# Palak Paneer Recipe
Canonical URL: https://thefoodthatshapedus.com/recipes/palak-paneer
Publication state: published
Updated: 2026-08-02
Primary keyword: palak paneer recipe
A practical, source-aware recipe for palak paneer, with the history kept close to the method.
## Timing and Yield
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Yield: 2 servings
## Ingredients
- 2 10-oz. packages frozen chopped spinach, thawed
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- 3 Tbsp. ghee or unsalted butter
- 12 oz. paneer, cut into 1" cubes
- 3 dried red chiles (such as Kashmiri, guntur, or cayenne), stems removed
- 1 tsp. cumin seeds
- ½ medium onion, finely chopped
- 4 garlic cloves, thinly sliced
- ½ tsp. ground turmeric
- ½ tsp. Kashmiri or other mild red chile powder
- 2 Tbsp. unsalted butter
- ¾ cup heavy cream
- Roti or steamed rice (for serving; optional)
## Method
1. Step 1: Blend two 10-oz. packages frozen chopped spinach, thawed, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1½ cups boiling water in a blender on high speed until smooth, about 2 minutes. Set spinach purée aside.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/palak-paneer-step-1.webp
   Image description: Step 1: Step 1 for Palak Paneer.
2. Step 2: Heat 3 Tbsp. ghee or unsalted butter in a medium Dutch oven or other heavy pot over medium. Working in batches if needed, cook 12 oz. paneer, cut into 1" cubes, turning halfway through, until golden brown and crisp on 2 sides, about 10 minutes total. (The oil may spatter, so use a splatter guard or partially cover with a lid if needed.) Transfer paneer to paper towels.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/palak-paneer-step-2.webp
   Image description: Step 2: Step 2 for Palak Paneer.
3. Step 3: Cook 3 dried red chiles, stems removed, and 1 tsp. cumin seeds in same pot over medium, stirring often, until seeds are popping, about 3 minutes. Add ½ medium onion, finely chopped; cook, stirring often, until translucent, about 3 minutes. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until just starting to brown, about 3 minutes. Add ½ tsp. ground turmeric and ½ tsp. Kashmiri or other mild red chile powder; cook, stirring often, until fragrant, about 2 minutes. Add reserved spinach purée and 2 Tbsp. unsalted butter and bring to a simmer. Cook, stirring often, until butter is melted and mixture thickens slightly, about 5 minutes. Remove from heat and stir in ¾ cup heavy cream and paneer. Taste steamed and season with more salt if needed. Transfer palak paneer to a shallow dish and serve with roti or steamed rice if desired.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/palak-paneer-step-3.webp
   Image description: Step 3: Step 3 for Palak Paneer.
## Storage
Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.
## History Context
This dinner recipe connects to the broader history of spinach in global food culture.
## Primary Image
- URL: https://thefoodthatshapedus.com/images/recipes/variants/palak-paneer/palak-paneer-og.webp
- Description: Palak Paneer. Photo: Radhikamprabhu82 / Wikimedia Commons (CC BY-SA 4.0).
- Status: editorial-placeholder
## Sources
1. Original Palak Paneer recipe. Bon Appétit. https://www.bonappetit.com/recipe/palak-paneer