Name: Creamy Baked Paneer and Spinach (Palak Paneer) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 16 ounces fresh or frozen spinach*; 1-inch piece of fresh ginger, quartered lengthwise; 4 cloves garlic, each cut into several segments; 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces; 1 large yellow or white onion, halved and cut into 1-inch chunks; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon garam masala; ¾ teaspoon fine salt, divided, to taste; 4 tablespoons extra-virgin olive oil or avocado oil, divided; ½ cup whole-milk plain Greek yogurt or heavy cream; 8 to 12 ounces paneer (Indian cheese), cut into ¾-inch to 1-inch cubes; Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity; Cooked basmati rice or flatbread (roti or naan), warmed

Jump to Recipe· 4.4 from 79 reviews

If you’re looking for a dish that beautifully balances comfort, vibrancy, and a touch of indulgence, then this Creamy Baked Paneer and Spinach (Palak Paneer) Recipe is going to become your new favorite. Imagine tender cubes of golden-baked paneer mingling with a luscious, spiced spinach sauce, all brought together with a silky touch of yogurt or cream. This beloved Indian classic delivers not only a burst of fresh, earthy flavors but also a satisfying creaminess that makes every bite utterly irresistible. Whether you’re cooking for family, friends, or just treating yourself, this recipe offers a delightful way to enjoy wholesome greens with a decadent twist.

Ingredients You’ll Need

The image shows small, square tofu pieces arranged on a baking sheet with parchment paper lining. Each tofu cube has a golden brown outer layer with a slightly crispy texture, showing light and dark golden spots from cooking. The parchment around the tofu is stained with dark golden oil and crispy bits, creating a marbled pattern that highlights the tofu’s cooked quality. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Creamy Baked Paneer and Spinach (Palak Paneer) Recipe comes from simple, fresh ingredients that each play an essential role. Every element contributes to the final flavor and texture, from the fragrant spices to the creamy, tender paneer and vibrant green spinach.

16 ounces fresh or frozen spinach: The star leafy green that gives this dish its gorgeous color and earthy essence.

1-inch piece of fresh ginger, quartered lengthwise: Adds a zesty warmth and bright aroma that lifts the palate.
4 cloves garlic, cut into segments: Infuses the dish with its signature savory depth.
1 large green serrano chile or medium jalapeno, seeds removed: Brings a gentle heat without overpowering the flavors.

1 large yellow or white onion, halved and chopped: Delivers sweetness and body as it caramelizes.
1 teaspoon ground coriander: Offers a citrusy, slightly floral spice note.
½ teaspoon ground cumin: Gives a warm, nutty base to the spice blend.

½ teaspoon garam masala: A fragrant mix of spices that adds complexity and richness.
¾ teaspoon fine salt, divided: Enhances all the flavors perfectly.
8 to 12 ounces paneer, cubed: The creamy, mild Indian cheese that crisps nicely when baked for texture contrast.

4 tablespoons extra-virgin olive oil or avocado oil, divided: For sautéing and roasting, adding subtle fruitiness.
½ cup whole-milk plain Greek yogurt or heavy cream: Creates the luxurious creaminess that defines this dish.
Optional fresh lemon juice or finely chopped tomatoes: Introduces a bright, tangy note to cut through the richness.

For serving – cooked basmati rice or warmed flatbread (roti or naan): Perfect companions to soak up all the delicious sauce.

How to Make Creamy Baked Paneer and Spinach (Palak Paneer) Recipe

A wooden board sits on a white marbled surface, holding a small blue and white patterned bowl filled with brown powder, a silver measuring cup with greenish oil, a block of white tofu, a white hexagonal bowl with smooth white yogurt, a green chili pepper, three peeled garlic cloves, and a piece of light brown ginger root. Around the board, half an onion with layers showing is placed on the marbled surface, along with a white bowl full of fresh green spinach leaves. In the top left corner, a small white container with a black spoon holds a fine white powder. The overall scene is bright and clean with natural light. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Spinach and Aromatics

Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper to prevent sticking. If you’re using frozen spinach, thaw it in the microwave—this saves time and keeps the leaves tender. Next, pulse fresh garlic and ginger in a food processor until finely chopped. Add the green chili and onion, pulsing again gently so everything is well combined but not mushy. Then process the spinach until it resembles a smooth puree. This technique ensures the vibrant texture and color of the spinach shines through in your finished dish.

Step 2: Roast the Paneer

Place your paneer cubes on the lined baking sheet, then sprinkle coriander, cumin, garam masala, and half of your salt evenly over the top. Drizzle two tablespoons of oil and toss gently to coat each cube in those fragrant spices. Spread the paneer out in a single layer, then roast for about 10 minutes. Give the paneer a stir, then bake for another 3 to 5 minutes until the edges are beautifully golden and slightly crisp. This roasting step transforms the paneer’s texture, making it delightfully firm on the outside yet soft inside.

Step 3: Cook the Onion Mixture

While the paneer bakes, heat the remaining two tablespoons of oil in a medium skillet over medium heat. Add the chopped onion mixture along with a pinch of salt, letting it cook for 5 to 7 minutes. As the onion softens and begins to turn golden, it develops a natural sweetness that elevates the entire dish. Stir frequently to prevent sticking or burning, ensuring a rich, caramelized base for your spinach sauce.

Step 4: Combine Spinach, Paneer, and Spices

Stir the pureed spinach into the skillet with the onion, mixing thoroughly. Add the roasted paneer cubes, half a cup of water, and a quarter teaspoon of salt to balance the flavors. Let this simmer for about 7 to 10 minutes, allowing all the ingredients to meld together in a warm, comforting blend. This step is where the magic really happens—the spices, greens, and cheese harmonize beautifully.

Step 5: Incorporate Creaminess

Turn off the heat and take the skillet off the burner. Scoop out a couple of spoonfuls of the warm spinach mixture into a bowl and stir in the yogurt—this tempers the yogurt so it won’t curdle when added back. If you prefer cream, it can go straight into the skillet. Divide the yogurt mixture evenly and stir it back into the spinach and paneer in two additions, making the sauce luxuriously creamy. Adjust the seasoning with a little more salt if needed, and finish with a squeeze of fresh lemon juice or some chopped tomatoes to brighten all of those rich flavors.

How to Serve Creamy Baked Paneer and Spinach (Palak Paneer) Recipe

Garnishes

Adding a sprinkle of freshly chopped cilantro or a pinch of garam masala over the top can instantly lift your presentation and flavors. A dollop of cooling natural yogurt on the side or a light drizzle of golden ghee adds richness and an inviting aroma that beckons everyone to the table.

Side Dishes

This dish shines brilliantly when paired with fluffy basmati rice to soak up every bit of the creamy spinach sauce. Soft, warm flatbreads like roti or naan are also perfect for scooping and enjoying the paneer and greens together. For a heartier meal, a side of spiced lentils or simple cucumber raita adds freshness and balance.

Creative Ways to Present

For a stunning dinner party centerpiece, serve the Creamy Baked Paneer and Spinach (Palak Paneer) Recipe in a rustic cast iron skillet or vibrant ceramic dish. Garnish with bright lemon wedges, fresh herbs, and a few roasted nuts for texture. You can also stuff the spinach and paneer mixture into warm parathas or use it as a filling for savory crepes, turning a classic dish into a fun culinary adventure.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the refrigerator. The dish keeps well for up to 3 days and flavors often deepen overnight, making it a perfect make-ahead option for busy weeknights.

Freezing

Creamy Baked Paneer and Spinach (Palak Paneer) Recipe freezes wonderfully, too. Place portions in freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. It keeps best for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or cream if the sauce thickens too much. Alternatively, a microwave on medium power in short bursts works fine, but be sure to stir well each time to heat evenly without curdling the creamy base.

FAQs

Can I use frozen spinach in this recipe?

Absolutely! Frozen spinach works just as well and can even save you prep time. Just thaw it before starting and be sure not to drain the water, as it helps keep the sauce moist and vibrant.

Is paneer the only cheese suitable for this dish?

Paneer is the traditional choice because it holds its shape when cooked and has a mild flavor that complements spices. If you can’t find paneer, halloumi is an okay substitute, but the texture and flavor won’t be quite the same.

Can I make this recipe vegan?

To make a vegan version, swap paneer with firm tofu and use coconut cream or cashew cream instead of yogurt or dairy cream. Adjust the spices slightly to balance the flavors, and you’ll still have a wonderfully creamy result.

How spicy is this Creamy Baked Paneer and Spinach (Palak Paneer) Recipe?

The heat level is mild to medium, controlled by the amount and type of chili pepper you add. Feel free to reduce or omit the chili if you prefer a milder dish or add more for a kick.

What’s the best bread to serve with Palak Paneer?

Fresh, warm naan is a classic pairing, but soft roti or paratha also work beautifully. The key is having a bread that’s soft enough to scoop up the creamy spinach and paneer but sturdy enough not to fall apart.

Final Thoughts

This Creamy Baked Paneer and Spinach (Palak Paneer) Recipe is truly one of those dishes that feels like a warm hug on a plate. With its fresh ingredients, simple spices, and comforting creaminess, it’s an absolute joy to make and share. Whether you’re an experienced cook or a home kitchen newbie, diving into this recipe guarantees a delicious victory every time. Go ahead and try it out—you’ll soon find it hard to resist going back for seconds!