Palak Paneer Recipe with Pure Ghee

Ask any vegetarian Indian what their absolute favourite restaurant dish is — and the answer is almost always the same. Palak Paneer.

Creamy vibrant green spinach gravy with soft golden cubes of paneer — mildly spiced, deeply nourishing, incredibly satisfying. Palak Paneer is one of India’s most beloved vegetarian dishes — searched over 1.8 lakh times every month on Google — and for very good reason.

It is nutritious, beautiful, relatively quick to make and absolutely delicious. And the ingredient that takes it from ordinary home cooking to extraordinary restaurant quality?

Pure cow ghee.

At Waookytchen our pure cow ghee is made from fresh cow milk using traditional methods — with a rich natural aroma that transforms palak paneer into something truly special. For the most premium experience use our A2 Gir Cow Ghee — made using the ancient Bilona method.

Here is our complete foolproof recipe for the most perfect Restaurant Style Palak Paneer you will ever make at home.

What is Palak Paneer?

Palak Paneer — also called Saag Paneer — is a classic North Indian dish made by cooking fresh spinach into a smooth creamy gravy with whole spices, onions, tomatoes, ginger and garlic — then adding golden fried paneer cubes and finishing with pure cow ghee and cream.

It is:

🥬 One of India’s most nutritious dishes
🧀 Perfect protein and iron combination
⚡ Ready in under 40 minutes
❤️ Loved by vegetarians and non-vegetarians alike
💪 Made extraordinary by pure cow ghee
🌿 Beautiful vibrant green colour — naturally

Palak Paneer is a staple at every North Indian restaurant, every wedding buffet, every festive meal and every proud Indian home kitchen.

Why Pure Cow Ghee Makes the Best Palak Paneer

The traditional Punjabi way of making Palak Paneer always uses pure desi ghee — not refined oil. Here is why our pure cow ghee is essential:

Iron Absorption: Spinach is extremely rich in iron — but plant-based iron (non-haem iron) is not as easily absorbed as animal iron. The fat in pure cow ghee dramatically improves iron absorption from spinach — making this dish far more nutritious when made with ghee instead of oil.

Vitamin Absorption: Spinach is loaded with fat soluble vitamins A and K — which can only be absorbed in the presence of fat. Pure cow ghee provides exactly the right healthy fats to maximise vitamin absorption from the spinach.

Flavour Foundation: When whole spices bloom in hot pure cow ghee they release their essential oils far more completely than in refined oil — creating a more aromatic and flavourful base.

Golden Paneer: Frying paneer cubes in pure ghee creates a beautiful golden crust with a complex nutty flavour that refined oil simply cannot replicate.

Finishing Richness: The final drizzle of pure cow ghee over the finished dish is what gives restaurant palak paneer its characteristic glossy richness and deep flavour.

Ingredients

Serves: 4 people
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

For the Spinach (Palak):

500 grams fresh spinach — washed thoroughly
2 cups water — for blanching
4 to 5 ice cubes — for shocking

For the Paneer:

250 grams paneer — cut into cubes
Pure cow ghee — for frying paneer
½ tsp turmeric
½ tsp red chilli powder
Salt to taste

For the Gravy:

3 tablespoons Pure Cow Ghee
1 tsp cumin seeds
2 bay leaves
2 cloves
2 green cardamom
1 large onion — finely chopped
1 tablespoon ginger garlic paste
2 medium tomatoes — finely chopped
2 green chillies — slit
1 tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
¼ tsp turmeric powder
Salt to taste

For Finishing:

3 tablespoons fresh cream
1 tsp kasuri methi — crushed
1 tablespoon Pure Cow Ghee — finishing drizzle
½ tsp lemon juice

Step by Step Recipe

Step 1 — Blanch the Spinach (Most Important for Colour!)

The vibrant restaurant green colour of palak paneer comes from properly blanched spinach. This step is non-negotiable:

Wash spinach thoroughly — 3 to 4 times in cold water
Remove thick stems — keep leaves and thin stems
Boil 2 cups water in a large pan
Add spinach to boiling water
Blanch for exactly 2 minutes — no more
Immediately remove spinach with tongs
Plunge into ice cold water — add ice cubes
Keep in ice water for 2 minutes
Drain completely

Why this method works:

2 minutes blanching — wilts spinach perfectly
Ice water shock — stops cooking immediately
Preserves the vibrant green colour
Removes any bitterness from raw spinach
This is the exact restaurant technique for that beautiful green colour

Step 2 — Blend the Spinach

Add blanched spinach to blender
Add 2 green chillies
Blend to a smooth puree — add 2 tablespoons water if needed
The puree should be vibrant green and completely smooth
Set aside

For best colour: Blend immediately after ice water shock — do not let spinach sit.

Step 3 — Fry the Paneer in Pure Ghee

This is what makes home palak paneer taste restaurant quality:

Heat 1 tablespoon pure cow ghee in a pan
Mix paneer cubes with turmeric, chilli powder and salt
When ghee is hot add paneer cubes
Fry on medium high heat — do not move for 1 minute
Turn and fry all sides until golden
The paneer should have a beautiful golden crust
Remove and place in warm water — this keeps paneer soft

Why fry paneer in pure ghee?

Golden crust adds texture and flavour
Ghee gives paneer a nutty rich taste
Paneer absorbs ghee flavour beautifully
Keeps paneer from breaking in the gravy

Soft paneer tip:
Placing fried paneer in warm water keeps it soft. Take out and pat dry just before adding to gravy.

Step 4 — Make the Gravy Base

Heat 2 tablespoons pure cow ghee in a deep pan
Add cumin seeds — splutter immediately
Add bay leaves, cloves, cardamom
Sauté 20 seconds until fragrant
Add finely chopped onions
Cook on medium flame until deep golden — 7 to 8 minutes
Take your time here — properly cooked onions are the flavour base
Add ginger garlic paste — cook 2 minutes until raw smell goes
Add chopped tomatoes
Add all spice powders — red chilli, coriander, cumin, turmeric
Add salt
Cook until tomatoes are completely soft and ghee separates — 7 to 8 minutes
The masala is ready when ghee appears at the sides

Step 5 — Add Spinach Puree

Reduce flame to medium low
Add spinach puree to the masala
Mix well — combine completely
Cook for 3 to 4 minutes stirring occasionally
The colour will turn from bright green to a slightly deeper green — this is normal
Taste and adjust salt and spice

Do not overcook the spinach:
Overcooking destroys the green colour and the nutrients. 3 to 4 minutes is all it needs after the masala is ready.

Step 6 — Add Fried Paneer

Remove paneer from warm water
Pat dry gently with kitchen paper
Add paneer cubes to the spinach gravy
Fold gently — do not stir vigorously or paneer will break
Simmer on low flame for 3 to 4 minutes
The paneer will absorb the spinach flavour beautifully

Step 7 — The Restaurant Finishing Touch

This step transforms good palak paneer into extraordinary palak paneer:

Reduce flame to very low
Add fresh cream — stir gently in circular motion
Add crushed kasuri methi — rub between palms first
Add garam masala
Add lemon juice — brightens the flavour
Mix gently
Drizzle 1 tablespoon pure cow ghee over the top
Do not stir after adding finishing ghee — let it pool on top
Cook 1 more minute on very low flame
Remove from heat

Step 8 — Serve

Transfer to a serving dish. Add a swirl of cream. Add final drizzle of pure cow ghee on top. Do not mix — let the golden ghee sit beautifully on the green.

Best served with:

🫓 Butter naan or garlic naan
🫓 Tandoori roti or missi roti
🍚 Steamed basmati rice
🍚 Ghee rice
🫓 Hot phulkas with pure cow ghee

Palak Paneer Variations

Restaurant Style Palak Paneer

Exactly as above — smooth gravy, golden fried paneer, cream finishing and generous pure ghee drizzle.

Dhaba Style Palak Paneer

More rustic texture — blend spinach coarsely instead of smooth. Extra ginger and green chilli. Less cream — more ghee. Smokier and bolder than restaurant version.

Palak Paneer without Cream

Replace cream with thick whisked curd added off heat. Or use cashew paste — soak 15 cashews in water, blend smooth. Both give excellent creaminess without dairy cream.

Palak Tofu (Vegan Version)

Replace paneer with firm tofu pressed dry and cubed. Skip cream — use coconut milk. Use wood pressed coconut oil instead of ghee. Completely vegan and still delicious.

Methi Palak Paneer

Add ½ cup fresh fenugreek leaves (methi) along with spinach. Gives a slightly bitter complex flavour that pairs beautifully with paneer.

Corn Palak Paneer

Add ½ cup sweet corn kernels along with paneer. The sweetness of corn balances the slight bitterness of spinach perfectly.

Palak Egg Curry

Replace paneer with hard boiled eggs. Make cuts in eggs before adding to gravy. Budget friendly and protein rich alternative.

Health Benefits of Palak Paneer with Pure Ghee

Spinach (Palak) Benefits:

Extremely rich in iron — prevents and treats anaemia
Very high in Vitamin K — bone health and blood clotting
Rich in Vitamin A — immunity and vision
High in folate — essential for pregnancy
Rich in Vitamin C — immunity and iron absorption
Powerful antioxidants — lutein and zeaxanthin — eye health
Very low in calories — excellent for weight management

Paneer Benefits:

Excellent source of protein — 18 grams per 100 grams
Very high in calcium — bone and teeth health
Rich in phosphorus — bone health
Contains conjugated linoleic acid — supports healthy weight
Good source of B vitamins
Supports muscle building and repair

Pure Cow Ghee Benefits:

Critical for iron absorption from spinach — most important benefit in this dish
Critical for Vitamin A and K absorption from spinach
Fat soluble vitamins A D E K2 — added nutrition
Butyric acid — gut health support
CLA — healthy weight support
Read more: 10 Amazing Benefits of Pure Cow Ghee

Why Ghee Makes Palak Paneer Nutritionally Superior:

This is the most important health fact about this dish:

Spinach Iron + Pure Cow Ghee Fat
= Maximum Iron Absorption ✅

Spinach Vitamin A + Pure Cow Ghee Fat  
= Maximum Vitamin A Absorption ✅

Spinach Vitamin K + Pure Cow Ghee Fat
= Maximum Vitamin K Absorption ✅

Palak Paneer made with pure ghee is not just delicious — it is one of the most nutritionally complete vegetarian meals in Indian cuisine. The combination of spinach, paneer and ghee provides:

Complete protein (paneer)
Maximum iron (spinach + ghee for absorption)
Maximum vitamins (spinach + ghee for absorption)
Healthy fats (ghee)
Probiotics (curd if used)

Palak Paneer for Special Diets

For Weight Loss:

Reduce cream — use less or skip
Use more spinach
Reduce paneer portion slightly
Keep the pure cow ghee — it helps absorb iron and vitamins
Read: Is Ghee Good for Weight Loss?

For Diabetics:

Skip cream — use hung curd
Serve with roti instead of rice
The high fibre spinach and protein paneer keep blood sugar stable
The ghee lowers the glycemic impact of the meal
Read: Is Ghee Good for Diabetes?

For Pregnant Women:

Palak Paneer is one of the most recommended dishes during pregnancy
High in folate from spinach — prevents neural tube defects
High in iron — prevents pregnancy anaemia
High in calcium from paneer — bone development of baby
Use generous pure cow ghee for maximum nutrient absorption

For Children:

Mild spice version — reduce or skip green chillies
Extra paneer — children love it
Blend spinach very smooth — children often resist visible greens
The beautiful green colour makes it visually appealing
Pure ghee adds healthy fats essential for children’s brain development

Pro Tips for Perfect Palak Paneer

Tip 1 — Ice Water Shock is Non-Negotiable
This single step is what gives restaurant palak paneer its vibrant green colour. Blanch for exactly 2 minutes — then plunge immediately into ice cold water. Never skip this.

Tip 2 — Do Not Overcook Spinach
Once the spinach puree is added to the masala — cook for maximum 4 minutes. Overcooking destroys the beautiful green colour and reduces nutritional value.

Tip 3 — Always Fry Paneer in Pure Ghee
This is what elevates home palak paneer to restaurant quality. The golden ghee fried crust on paneer adds texture, flavour and prevents paneer from breaking in the gravy.

Tip 4 — Warm Water for Soft Paneer
Placing fried paneer in warm water keeps it incredibly soft. If you have skipped frying — soak raw paneer in warm salted water for 10 minutes before adding to gravy.

Tip 5 — Cook Onions Properly
Under cooked onions give a raw pungent taste. Golden brown onions give a sweet caramelised base. Take the full 7 to 8 minutes — it is worth it.

Tip 6 — Three Stage Ghee
Use ghee at three stages — for frying paneer, for cooking masala and as finishing drizzle. Each stage adds a different layer of richness and flavour.

Tip 7 — Kasuri Methi at the End
This is the restaurant secret. Crushed dried fenugreek leaves added at the very end give palak paneer its distinctive restaurant aroma. Always crush between your palms just before adding.

Tip 8 — Use A2 Ghee for Maximum Nutrition
For the most nutritious and flavourful palak paneer use our A2 Gir Cow Ghee — made using the Bilona method. Its richer fatty acid profile maximises iron and vitamin absorption from spinach even more than regular ghee.

Troubleshooting Common Palak Paneer Problems

Problem	Cause	Fix
Spinach turned dark	Overcooked or no ice shock	Blanch 2 minutes then ice water immediately
Paneer is rubbery	Not soaked in warm water	Soak fried paneer in warm water
Gravy is bitter	Spinach overcooking	Cook spinach maximum 4 minutes
No restaurant flavour	Missing kasuri methi	Always add crushed kasuri methi at end
Gravy too thin	Too much water in spinach	Squeeze spinach before blending
Gravy too thick	Not enough water	Add warm water gradually
Paneer breaking	Stirring too vigorously	Fold gently — never stir hard

Frequently Asked Questions

Q: What is the difference between Palak Paneer and Saag Paneer?
Palak Paneer uses only spinach. Saag Paneer uses a mix of greens — mustard leaves, spinach, fenugreek. Palak Paneer has a milder flavour. Saag Paneer is more robust and earthy — especially popular in Punjab during winter.

Q: Can I use frozen spinach?
Fresh spinach gives the best colour and flavour. If using frozen — thaw completely, squeeze out all water then blend. Skip the blanching step. The colour will be slightly less vibrant but still good.

Q: How do I make paneer at home?
Boil 1 litre full fat milk. Add 2 tablespoons lemon juice or vinegar. Milk will curdle. Strain through a muslin cloth. Press with weight for 30 minutes. Fresh homemade paneer is far superior to store bought.

Q: Can I skip cream?
Yes — use thick whisked curd added off heat or cashew paste. The dish will be slightly less rich but still delicious and healthier.

Q: Why is my palak paneer not green?
The most common reasons are not using ice water shock after blanching, overcooking the spinach in the gravy, or adding too much turmeric. Follow our exact method for vibrant restaurant green colour.

Q: Is palak paneer good for weight loss?
Yes — spinach is very low in calories and high in fibre and iron. Paneer provides high protein that keeps you full. The pure cow ghee helps absorb vitamins and provides healthy fats. Use less cream for a lighter version. Read: Is Ghee Good for Weight Loss?

The Complete North Indian Thali Using Waookytchen Products

Create the perfect North Indian restaurant thali at home:

Dish	Waookytchen Product
Palak Paneer	Pure Cow Ghee
Butter Chicken	Pure Cow Ghee — read: Butter Chicken Recipe
Dal Tadka	Pure Cow Ghee — read: Dal Tadka Recipe
Aloo Pakora starter	Wood Pressed Groundnut Oil
Biryani	Wood Pressed Groundnut Oil — read: Biryani Recipe
Besan Halwa dessert	Pure Cow Ghee — read: Besan Halwa Recipe
After meal drink	Honey Lemon Water

Buy Pure Cow Ghee from Waookytchen

The richness nutrition and authenticity of your palak paneer depends on the quality of ghee you use. At Waookytchen we offer:

🧈 Pure Cow Ghee — Traditional pure cow ghee — perfect for palak paneer
🧈 A2 Gir Cow Ghee — Premium Bilona ghee — maximum iron absorption from spinach
✅ Lab tested every batch
✅ Packed in food-grade glass jars
✅ Free delivery above ₹499 across India
✅ Cash on delivery available

Order Pure Cow Ghee from Waookytchen →

Order A2 Gir Cow Ghee from Waookytchen →

Final Thoughts

Palak Paneer is more than a recipe — it is one of the most nutritionally complete vegetarian meals ever created. Vibrant iron-rich spinach, protein-packed paneer and pure cow ghee for maximum nutrient absorption — it is the dish that proves Indian vegetarian food is not just delicious but profoundly nourishing.

Made at home with pure ingredients and pure cow ghee from Waookytchen — your palak paneer will be more nutritious and more delicious than any restaurant version you have ever tried.

Make it tonight. Serve with hot buttered naan. Drizzle extra pure ghee on top. And enjoy one of India’s greatest vegetarian masterpieces.