Palak paneer sabzi is an easy and simple dish made with spinach and Indian cottage cheese (paneer). This wholesome paneer palak stir fry is very versatile and can be served in many ways.
This spinach and cheese stir fry gets done in less than 30 minutes and is perfect for weeknight meals.
Palak paneer is a popular Indian curry made using spinach puree and paneer. The recipe I am sharing here is an easy take on it where the final dish is dry and very similar to the dry aloo palak sabzi. I have adapted this dish from the classic aloo palak (potato-spinach dry curry) and used cottage cheese (paneer) instead of potatoes.
Why you will love this recipe
- This paneer palak sabzi is unique and different from regular palak paneer.
- This tasty palak sabji is easy to make, requiring minimal ingredients and simple steps, and super delicious.
- This spinach sabzi recipe can be prepared quickly, making it suitable for weeknight dinners and special occasions.
Spinach: I have used frozen spinach; however, fresh spinach can also be used.
Paneer: Or Indian cottage cheese. It is available in all Indian grocery stores and most supermarkets.
Spices: I use cumin seeds, coriander powder, chili powder, turmeric powder, and garam masala.
See the recipe card for full information on ingredients and quantities.
Expert tips to make palak paneer stir fry
I am using frozen spinach in this dish. Make sure to defrost it before using it. Fresh spinach can also be used. Adjust the cooking time accordingly.
I have used 10 oz of frozen spinach. If you are using fresh spinach, you will need around 1 pound to get the equivalent amount.
I use equal quantities of spinach and cheese. You can increase the amount of spinach and make using a 2 to 1 ratio.
A combination of greens can also be used. Methi (fenugreek leaves), collard greens, and chards can be added along with spinach.
What to serve with palak paneer sabzi
This versatile paneer and spinach sabzi can be served with traditional Indian bread like roti, naan, or paratha for a classic combination. It also complements steamed basmati rice or saffron rice for a wholesome meal.
For a quick and portable meal, use the palak paneer sabzi as a flavorful filling in wraps or rolls. It can also be used as a sandwich filling or to make quesadillas.
To store palak paneer stir fry, transfer any leftovers to an airtight container and refrigerate for up to five days or freeze it for up to three months. When reheating, add a splash of water and gently warm the stir fry in a pan or microwave until it's piping hot, ensuring it remains moist and flavorful.
Yes. Roughly chop the spinach before using it.
Absolutely. Skip onion and garlic in this recipe and use only ginger. Saute it for a few seconds, and add the spinach and spices. The rest of the recipe remains the same.
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Palak Paneer Stir Fry / Palak Paneer Dry Sabzi
- 1½ cups paneer (approximately 250 grams)
- 1½ cups frozen spinach (10 oz)
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 2-3 cloves garlic finely chopped
- ½ inch ginger finely chopped
- 2 teaspoon coriander powder
- 1 teaspoon chili powder or as per taste
- ½ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- ½ lemon
- Defrost the spinach and set it aside. If using fresh spinach, roughly chop it.
- Heat oil in a frying pan or kadhai and add cumin seeds
- Add onion, garlic, and ginger. Saute until the onion is translucent
- Add spinach, coriander powder, chili powder, turmeric powder, and salt
- Mix well and cover it. Let it cook for 6-7 minutes (or until the spices and spinach is done)
- If the spinach is too dry, add ¼ cup water and cover
- Once the spinach cooks, add paneer and mix gently
- Let it cook for 2-3 minutes on medium heat
- Turn off the heat. Add garam masala and lemon juice
- Mix gently and serve hot