Palak Paneer Stir-Fry / Spinach and Paneer Stir-Fry

This Palak Paneer Stir-Fry is so delicious and satisfying. It is loaded with spinach and makes a healthy, comforting dish in no time!

Palak Paneer Stir-Fry is an incredibly easy and quick recipe. It makes a wholesome, comforting, and delicious meal. This nutritious dish is made of Paneer, an Indian cheese, and spinach with other simple ingredients.

If you are a fan of the spinach and Paneer combo, you should try this easy and quick stir-fry recipe. This Palak Paneer Sabji is without onion and garlic but full of flavors.

Jump to:

• About Palak Paneer Stir-Fry
• Why Will You Love This Recipe
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Helpful Tips
• More Paneer Recipes
• Recipe Card

About Palak Paneer Stir-Fry

Spinach is my most favorite among other greens. And especially love baby spinach; I tried to add spinach in my recipes wherever and whenever possible. 

And because Paneer is also my absolute favorite, I love the combo of Palak and Paneer. I adore the Spinach and Paneer Stir-Fry dish as much as the classic Palak Paneer and Palak Corn.

I have adapted this recipe from my Aloo Palak dish. However, making Palak Paneer Stir-Fry is much quicker because we do not need to cook Paneer for longer.

Why Will You Love This Recipe

• Super Easy and Quick
• Delicious and Flavorful
• Healthy, Nutritious, Full of Spinach
• Wholesome and Comforting
• Perfect for Lunch or Dinner
• Can be Served in Various Ways
• No Onion, No Garlic
• Takes Only 20 Minutes or Less

Ingredients

1. Palak (Spinach): Palak or spinach is the star ingredient of the dish other than Paneer. So always make sure to use fresh and tender spinach leaves for this recipe. Do not use wilted, hard, or very dark leaves; it may make the Sabji bitter and unpleasant. I always discard the stems, but if they are very tender and delicate, use them if you prefer.
2. Paneer: In this recipe, you can add either less or more Paneer as you desire. To make it kids friendly, we can add more Paneer cubes. Use fresh and soft Paneer to make Palak Paneer Stir-Fry. Making Paneer at home is not difficult at all. You can check my Homemade Paneer recipe to make it at home.
3. Green Chili: I wouldn’t say I like to use red chili powder in this dish. I want to keep the dish vibrant with green color, so I always use green chilis for spiciness. Add less or more according to your taste. You can use red chili powder instead of green chilis if you want.
4. Ginger: Ginger is an essential ingredient in this recipe. It enhances the flavor of spinach and gives a vibrant taste to the dish.
5. Garam Masala: I have used this homemade Punjabi Garam Masala in this recipe, and it is moderately spicy. So ½ teaspoon of it doesn’t make the dish too spicy. But you can add it less or more as per your preference; however, avoid adding too much Garam Masala.
6. Tomato: I have used only one tomato to make Palak Paneer Stir-Fry. Tomato balances the earthy taste of spinach.
7. Spices: This recipe requires only the basic seasonings, which should be readily available in the pantry. You can skip asafoetida if you want.
8. Lemon Juice: It provides a slight tanginess to the dish and definitely elevates the flavors. Add lemon or lime juice as per your taste. Instead of lemon juice, you can add amchur powder for the tanginess.

Step by Step Directions

• Heat oil in a pan and add cumin seeds.

• Allow cumin seeds to sizzle.
• Then add chili paste, grated ginger, and asafoetida.
• Saute for a few seconds.

• Add finely chopped spinach and mix well.

• Continue cooking for 3-4 minutes or until all the water separates from spinach leaves and spinach looks almost cooked.

• Add paneer cubes and chopped tomatoes.
• Stir well to combine everything.

• Then add salt, turmeric powder, cumin powder, coriander powder, and garam masala.

• Mix well and continue cooking for 3-4 minutes or until tomatoes and Paneer are soft.

• Finally, add Kasoori Methi, lemon juice, and mix well.
• Taste and adjust the seasonings if needed.

• Turn off the heat and transfer Palak Paneer Stir-Fry into the serving bowl.

Serving Suggestions

• Serve hot Palak Paneer Stir-Fry with Roti or Dal and Rice.
• You can also use it as a filling mixture to make sandwiches.
• You can add Spinach and Paneer Stir-Fry into your favorite veggie salad. This way, you can have a wholesome and filling salad for lunch or dinner.
• Also, you can make Kathi Rolls with this dry sabji.

Helpful Tips

• I have kept the ratio of Palak and Paneer almost the same. But you can increase or reduce the amount of spinach.
• Chop the spinach very finely for quick cooking and even coating to Paneer cubes.
• Use fresh and soft Paneer for the best results. I have used homemade Paneer, but if using store-bought Paneer, soak it in hot or warm water for at least 20 minutes to make it soft.
• Lemon juice brings a slight tang to the dish. However, you can skip lemon juice if you want. Or add ¼ teaspoon amchur powder instead.
• Add green chili and garam masala powder as per your taste preference.
• To make the dish more decadent, you can add 2-3 tablespoon of cream.

More Paneer Recipes

You May Like More Spinach Recipes

• Aloo Palak (No Onion No Garlic) / Aloo Palak Sabji
• Carrot and Spinach Bhajiya (Bhajji / Pakora / Fritters)
• Palak Corn (No Onion No Garlic) / Spinach and Corn Curry
• Palak Paneer No Onion No Garlic / Palak Paneer Recipe
• Spinach Puri / Palak Puri

Recipe Card