20 Delicious Palak Paneer Recipes for Every Occasion

Craving creamy, comforting palak paneer but not sure where to start? Whether you need a quick weeknight dinner, a show-stopping party dish, or a cozy seasonal favorite, we’ve got you covered. From classic takes to creative twists, these 20 delicious recipes prove there’s a perfect spinach-and-paneer combo for every occasion. Let’s dive in—your next favorite meal is just a scroll away!

Creamy Palak Paneer with Garlic Naan

This comforting Indian classic pairs velvety spinach curry with fluffy, garlicky naan—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 2 tbsp ghee or unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 10 oz fresh spinach, roughly chopped
• 1/2 cup heavy cream
• 8 oz paneer, cubed
• 1 tsp salt
• 1 tbsp lemon juice
• 2 store-bought garlic naan (or homemade)

Instructions:

1. Heat 1 tbsp ghee in a large skillet over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, ginger, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/4 tsp cayenne; cook for 1 minute until fragrant.
2. Add spinach in batches, wilting each addition before adding more. Cook for 3 minutes total, then transfer to a blender. Purée until smooth.
3. Return purée to the skillet. Stir in 1/2 cup cream, paneer, and 1 tsp salt. Simmer for 5 minutes on low. Off heat, stir in 1 tbsp lemon juice.
4. Meanwhile, warm remaining 1 tbsp ghee in a separate pan over medium. Toast naan for 1–2 minutes per side until golden and blistered.

The magic here? Blending the spinach creates a luxuriously smooth base that clings to every bite of paneer—no gritty textures!

Tip: For extra-rich flavor, pan-fry the paneer in ghee until golden before adding it to the curry.

Spicy Palak Paneer with Jeera Rice

This vibrant, creamy spinach curry with golden paneer and fragrant cumin rice is a weeknight hero—packed with bold flavors but ready in under 40 minutes.

Ingredients

• For the Palak Paneer: 2 tbsp ghee (or butter), 1 medium yellow onion (chopped), 3 garlic cloves (minced), 1 tbsp grated ginger, 1 green chili (finely chopped), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp cayenne pepper, 10 oz fresh spinach (roughly chopped), 1/2 cup heavy cream, 8 oz paneer (cubed), 1 tsp salt
• For the Jeera Rice: 1 cup basmati rice (rinsed), 2 tbsp ghee (or butter), 1 tsp cumin seeds, 1/2 tsp salt, 2 cups water

Instructions

1. Start the rice: Melt 2 tbsp ghee in a saucepan over medium heat. Add 1 tsp cumin seeds; toast for 30 seconds until fragrant. Stir in rinsed rice, 1/2 tsp salt, and 2 cups water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat; let steam for 5 minutes.
2. Cook the aromatics: Meanwhile, heat 2 tbsp ghee in a deep skillet over medium. Add onion; sauté for 5 minutes until soft. Stir in garlic, ginger, and green chili; cook for 1 minute. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/4 tsp cayenne; toast for 30 seconds.
3. Blend the spinach: Add spinach to the skillet; cook until wilted (2 minutes). Transfer to a blender with 1/2 cup cream; purée until smooth. Return to skillet.
4. Finish the curry: Gently fold in paneer and 1 tsp salt; simmer for 5 minutes until heated through. Serve over fluffy jeera rice.

The magic here? Blending the spinach after sautéing locks in depth, while the creamy paneer balances the heat.

Tip: For extra smokiness, pan-fry the paneer in 1 tbsp ghee until golden before adding to the curry.

Palak Paneer Stuffed Paratha

These flaky, golden parathas hide a creamy spinach and paneer filling—perfect for a hearty breakfast or a satisfying lunchbox star.

Ingredients:

• 2 cups whole wheat flour, plus extra for dusting
• 1/2 tsp salt
• 3/4 cup water
• 1 tbsp ghee or oil, plus extra for cooking
• 1 cup finely chopped fresh spinach (packed)
• 1/2 cup crumbled paneer
• 1/4 tsp cumin powder
• 1/4 tsp garam masala
• 1/4 tsp red chili powder
• 1/2 tsp salt

Instructions:

1. Make the dough: In a bowl, mix 2 cups whole wheat flour, 1/2 tsp salt, and 3/4 cup water. Knead for 5 minutes until smooth, then rub with 1 tbsp ghee. Rest for 15 minutes.
2. Prepare filling: In a pan, wilt spinach over medium heat for 2 minutes. Cool, then squeeze out excess water. Mix with paneer, 1/4 tsp cumin powder, 1/4 tsp garam masala, 1/4 tsp red chili powder, and 1/2 tsp salt.
3. Assemble: Divide dough into 4 balls. Roll one into a 5″ circle, add 2 tbsp filling, seal edges, and gently roll again to a 7″ circle.
4. Cook: Heat a skillet over medium. Cook paratha for 2 minutes per side, brushing with ghee, until crisp and speckled brown.

The magic here? The filling stays luxuriously soft while the layers crisp up—no dry bites! Tip: For extra flakiness, fold the rolled paratha like a pamphlet before rolling it out again.

Palak Paneer Pizza with Whole Wheat Crust

This fusion pizza combines the creamy comfort of palak paneer with a crispy whole wheat crust—perfect for a weeknight twist on takeout!

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp active dry yeast
• ½ tsp sugar
• ½ tsp salt
• ½ cup warm water (110°F)
• 1 tbsp olive oil
• 2 cups fresh spinach, finely chopped
• ½ cup paneer, cubed
• ¼ cup plain yogurt
• 2 garlic cloves, minced
• 1 tsp garam masala
• ½ tsp cumin
• ¼ cup shredded mozzarella (optional)

Instructions:

1. Make the dough: In a bowl, mix 1 ½ cups whole wheat flour, 1 tsp yeast, ½ tsp sugar, and ½ tsp salt. Add ½ cup warm water and 1 tbsp olive oil; knead for 5 minutes until smooth. Cover and let rise for 1 hour.
2. Sauté spinach: In a pan, cook 2 cups spinach and 2 minced garlic cloves over medium heat until wilted (2–3 minutes). Stir in ¼ cup yogurt, 1 tsp garam masala, and ½ tsp cumin; simmer for 2 minutes.
3. Assemble: Roll dough into a 12-inch round. Spread spinach mixture evenly, then top with ½ cup paneer cubes and ¼ cup mozzarella (if using).
4. Bake: Preheat oven to 425°F. Bake pizza for 15–18 minutes until the crust is crisp and cheese melts.

The garam masala-infused spinach and creamy paneer make each bite rich and aromatic—no marinara sauce needed!

Tip: For extra crunch, broil the pizza for 1–2 minutes at the end.

Palak Paneer Pasta in White Sauce

This creamy, veggie-packed pasta combines the best of Indian flavors with comforting Italian carbs—perfect for a quick weeknight dinner with a twist!

Ingredients:

• 8 oz penne pasta
• 2 cups fresh spinach (packed)
• 1 cup paneer, cubed
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp garam masala
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Blend the spinach with 2 tbsp water until smooth. Set aside.
3. In a pan, melt 2 tbsp butter over medium heat. Add 2 tbsp flour and whisk for 1 minute until golden. Slowly pour in 1.5 cups milk, whisking constantly to avoid lumps.
4. Stir in 1/2 tsp garlic powder, 1/2 tsp garam masala, 1/4 tsp red chili flakes, and 1/2 tsp salt. Cook for 3–4 minutes until the sauce thickens.
5. Add the spinach puree and paneer, stirring gently to coat. Simmer for 2 minutes.
6. Toss in the cooked pasta and 1/4 cup Parmesan until everything is creamy and combined.

The silky spinach sauce clings to every noodle, while the paneer adds little pockets of richness—no one will guess it comes together in under 30 minutes!

Tip: For extra depth, toast the garam masala in a dry pan for 30 seconds before adding it to the sauce.

Palak Paneer Tacos with Fresh Salsa

These vibrant tacos mash up creamy Indian-spiced spinach and paneer with zesty fresh salsa for a fusion meal that’s as fun to make as it is to eat.

Ingredients

• 8 small flour tortillas (6-inch)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 5 oz fresh baby spinach (about 5 cups)
• 8 oz paneer, cubed
• 1/2 cup plain Greek yogurt
• 1/2 tsp salt
• 1 cup diced tomatoes
• 1/4 cup diced red onion
• 1 tbsp lime juice
• 2 tbsp chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium. Add diced yellow onion and cook for 3 minutes until soft. Stir in minced garlic, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/4 tsp cayenne; cook for 30 seconds until fragrant.
2. Add baby spinach in batches, wilting each addition before adding more. Once all spinach is wilted (about 3 minutes), stir in paneer cubes and 1/2 tsp salt. Cook for 2 minutes to warm paneer, then remove from heat.
3. In a bowl, combine diced tomatoes, red onion, 1 tbsp lime juice, and cilantro to make salsa.
4. Warm tortillas according to package directions. Spread each with 1 tbsp Greek yogurt, then top with palak paneer mixture and fresh salsa.

The contrast of the spiced, creamy spinach against the bright salsa turns these tacos into a flavor explosion—no heavy cheese or sauces needed!

Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side before assembling.

Palak Paneer Quesadillas with Mint Chutney

These fusion quesadillas pack all the cozy flavors of creamy palak paneer into a crispy tortilla, with a bright mint chutney to cut through the richness.

Ingredients:

• 2 cups fresh spinach, tightly packed
• 1 cup paneer, cubed (about ½-inch pieces)
• 4 large flour tortillas (10-inch)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp garam masala
• ½ tsp salt
• ¼ cup shredded mozzarella cheese
• ¼ cup plain Greek yogurt
• ½ cup fresh mint leaves
• 1 tbsp lemon juice
• 1 small green chili (optional)

Instructions:

1. Make the mint chutney: Blend mint leaves, yogurt, lemon juice, and green chili (if using) until smooth. Set aside.
2. Sauté the filling: Heat olive oil in a pan over medium. Add onion and garlic; cook 3 minutes until soft. Stir in cumin, garam masala, and salt. Add spinach and cook 2 minutes until wilted. Fold in paneer and remove from heat.
3. Assemble: Spread ¼ of the spinach-paneer mix on half of a tortilla. Sprinkle with 1 tbsp mozzarella. Fold tortilla over.
4. Cook: Heat a dry skillet over medium. Cook quesadillas 2–3 minutes per side until golden and cheese melts. Repeat for remaining tortillas.
5. Serve: Slice into wedges and drizzle with mint chutney.

The contrast of the crispy tortilla with the spiced, creamy filling and cool chutney makes every bite irresistible.

Tip: For extra crunch, brush the quesadillas with a little ghee before cooking.

Palak Paneer Soup with Croutons

This creamy, spiced spinach soup with crispy croutons and soft paneer cubes is like a hug in a bowl—comforting yet packed with vibrant flavors.

Ingredients:

• 2 tbsp ghee or unsalted butter
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups fresh spinach leaves, packed
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1 cup paneer, cut into 1/2-inch cubes
• 1 cup crusty bread, cubed (for croutons)
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp ghee in a pot over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne; cook for 1 minute until fragrant.
2. Add spinach and cook for 2 minutes until wilted. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes, then blend until smooth using an immersion blender.
3. Stir in heavy cream and 1 tsp salt. Simmer for 5 minutes on low heat.
4. Meanwhile, heat olive oil in a skillet over medium heat. Add bread cubes and toast for 4–5 minutes, tossing often, until golden. Set aside.
5. In the same skillet, heat remaining 1 tbsp ghee. Add paneer and cook for 2 minutes per side until lightly browned.
6. Ladle soup into bowls, top with paneer and croutons. Serve immediately.

The magic here? Blending the spinach after cooking keeps the soup velvety without turning muddy—plus, those crispy croutons add the perfect crunch.

Tip: For extra depth, toast the spices in ghee for 30 seconds before adding the onions.

Palak Paneer Lasagna with Ricotta Cheese

This fusion lasagna layers creamy ricotta, spiced spinach, and paneer for a comforting twist on two classics—no one will miss the marinara!

Ingredients:

• 10 oz fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 cup ricotta cheese
• 1 cup crumbled paneer
• 9 no-boil lasagna noodles
• 1/2 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a pan over medium. Add onion and cook until soft, 3 minutes. Stir in garlic, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp salt; cook 1 minute until fragrant.
2. Add spinach and cook until wilted, 2 minutes. Remove from heat and mix in ricotta and paneer.
3. Spread 1/3 of the spinach mixture in an 8×8 baking dish. Top with 3 noodles, then repeat layers twice. Sprinkle mozzarella on top.
4. Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The garam masala-infused ricotta makes this lasagna luxuriously creamy, while the paneer adds satisfying bites—like saag paneer meets Sunday dinner.

Tip: For extra richness, swap half the ricotta with mascarpone.

Palak Paneer Samosa with Tamarind Dip

These crispy, spiced samosas pack a flavorful punch with a creamy spinach-and-cheese filling, balanced perfectly by a tangy tamarind dip. A fun twist on the classic that’s sure to disappear fast!

Ingredients:

• For the samosas: 10 store-bought samosa pastry sheets (or homemade), thawed if frozen
• 2 cups finely chopped fresh spinach (packed)
• 1 cup crumbled paneer
• 1 small yellow onion, finely diced
• 2 tbsp vegetable oil, plus extra for frying
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp red chili powder
• 1 tbsp lemon juice

• For the dip: 1/4 cup tamarind paste
• 2 tbsp brown sugar
• 1/2 tsp roasted cumin powder
• 1/4 tsp salt
• 1/4 cup warm water

Instructions:

1. Make the filling: Heat 2 tbsp oil in a pan over medium. Add 1 tsp cumin seeds and sizzle for 10 seconds. Add onion and cook until soft (3–4 minutes). Stir in 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp chili powder. Add spinach and cook until wilted (2 minutes). Off heat, mix in paneer and 1 tbsp lemon juice. Cool completely.
2. Assemble: Cut each pastry sheet into two rectangles. Spoon 1 tbsp filling onto one half, fold into a triangle, and seal edges with water. Repeat.
3. Fry: Heat 1 inch of oil in a deep pan to 350°F. Fry samosas in batches until golden (2–3 minutes per side). Drain on paper towels.
4. Dip: Whisk tamarind paste, 2 tbsp brown sugar, 1/2 tsp cumin powder, 1/4 tsp salt, and 1/4 cup warm water until smooth.

The contrast of the flaky crust with the vibrant green filling and sweet-sour dip makes these samosas irresistible. Tip: For extra crunch, brush samosas with oil and air-fry at 375°F for 12 minutes, flipping halfway.

Palak Paneer Stuffed Bell Peppers

These vibrant bell peppers are packed with creamy spinach-paneer filling, offering a fun twist on two Indian classics—perfect for a hearty vegetarian meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 8 oz paneer, crumbled
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 cup shredded mozzarella (for topping)

Instructions:

1. Prep peppers: Brush the outsides of the bell peppers with 1 tbsp olive oil. Place them upright in a baking dish and bake at 375°F for 10 minutes to soften slightly.
2. Make filling: Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Sauté the onion for 3 minutes until translucent. Add the garlic, ginger, cumin, garam masala, turmeric, and cayenne (if using); cook for 1 minute until fragrant.
3. Combine: Stir in the spinach, paneer, heavy cream, and salt. Cook for 3–4 minutes until the mixture thickens slightly.
4. Stuff & bake: Divide the filling among the peppers, top with mozzarella, and bake at 375°F for 20 minutes until the cheese is bubbly and peppers are tender.

The creamy, spiced filling pairs beautifully with the sweet roasted pepper—plus, the melty cheese pull is downright irresistible!

Tip: For extra smokiness, char the peppers directly over a gas flame for 1–2 minutes before stuffing.

Palak Paneer Biryani with Basmati Rice

This fragrant, one-pot wonder layers tender spinach, creamy paneer, and fluffy basmati rice for a vibrant Indian-inspired meal that’s easier than it looks.

Ingredients

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 2 cups fresh spinach (palak), finely chopped
• 1 cup paneer, cubed
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/4 cup plain yogurt
• 2 tbsp ghee (or butter)
• 3 cups water
• Salt to taste (start with 1 tsp)
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp ghee in a deep pot over medium. Add 1 tsp cumin seeds; sizzle for 30 seconds. Add sliced onion; cook 5 minutes until golden.
2. Stir in 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp garam masala. Cook 1 minute until fragrant.
3. Add spinach and paneer; sauté 2 minutes. Mix in 1/4 cup yogurt and salt.
4. Drain soaked rice; layer over spinach mixture. Pour in 3 cups water and remaining 1 tbsp ghee. Cover; simmer 15 minutes on low.
5. Turn off heat; let steam 10 minutes. Fluff with a fork, garnish with cilantro, and serve hot.

The magic here? The rice cooks right in the spiced spinach broth, soaking up every bit of flavor without turning mushy.

Tip: For extra richness, lightly pan-fry the paneer cubes before adding them.

Palak Paneer Kebabs with Yogurt Dip

These vibrant kebabs pack all the cozy flavors of palak paneer into a fun, handheld bite—perfect for dipping!

Ingredients:

• 2 cups fresh spinach (packed), blanched and finely chopped
• 1 cup crumbled paneer
• 1/4 cup chickpea flour
• 1 small yellow onion, grated
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 tbsp olive oil (for cooking)
• For the dip: 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1/4 tsp cumin, 1/4 tsp salt

Instructions:

1. Squeeze excess water from the blanched spinach, then mix with paneer, chickpea flour, onion, garlic, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp salt until combined.
2. Shape into 12 small patties (about 1.5″ wide). Heat 2 tbsp olive oil in a skillet over medium. Cook kebabs for 3–4 minutes per side until crisp and golden.
3. For the dip, whisk together yogurt, 1 tbsp lemon juice, 1/4 tsp cumin, and 1/4 tsp salt.

The chickpea flour gives these kebabs a satisfying crunch, while the creamy yogurt dip balances the spices beautifully.

Tip: For extra flavor, toast the cumin for the dip in a dry pan for 30 seconds before mixing.

Palak Paneer Wrap with Avocado Spread

This vibrant wrap combines creamy paneer and spiced spinach with a cooling avocado spread—perfect for a quick lunch or a flavorful meal on the go.

Ingredients:

• 2 cups fresh spinach, tightly packed
• 1 cup paneer, cubed
• 1 ripe avocado, mashed
• 2 tbsp plain yogurt
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 large flour tortillas

Instructions:

1. Heat olive oil in a pan over medium heat. Add paneer and cook for 3–4 minutes, turning occasionally, until lightly golden. Remove and set aside.
2. In the same pan, add spinach and sauté for 2 minutes until wilted. Stir in 1/2 tsp salt, 1 tsp cumin, and 1 tsp garam masala. Cook for another minute, then remove from heat.
3. In a bowl, mix mashed avocado, yogurt, lemon juice, and remaining 1/2 tsp salt until smooth.
4. Warm tortillas briefly in a dry pan or microwave. Spread half the avocado mixture onto each tortilla, then layer with spinach and paneer. Roll tightly and slice in half.

The creamy avocado spread balances the warm spices beautifully, while the paneer adds a satisfying bite—no soggy wraps here!

Tip: For extra crunch, add a handful of shredded cabbage or thinly sliced cucumbers before rolling.

Palak Paneer Curry with Coconut Milk

This vibrant, silky spinach curry gets a luscious twist with coconut milk, making it extra comforting yet light—perfect for weeknights when you crave something wholesome.

Ingredients

• 2 tbsp ghee or coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 10 oz fresh spinach, roughly chopped
• 1 cup full-fat coconut milk
• 8 oz paneer, cubed
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp ghee in a deep skillet over medium. Add onion and sauté for 5 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne, toasting for 30 seconds. Toss in spinach and cook until wilted, about 3 minutes.
3. Transfer the mixture to a blender, add 1 cup coconut milk, and blend until smooth. Return to the skillet.
4. Gently fold in paneer, 1 tsp salt, and 1/2 tsp sugar. Simmer for 5 minutes on low heat. Finish with 1 tbsp lemon juice.

The coconut milk mellows the earthy spinach while keeping the sauce luxuriously creamy—no heavy cream needed! Serve with warm naan to soak up every drop.

Tip: For extra depth, toast whole cumin seeds in the ghee before adding the onion.

Palak Paneer Sandwich with Herb Mayo

This vibrant sandwich packs all the cozy flavors of palak paneer into a handheld lunch, with a creamy herb mayo that ties everything together.

Ingredients:

• 1 cup fresh spinach (packed)
• 1 tbsp olive oil
• 1/2 tsp cumin seeds
• 1 small garlic clove, minced
• 1/4 tsp garam masala
• 1/4 tsp salt
• 1/2 cup crumbled paneer
• 2 tbsp mayonnaise
• 1 tsp chopped fresh cilantro
• 1/4 tsp lemon juice
• 2 slices sourdough bread, toasted

Instructions:

1. Heat olive oil in a skillet over medium. Add cumin seeds and toast for 30 seconds until fragrant. Stir in garlic and cook for 10 seconds.
2. Add spinach, garam masala, and salt. Sauté for 2 minutes until wilted. Remove from heat and fold in paneer.
3. Mix mayonnaise, cilantro, and lemon juice in a small bowl.
4. Spread herb mayo on toasted sourdough, pile with spinach-paneer mixture, and close the sandwich.

The crispy sourdough contrasts perfectly with the spiced, creamy filling—no soggy bread here!

Tip: For extra crunch, lightly grill the assembled sandwich in a panini press or skillet.

Palak Paneer Dosa with Coconut Chutney

This vibrant, spiced spinach and cheese dosa is a satisfying twist on the classic South Indian crepe, paired with a creamy coconut chutney for the ultimate bite.

Ingredients

• 1 cup dosa batter (store-bought or homemade)
• 1 tbsp ghee or neutral oil, divided
• 1 cup finely chopped fresh spinach (packed)
• 1/2 cup crumbled paneer
• 1/4 tsp ground cumin
• 1/4 tsp turmeric
• 1/4 tsp garam masala
• 1/4 tsp salt
• 1 small green chili, finely chopped (optional)
• 1/4 cup grated coconut (fresh or frozen)
• 1 tbsp roasted chana dal (or unsalted peanuts)
• 1/2 tsp salt
• 1/4 cup water (adjust for consistency)

Instructions

1. Heat a nonstick skillet over medium heat. Pour 1/4 cup dosa batter into the center, swirling to form a thin 8-inch circle. Drizzle 1/2 tbsp ghee around edges and cook for 2 minutes until golden underneath.
2. In a bowl, mix spinach, paneer, cumin, turmeric, garam masala, 1/4 tsp salt, and green chili (if using). Spread evenly over half the dosa. Fold the other half over and cook for 1 minute. Flip and cook 1 more minute. Repeat for remaining batter.
3. For chutney: Blend coconut, chana dal, 1/2 tsp salt, and water until smooth, adding water as needed for a dip-like consistency.
4. Serve dosas hot with chutney.

The crispy dosa contrasts beautifully with the creamy paneer-spinach filling, while the chutney adds a nutty-sweet balance.

Tip: For extra crunch, sprinkle sev (fried chickpea noodles) over the filling before folding.

Palak Paneer Pancakes with Spicy Syrup

These savory Palak Paneer Pancakes blend creamy paneer and vibrant spinach into fluffy pancakes, drizzled with a sweet-spicy syrup for a fun twist on Indian flavors.

• 1 cup fresh spinach, finely chopped
• 1 cup crumbled paneer
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/2 tsp salt
• 3/4 cup milk
• 1 egg
• 2 tbsp melted butter
• 1/4 cup maple syrup
• 1/2 tsp red chili flakes

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cumin, 1/2 tsp garam masala, and 1/2 tsp salt.
2. Add 3/4 cup milk, 1 egg, and 2 tbsp melted butter, stirring until smooth. Fold in 1 cup spinach and 1 cup crumbled paneer.
3. Heat a nonstick skillet over medium. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes per side until golden.
4. For the syrup, warm 1/4 cup maple syrup with 1/2 tsp red chili flakes in a small saucepan for 1 minute.
5. Serve pancakes drizzled with spicy syrup.

The crispy edges of the pancakes contrast perfectly with the soft paneer, while the syrup adds just enough heat to keep things exciting.

Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking.

Palak Paneer Burger with Sesame Bun

This fusion burger packs all the creamy, spiced goodness of palak paneer into a handheld delight—perfect for shaking up burger night!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 cups fresh spinach, roughly chopped
• 1/2 cup heavy cream
• 1/2 tsp salt
• 8 oz paneer, cut into 4 thick slices
• 4 sesame burger buns, toasted
• 1/4 cup mango chutney (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne; cook for 1 minute until fragrant.
2. Add spinach and 1/2 tsp salt, stirring until wilted (about 2 minutes). Pour in 1/2 cup heavy cream, simmer for 3 minutes, then blend into a smooth sauce (optional for texture).
3. Pan-fry paneer slices in the same skillet for 2 minutes per side until golden. Spoon spinach sauce over each slice.
4. Assemble burgers: Spread mango chutney on toasted sesame buns, add saucy paneer, and top with extra spinach if desired.

The crispy paneer and creamy spinach sauce mimic the classic dish, while the chutney adds a sweet-tangy punch that ties it all together.

Tip: For extra crunch, lightly grill the paneer slices on a cast-iron skillet.

Palak Paneer Stir-Fry with Mixed Vegetables

This vibrant, protein-packed stir-fry brings together creamy paneer and tender spinach with a rainbow of crisp veggies—ready in under 30 minutes!

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup diced bell peppers (any color)
• 1 cup chopped fresh spinach
• 1 cup cubed paneer (1/2-inch pieces)
• 1/2 cup cherry tomatoes, halved
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic, ginger, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); toast for 30 seconds until fragrant.
2. Add bell peppers and cook for 2 minutes, then toss in paneer. Pan-fry for 3–4 minutes, turning occasionally, until lightly golden.
3. Fold in spinach, cherry tomatoes, and 1/2 tsp salt. Cook for 2 minutes until spinach wilts. Remove from heat and drizzle with 1 tbsp lemon juice.
4. Garnish with cilantro and serve warm.

The magic here? The paneer stays creamy inside while getting a slight crisp outside—perfect for scooping up with flatbread!

Tip: For extra richness, stir in 2 tbsp coconut milk with the spinach.

Conclusion

With 20 mouthwatering variations, this roundup proves palak paneer is as versatile as it is delicious! Whether you’re craving classic comfort or a bold twist, there’s a recipe here for every taste. We hope you find a new favorite—give one a try, share your thoughts in the comments, and don’t forget to pin this article for later. Happy cooking!