Easy Indian Palak Paneer Recipe for Two

If you’re looking for a healthy, creamy & homestyle palak paneer recipe, you’re in this right place! This is a super popular North Indian dish made with fresh spinach, soft paneer and simmered in a tomato gravy. Whether you’re brand new to Indian cooking or a pro, this palak paneer recipe with simple, satisfying and perfectly portioned for 2-3 servings. 

Why You’ll Love this Recipe

• Very Beginner Friendly! If you’re just now dipping your toes into the world of Indian cooking this is a great place to start because the steps are minimal and as uncomplicated as it gets.
• Short Ingredient List. The most overwhelming part of Indian recipes can be the long list of ingredients you just don’t own. This dish calls for minimal niche ingredients that you can honestly find at at any grocery store.
• Tastes great AND super healthy!! While the base of this curry is a spinach sauce, I can promise you it doesn’t taste overly “vegetable” heavy due to the rich tomato gravy and spices that it gets simmered with. 

Ingredients You’ll Need to Make Palak Paneer

This easy palak paneer recipe calls for simple ingredients that are often found at your local supermarket. Here’s what you’ll need:

For the Spinach Puree:

• 3 large handfuls of baby spinach
• 3 ice cubes
• 1 tsp cumin seeds
• 3 green chilies
• 2 garlic cloves
• 1 tsp ginger

For the Tomato Puree :

• 2 medium tomatoes, blended

For the Gravy :

• 1 tbsp ghee (or oil)
• 2 garlic cloves, minced
• 1 medium onion, finely chopped

• 2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp red chili powder
• 1 tsp kasoori methi (optional)
• 2 tsp salt (adjust to taste)

Other:

• Small bunch of cilantro, finely chopped
• Splash of water as needed
• 1 block paneer, cubed (store bought or homemade paneer)
• Optional: Cream for garnish

Do I use fresh spinach or frozen spinach?

You can really use any spinach to make this! If you use frozen chopped spinach just make sure you thaw and drain the water before you blanch it.

How to Make Palak Paneer Recipe

If there’s one thing I pride myself on, it’s the ability to simply Indian recipes does to super simple, easy to understand steps. This is my best palak paneer recipe because it’s fuss free & comes together so fast. Here’s what you’re doing to do to make paneer this way…

1. Blanch the Spinach

Bring a pot of water to a boil. Place the spinach leaves in for 3 minutes until wilted. Immediately strain and transfer to a blender with 3-4 ice cubes to retain the bright color.

2. Make the Spinach Puree

To the blender, also add whole cumin seeds, green chilies, garlic, and ginger to a blender. Blend this into a smooth spinach puree.

3. Make the Tomato Puree

To a blender, add 2 tomatoes and blend until it’s a puree.

4. Prepare the Masala

In a saucepan, heat ghee. Sauté minced garlic and chopped onion until soft. Add in the blended tomato with the garam masala, ground coriander, red chili powder, kasoori methi (if using), and salt. Cook for about 5 minutes until the tomato darkens to a darker red.

4. Add the Spinach & Paneer

Add the spinach puree, along with chopped cilantro and a splash of water if needed. Cook for 2-3 minutes on medium heat. Stir in the paneer and simmer the whole thing in the spinach (aka palak) gravy. If you want to use pan-fried paneer, go for it but I personally like it better when I add it in directly. 

Frequently Asked Questions

Palak Paneer vs Saag Paneer: What’s the Difference?

In Hindi, “Saag” means greens, “Palak” means spinach and therefore, palak is a type of saag. So while they look very similar, palak paneer is make with only blanched spinach in the gravy while saag paneer can include other greens like mustard and fenugreek Personally, I find palak paneer to have a milder, smoother and more palatable flavor (aka it’s healthy but does not taste healthy). That’s also why it’s a more popular choice in Indian restaurants.

What Makes this an Easy Palak Paneer?

The overall ingredients in this recipe are really the same as most other palak paneer recipes. This is just easier because we don’t fry the paneer or even pan-fry the paneer, skipping the most messy step of the process. Fried paneer can also be a bit tough to work with cause it can get rubbery if not treated right after & overall doesn’t add THAT much to the final flavor in my opinion. In fact, when I add the paneer and simmer it directly in the spinach gravy I find that the paneer absorbs the flavors of the spinach curry a lot better. That’s why this is a great recipe that’s fuss free if you’re just getting into Indian food, plus it’s made with spinach so bonus points for being healthy!

Paneer vs Other Indian Cheeses

Paneer is a classic Indian cottage cheese. It’s non-melting and perfect for Indian curries. You can make paneer at home easily. If you’re avoiding dairy, you can also swap paneer with tofu.

What Does Palak Paneer Taste Like?

Palak paneer has a creamy, spiced flavor with hints of garlic, ginger, and green chili. The texture is smooth from thepureed spinach, with soft or crispy paneer cubes adding richness. If you love palak paneer, making it from scratch is a game-changer compared to store-bought options.

What to Eat With Palak Paneer

Palak paneer pairs beautifully with:

• Basmati rice
• Jeera rice
• Roti or naan
• Pickled onions or cucumber salad

This popular Indian curry also works well alongside other dishes like aloo palak or dal.

Is Palak Paneer Served Hot or Cold?

Palak paneer is an authentic Indian dish and is always served hot.  

Is Trader Joe’s Palak Paneer Good?

It’s okayyy, but once you’ve made this recipe, you’ll prefer the best palak paneer version made at home. It’s quick, has no random ingredients you can’t pronounce and a muchhh more delicious homemade version of the Trader Joe’s palak paneer. The spinach and paneer combination is brighter, fresher, and more flavorful than most frozen versions. When you blanch the spinach leaves and turn it into pureed spinach, the freshness is next level. 

Final Tips for the Best Spinach Curry

• Use frozen spinach if you’re in a pinch, just thaw and drain well.
• Want more protein? Try adding extra paneer or tofu. You can also swap it for chicken to make palak chicken!
• Loving paneer? Try making this paneer bhurji recipe too!

Whether you’re new to Indian cooking or have made this recipe several times, this recipe for palak paneer is a go-to. It’s packed with flavor, nutrient-rich, and a true comfort food.  If you want to try another Indian recipe for two, try this chicken tikka masala or butter chicken for two!

Tried this recipe? Tag me @eatsbyramya on Instagram & let me know how it turned out.

Easy Indian Palak Paneer Recipe for Two

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★★★★★

5 from 4 reviews

• Author: eatsbyramya
• Total Time: 25
• Yield: 2-3 1x

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Description

Learn how to make palak paneer at home! This easy palak paneer recipe is straightforward North Indian dish made with Indian cottage cheese & spinach.

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Ingredients

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For the Spinach Puree:

• 3 large handfuls of baby spinach
• 3 ice cubes
• 1 tsp cumin seeds
• 3 green chilies
• 2 garlic cloves
• 1 tsp fresh ginger

For the Tomato Masala:

• 2 medium tomatoes, blended
• 1 tbsp ghee (or oil)
• 2 garlic cloves, minced
• 1 medium onion, chopped

Spices:

• 2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp red chili powder
• 1 tsp kasoori methi (optional)
• 2 tsp salt, or to taste

Other:

• Small bunch of cilantro, finely chopped
• Splash of water (if needed)
• 1 small block paneer, cubed
• Optional: 1–2 tbsp cream for garnish

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Instructions

• Blanch the spinach: Bring a pot of water to a boil. Add the spinach leaves and cook for 3 minutes until wilted. Drain and transfer to a blender
• Make the spinach puree: To the same blender, add ice cubes, cumin seeds, green chilies, garlic, and ginger. Blend until smooth.
• In another blender, add 2 tomatoes and puree.
• Cook the masala: In a saucepan, heat ghee. Sauté garlic and onions until translucent. Add the blended tomatoes with garam masala, coriander, red chili powder, kasoori methi (if using), and salt. Cook for 5 minutes or until the tomatoes darken and the oil begins to separate.
• Add the spinach puree: Mix in the spinach puree and chopped cilantro. Add a splash of water to loosen the sauce if needed. Simmer for another 5 minutes.
• Gently add the paneer to the spinach gravy and simmer for 2–3 minutes. Garnish with cream, if using. Enjoy with roti or rice!

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• Prep Time: 5
• Cook Time: 20
• Cuisine: Indian