Palak Paneer is a classic North Indian dish featuring palak (spinach) and paneer (Indian cottage cheese) in a rich, thick curry sauce made from pureed spinach, onions, tomatoes, and spices. It can be prepared in under 20 minutes using an Instant Pot or on the stovetop. This dish is vegetarian, low-carb, keto-friendly, and gluten-free.
Palak Paneer holds a special place in my heart, as it’s not just a dish but a cherished memory. As a kid, I remember how my mom would make palak paneer on Sundays or special occasions with homemade paneer. We would eagerly wait for our meals, which she often paired with poori or chapati and a delicious vermicelli kheer.
Everyone has their own way of making this dish, and today I am sharing how to make palak paneer in both Instant pot (pressure cooker) and stovetop pot. If you want to include both spinach and paneer in your meal, check out my palak paneer paratha for a tasty and wholesome option.
People often get confused between Saag paneer vs. Palak paneer, The main difference is Saag Paneer is made with mustard greens and spinach whereas, Palak paneer is made with spinach leaves only.
If you're vegan, you can follow the same palak paneer recipe and simply substitute paneer with tofu to make palak tofu.
If you love spinach, explore more Indian Spinach Recipes like
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What is Palak Paneer?
Palak means Spinach, and Paneer means Indian cottage cheese in Hindi. Palak paneer curry is made with spinach, Indian cottage cheese, onions, tomatoes, along with some spices. So we can also name it Indian spinach cottage cheese curry. It pairs well with Indian breads like naan, roti, and plain basmati rice.
If you are on a Keto/Low Carb Diet I highly recommend you try this keto palak paneer recipe. Don’t forget to check out my post on 70+ Keto Indian Recipes.
Ingredients
Here are the ingredients to make the best palak paneer recipe.
- Paneer: about 200 grams of paneer, cubed into 1-inch pieces, about 1.25 cups.
- Palak: I have used 10 oz fresh baby spinach (about 8-10 cups). You can also use frozen spinach.
- Onion, garlic, and ginger: I used yellow onions, garlic, and ginger.
- Tomato: Use one large Roma tomato diced. Alternatively, you can also use canned crushed or diced tomatoes.
- Oil: use olive oil suitable for sautéing.
- Spices & Herbs: I have used turmeric, red chili powder, coriander powder, and garam masala as spices and dried fenugreek leaves (Kasuri methi) to give restaurant-style flavor to the dish.
- Cream: I used cashew cream. But you can also use heavy or coconut cream. In addition, you can make cashew nut cream at home by blending a few soaked cashew nuts and water in a blender.
How to Make Palak Paneer
Instant Pot Method
Press SAUTE on Instant Pot. Add 2Â tablespoons oil to the POT. Add 1Â teaspoon cumin seeds once the oil is hot, and let the cumin splutter.
Next, add 1 medium roughly chopped onions, ½ inch ginger (minced), 3 garlic cloves (minced), 2 green chilies (chopped), and saute until onions turn light brown.
Add 1 large tomato (diced), and spices like ½ teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, salt, and ½ teaspoon sugar (optional). Cook for 1-2 minutes until the tomatoes are soft and mushy.
Add ½ cup of water and deglaze the pot. Next, add 8-10 cups of fresh spinach (about 10 oz/284 grams).
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes. If using frozen spinach, then set the timer to 1 Minute.
When the instant pot beeps, Do a QUICK RELEASE (QR).
Blend the ingredients in the pot to a creamy texture using an immersion blender. If you don't have an immersion blender, then take the mixture out, cool it, and then blend in a regular blender and add the mixture back to the instant pot.
Lastly, add 1Â teaspoon garam masala, 1Â tablespoon kasuri methi (dried fenugreek leaves), and 1.5 cups paneer cubes (about 200 grams) and mix well. You can also add 2Â tablespoons of fresh cream or cashew cream at this stage. No need to boil/saute again after adding paneer. Let it sit for 5 minutes.
Delicious pressure cooker palak paneer is ready. Serve it hot with your favorite Indian bread variety (roti / naan / kulcha / paratha) or even plain rice.
Stovetop Pot Method
Bring a large pot of water to a boil. Add 8-10 cups of fresh spinach (about 10Â oz/284 grams) and blanch for 1-2 minutes until wilted.
Drain the spinach and transfer it to a bowl of ice-cold water. This step helps preserve the vibrant green color of the spinach leaves.
To a blender, add the blanched spinach, ½ cup of water and puree until smooth. Keep it aside.
Heat 2 tablespoons oil in a kadai. Once the oil is hot, add 1 teaspoon cumin seeds, and let them splutter.
Then add 1 medium onion (finely chopped), and saute until the onions turn light brown.
Add ½ inch ginger (minced), 3 garlic cloves (minced), and 2 green chilies (finely chopped), and saute until the raw smell of ginger and garlic goes away.
Next, add 1 large diced tomato (or tomato puree), and saute till the tomatoes are soft and mushy.
Then add spices like ½ teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, salt, and ½ teaspoon sugar. Cook for 1-2 minutes till the masalas are cooked well.
Add the spinach puree and let it simmer for 2-3 minutes. Avoid cooking for too long to preserve the vibrant green color of the spinach. If the gravy becomes too thick, you can add a little water to reach your desired consistency.
Lastly, add 1Â tablespoon kasuri methi, 1Â teaspoon garam masala, and 1.5 cups paneer cubes (about 200 grams). Stir gently and turn off the heat. For added creaminess, you can optionally stir in 2 tablespoons of fresh cream or cashew cream at this stage.
Delicious restaurant style palak paneer is ready. Serve it hot.
How to Serve Palak Paneer?
Serve Palak paneer with your favorite Indian bread variety naan, roti, paratha, or plain basmati rice. I like pairing it with jeera rice or peas pulao.
Serving Suggestions
- Store: You can store leftover spinach paneer curry in an airtight container for up to 2-3 days in the refrigerator.
- Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 2 months.
- Reheat: Reheat it in a microwave or stovetop until warm. If it's frozen, defrost first and then reheat.
Expert Tips
- Fresh Spinach: Use fresh, tender spinach leaves for the best results. You can also use frozen spinach.
- Blanch Spinach: For the stovetop method, Blanch the spinach before pureeing to retain its vibrant green color. If using frozen spinach, since they have already been blanched, you can skip that step. For the Instant pot method, Make sure to quick release after the pressure cooking and not overcook the curry. It will lose its bright green color from the spinach.
- High-quality Paneer: Use homemade paneer for a rich flavor, creamy, and soft texture.
- Pan-fry Paneer: Shallow fry the paneer cubes in a pan until golden brown for a crispy texture. You can also air fry or bake them.
- Sugar: If the spinach curry is bitter, you can use ½ teaspoon of sugar to balance the flavors.
Variations
- Vegan: If you are a vegan, Substitute paneer with extra-firm tofu.
- Add vegetables: You can also add cubed boiled potatoes, mushrooms, or boiled sweet corn to spinach curry.
- Kasuri Methi: You can also add Kasuri methi (dried fenugreek leaves) at the end to get the restaurant-style flavor to the dish.
- Canned Tomato Puree: Replace the chopped tomatoes with canned tomato puree or sauce.
- Skip Tomatoes: You can skip tomatoes and substitute with 2 tablespoons of yogurt for sourness. Or add the juice of half a lime after pressure cooking.
- Cream: Adding cashew-nut cream or fresh cream is optional. This is added to make the curry more rich and creamy. Prepare cashew-nut cream by blending a few soaked cashew nuts and water in a blender.
Recipe FAQs
Traditional Palak Paneer contains dairy, like paneer and heavy cream. However, you can make vegan palak paneer with few substitutions.
- Substitute extra-firm tofu for paneer
- Replace coconut milk/cream or cashew cream with heavy cream.
Yes. Just 'Pressure Cook' on High for 1 minute. All other steps remain the same.
More Instant Pot Indian Curry Recipes
Easy Palak Paneer - Instant Pot & Stovetop
Ingredients
- 10 oz spinach (palak) (about 284 grams), (around 8-10 cups)
- 200 grams paneer (cottage cheese) (about 1.5 cups), cut into cubes
- 2 tablespoons oil or ghee
- 1 teaspoon cumin (jeera) seeds
- 1 medium onion finely chopped
- ½ inch ginger minced
- 3 garlic cloves minced
- 2 green chillies finely chopped
- 1 large tomato finely chopped (about 1 cup)
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- salt to taste
- ½ teaspoon sugar optional
- ½ cup water or as needed
- 1 tablespoon kasuri methi (dried fenugreek leaves) (optional)
- 2 tablespoons fresh cream or cashew cream (optional)
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil to the POT. Add cumin seeds once the oil is hot, and let the cumin splutter.
- Next, add roughly chopped onions, minced ginger, garlic, green chili, and saute until onions turn light brown.
- Add diced tomato, and spices like red chili powder, turmeric powder, coriander powder, salt and sugar. Cook for 1-2 minutes until the tomatoes are soft and mushy.
- Add ½ cup of water and deglaze the pot. Next, add in the fresh spinach.
- Close the lid on the pot, and turn pressure valve to SEALING position.Furthermore, Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 2 Minutes. If using frozen spinach then set the timer to 1 Minute.
- Once the pot beeps, Do a QUICK RELEASE (QR).Blend the ingredients in the pot to a creamy texture using an immersion blender. If you don't have an immersion blender, then take the mixture out, cool it, and then blend in a regular blender and add the mixture back to the instant pot.
- Lastly, add garam masala, kasuri methi (dried fenugreek leaves), and paneer cubes and mix well. You can also add some fresh cream or cashew cream at this stage. No need to boil/saute again after adding paneer. Let it sit for 5 minutes.
- Delicious palak paneer is ready. Serve it with your favorite Indian bread variety (roti / naan / kulcha / paratha) or even plain rice.
Stovetop Pot Method:
- Bring a large pot of water to a boil. Add the spinach and blanch for 1-2 minutes until wilted.
- Drain the spinach and put it in a bowl of ice cold water. This helps the spinach leaves to retain their green color.
- To a blender, add the blanched spinach, ½ cup of water and puree until smooth. Keep it aside.
- Heat oil in a kadai. Once the oil is hot, add cumin seeds, and let them splutter.
- Then add onions, and saute until the onions turn light brown.
- Add minced ginger, garlic, green chili, and saute until the raw smell of ginger and garlic disappears.
- Next, add diced tomato (or tomato puree), and saute till the tomatoes are soft and mushy.
- Then add spices like red chili powder, turmeric powder, coriander powder, salt, and sugar. Cook for 1-2 minutes till the masalas are cooked well.
- Add the spinach puree and simmer for 1-2 minutes. Do not cook for longer at this stage as the spinach can loose its color. If the gravy is thick you can add some water.
- Lastly, add kasuri methi, garam masala, and paneer cubes. Give a quick stir and turn off the stove. Optionally use can add 2 tablespoons of fresh cream or cashew cream at this stage.
- Delicious palak paneer is ready.
Notes
Tips to make the Best Palak Paneer
- Fresh Spinach: Use fresh, tender spinach leaves for the best results. You can also use frozen spinach.
- Blanch Spinach: For the stovetop method, Blanch the spinach before pureeing to retain its vibrant green color. If using frozen spinach, since they have been already balanced, you can skip that step. For the Instant pot method, Make sure to quick release after the pressure cooking and not overcook the curry. It will lose its bright green color from the spinach.
- High-quality Paneer: Use homemade paneer for a rich flavor and creamy, and soft texture.
- Pan-fry Paneer: Shallow fry the paneer cubes in a pan or air fry them until golden brown for a crispy texture.
- Sugar: If the spinach curry is bitter, you can use ½ teaspoon of sugar to balance the flavors.
Variations
- Vegan: If you are a vegan, Substitute paneer with extra-firm tofu.
- Add vegetables: You can also add cubed boiled potatoes, mushrooms, or boiled sweet corn to spinach curry.
- Kasuri Methi: You can also add Kasuri methi (dried fenugreek leaves) at the end to get the restaurant-style flavor to the dish.
- Canned Tomato Puree: Replace the chopped tomatoes with canned tomato puree or sauce.
- Skip Tomatoes: You can skip tomatoes and substitute with 2 tablespoons of yogurt for sourness. Or add the juice of half a lime after pressure cooking.
- Cream: Adding cashew-nut cream or fresh cream is optional. This is added to make the curry more rich and creamy. Prepare cashew-nut cream by blending a few soaked cashew nuts and water in a blender.
Nutrition
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Aarthi
The BEST Palak Paneer recipe by far! I don’t add the cream and just sauté my paneer in a bit of ghee and then add that to the instant pot before pressuring it. I use normal spinach that I grind before hand. This recipe beats any instant pot or stove top ones out there thank you!
Bhavana Patil
Thank You Aarthi. Even I grind the palak sometimes and add it to Instant pot along with paneer. love making both ways.
Lauren
Man, this was seriously restaurant quality!!! I got into Indian cooking during lockdown and have made some really good dishes, but this is legitimately the best Palak Paneer recipe I've come across. Thank you so much! Plus it was great using the IP, as it's 91 degrees in California right now and standing over an open flame on my stove sounded awful.
Awesome!
Bhavana Patil
Yayyyyy!!!! Thank you so much Lauren 🙂 I am really glad to hear the recipe turned out very well. I totally agree with you on the California heat this summer. And yes Instant Pot is truly a wonderful gadget. Do try other recipes on the blog, share your feedback & leave such motivating & wonderful comments 🙂 Have a great day 🙂
Giridhar Sharma
Came out really good with instant pot !
bhavana
Thanks Giri..So glad to hear you enjoyed the Instant pot Palak Paneer version..
Brian
Wow. I am definitely going share this with a few of my friends. Very cool information.
bhavana
sure thank you let me know how it turns out if you happen to try