Cheap spinach and a bland cheese live or die on how you treat them. Blanch the spinach only 60 seconds and shock it in ice water so the puree stays deep green instead of turning army-brown, and fry the paneer just until the edges gold before it goes in.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook25 min
Makes4 servings
CuisineIndian
Cost$$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for4servings
Spinach
The whole dish; blanch briefly so it stays green and sweet rather than sulfurous.
Can you make Palak Paneer in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Palak Paneer? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Palak Paneer ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Palak Paneer gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Palak Paneer vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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