I’m thrilled to share my from-scratch Saag Paneer crafted with generous amounts of fresh spinach and creamy homemade paneer in a magnificent, nutrient-packed vegetarian curry.

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I grew up watching my mom stir a pot of bright green Palak Paneer until the smell filled the house. I still get a little obsessed with texture so I always blitz the fresh spinach (palak) until it is velvety, then toss in cubes of fresh paneer so they soak up the flavors.

This version leans into brightness and depth, not just creaminess, and every batch has at least one small mistake that turned out tasty. If you like Saag Paneer and want a recipe that feels honest and a bit adventurous you might stick around.

Ingredients

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Spinach: Loaded with vitamin K, iron, fiber, it’s low calorie and gives fresh green earthiness.
Paneer: Soft cheese rich in protein and calcium, creamy texture, makes curry hearty and filling.
Ghee or oil: Adds silkiness and aroma, ghee gives nutty richness while oil keeps it lighter.
Garlic and ginger: Pungent aromatics that wake flavors, add bite and warmth, not sweet.
Tomato: And brings mild acidity and body, balances spinach, helps create a smooth gravy.
Turmeric and spices: Turmeric colors and soothes, spices add depth, heat and Indian flavor notes.
Kasuri methi: Dried fenugreek adds subtle bitter herbiness, brightens overall flavor, use sparingly.
Cream or yogurt: Optional, it adds richness and silkiness, smooths spices, makes curry feel luxurious.

Ingredient Quantities

Fresh spinach (palak) 1.25 lb (about 600 g) packed leaves, stems trimmed

Whole milk 1.5 liters (for making homemade paneer)

Fresh lemon juice or white vinegar 3 tablespoons

Fresh paneer 250 to 300 g, cubed (homemade or store bought)

Ghee or neutral oil 2 tablespoons

Cumin seeds 1 teaspoon

Large onion 1 (about 150 g), finely chopped

Garlic 4 to 5 cloves, minced

Fresh ginger 1 inch piece, grated

Green chilies 1 to 2, chopped (adjust heat)

Tomato 1 medium (about 100 g), chopped or pureed

Turmeric powder 1/2 teaspoon

Ground coriander 1 teaspoon

Ground cumin 1/2 teaspoon

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

Salt 1 1/2 teaspoons, plus more to taste

Garam masala 3/4 teaspoon

Kasuri methi (dried fenugreek leaves) 1 teaspoon, lightly crushed

Fresh cream 2 tablespoons or plain yogurt 2 tablespoons (optional for richness)

Water or low sodium vegetable broth 1/2 cup

How to Make this

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1. Make the paneer: heat
1.5 liters whole milk in a heavy pot until it just comes to a boil, turn off heat and stir in 3 tablespoons lemon juice or vinegar slowly until the milk separates and curds form, let sit 2 to 3 minutes then pour through a cheesecloth lined sieve, rinse the curds under cold water to remove the lemon tang, squeeze out excess water and press under a heavy weight 20 to 30 minutes, then cut into 250 to 300 g cubes.

2. Blanch the spinach: bring a large pot of water to a boil, add the packed
1.25 lb (about 600 g) spinach leaves for 1 to 2 minutes until wilted and bright green, immediately plunge into ice water to stop cooking, drain and squeeze out excess water, then blend to a smooth puree with a splash of the reserved blanching water if needed.

3. Optional paneer hack: to keep store bought or freshly made paneer soft, warm the cubes in hot water for 10 minutes before using or lightly pan fry in a little ghee until edges are golden then set aside and keep in warm water until needed.

4. Heat 2 tablespoons ghee or neutral oil in a wide pan, add 1 teaspoon cumin seeds and let them sizzle a few seconds, then add 1 finely chopped large onion and sauté on medium until translucent and slightly golden.

5. Add 4 to 5 cloves minced garlic, 1 inch grated ginger and 1 to 2 chopped green chilies, cook 30 to 60 seconds until fragrant then add 1 chopped or pureed medium tomato and cook until the tomato breaks down and oil starts to separate a bit.

6. Stir in the dry spices: 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon red chili powder and 1 1/2 teaspoons salt, cook another minute so the spices bloom.

7. Pour in the spinach puree and 1/2 cup water or low sodium vegetable broth, bring to a gentle simmer and cook 4 to 6 minutes so flavors marry, taste and adjust salt or chili.

8. Add the paneer cubes and 3/4 teaspoon garam masala, simmer 3 to 4 minutes so paneer soaks up flavor; if you pan fried the paneer add it now and simmer only briefly so it stays soft.

9. Finish by crushing 1 teaspoon kasuri methi between your palms and stirring it in, then fold in 2 tablespoons fresh cream or plain yogurt if using for extra richness, drizzle a little extra ghee if you like and serve hot with rice or rotis.

Equipment Needed

1. Heavy bottomed pot (to heat milk and make paneer)
2. Large stockpot (for blanching the spinach)
3. Fine mesh sieve lined with cheesecloth (to drain and press curds)
4. Blender or food processor (to puree the spinach)
5. Wide skillet or heavy frying pan (for the gravy and frying paneer)
6. Cutting board and a sharp chef’s knife
7. Wooden spoon or heatproof spatula
8. Measuring spoons and a 1/2 cup measure (for spices and liquid)
9. Kitchen scale (for weighing paneer and spinach if needed)
10. Plate and a heavy weight or a large can (to press the paneer)

FAQ

Q: Can I use store bought paneer or should I make it at home? A: Both work. Store bought is fine if you trust the brand, but homemade paneer from 1.5 liters milk and about 3 tablespoons lemon juice or vinegar tastes fresher and holds up better. Heat milk to near boiling, add the acid off the heat to curdle, strain through cheesecloth and press for 30 to 60 minutes. Dont overpress or it gets too firm.

Q: How do I keep the spinach bright green? A: Blanch the leaves 1 to 2 minutes in boiling water then plunge into ice water to stop cooking. That locks the color. Drain well and blend with a little hot or warm water for a silky puree. Blending while warm often gives a smoother result.

Q: Will the cream or yogurt curdle in the curry? A: It can if added to a very hot pot. Temper yogurt by whisking a spoonful of hot gravy into the yogurt then stir that back into the pan on low heat. For cream just stir it in off heat or on very low heat at the end, and taste for salt after adding dairy.

Q: Can I freeze palak paneer? A: You can freeze the spinach gravy for up to 2 months, but paneer texture changes a lot. Either freeze only the gravy and add fresh paneer when reheating, or use extra firm paneer and expect a firmer crumbly texture after thawing. Reheat gently, add a splash of water or broth, and finish with cream if you like.

Q: How do I make the gravy super smooth and not grainy? A: Cook the onions well until soft and lightly golden, simmer the tomato enough to lose rawness, then grind them with the blanched spinach while still warm and a little liquid. Strain if you want ultra silky texture. A small spoon of cashew paste can also add silkiness.

Q: Any quick swaps for dietary needs or spice level? A: For vegan swap paneer for firm tofu, use oil instead of ghee and coconut or cashew cream instead of dairy. To cut heat remove green chilies and reduce red chili powder. To add more depth try a pinch of kasuri methi at the end and a sprinkle of garam masala before serving.

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

Fresh spinach (palak): frozen spinach (thaw and squeeze out all excess water, its the easiest swap), or baby kale / Swiss chard (remove thick stems and cook a bit longer since they’re chewier).
Fresh paneer: firm tofu (press well then pan-fry for best texture, add a bit more salt or lemon), or halloumi / queso fresco if you want a similar bite and saltiness.
Ghee or neutral oil: unsalted butter (richer, lower the heat so it doesn’t burn), or avocado / light olive oil for a neutral profile, coconut oil if you dont mind a hint of coconut.
Fresh cream or plain yogurt: coconut cream (dairy free, very rich), blended soaked cashews (make a smooth cashew cream), or Greek yogurt (stir in off the heat to avoid curdling).

Pro Tips

1. For soft, tender paneer dont squeeze all the moisture out if you want it pillowy. Press just enough so it holds shape, and if you buy store paneer warm the cubes in very hot water for about ten minutes before using. Or quick pan fry them till the edges get a little golden, then keep them in warm water so they dont toughen up when they hit the gravy.

2. Blanch and shock the spinach fast to lock the bright green color, then squeeze but dont make it bone dry. Reserve a little of the blanching water and use a splash to thin the puree only if it feels too thick. That little liquid helps the flavors spread and keeps the sauce silky.

3. Bloom the spices properly for full flavor. Let cumin sizzle briefly, cook onions till lightly golden, add your ground spices only after the tomato has broken down, and give them a minute to lose that raw edge. Crush the kasuri methi in your palms right before adding so the aroma wakes up.

4. Finish smart so the sauce stays smooth. If you use yogurt temper it with some hot gravy first, or add cream off the heat to avoid curdling. Add pan fried paneer at the end and simmer very briefly so it soaks flavor but stays soft. Let the dish rest a few minutes off the heat so the flavors marry before serving.