Palak Paneer
Soft paneer cubes simmered in a velvety spinach sauce with ginger, garlic, garam masala, and cream.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Blanch spinach briefly, then blend it into a smooth puree.
- 2
Cook onion, garlic, ginger, and tomato until thick and fragrant.
- 3
Stir in spices and spinach puree.
- 4
Add paneer cubes and simmer gently.
- 5
Finish with cream and serve warm.
Cook notes
Tips
Blanch spinach quickly and cool it to keep the color bright.
Simmer paneer gently so it stays soft.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 3 days in an airtight container.
- Reheat over low heat and add a splash of water if the sauce thickens.
Substitutions
- Use firm tofu instead of paneer for a lighter option.
- Use coconut milk instead of cream for a dairy-light sauce.
What to Serve With
- Serve with basmati rice or naan.
- Add cucumber raita or a simple tomato salad.
Common Mistakes
- Do not overcook the spinach or the sauce can turn dull.
- Do not boil paneer hard because it can become rubbery.
Recipe FAQ
Can I use frozen spinach?
Yes. Thaw it, squeeze out excess water, and blend it before adding to the sauce.
How do I keep paneer soft?
Soak paneer cubes in warm water for 10 minutes before adding them to the sauce.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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