Creamy Palak Paneer with Buttery Naan

Why You’ll Love This Recipe

• Silky, vibrant spinach sauce with warming spices and a gentle green chili heat.
• Tender paneer cubes that soak up flavor without falling apart.
• Easy, weeknight-friendly skillet naan (no yeast) that still blisters beautifully.
• Restaurant-quality finish at home with accessible ingredients.

Grocery List

• Produce: Baby spinach, onion, garlic, ginger, green chilies, small tomato, lemon, cilantro (optional)
• Dairy: Paneer, plain yogurt, milk, heavy cream, butter
• Pantry: All-purpose flour, ghee or neutral oil, cumin seeds, bay leaf, ground coriander, turmeric, Kashmiri chili powder (or mild paprika), garam masala, kasoori methi (dried fenugreek leaves), baking powder, baking soda, sugar, salt, nigella seeds (optional)

Full Ingredients

Palak Paneer

• Baby spinach: 1 lb (450 g)
• Paneer: 14 oz (400 g), cut into 3/4-inch cubes
• Ghee: 2 tbsp
• Unsalted butter: 1 tbsp
• Heavy cream: 3 tbsp (45 ml), divided
• Lemon juice: 1 tsp
• Kosher salt: 1 1/4 tsp, divided, plus more to taste
• Water or vegetable stock: 3/4 cup (180 ml), divided

Aromatics and Spices

• Cumin seeds: 1 tsp
• Bay leaf: 1 small
• Onion: 1 large (200 g), finely chopped
• Garlic: 4 cloves (about 15 g), minced
• Fresh ginger: 1-inch piece (about 15 g), grated
• Green chilies (serrano or similar): 1–2, to taste, chopped
• Ground coriander: 1 1/2 tsp
• Turmeric: 1/2 tsp
• Kashmiri red chili powder: 1 tsp (or 1/2 tsp mild paprika for color)
• Garam masala: 1 tsp
• Kasoori methi (dried fenugreek leaves): 1 1/2 tsp, crushed between fingers
• Tomato: 1 small (100 g), finely chopped

Quick Skillet Naan (No-Yeast)

• All-purpose flour: 2 1/4 cups (280 g)
• Baking powder: 1 tsp
• Baking soda: 1/4 tsp
• Sugar: 1 tsp
• Fine sea salt: 3/4 tsp
• Plain full-fat yogurt (room temp): 3/4 cup (180 g)
• Warm milk: 1/3 cup (80 ml), 105–110°F
• Ghee or neutral oil: 2 tbsp (plus 2–3 tbsp melted butter or ghee for brushing)
• Optional toppings: 1 tbsp chopped cilantro; 1 small garlic clove, grated; 1 tsp nigella seeds

Step-by-Step Instructions

Step 1: Make the quick naan dough

In a medium bowl, whisk flour, baking powder, baking soda, sugar, and salt. Add yogurt, warm milk (105–110°F), and 2 tbsp ghee. Mix with a spoon until shaggy, then knead on a lightly floured surface for 3–4 minutes until smooth and slightly tacky. Cover and rest 20 minutes at room temperature while you start the palak paneer.

Step 2: Blanch and shock the spinach

Bring a large pot with 2 quarts (2 L) water and 1/2 tsp salt to a rolling boil. Add spinach and push down with tongs. Blanch 60–90 seconds until just wilted and bright green. Immediately transfer to an ice bath to stop cooking. Drain well and squeeze out excess water.

Step 3: Blend the spinach puree

Add blanched spinach, green chilies, and 1/4 cup (60 ml) water to a blender. Blend until smooth and silky, 30–45 seconds. Set aside. Rinse the blender with 1/4 cup (60 ml) water and reserve this green rinse to add later.

Step 4: Build the masala base

Heat 2 tbsp ghee in a wide 12-inch skillet or sauté pan over medium heat. Add cumin seeds and bay leaf; sizzle 30 seconds until fragrant. Stir in onion and 1/4 tsp salt; cook, stirring, until light golden, 7–9 minutes. Add garlic and ginger; cook 1 minute. Sprinkle in ground coriander, turmeric, and Kashmiri chili powder; stir 30 seconds. Add tomato and cook 3–4 minutes until jammy. Pour in 1/4 cup (60 ml) water to loosen.

Step 5: Simmer the palak and add paneer

Stir in the spinach puree and the reserved green rinse. Bring to a gentle simmer over medium-low and cook 5–7 minutes, stirring occasionally, until glossy and thickened. Add 2 tbsp cream and crushed kasoori methi; simmer 1 minute. Gently fold in paneer cubes, cover, and cook 3–4 minutes to warm through and soften. Season with remaining salt and adjust to taste.

Step 6: Cook the naan

Preheat a cast-iron skillet over medium-high heat for 5 minutes (surface about 450–500°F if using an infrared thermometer). Divide dough into 6 equal balls. On a lightly floured surface, roll each to a 6–7 inch oval, 1/8–1/4 inch thick. Cook one naan at a time: lay onto the hot skillet and cook 60–90 seconds until large bubbles form and the bottom has deep brown spots. Flip and cook 30–60 seconds more. For extra char, briefly hold the naan with tongs over an open flame for 5–10 seconds. Brush immediately with melted butter or ghee and sprinkle cilantro, garlic, or nigella if using. Keep warm wrapped in a clean towel.

Step 7: Finish and serve

Turn off the heat under the palak paneer. Stir in lemon juice and the remaining 1 tbsp cream, then dot with 1 tbsp butter to melt and shine the sauce. Remove the bay leaf. Taste and adjust salt or lemon. Spoon into a warm serving bowl, swirl a little extra cream on top, and crush a pinch more kasoori methi over the surface. Serve hot with the torn, buttery naan.

Pro Tips

• Vivid green color: blanch spinach briefly and avoid high heat once the puree is in the pan. Add lemon at the end.
• Silkiest texture: blend the spinach until very smooth; for extra body, blend in 8–10 raw cashews or 1 tbsp cream.
• Paneer tenderness: do not overcook. If your paneer is firm, soak cubes in hot water for 5 minutes, drain, then add to the sauce.
• Balanced heat: use 1 green chili for mild, 2 for medium. Kashmiri chili adds color with gentle warmth.
• Naan char: a fully preheated cast-iron skillet is crucial. Roll evenly so it blisters instead of steaming.

Variations

• Vegan Palak “Paneer”: swap paneer for extra-firm tofu (press 15 minutes), use 3 tbsp cashew cream or coconut cream instead of dairy, and finish with oil.
• Saag Paneer: replace 1/3 of the spinach with mustard greens or Swiss chard and simmer 5–10 minutes longer to mellow the greens.
• Garlic Naan: brush hot naan with melted butter mixed with 1 grated garlic clove and 1 tbsp chopped cilantro; sprinkle nigella seeds.

Storage & Make-Ahead

Palak paneer keeps refrigerated for 3–4 days or frozen up to 2 months. Reheat gently over low heat with a splash of water, then finish with a touch of fresh cream and lemon. Naan dough can rest, covered, in the fridge up to 24 hours; bring to room temperature before rolling. Cooked naan freezes well: wrap individually, freeze up to 2 months, and reheat on a hot skillet for 30–60 seconds per side before brushing with butter.

Nutrition (per serving)

Approximate for 1/4 of the palak paneer plus 1.5 small naans: 780 calories; 33 g protein; 38 g fat; 76 g carbohydrates; 6 g fiber; 1030 mg sodium. Values will vary with ingredient brands and toppings.