant green colour of the spinach, add pinch of sugar in the boiling water whilst blanching the spinach. Add few drops of lemon juice once the curry is done.
• Remove the water from the blanched spinach as much as you can to prevent watery palak paneer.
• Soak paneer cubes in hot water for 10-15 minutes if using store bought paneer to make it soft and plump.
• I like to keep my spinach mix slightly bitty with some texture. Not cut leaves, but not puree either. It is totally up to you how you like it.
• This step is optional but if you are cooking for dinner parties or occasions, pan fry the paneer, before adding it to the spinach mix for a luxurious finish.
• To make thinner spinach sauce, add some whole milk along with the cream.
• Not everyone does this, but I like to add a tiny pinch of sugar and few drops of lemon juice, when the curry is done to balance the flavours.

Serving Suggestion

Serve palak paneer Indian restaurant style with garlic and coriander naan , or peshwari naan . I prefer wholewheat roti or plain paratha .

Complete the meal or make a spread with brinjal bhaji , or bhindi bhaji , dhaba dal fry , jeera rice and kachumber or Indian onion salad .

Browse through my collection of other Indian Vegetarian Curries to pair alongside.

Storage

Store leftover palak paneer in an airtight container and keep refrigerated for up to 3 days.

Palak paneer can be frozen for up to 1 month, if made with fresh spinach. Allow to thaw and reheat thoroughly in the microwave or stove top.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Palak Paneer

Equipment

• pan
• Blender Food Processor

Ingredients

• 5 cups spinach
• 2 cups paneer
• 1 cup onion
• 1 tablespoon garlic
• 1 tablespoon ginger
• 1 tablespoon green chillies
• ½ cup tomatoes pureed
• ½ teaspoon tumeric powder
• 1 tablespoon red chilli powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• 3 tablespoon oil
• ½ teaspoon cumin seeds optional
• ¼ cup cream optional
• 1 teaspoon sugar optional
• 1 tablespoon kasuri methi dry fenugreek leaves

Instructions

Blanch Spinach In Pot/Pan

• Bring lots of water to a boil in a large pot/pan.
• Add spinach, a pinch of sugar and blanch for only 3 minutes.
• Drain in a colander and rinse with cold water and set aside to remove access water.

In the Microwave

• Take spinach with 1/2 cup water in a microwave proof bowl and cook for 5-7 minutes.

Pan Fry Paneer

• If you want to add golden paneer pieces, pan fry paneer cubes in very little oil in non-stick pan for 5-6 minutes until golden all over.
• Remove the paneer and set aside.

Onion Tomato Masala

• Meanwhile peel the onion, garlic, ginger and crush with green chillies.
• Heat oil in a heavy bottom pan, add cumin seeds and then the onion mixture.
• Fry it on medium heat for 5-7 minutes or until light brown.
• Add pureed tomato and add all Indian spices, kasoori methi and cook till you see oil leaving the masala.
• Add blanched spinach in a blender jug and make a coarse paste.
• Tip in the spinach in to the onion tomato masala and mix well.
• Pour in the cream, season with salt and then add paneer cubes.
• Combine everything and allow the curry to cook for at least 7-8 minutes on medium heat.
• Finish it off with adding a pinch sugar and a dash of lemon juice.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2010.

Palak Paneer

Equipment

• pan
• Blender Food Processor

Ingredients

• 5 cups spinach
• 2 cups paneer
• 1 cup onion
• 1 tablespoon garlic
• 1 tablespoon ginger
• 1 tablespoon green chillies
• ½ cup tomatoes pureed
• ½ teaspoon tumeric powder
• 1 tablespoon red chilli powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• 3 tablespoon oil
• ½ teaspoon cumin seeds optional
• ¼ cup cream optional
• 1 teaspoon sugar optional
• 1 tablespoon kasuri methi dry fenugreek leaves

Instructions

Blanch Spinach In Pot/Pan

• Bring lots of water to a boil in a large pot/pan.
• Add spinach, a pinch of sugar and blanch for only 3 minutes.
• Drain in a colander and rinse with cold water and set aside to remove access water.

In the Microwave

• Take spinach with 1/2 cup water in a microwave proof bowl and cook for 5-7 minutes.

Pan Fry Paneer

• If you want to add golden paneer pieces, pan fry paneer cubes in very little oil in non-stick pan for 5-6 minutes until golden all over.
• Remove the paneer and set aside.

Onion Tomato Masala

• Meanwhile peel the onion, garlic, ginger and crush with green chillies.
• Heat oil in a heavy bottom pan, add cumin seeds and then the onion mixture.
• Fry it on medium heat for 5-7 minutes or until light brown.
• Add pureed tomato and add all Indian spices, kasoori methi and cook till you see oil leaving the masala.
• Add blanched spinach in a blender jug and make a coarse paste.
• Tip in the spinach in to the onion tomato masala and mix well.
• Pour in the cream, season with salt and then add paneer cubes.
• Combine everything and allow the curry to cook for at least 7-8 minutes on medium heat.
• Finish it off with adding a pinch sugar and a dash of lemon juice.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Paneer parathas are Indian flatbreads made from whole wheat flour, stuffed with a spiced mixture of crumbled paneer (Indian cottage cheese), onions and green chillies. The filling is rolled into the dough and cooked on a hot griddle until golden brown and crispy.

Paneer parathas were my absolute childhood favourite – my mum used to make them all the time, and nothing beat that warm spiced filling with the crispy paratha!

Paneer paratha are loved across India, especially North India and are a staple in many households and dhabas (roadside eateries).

They are best enjoyed hot off the griddle with butter, yogurt, pickles, or even a cup of masala chai. They made a delicious meal that can be enjoyed for breakfast, lunch, or dinner.

The soft, crumbly paneer filling absorbs the warmth of aromatic spices like cumin and garam masala. Fresh coriander and green chillies add a hint of freshness and heat. The whole wheat paratha itself is crisp and golden on the outside, creating a perfect contrast with the creamy paneer filling.

If you fancy plain paratha, then these whole wheat paratha are the way to go.

Other stuffed paratha you may like are my moong dal green peas paratha .

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

For the Filling

Paneer – I have used homemade paneer , however store-bought paneer works fine too.

Onion – Red or white both works equally well.

Green chillies – If not available use red chilli powder.

Fresh coriander

Garam masala

Cumin and coriander powder

For the Dough

Whole wheat flour – regular chapati flour also known as chakki aata.

Carom seeds – ajwain aid to digestion the food.

Salt

Oil

Tips

There are a few tips and tricks that will prevent your parathas from tearing.

• Cook the onions – gently sauteing the onions until just soft will prevent the onion from tearing through the outer dough layer when rolling out.
• Do not over-stuff the filling into the dough.
• Use a gentle hand when rolling the dough.
• The paneer should be crumbly and soft.

Serving Suggestion

Paneer paratha are filling and satisfying when prepared for either breakfast, lunch, or dinner.

Paneer paratha are best served hot with a dollop of butter or ghee melting on top, alongside cooling accompaniments like yogurt or cucumber raita and green coriander mint chutney .

A side of tangy pickle such as this instant green chilli carrot pickle adds a burst of flavour, while a cup of masala chai is comforting.

Storage

Paneer Paratha are best enjoyed immediately or on the day of making. However, they can be stored in an airtight container in the fridge for a day. Reheat on the stove top or microwave.

You could prepare the filling ahead of time and keep in the fridge for up to 2 days. The dough is best prepared just before cooking.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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• Pinterest
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Paneer Paratha Recipe

Equipment

• Rolling Pin
• Griddle Tawa

Ingredients

Stuffing

• 1 cup paneer grated or crumbled
• ¼ cup onion
• ¼ cup fresh coriander
• 2 tablespoon green Chillies finely chopped
• ¼ teaspoon garam Masala
• 1 teaspoon cumin and coriander powder
• 1 teaspoon salt

Dough

• 2 cup whole wheat flour chapati flour
• ½ teaspoon carom seeds ajwain
• 2 teaspoon oil
• ¼ teaspoon salt

Extra

• 5 tablespoon oil for pan frying the parathas

Instructions

Prepare Dough

• In a mixing bowl or wide plate mix dough ingredients in a big bowl and add enough water to make semi-stiff but pliable dough.
• Cover the dough with clean kitchen towel and leave it aside to rest for 15-20 minutes. Meanwhile prepare the paratha stuffing.

Paneer Stuffing

• I like to slightly cook onions with a little oil in a small pan before adding it to the paneer to soften them.
• Make the stuffing by mixing paneer, cooked onion, coriander, spice powders, salt and chillies.
• Make small portions and roll them into equal sized balls.

Roll the parathas

• Divide the dough into equal portions and roll into small balls.
• Take one ball, roll it into a small circle, and place a spoonful of the paneer stuffing in the centre.
• Bring the edges together and seal the stuffing.
• Gently roll it into a flat paratha using a rolling pin.
• Alternatively, pat out a ball of dough until it becomes a small circle, then place the ball of stuffing in the centre. Using your fingers, seal the stuffing and then pat out the dough using your fingertips. Roll out the paratha.
• Heat a tawa (griddle) on medium heat.
• Place the rolled paratha on the tawa and cook for 1-2 minutes until bubbles appear.
• Flip and apply some oil on the top side.
• Flip again, apply oil on the other side, and cook until golden brown spots appear.
• Repeat for all parathas.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2010.