Name: Palak Paneer (Paneer in Spinach Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 24 ounces paneer cheese (or try homemade paneer, crispy tofu, or cooked cubes of chicken breast); 3 tablespoons ghee or olive oil; 1 white or yellow onion, diced; 2 tablespoons ginger, roughly chopped; 4 garlic cloves, roughly chopped; 0.5 jalapeno (or use 1-2 serrano chillies), roughly chopped; 2 teaspoons cumin (ground or toasted whole seeds); 2 teaspoons coriander (ground or toasted whole seeds); 2 teaspoons garam masala, more to taste; 1 teaspoon black mustard seeds (optional, but good); 10 ounces frozen spinach (or 1½ lbs fresh baby spinach); 1 cup water or broth; 0.75 cup plain yogurt or vegan coconut yogurt; 0.5 cup cashews, raw if possible; 1 teaspoon salt; 0.5 teaspoon sugar or alternative; squeeze of lemon (optional)

How to Make the Best Palak Paneer (Paneer in Spinach Sauce)

Palak paneer is one of the most beloved dishes in Indian cuisine, and for good reason. This classic North Indian recipe features golden, crispy cubes of paneer cheese swimming in a vibrant, creamy spinach sauce that’s infused with aromatic spices like cumin, coriander, and garam masala. The combination of textures—the soft, slightly chewy paneer against the silky smooth spinach—makes every bite absolutely satisfying.

What sets this palak paneer recipe apart is the technique of blending cashews and yogurt into the spinach sauce, which creates an incredibly rich and creamy texture without adding heavy cream. The cashews add a subtle nuttiness while the yogurt provides a gentle tang that balances the earthy spinach. Taking the time to properly sauté the onions, ginger, and garlic until deeply golden is the key to building layers of flavor.

This dish comes together in just 30 minutes, making it perfect for busy weeknight dinners. Serve it over basmati rice or with warm naan bread to soak up every bit of that delicious sauce. It’s naturally vegetarian and low-carb, but you can easily adapt it by using crispy tofu for a vegan version or chicken breast for a protein boost.

Instructions

Prepare the Paneer

In a large skillet (a non-stick works great here), heat a few tablespoons oil or ghee and season the oil generously with salt and pepper. Pan-sear the paneer or crispy tofu until golden and crispy, and set it aside, covered with foil.

Make the Spinach Sauce

Wipe out the skillet, heat 3 tablespoons ghee over medium heat. Add onion, ginger, garlic and chilies, and sauté until deeply golden and fragrant, stirring often, about 15 minutes, taking your time here.
Add the spices (coriander, cumin, garam masala and mustard seeds) and sauté 2-3 more minutes. Add the frozen spinach and a cup of water, lower the heat, and simmer uncovered until the spinach is just thawed.
Place this in a blender, topping it with the yogurt and cashews. Add the salt and sugar. Blend well, until silky smooth. If the mixture is too dry to blend, add just enough water to get the motor going. Taste and adjust the heat by adding a little cayenne if you want a stronger kick. Add a squeeze of lemon for a tangier flavor. The sauce will seem slightly salty at first, but once you add the paneer, it will soak up the salt.

Combine and Serve

Place the blended spinach sauce back into the pan, on medium-low heat, uncovered. (Covering may lose the lovely, vibrant color). Warm it up gently and slowly, stirring frequently to prevent burning. Add the crispy paneer and continue cooking until the paneer is warmed through.

Notes

If using fresh baby spinach instead of frozen, you'll need about 1½ lbs.
Be careful when blending hot liquids—let the mixture cool slightly or remove the blender cap and cover with a towel to allow steam to escape.
For a vegan version, use firm tofu instead of paneer and coconut yogurt instead of dairy yogurt.
Adjust the spice level by adding more or less jalapeno or cayenne pepper.

Palak Paneer (Paneer in Spinach Sauce) Recipe

How to Make the Best Palak Paneer (Paneer in Spinach Sauce)