If you love Palak Paneer but want something more rustic and textured, this Khada Palak Paneer Recipe is a wonderful change. Instead of blending the spinach into a smooth gravy, the spinach is finely chopped and cooked until tender.
The result is a thick, flavourful spinach mixture that coats every piece of soft paneer. Moreover, the whole spices add a lovely aroma without making the dish heavy.
I especially like serving this style of Palak Paneer when I want a simple homemade Indian meal that looks as good on the table as it tastes.
What Is Khada Palak Paneer?
Khada Palak Paneer is a rustic variation of Palak Paneer in which the spinach is kept chopped rather than completely pureed. The paneer is cooked with the spinach, tomatoes, ginger and aromatic spices.
Unlike smooth Palak Paneer, this version has more texture. Therefore, it works particularly well as a semi-dry sabzi with roti, naan or jeera rice.
Ingredients for Khada Palak Paneer
For the Paneer
- 250 g paneer, cut into medium cubes
- 1 tbsp ghee or avocado oil
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri red chilli powder
- A small pinch of salt
For the Spinach Masala
- 500 g fresh spinach/palak
- 2 medium tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1 tbsp ginger, finely chopped or grated
- 1 green chilli, finely chopped
- 1 tbsp ghee or avocado oil
- 1 tsp cumin seeds
- 1 small bay leaf
- 1-inch cinnamon stick
- 2 green cardamoms
- 2 cloves
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2–1 tsp Kashmiri red chilli powder
- 1/2 tsp garam masala
- 3/4 tsp salt, or to taste
- 2–3 tbsp water, only if required
- 1 tsp lemon juice
- 1 tbsp fresh coriander, chopped
Optional for a richer finish:
- 1 tbsp fresh cream
Note: I have kept black pepper and olive oil out of this recipe.
How to Make Khada Palak Paneer
1. Prepare the spinach
First, wash the spinach very well under running water to remove any dirt or grit.
Drain it completely. Then remove thick stems if needed and finely chop the leaves.
Do not puree the spinach. The chopped texture is what gives Khada Palak Paneer its characteristic rustic appearance.
2. Prepare the paneer
Next, cut the paneer into medium-sized cubes.
Heat 1 tbsp ghee or avocado oil in a wide pan. Add the paneer cubes and lightly sauté them with turmeric, Kashmiri red chilli powder and a little salt.
Cook for about 1–2 minutes on each side until the edges turn lightly golden.
Remove the paneer and keep it aside.
Tip: Do not over-fry the paneer. Otherwise, it can become chewy.
3. Cook the whole spices
In the same pan, add another 1 tbsp ghee or avocado oil.
Add cumin seeds. Once they become aromatic, add the bay leaf, cinnamon, cardamom and cloves.
Let the whole spices cook for about 20–30 seconds.
4. Cook the onion, ginger and chilli
Now add the chopped onion.
Cook on medium heat for about 3–4 minutes until the onion becomes soft and lightly golden.
Then add ginger and green chilli. Cook for another minute.
5. Add the tomatoes and spices
Add the chopped tomatoes.
Next, add:
- turmeric
- coriander powder
- cumin powder
- Kashmiri red chilli powder
- salt
Mix well.
Cook for about 4–5 minutes until the tomatoes become soft and the masala looks well cooked.
6. Add the chopped spinach
Now add the chopped spinach.
At first, the pan may look very full. However, spinach releases water and reduces considerably as it cooks.
Mix everything well and cook uncovered over medium heat for about 7–10 minutes.
Stir occasionally.
If the mixture looks too dry before the spinach becomes tender, add 1–2 tablespoons of water.
7. Add the paneer
Once the spinach is cooked and the mixture becomes thick, add the sautéed paneer.
Gently mix so the paneer does not break.
Cook for another 2–3 minutes.
Then add garam masala and lemon juice.
If you prefer a slightly creamy finish, add 1 tablespoon fresh cream at this stage.
8. Finish the dish
Finally, turn off the heat and add fresh coriander.
Your Khada Palak Paneer is ready.
Serve hot with roti, naan, paratha or jeera rice.
Why You Will Love This Khada Palak Paneer
- It has a rustic, homemade texture.
- The spinach is chopped instead of completely blended.
- Soft paneer gives the dish a satisfying protein-rich element.
- Whole spices add aroma without requiring a complicated spice blend.
- It is thicker than regular Palak Paneer.
- Most importantly, it is easy enough for a weekday Indian meal.
Khada Palak Paneer vs Regular Palak Paneer
The main difference is the spinach.
| Khada Palak Paneer | Regular Palak Paneer |
|---|---|
| Spinach is finely chopped | Spinach is usually pureed |
| Rustic and textured | Smooth and creamy |
| Usually thicker/semi-dry | Usually more gravy-like |
| Whole spices work beautifully | Ground spices are commonly used |
| Excellent with roti | Great with roti, naan or rice |
Serving Suggestions
Serve this Khada Palak Paneer hot with:
- Tandoori roti
- Plain roti
- Bajra roti
- Naan
- Paratha
- Jeera rice
- Plain basmati rice
For a simple Indian dinner, serve it with roti, sliced cucumber and homemade chaas.
Recipe Notes
Use fresh spinach: Fresh, tender spinach gives the best texture.
Do not overcook the spinach: Cook it just until tender. Overcooking can make the colour dull.
Keep the spinach chopped: Avoid blending it because the texture is an important part of this recipe.
For softer paneer: If your paneer is firm, soak the cubes in warm water for 10 minutes before cooking. Drain well before sautéing.
For a richer version: Add 1 tablespoon cream at the end.
For a completely dairy-light version: Skip the cream. The dish is still delicious.
For more heat: Add another green chilli or slightly increase the Kashmiri chilli powder.
Storage
Allow the Khada Palak Paneer to cool and refrigerate it in an airtight container.
It is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
Reheat gently on the stovetop. Add a tablespoon of water if the spinach mixture becomes too thick.
Frequently Asked Questions
Can I use frozen spinach for Khada Palak Paneer?
Yes. However, fresh spinach gives this recipe a better chopped texture. If using frozen spinach, thaw it completely and squeeze out excess water before chopping.
Why is my Khada Palak Paneer watery?
Spinach naturally releases water while cooking. Cook the spinach uncovered and allow the excess moisture to evaporate. Avoid adding too much water.
Can I make Khada Palak Paneer without cream?
Yes. Cream is completely optional. The spinach, tomatoes and spices already give the dish plenty of flavour.
Can I make this recipe ahead of time?
Yes. You can prepare the spinach masala a few hours ahead and add the paneer while reheating. This helps prevent the paneer from becoming too soft.
What is the difference between Khada Palak Paneer and Palak Paneer?
Khada Palak Paneer uses chopped spinach, while traditional Palak Paneer is generally made with a smooth spinach gravy. As a result, Khada Palak Paneer has a more rustic and textured finish.