Jump to RecipeThis post may contain affiliate links.See my disclosure policy.Richly seasoned with bite-sized pieces of paneer in a creamy spinach sauce, this traditional Palak Paneer recipe is naturally vegetarian and gluten-free and can be served as a main course or side dish.

It’s ready to serve in less than 20 minutes and also freezes well.Palak paneer is India’s answer to creamed spinach with the addition of cubed paneer, a soft cheese.In other words, it’s a comfort dish that you can indulge in without any guilt because it’s low carb and fully of nutritious goodness! Palak Paneer Ingredients & Substitutions Spinach: I prefer and recommend baby spinach as regular spinach can result in a bitter flavor.

If you use regular/large spinach you can add a little sugar to your paneer palak to compensate.Onion, Garlic and Ginger: Essential aromatics.Fresh garlic and ginger are about a hundred times more flavorful than bottled.

Green Chili Pepper: You can use any variety (e.g.Thai, jalapeno, serrano).Choose one based on your heat preference (I use jalapeno because I prefer it milder).

Tomatoes: You can use any variety but I like to use Roma because it’s meatier and with fewer seeds.I think the tomatoes give the palak paneer an essential flavor element, so I also like to add just a bit of concentrated tomato paste.You can substitute ketchup in its place and then omit the added sugar.

Spices: Garam masala forms the flavor

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