Welcome to a cozy classic! Here’s my truly comforting home-style traditional Palak Paneer recipe, a lighter, no-fuss version that’s all about bright spinach, tender paneer, and big flavour, without drowning everything in cream or butter. If you love restaurant food but crave something lighter and a touch more “homemade,” you’ve come to the right place! This is the type of recipe you’ll want to pass around the table at family gatherings or cozy weeknight dinners.
Palak Paneer is a popular Indian dish made with soft cubes of paneer (Indian cottage cheese) cooked in a smooth, spiced spinach (palak) gravy. It’s creamy, flavorful, and often served hot with Indian breads like roti or naan or with rice. Simply put, it’s a comforting curry of spinach and paneer that’s both healthy and delicious.
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The Story Behind This Palak Paneer
There’s nothing like a classic, home-style traditional Palak Paneer to bring everyone to the dinner table. Unlike the super-rich, heavy versions from restaurants, this recipe is all about honesty and taste. We’re talking fresh spinach, simple spices, a gentle hand with dairy, and that wonderful “my kitchen” feeling in every bite. The best part? You don’t need any fancy ingredients or chef skills. Just a little patience and a love for real food!
There’s something so soothing about the fragrant, bright-green curry with pillowy-soft paneer. You can whip it up on a busy weeknight or impress your in-laws with your “hidden” kitchen talents. Either way, this dish speaks the universal language of comfort!
Fresh Ingredients & Their Purpose
Let’s shine the spotlight on what matters most in home-style traditional Palak Paneer: the ingredients:
- Spinach (palak): The hero of our recipe, spinach brings colour, nutrients, and a fresh, leafy flavour. Think of it as the heart and soul of the curry!
- Paneer: These soft cubes soak up all those incredible spices. Plus, paneer gives you a boost of protein and creaminess without making things heavy.
- Onions, ginger, garlic, tomatoes: This classic Indian combo creates a mellow, aromatic base, kind of like a warm hug for your tastebuds.
- Spices: It’s all about balance! A touch of bay leaf, cinnamon, coriander powder, turmeric, and a whisper of hing (asafoetida) pull the dish together.
- Milk: Instead of cream, milk keeps things creamy and smooth, but light.
- Mustard oil (or neutral oil): I like most of my cooking in mustard oil, and it is traditional to this recipe.
Every ingredient has a purpose here: spinach brightens and nourishes, paneer comforts, the spices lift and balance, and oil or milk ties it all together. The result? Something simple, deeply satisfying, and unmistakably home-cooked.
Home Cook’s Tips & Tricks
- Vivid green is key: Always plunge your spinach into ice water after blanching. It’s the trick for that gorgeous colour.
- Paneer texture: If you want super-soft paneer, soak the cubes in warm salted water before adding to the curry.
- Balance your heat: Go easy on the chilli if you’re not a fan of much heat. This recipe is mild but super forgiving.
- Milk over cream: Full-fat milk makes things creamy, minus the guilt.
- Ghee is optional: Just a spoonful can add irresistible aroma and flavour, but your dish will still shine without it.
Perfect Pairings for Dinner Table
Home-style traditional Palak Paneer is a superstar with:
- Rotis or naan for scooping up every last bite.
- Steamed jeera rice for a lighter dinner.
- A simple cucumber and onion salad or some tangy raita to keep things fresh.
- Don’t forget a wedge of lemon if you love bright flavours!
FAQ: All About Home Style Palak Paneer
Q: Can I use frozen spinach?
A: Yes! Just thaw and squeeze out the water—works in a pinch, though fresh is best for colour and taste.
Q: Is this recipe kid-friendly?
A: Absolutely! It’s mild by default. Skip the chilli if your little ones don’t like heat.
Q: Can I make it vegan?
A: Swap the paneer for tofu and use a plant-based milk. Super easy and just as good!
Q: How long does it keep?
A: Pop leftovers in the fridge (airtight container!) for up to 2 days. Reheat gently so the paneer stays soft.
Q: Why is my curry not green?
A: Usually it’s overcooked spinach. Blanch just till wilted and always use an ice bath!
Q: What if I don’t have mustard oil?
A: Any neutral oil works. Mustard oil is traditional but not essential.
Ingredients
- 500 g palak spinach, washed thoroughly
- 250 g paneer Indian cottage cheese, cut into cubes
- 2 no medium onions finely chopped
- 2 tbsp crushed ginger and garlic adrak-lasoon
- 2 no green chillies chopped
- 2 no medium tomatoes Chopped
- 3 tbsp mustard oil or any neutral cooking oil
- 2 no bay leaves tej patta
- 1/8 tsp cinnamon powder dalchini
- 1/2 tbsp salt or to taste
- 1 tsp red chilli powder use less spicy variety
- 1/2 tsp turmeric powder haldi
- 1 tbsp coriander powder dhania
- 1/8 tsp hing asafoetida
- 200 ml milk preferably full-fat
- 2 ice cubes
Instructions
Prep the Spinach
- Wash spinach (palak) thoroughly 4-5 times until the water runs clear.
- Boil water in a large pot. Add spinach, blanch for 3-4 minutes until wilted and bright green.
- Drain spinach and transfer to a bowl of cold water to stop cooking.
- Once cool, blend to a smooth puree. Set aside.
Cook the Masala Base
- Heat mustard oil in a handi or deep pan over medium heat.
- Add bay leaves and sauté 10 seconds.
- Add crushed ginger and garlic. Sauté until fragrant and light brown, about 1-2 minutes.
- Stir in chopped onions. Cook 4-5 minutes, stirring often, until golden and soft.
- Add salt, red chilli powder, turmeric, coriander powder, hing, and cinnamon. Stir well and cook for 1 minute.
- Add Chopped tomato. Cook, stirring often, until oil separates from the masala—about 5-7 minutes.
Blend Masala & Combine
- Remove the masala from heat. Let it cool slightly—add 2 ice cubes to speed up cooling if needed.
- Blend to a smooth puree. (Be careful with hot mixtures; allow to cool to avoid splatters.
Finish the Curry
- Return the blended masala to the handi over medium heat. Add spinach puree. Stir and combine well.
- Pour in the milk. Mix thoroughly. Cook uncovered for 7-8 minutes, stirring occasionally, until the curry thickens slightly.
- Add paneer cubes. Simmer for 5 minutes, or until paneer is heated through and curry is creamy.
- If you like to make the dish slightly rich, add spoon full of the ghee, it round of the flavour, this option is compleatel optional
- I like to garnish my Palak paneer with a tempering of oil and red chilli flake, it adds a and the dish come out to be lighter version of the conventional palak paneer with the cream
- Serve your palak paneer hot with roti, naan, or jeera rice.
