By eatmundo · August 3, 2026
🇮🇳AI-generated imageSame ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Palak Paneer. The percentage is the share of ingredients the two recipes have in common.
Timatim SalataIn Ethiopia · same ingredients62%
Tagen El Lahma (Beef Tagine)In Egypt · same ingredients53%
A vibrant North Indian curry featuring cubes of soft paneer cheese nestled in a silky, spiced spinach gravy. It is the ultimate comfort food.
According to eatmundo's ingredient comparison, the closest dish to Palak Paneer from another cuisine is Timatim Salata (Ethiopia): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Blanch the fresh spinach in boiling water for 2 minutes, then immediately plunge into cold water to preserve the bright green color.
- 2
Drain the spinach and blend it into a smooth puree.
- 3
Heat 1 tablespoon of ghee in a pan and lightly brown the paneer cubes; set them aside.
- 4
In the same pan, heat the remaining ghee and sauté onions, garlic, and ginger until golden.
- 5
Add the tomatoes and cook until they break down, then stir in the garam masala and salt.
- 6
Mix in the spinach puree and cook for 5 minutes over low heat to meld the flavors.
- 7
Add the fried paneer cubes to the gravy and simmer for another 2-3 minutes.
- 8
Serve warm with naan or jeera rice.
Frequently Asked Questions
What is Palak Paneer?
Palak paneer is a popular North Indian vegetarian curry made by simmering cubes of paneer cheese in a smooth, spiced spinach gravy. It is commonly served as a main course alongside flatbreads or rice during lunch and dinner.
Can I use store-bought paneer?
Yes, but soaking store-bought paneer in hot water for 10 minutes before frying keeps it soft and spongy.
Is heavy cream needed?
Traditional home-style Palak Paneer is often made without cream, but you can stir in 2 tablespoons for extra richness.
What if my spinach isn't bright green?
The immediate ice bath after blanching is the key to stopping the cooking process and keeping the color vibrant.
Can I substitute paneer?
Extra-firm tofu is the best substitute, though it will have a different texture profile.
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