I made Saag Paneer from scratch with homemade paneer and heaps of fresh spinach, and a little known technique in this recipe results in a nutrient packed curry worth reading about.

Jump to Recipe

I’ve been chasing the perfect Palak Paneer for years and this one made me stop and taste twice. I use loads of fresh spinach and homemade paneer so the texture feels real, not that rubbery stuff from a plastic tub.

What hooked me was the color, it’s almost electric, and the way the paneer stays soft while soaking up flavor, little pillows that hold their own. If you think you know Spinach Curry think again, this version has a brightness and depth that sneaks up on you.

I can’t promise it’s effortless, but you’ll want to make it again.

Ingredients

Print Recipe (No Advertisments)

Fresh spinach: leafy green, high in iron, fiber and vitamins, it gives bright earthy base.
Paneer: soft cheese, rich in protein and fat, it’s creamy and soaks up spices.
Garlic: pungent, boosts savory depth and offers immune friendly compounds, it’s not sweet.
Cumin seeds: warm nutty spice, aids digestion and gives an earthy toasty aroma.
Tomato: tangy gives acidity and body, balances richness and adds vitamin C.
Turmeric: golden spice, earthy and slightly bitter, anti inflammatory and color booster.
Kasuri methi: dried fenugreek leaves, adds bitter, nutty, slightly sweet aroma and depth.

Ingredient Quantities

Fresh spinach (palak) 1 lb (about 450 g), well washed (you can use baby spinach if you like)

Paneer 250 to 300 g, cubed (or make fresh paneer, see milk and acid below)

Whole milk 1.5 liters (for making homemade paneer, yields roughly 300 g paneer)

Lemon juice or white vinegar 3 tablespoons (to curdle the milk for paneer)

Vegetable oil or ghee 2 tablespoons

Cumin seeds 1 teaspoon

Onion 1 medium (about 150 g), chopped

Garlic 4 cloves, minced or crushed

Fresh ginger 1 inch piece, minced

Green chili 1, slit or chopped (optional, use 2 if you want more heat)

Tomato 1 medium (or 1/2 cup tomato puree)

Turmeric powder 1/2 teaspoon

Red chili powder 1/2 teaspoon (adjust to taste)

Coriander powder 1 teaspoon

Garam masala 1/2 teaspoon

Kasuri methi (dried fenugreek leaves) 1 teaspoon, crushed (optional but recommended)

Salt 1 to 1 1/2 teaspoons, to taste

Heavy cream 3 tablespoons (or 1/4 cup yogurt, for creaminess, optional)

Milk 1/4 cup (60 ml) to loosen the gravy if needed

Fresh cilantro (coriander leaves) 2 tablespoons, chopped for garnish

Fresh lemon juice 1 teaspoon (optional, a little brightness at the end)

Pinch of sugar (optional, to balance bitterness)

How to Make this

Print Recipe (No Advertisments)

1. Make the paneer first: bring
1.5 liters whole milk to a gentle boil in a heavy pan, then turn heat down and add 3 tablespoons lemon juice or white vinegar little by little while stirring until the milk separates into curds and whey; pour through a cheesecloth lined colander, rinse curds with cold water, tie the cloth and press under a weight for 30 to 60 minutes to get a firm block, then cut into 250 to 300 g cubes.

2. While the paneer is pressing, blanch the spinach: boil a large pot of water, drop in the well washed 1 lb spinach for 1 to 2 minutes until wilted, immediately transfer to ice water, drain well and squeeze out as much water as you can, then blend into a smooth or slightly coarse puree with a splash of water if needed.

3. If you like a firmer, slightly golden paneer, quickly shallow fry the cubes in 1 tablespoon oil or ghee until edges are light golden, drain on paper towel; otherwise skip frying and add them later straight to the curry.

4. Heat 2 tablespoons vegetable oil or ghee in a wide pan, add 1 teaspoon cumin seeds and let them sizzle for a few seconds, then add 1 medium chopped onion and sauté on medium heat until soft and starting to brown.

5. Add 4 cloves minced garlic, 1 inch minced fresh ginger and 1 slit or chopped green chili, cook for 1 minute until fragrant, then add 1 medium chopped tomato or 1/2 cup tomato puree and cook until the raw smell is gone and oil begins to separate.

6. Stir in spices: 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder and salt (about 1 to 1 1/2 teaspoons) and cook for a minute to bloom the spices.

7. Pour in the spinach puree, mix well and simmer uncovered for 4 to 5 minutes so the flavors come together; if the gravy is too thick add up to 1/4 cup (60 ml) milk to loosen it.

8. Gently fold in the paneer cubes, 1/2 teaspoon garam masala and 1 teaspoon crushed kasuri methi, simmer for 3 to 4 minutes so paneer warms through and soaks some flavor; add a pinch of sugar if the spinach tastes bitter.

9. Finish by stirring in 3 tablespoons heavy cream or 1/4 cup yogurt for creaminess, check seasoning and add 1 teaspoon fresh lemon juice if you want brightness, then garnish with 2 tablespoons chopped fresh cilantro and serve hot with naan, roti or rice.

Equipment Needed

1. Heavy-bottomed pot or saucepan (for bringing 1.5 L milk to a gentle boil and for simmering the spinach curry)
2. Large pot (for blanching the spinach)
3. Cheesecloth-lined colander or muslin and colander (to drain and press the curds)
4. Large bowl (for the ice bath and for collecting drained curds)
5. Blender or food processor (to make the spinach puree)
6. Frying pan or skillet (if you want to shallow-fry the paneer)
7. Plate and a heavy weight or canned goods (to press the paneer into a firm block)
8. Cutting board and sharp knife (for onion, tomato, green chili and cutting paneer)
9. Measuring spoons and a 1/4 cup measuring cup (for spices, lemon, milk and cream)

FAQ

Can I make paneer at home and how much will 1.5 liters milk yield?

Yes, easy. Heat 1.5 liters milk till it just boils, add 3 tbsp lemon juice or vinegar to curdle, strain through cheesecloth, rinse, press 30 to 60 minutes. You should get about 250 to 300 g paneer. Dont squeeze too hard or it gets too firm.

How do I get a smooth bright green spinach gravy and not a grainy one?

Blanch spinach 1 to 2 minutes in boiling water, shock in ice water, then blend while still a bit warm with a splash of milk or cream. Strain the puree through a fine mesh if you want ultra smooth texture. Overcooking makes it dull and grainy, so keep it quick.

My paneer crumbles, how do I keep it soft and intact in the curry?

Use fresh paneer or soak store bought cubes in warm water 10 minutes before using. Lightly pan fry cubes in oil or ghee till golden or just add them at the end to simmer gently, not boil hard. That helps them hold shape and stay soft.

Can I make this vegan or dairy free?

Yes swap paneer for firm tofu, press it well, and use coconut milk or cashew cream instead of heavy cream. Flavor wont be identical but it works great. Add a little lemon or kasuri methi to boost the classic taste.

How do I fix a curry thats too bitter or too spicy?

For bitterness add a pinch of sugar and a squeeze of lemon at the end, that balances it. If too spicy stir in a spoon of yogurt or cream and a splash of milk, or serve with cooling raita. Adjust chili powder next time.

How long can I store palak paneer and best way to reheat?

Keep in fridge 3 days, store paneer and gravy together or separate for better texture. Reheat gently on low with a little milk so it doesnt thicken or split. Freezing is possible but spinach texture changes so not ideal.

Palak Paneer – Indian Spinach Curry With Cheese Recipe Substitutions and Variations

Paneer: firm tofu (press well, cube and pan fry till golden so it holds up), or queso blanco / halloumi if you want similar texture, just reduce salt if halloumi is salty.
Fresh spinach: kale or Swiss chard (remove thick stems, chop and cook a bit longer), or frozen spinach (thaw and squeeze out excess water for quick convenience).
Heavy cream: coconut cream for a dairy free/vegan route (mild coconut flavor), or full fat Greek yogurt thinned with a little milk (temper yogurt so it doesn’t curdle).
Kasuri methi: a pinch of ground fenugreek seeds, or if you dont have any, add an extra 1/4 teaspoon garam masala and a little lemon at the end to mimic that slightly bitter, aromatic note.

Pro Tips

1. Pressing paneer longer gives you firmer cubes that wont fall apart in the curry, but dont go too far or it gets dry and chalky; aim for a little spring so it still feels tender.

2. Squeeze the spinach like crazy after blanching, any extra water will make the gravy thin and bland, plus ice water right after blanching keeps the color bright.

3. Lightly pan fry the paneer if you want some bite and golden edges, but dont overbrown it or itll turn rubbery; if you skip frying, fold it in at the very end so it stays soft.

4. Always bloom the ground spices in hot oil for a minute to wake up their flavor, and crush kasuri methi between your palms and add it at the end for that classic aroma; a tiny pinch of sugar or a squeeze of lemon at the finish fixes any bitter spinach notes.

Palak Paneer – Indian Spinach Curry With Cheese Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made Saag Paneer from scratch with homemade paneer and heaps of fresh spinach, and a little known technique in this recipe results in a nutrient packed curry worth reading about.

Servings

servings

Calories

373

kcal

Equipment: 1. Heavy-bottomed pot or saucepan (for bringing 1.5 L milk to a gentle boil and for simmering the spinach curry)
2. Large pot (for blanching the spinach)
3. Cheesecloth-lined colander or muslin and colander (to drain and press the curds)
4. Large bowl (for the ice bath and for collecting drained curds)
5. Blender or food processor (to make the spinach puree)
6. Frying pan or skillet (if you want to shallow-fry the paneer)
7. Plate and a heavy weight or canned goods (to press the paneer into a firm block)
8. Cutting board and sharp knife (for onion, tomato, green chili and cutting paneer)
9. Measuring spoons and a 1/4 cup measuring cup (for spices, lemon, milk and cream)

Ingredients

Fresh spinach (palak) 1 lb (about 450 g), well washed (you can use baby spinach if you like)
Paneer 250 to 300 g, cubed (or make fresh paneer, see milk and acid below)
Whole milk 1.5 liters (for making homemade paneer, yields roughly 300 g paneer)
Lemon juice or white vinegar 3 tablespoons (to curdle the milk for paneer)
Vegetable oil or ghee 2 tablespoons
Cumin seeds 1 teaspoon
Onion 1 medium (about 150 g), chopped
Garlic 4 cloves, minced or crushed
Fresh ginger 1 inch piece, minced
Green chili 1, slit or chopped (optional, use 2 if you want more heat)
Tomato 1 medium (or 1/2 cup tomato puree)
Turmeric powder 1/2 teaspoon
Red chili powder 1/2 teaspoon (adjust to taste)
Coriander powder 1 teaspoon
Garam masala 1/2 teaspoon
Kasuri methi (dried fenugreek leaves) 1 teaspoon, crushed (optional but recommended)
Salt 1 to 1 1/2 teaspoons, to taste
Heavy cream 3 tablespoons (or 1/4 cup yogurt, for creaminess, optional)
Milk 1/4 cup (60 ml) to loosen the gravy if needed
Fresh cilantro (coriander leaves) 2 tablespoons, chopped for garnish
Fresh lemon juice 1 teaspoon (optional, a little brightness at the end)
Pinch of sugar (optional, to balance bitterness)

Directions

Make the paneer first: bring
5 liters whole milk to a gentle boil in a heavy pan, then turn heat down and add 3 tablespoons lemon juice or white vinegar little by little while stirring until the milk separates into curds and whey; pour through a cheesecloth lined colander, rinse curds with cold water, tie the cloth and press under a weight for 30 to 60 minutes to get a firm block, then cut into 250 to 300 g cubes.
While the paneer is pressing, blanch the spinach: boil a large pot of water, drop in the well washed 1 lb spinach for 1 to 2 minutes until wilted, immediately transfer to ice water, drain well and squeeze out as much water as you can, then blend into a smooth or slightly coarse puree with a splash of water if needed.
If you like a firmer, slightly golden paneer, quickly shallow fry the cubes in 1 tablespoon oil or ghee until edges are light golden, drain on paper towel; otherwise skip frying and add them later straight to the curry.
Heat 2 tablespoons vegetable oil or ghee in a wide pan, add 1 teaspoon cumin seeds and let them sizzle for a few seconds, then add 1 medium chopped onion and sauté on medium heat until soft and starting to brown.
Add 4 cloves minced garlic, 1 inch minced fresh ginger and 1 slit or chopped green chili, cook for 1 minute until fragrant, then add 1 medium chopped tomato or 1/2 cup tomato puree and cook until the raw smell is gone and oil begins to separate.
Stir in spices: 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder and salt (about 1 to 1 1/2 teaspoons) and cook for a minute to bloom the spices.
Pour in the spinach puree, mix well and simmer uncovered for 4 to 5 minutes so the flavors come together; if the gravy is too thick add up to 1/4 cup (60 ml) milk to loosen it.
Gently fold in the paneer cubes, 1/2 teaspoon garam masala and 1 teaspoon crushed kasuri methi, simmer for 3 to 4 minutes so paneer warms through and soaks some flavor; add a pinch of sugar if the spinach tastes bitter.
Finish by stirring in 3 tablespoons heavy cream or 1/4 cup yogurt for creaminess, check seasoning and add 1 teaspoon fresh lemon juice if you want brightness, then garnish with 2 tablespoons chopped fresh cilantro and serve hot with naan, roti or rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.