Easy Palak Paneer / Quick Home Style Palak Paneer recipe

Palak paneer is a quick, wholesome, and comforting dish that comes together with simple ingredients from the kitchen. Made with fresh spinach and soft paneer, it is both nutritious and flavorful, making it a great way to include leafy greens in everyday meals. The creamy spinach gravy paired with lightly spiced paneer creates a delicious balance that the whole family can enjoy.
This easy version is perfect for busy days when you want a healthy side dish without spending too much time cooking. It pairs beautifully with Indian breads like roti, chapati, or poori, and also tastes wonderful with jeera rice or plain steamed rice. With minimal preparation and a short cooking time, this palak paneer recipe is ideal for a quick lunch or dinner.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:

Spinach (palak) leaves - 2 cups Paneer - 200 g Onion, finely chopped - 1 medium Garlic - 4 cloves Ginger - 1 small piece Green chilli - 1 Tomato, roughly chopped - 1 Cumin seeds - ½ tsp Turmeric powder - ½ tsp Red chilli powder - 1/4 tsp Garam masala - ½ tsp Salt to taste Oil or ghee - 2 tbsp Kasuri methi/ dry fenugreek leaves - 1 tsp

Method:

Step 1: Blanch the spinach 

• Boil water in a pot.
• Add cleaned & washed spinach leaves and cook 1–2 minutes until wilted.
  
• Transfer immediately to cold water.
• Blend spinach with garlic, ginger, tomato and green chilli into a smooth puree.

Step 2: Make the gravy

• Heat oil in a pan.
• Add cumin seeds.
• Add chopped onion and sauté until soft.
• Add turmeric, chilli powder and salt.
• Pour in the palak, tomato puree.
  
• Cook for 5-8 minutes on medium heat (until raw smell goes off).
  
• Add paneer cubes.
• Sprinkle garam masala and kasuri methi.
• Simmer 2–3 minutes.
  
• Add cream for a richer texture.
• Stir gently and switch off the heat.
• Optionally Add fresh cream.
• Serve with Chapathi, Poori, ..

Notes:

• For better taste & flavor, cut the paneer block into two slabs and lightly roast them on a hot tava with a little ghee or butter. Once golden, cut the roasted paneer into cubes and add them to the curry. 
• You can even puree the raw palak with tomato and cook the curry for 2-3 more minutes.
• A small cube of butter on top makes it taste restaurant-style.