Recept na Palak Paneer

Palak Paneer 🧀🌿🍃

Palak Paneer is a beloved North Indian classic where paneer cubes sit in a smooth spinach sauce with a gently spiced base. It feels green and light, yet still creamy and fragrant. Stock up on essentials at Asian Food Shop

History and origin 🧭

Palak means spinach and paneer is a fresh Indian cheese. The dish is strongly associated with North Indian home cooking, where onions, spices and a bit of fat are used to build aroma, then spinach brings natural body without complicated thickening

How it’s made, styles and ingredients 🥄

a base of onion, garlic and ginger
spices bloomed in fat for aroma
spinach blended into a smooth sauce
paneer added at the end so it stays juicy

Home style is often a bit fresher with more spinach, while restaurant style tends to be smoother, slightly reduced and creamier. When you need a shortcut, ready meals in the Palak Paneer style can help

Flavor profile 👅✨

gentle spinach richness
creamy texture
warm spices in the background
paneer brings soft, satisfying bites

How to serve 🍽️

with basmati rice for the easiest pairing
with flatbreads, the sauce is great for scooping
meal prep friendly, it often tastes even better the next day

Health notes 🌿

A filling vegetarian dish where spinach adds a veg-forward base. For a lighter version, use less fat and cream and let the spinach and spices do the work

How to choose ingredients 🛒

fresh or frozen spinach both work well, frozen is fastest
use firm paneer so the cubes hold their shape
bloom cumin briefly at the start for a big aroma boost
add garam masala at the end so it stays fragrant

Recommended 3 products ✅

Ashoka Instant Palak Paneer (Tofu) 280 g a quick option when you just want to heat and serve
Asli Cumin ground 50 g an easy way to build the classic Indian base aroma
Drana Garam Masala 500 g the finishing spice that adds depth without extra heat

Recipe: Palak Paneer (spinach curry with paneer) 🧀🌿

Ingredients (3 to 4 servings)

spinach 400 to 500 g fresh or frozen
paneer 350 to 400 g
onion 1 large
garlic 3 cloves
ginger about 2 cm
oil 1 to 2 tbsp
ghee or butter 1 tbsp
cumin 1 tsp
turmeric 1/2 tsp
ground coriander 1 tsp
chilli to taste
salt to taste
cream 80 to 120 ml to taste
garam masala 1/2 tsp to finish
water 100 to 200 ml as needed
optional lemon to brighten
optional coriander to garnish
to serve basmati rice

Method

If using fresh spinach, blanch briefly and cool right away. If using frozen, thaw and warm through briefly.
Blend the spinach until smooth. Add a little water if it’s too thick.
Heat oil and ghee or butter. Add cumin and let it sizzle for a few seconds.
Add finely chopped onion and cook until golden. Stir in garlic and ginger and fry briefly until fragrant.
Add turmeric, ground coriander, chilli and salt. Stir, then pour in the spinach base.
Add water as needed and simmer gently for 8 to 10 minutes so the flavors meld.
Stir in the cream and simmer for 2 to 3 minutes.
Add paneer cubes and warm through for 3 to 5 minutes.
Turn off the heat, stir in garam masala and rest for 2 minutes. Finish with lemon if you like and serve with basmati rice.