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Chef Priya
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Creamy Spinach & Paneer Curry

Palak Paneer

(45 reviews)
"

This was one of the first green vegetables I truly loved as a child. Soft paneer cubes soaking up a garlicky spinach curry—it's pure comfort with every bite.

"
Creamy Spinach & Paneer Curry
Prep time:15 mins
Cook time:25 mins
Total time:40 mins

Protein

15g

Carbs

12g

Fat

28g

Calories

350 kcal

Servings:
4
VegetarianGluten Free

Ingredients

paneer8 oz
(cut into cubes)
fresh spinach10 oz
(washed and trimmed)
onion1 medium
(finely chopped)
tomato1 large
(finely chopped)
garlic3 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1
(optional, chopped)
oil or ghee2 tbsp
saltto taste
heavy cream2 tbsp
(optional, for garnish)

Spices

ground cumin1 tsp
ground coriander1 tsp
garam masala1 tsp
ground turmeric0.25 tsp

Directions

Prepare the Spinach

  1. Bring a pot of water to a boil. Add spinach and blanch for 30 seconds until wilted.
  2. Drain and immediately transfer to a bowl of ice water to stop the cooking.
  3. Once cooled, drain and blend the spinach into a smooth purée. Set aside.
Chef's tip: Blanching helps preserve the spinach's bright green color and removes any bitterness.

Cook the Masala Base

  1. Heat oil or ghee in a large skillet over medium heat.
  2. Add chopped onions and sauté for 6–8 minutes until soft and lightly golden.
  3. Stir in garlic, ginger, and green chili (if using). Cook for 1–2 minutes until fragrant.
  4. Add turmeric, cumin, coriander, and salt. Toast the spices for 30 seconds.
  5. Add chopped tomato and cook for 5 minutes until the mixture softens and thickens.

Finish the Curry

  1. Add the spinach purée to the pan and mix well. Simmer for 5–7 minutes on low heat.
  2. Gently stir in paneer cubes and simmer for another 3–4 minutes until heated through.
  3. Sprinkle in garam masala and stir. Drizzle with cream if using and turn off heat.
  4. Serve hot with roti, naan, or jeera rice.
Chef's tip: If using store-bought paneer, you can pan-fry it lightly first for extra texture.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.