Restaurant-style Palak Paneer

This restaurant-style palak paneer is creamy, flavorful, and filled with the rich taste of spinach, spices, and soft paneer cubes. I love how it captures the comforting essence of Indian cuisine while being simple enough to make at home.

Why You’ll Love This Recipe

I like this recipe because it turns frozen spinach into something luxurious and deeply spiced. The paneer soaks up the sauce, giving me tender, cheesy bites in every spoonful. The combination of half and half, yogurt, and warm spices makes it rich without being too heavy. I find it’s perfect with naan or rice for a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢20 ounces (567 grams) frozen chopped spinach
▢12 ounces (340 grams) paneer
▢¼ cup (60 ml) safflower oil, divided
▢1 medium white onion, diced small
▢8 garlic cloves, chopped
▢1- inch piece fresh ginger, peeled and grated on a rasp
▢1 ½ teaspoons fine sea salt, divided
▢1 tablespoon ground coriander
▢2 teaspoons ground cumin
▢1 teaspoon garam masala
▢¼ teaspoon ground cayenne pepper
▢1 ½ cups (355 ml) half and half
▢½ cup (113 grams) plain yogurt
▢¼ teaspoon ground fenugreek

Directions

1. I begin by thawing the spinach and squeezing out any excess water.
2. I cut the paneer into cubes. In a skillet, I heat 2 tablespoons of safflower oil and lightly fry the paneer until golden, then remove and set aside.
3. In the same skillet, I add the remaining oil and sauté the onion until soft and golden.
4. I stir in the garlic and ginger, cooking until fragrant.
5. I add coriander, cumin, garam masala, cayenne, and 1 teaspoon of salt, toasting the spices briefly.
6. I stir in the spinach, cooking it down for about 5 minutes.
7. I pour in the half and half and yogurt, then simmer gently until everything is creamy and well combined.
8. I add the fried paneer and sprinkle in the fenugreek and remaining salt, letting it simmer for another 5 minutes before serving.

Servings and Timing

This recipe makes about 4 servings. I can prepare and cook it in around 40 minutes, making it a great option for a weeknight dinner or weekend feast.

Variations

Sometimes I blend the spinach mixture before adding the paneer for a smoother, restaurant-style texture. If I want it lighter, I replace half and half with whole milk. I also enjoy adding a splash of cream at the end for extra richness. For a spicier version, I increase the cayenne or add chopped green chilies.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water or milk if it thickens too much. I don’t recommend freezing, as dairy-based sauces can separate.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I can use about 2 pounds of fresh spinach, blanch it, and chop it before cooking.

Do I need to fry the paneer first?

I like frying it because it adds texture and flavor, but I can add it directly if I prefer a softer bite.

Can I make this dish vegan?

Yes, I replace paneer with firm tofu and use coconut milk or cashew cream instead of half and half and yogurt.

What can I serve with palak paneer?

I enjoy it with basmati rice, naan, or roti for a complete meal.

Can I make it less spicy?

Yes, I reduce or omit the cayenne pepper for a milder version.

What is fenugreek, and can I skip it?

Fenugreek adds a slightly sweet, earthy note. I like using it, but I can leave it out if I don’t have it.

Can I blend the spinach for a smoother curry?

Yes, I blend it with the sauce for a silky texture, which makes it feel even more like restaurant-style.

Can I substitute safflower oil with another oil?

Yes, I sometimes use sunflower, canola, or vegetable oil instead.

How do I keep the yogurt from curdling?

I make sure to stir it in over low heat and mix it well with the half and half before simmering.

Can I prepare it ahead of time?

Yes, I often make it a day in advance the flavors deepen and taste even better the next day.

Conclusion

This restaurant-style palak paneer is one of my favorite comfort dishes. I love how the creamy spinach sauce and soft paneer come together with warm spices to create a meal that feels both indulgent and nourishing. It’s a dish I keep coming back to whenever I want something hearty and full of flavor.

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