How long does Palak Paneer keep in the fridge?

Palak Paneer keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Palak Paneer ahead of time?

Yes. Palak Paneer is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Palak Paneer?

Classic pairings include roti, rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianMain Medium

Palak Paneer

Name: Palak Paneer
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 6 cups spinach, blanched; 200 g paneer, cubed; 1 onion + 1 tomato; 1 tbsp oil; 1 tsp ginger-garlic paste; 1 tsp cumin, garam masala, salt; 2 tbsp cashew/cream (optional)

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Simmered

Time: 35 min
Serves: 4
Calories: 240 kcal
Protein: 13 g

0:00 / 1:19

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Ingredients

Quantities for 4 servings.

Method

1Briefly boil spinach 2 min, refresh in cold water, then blend to a smooth purée.
2Heat oil, add cumin, onion and ginger-garlic paste; fry till soft.
3Add tomato and spices; cook till oil separates.
4Add the spinach purée, a splash of water and gently bubble 5 min (do not overcook — keeps it green).
5Gently mix in paneer cubes (no need to fry) and warm through.
6Finish with a little cream or cashew paste; serve with roti.

About this recipe

Swap paneer for firm tofu to make Palak Tofu — equally good.

Ingredients

Method

About this recipe

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