From the kitchen
Quick Weeknight Palak Paneer
A creamy spinach and cheese curry that's ready in just 35 minutes — perfect for busy weeknights.
Ingredients
- 500g spinach (blanched and pureed)
- 200g paneer (cubed)
- 1 onion (chopped)
- 2 tomatoes (chopped)
- 1 tbsp ginger-garlic paste
- 1/2 cup cream
- 1/2 tsp cumin seeds
- 1/4 tsp green chili (optional, or as per taste)
- 1/4 tsp red chili powder (optional, or as per taste)
- 1/4 tsp black pepper (optional, or as per taste)
- 1/2 tsp garam masala
- 2 tbsp oil
- Salt to taste
Method
- 1
Heat oil in a pan and add cumin seeds.
- 2
Add onions and cook until golden.
- 3
Add ginger-garlic paste and cook for 1 minute.
- 4
Add tomatoes and cook until soft.
- 5
Add the spinach puree and mix well.
- 6
Add green chili (optional or as per taste) for heat.
- 7
Add red chili powder (optional or as per taste) for colour.
- 8
Add black pepper (optional or as per taste) for flavour.
- 9
Add cream and garam masala.
- 10
Add paneer cubes and simmer for 5 minutes.
- 11
Season with salt and serve hot with roti or rice.
A creamy spinach and paneer curry that comes together in about 35 minutes — a restaurant favourite made simple enough for any busy weeknight.
Good to know
Storage & prep. Store in the refrigerator for up to 3 days. Reheats well on the stovetop.
Substitutions. Use tofu instead of paneer for a vegan version. Substitute heavy cream with coconut milk.
Cultural context. Palak paneer is a staple in Punjabi cuisine and is often served at Indian restaurants worldwide.
Frequently asked
Questions about this recipe
Can I use fresh spinach?+
Yes. This recipe blanches and purées fresh spinach. Frozen spinach also works — thaw and drain it well before puréeing.
Is paneer easy to find?+
Paneer is sold in most supermarkets and Indian grocers. If you can't find it, firm tofu makes a good substitute.
Can I make this ahead?+
Yes. It keeps in the refrigerator for up to 3 days and reheats well on the stovetop.