Creamy Palak Paneer Recipe with Fresh Spinach and HPK Spices

Prep time	Cook time	Serves
20 minutes	30 minutes	4

Why You’ll Love This Palak Paneer Recipe

Palak paneer combines tender paneer with a smooth spinach gravy that should taste fresh, savoury and gently spiced. A good palak paneer is not weighed down by too much masala; the spinach remains the main flavour.

This creamy palak paneer recipe uses HPK Cumin Powder, Turmeric, Coriander, Black Pepper and Garam Masala in restrained quantities. The spices support the greens, while a quick blanch and cool-down help preserve the spinach’s vibrant colour.

HPK spice profile

HPK Cumin Powder • HPK Coriander Powder • HPK Turmeric Powder • HPK Black Pepper Powder • HPK Garam Masala Powder

Ingredients

500 g fresh spinach leaves, washed thoroughly
250 g paneer, cubed
1 green chilli, optional
1 tablespoon oil plus 1 tablespoon ghee
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
1 medium tomato, finely chopped
1/2 teaspoon HPK Cumin Powder
1 teaspoon HPK Coriander Powder
A small pinch HPK Turmeric Powder
1/2 teaspoon HPK Black Pepper Powder
1/2 teaspoon HPK Garam Masala Powder
Salt to taste
2 tablespoons cream or 3 tablespoons milk, optional
1/4 cup hot water, as needed
1 teaspoon lime juice, optional

Step-by-Step Method

Bring a large pot of water to a boil. Add the spinach and blanch for 60 to 90 seconds, just until wilted. Transfer immediately to ice-cold water. Drain well.
Blend the spinach with the green chilli and 2 to 3 tablespoons water into a smooth or slightly textured purée, depending on preference.
Heat oil and ghee in a kadai. Add cumin seeds. Once they crackle, add the onion and cook until soft and pale golden.
Add ginger-garlic paste and cook for 30 seconds. Add the tomato and a pinch of salt, then cook until soft and pulpy.
Lower the heat. Add HPK Cumin Powder, HPK Coriander Powder, the small pinch of HPK Turmeric Powder and half the HPK Black Pepper Powder. Cook with a splash of water for 30 seconds.
Add the spinach purée and mix well. Simmer uncovered on low heat for 4 to 5 minutes. Avoid prolonged cooking, which can dull the colour and fresh taste.
Add the paneer and enough hot water to reach the desired consistency. Simmer gently for 3 minutes.
Add HPK Garam Masala Powder and the remaining black pepper. Stir in cream or milk, if using, and switch off the heat.
Taste and adjust salt. A small squeeze of lime can brighten the spinach, but add it only after switching off the heat.

Why These HPK Spices Work

The recipe uses only a pinch of turmeric so the spinach stays green. HPK Cumin and Coriander add savoury depth, black pepper gives gentle warmth, and HPK Garam Masala provides a brief aromatic finish without masking the palak.

Cooking Tips for the Best Result

Wash spinach in several changes of water to remove grit.
Do not cover the pan after adding spinach purée; uncovered cooking helps retain a fresher colour.
Use a stainless-steel or enamelled pan rather than reactive cookware.
For softer paneer, soak cubes in warm water before adding.

How to Serve and Store

Serve palak paneer with phulka, naan, paratha or jeera rice. It is best eaten fresh, but it can be refrigerated for up to 2 days. Reheat on low heat and avoid repeated boiling.

Frequently Asked Questions

Can I make matar paneer without cream?

Overcooking spinach is the most common reason. Blanch briefly, cool immediately and simmer the purée only for a few minutes.

Should paneer be fried before adding it?

Yes, but the flavour and colour will differ. Sautéed spinach produces a deeper, more rustic gravy, while blanching gives a cleaner green colour.

When should garam masala be added to matar paneer?

Use it sparingly. About 1/2 teaspoon HPK Garam Masala is enough for four servings because spinach has a delicate flavour.

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