Palak Paneer (Blanching Method)

Palak Paneer (Blanching Method) - Plattershare - Recipes, food stories and food lovers

About Palak Paneer (Blanching Method)

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.
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Recipe Time & More

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Served AsDinnerLunch
Recipe TasteSaltySavoury
Calories - 215 kcal
Servings - 3


  • 150 gm Paneer
  • 150 gm Palak
  • 2-3 Green Chillies roughly chopped
  • 2-3 cloves Garlic roughly chopped
  • ½ inch Ginger roughly chopped
  • 2 cup Water
  • ½ tbsp cumin seed
  • 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 asafoetida
  • 1 tbsp Chilly powder
  • 1 tbsp Garam Masala
  • 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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Recipe Nutrition

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

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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