Palak Paneer
Spinach and Cheese Curry
Palak Paneer is one of those Indian dishes that wins people over instantly — soft cubes of cheese sitting in a creamy, garlicky spinach sauce, warmed through with a little ginger and spice. It's comfort food, plain and simple.
I first tasted it in a little corner Indian restaurant in Mozambique. Everything about it was unfamiliar to me — the cheese, the mix of cream and spinach, that warm blend of spices — but it was bold and exciting in a way I wasn't expecting. A couple of bites in, I was hooked.
I love this version because it doesn't ask much of you. If you can't find real paneer nearby, there's an easy swap below, and the whole thing still tastes like the real deal. It's also a sneaky way to get more greens on the table without anyone noticing — dinner ends up feeling hearty and a little indulgent at the same time.
At its heart, this is just two ingredients doing the work: spinach and paneer. The spinach gets cooked down and blended into a silky base, seasoned with the spices that make Indian food taste like Indian food, and then the cheese goes in to soak up all that flavor.
What you end up with is creamy, gently spiced, and honestly pretty forgiving for a curry — no long ingredient list, no fuss. Just a handful of things that happen to be really good together.
Why you’ll love this recipe.
Palak Paneer is a delicious way to eat more greens. Even picky eaters often enjoy spinach when it’s blended into a creamy sauce. Plus it is a family friendly dish as it is a mild version of the original, and is very easy to prepare, coming together in 30 minutes.
Even though Palak Paneer is a vegetarian dish, it is very filling. The cheese adds protein and richness, making the dish satisfying enough to serve as a main course.
What is Palak Paneer?
Palak Paneer originated in Northern India, where spinach-based curries and fresh paneer cheese have long been staples of regional cooking. “Palak” means spinach, while “paneer” refers to a fresh, mild cheese commonly used throughout Indian cuisine. Unlike many cheeses, paneer does not melt when heated, allowing it to hold its shape in curries.
Over time, Palak Paneer became one of the most recognized vegetarian dishes worldwide and is now commonly found in Indian restaurants across the globe.
Ingredient spotlight.
Spinach provides color, nutrition, and the signature flavor of the dish.
Paneer is a mild fresh cheese that absorbs the flavors of the sauce.
Garlic and ginger create the aromatic foundation of the curry.
Garam masala is a warming spice blend that adds depth and complexity.
Cream provides richness and balances the earthiness of the spinach.
Easy ingredient swaps.
Can’t find paneer? Try halloumi, queso fresco, firm mozzarella cubes, or farmers cheese.
Want dairy free? Replace cream with coconut milk or cashew cream. Firm tofu instead of paneer.
Beginner tips for success.
Don’t overcook the spinach. A quick blanch preserves color and flavor.
Blend until smooth. The smoother the spinach mixture, the creamier the final curry.
Add the cheese last. This prevents the cheese from becoming tough.
Taste salt and pepper before serving. Adjust after adding the cream.
What to serve with Indian Lentil Curry.
Basmati rice
Garlic naan
Roti
Cucumber salad
Yogurt raita
Make it a complete meal.
For a simple family dinner:
Main: Palak Paneer
Side: Basmati rice
Vegetable: Cucumber yogurt salad
Optional: Naan bread
Dessert: Fresh fruit
Palak Paneer (Spinach and Cheese Curry)
Palak Paneer combines creamy spinach with soft cubes of cheese in a flavorful sauce. Traditional paneer can sometimes be difficult to find, so this version includes easy substitutions.
- 10 oz fresh spinach
- 1 tablespoon oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- 8 oz paneer, cubed
- salt and pepper to taste
- Boil spinach in water for 2 minutes.
- Remove spinach from water, save some of the water for later.
- Transfer spinach to a food processor and puree, add bits of water to allow the puree to become smooth.
- Heat oil in a skillet.
- Cook onion for 5 minutes.
- Add garlic and ginger. Cook 1 minute.
- Stir in spices and spinach puree.
- Simmer over low heat for 5 minutes, adding spinach water if necessary so that the mixture doesn't dry up
- Stir in cream.
- Add paneer cubes. Cook another 5 minutes, stirring occasionally.
- Season with salt and pepper and serve with rice.
Notes
Optional Substitutions
- Paneer - halloumi, queso fresco, or firm mozzarella cubes
- Heavy Cream - coconut milk
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