Palak Paneer

5 from 1 vote

Palak Paneer is a very popular vegetarian dish of India and neighboring countries. It is a rich and creamy texture gravy made of paneer and palak puree.
The puree is made by blanching the palak (spinach) to retain it rich beautiful colour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsDinner, Lunch
CuisineIndian, Soul Food
Recipe Taste Salty, Savoury
Servings 3


  • 150 gm Paneer
  • 150 gm Palak
  • 2-3 Green Chili roughly chopped
  • 2-3 cloves Garlic roughly chopped
  • ½ inch Ginger roughly chopped
  • 2 cup Water
  • ½ tbsp Cumin seeds
  • 1 Bay Leaf small
  • 1 Onion medium, finely chopped
  • 1 tbsp Ginger garlic paste
  • 1 Tomato medium, finely chopped
  • ½ tbsp Turmeric Powder tbsp
  • 1 pinch Asafetida
  • 1 tbsp Chilly powder
  • 1 tbsp Garam Masala powder
  • Water as required for gravy
  • 1 tsp Kasuri Methi
  • 1 tbsp Cream + 1 tbsp
  • 3 tbsp Oil
  • Salt as required
  • ½ inch Ginger julienne for garnish


  • Take the palak leaves and the tender stems and clean nicely in running water. 
  • In a pan boil around 2 cups water, add little salt and the palak leaves in the hot water. Cover the pan and let the palak stem for 2-3 mins.
  • Take out the palak leaves and immediately pour cold water over it, this is to retain the color of the palak.
  • After a min or two drain the water and add the palak to a blender with chopped ginger, garlic and green chilies. Blend it and make a smooth puree. Set aside.
  • In a pan heat oil add the paneer and slightly fry them for around 5 mins. Take out and set aside. 
  • In the same oil, add the cumin and let it splutter. Add the bay leaf, onions and sauté till the onions become golden.
  • Add ginger garlic paste and sauté for a min. Add tomatoes and sauté till the tomatoes turns soft. Now add Salt, turmeric powder, red chili powder, asafetida and mix very well. 
  • Then add the palak puree and stir nicely. Add about ½ cup water and simmer for 5 mins.
  • Add garam masala powder and add the fried paneer and gently stir and cook for 2-3 mins.
  • Add the crushed kasuri methi leaves and stir gently. Add 1 tbsp cream give a quick stir and take off the heat.
  • Garnish with remaining cream and ginger julienne and serve.

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5 from 1 vote

Recipe Nutrition

Calories: 215 kcal | Carbohydrates: 13 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 1 g | Trans Fat: 0.003 g | Cholesterol: 33 mg | Sodium: 169 mg | Potassium: 498 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 5061 IU | Vitamin C: 27 mg | Calcium: 325 mg | Iron: 3 mg

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Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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