Palak Paneer (Indian Spinach Cheese)

Palak Paneer is a spinach-based curry that’s silky, vibrant, and full of flavour. It’s my go-to when I want something comforting but still packed with goodness and it’s so easy!

I used to think green curries like palak paneer were way too hard to recreate at home, but once I had my onion and tomato masala sorted, everything changed. With the masala ready to go, this dish comes together quickly. The spinach brings that gorgeous colour and freshness, and the creamy finish is so satisfying. I started making this dish when I was craving my MIL’s cooking and wanted something lighter but still hearty. It’s become one of my favourite ways to eat greens, especially because the sauce tastes amazing spooned over rice or scooped up with naan. Even better? You can make it with tofu for a plant-based option that still delivers on flavour and texture.

There are so many things to love here. It’s packed with iron and fibre from the spinach, high in protein thanks to the tofu or paneer, and it’s super easy to batch prep if you’ve already got the onion tomato masala frozen. You can keep the spices simple and still get loads of flavour. Plus, it’s a great way to use up fresh spinach that’s on the edge or rely on frozen spinach when you’re low on time.

Main Ingredients & Why We Use Them

• Onion and Tomato Masala – This is the base of the dish, prepped in advance and bursting with flavour from caramelised onions, tomatoes, and spices.
• Fresh Spinach – Adds that signature green colour and is loaded with nutrients. You can also use frozen if that’s easier.
• Paneer or Tofu – Cubed and seared for texture. Tofu makes it dairy-free while still giving you that satisfying bite.
• Garam Masala – Adds a warm finishing spice, especially good if you’re using tofu.
• Lemon Juice – Balances out the richness with a pop of acidity.
• Water (optional) – To thin the sauce if it gets too thick.

Palak Paneer (Indian Spinach Cheese) Ingredients

Onion and Tomato Masala

You’ll need the recipe for this Onion and Tomato Masala as it forms the base to the palak paneer sauce.

How to Make Palak Paneer (Indian Spinach Cheese)

First, make up your onion and tomato masala. Or, if you’ve already prepped it, take it out of the freezer and defrost in the microwave for a few minutes. Cook down your spinach in a pan until wilted, then blend with a splash of water until smooth. You don’t want too much water as you want it to be a thick paste, not a spinach smoothie. Bring your onion tomato masala back to the pan and stir in the spinach purée. Adjust with water if needed, it should be thick but pourable. If using paneer, soak in hot water for 10 minutes to soften before adding to the sauce. If using tofu, coat in spices, lemon juice, yogurt and oil and marinate for one hour or overnight. Add your seared tofu or soaked paneer and a little garam masala if you like. Simmer for 5–7 minutes, squeeze over some lemon juice and vegan cream, and that’s it. So simple and so good.

Variations and Substitutes

You can absolutely use frozen spinach here, just defrost and squeeze out any extra liquid before blending. No tofu or paneer? Chickpeas or cooked potatoes also work well. I use vegan lentil cream, but you can also use a splash of coconut cream or vegan yogurt at the end. And don’t be afraid to tweak the spice levels, taste and adjust as you go. This dish is super flexible.

Equipment

A blender is the only real essential here, you want the spinach to be smooth for that creamy finish. I use a NutriBullet, and it gets the job done quickly. If you’re marinating and searing tofu, a non-stick or cast iron pan works great to get that golden crust.

How to Serve It

Spoon this over basmati rice (mix in a touch of turmeric to get that lovely golden colour) or scoop it up with roti or naan. I sometimes just pick up the naan fresh from my favourite Indian restaurant, as nothing beats a fresh garlic naan straight out of the tandoor! I also love it with a spoonful of plain coconut yogurt or cucumber raita on the side to cool things down. It’s a perfect midweek meal that feels special. I also love to serve it with another curry, as it’s so nice to have multiple options! And it’s easy! Use my Butter Chicken recipe for a simple and delicious addition.

How to Store It

This keeps really well in the fridge for 3–4 days and can be frozen too. Just let it cool completely before storing. If using tofu, it may firm up a bit in the fridge but will soften again when reheated in the sauce.

How to Make It