Palak Paneer


  • 1 bunch (500g) palak/spinach
  • 1 green chilli
  • 2-3 tablespoons oil
  • 1 teaspoon jeera/cumin seeds
  • 1 tablespoon garlic finely chopped
  • 1 teaspoon ginger paste
  • 1 medium onion finely chopped
  • 2 medium tomatoes pureed
  • ¼ teaspoon haldi/turmeric powder
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon jeera/cumin powder
  • salt to taste
  • 250g paneer cut in cubes
  • 1 tablespoon butter

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Blanch Spinach
  1. To blanch the spinach in a pan add water and bring it to a boil.
  2. Now add the spinach and let it simmer for couple of minutes. The spinach will turn soft.
  3. Immediately transfer them in ice cold water so the cooking process stops and it retains it’s colour.
  4. Drain the excess water and transfer it in a mixer grinder along with a green chilli. Now blend till it forms into a smooth puree. Add some water if needed.
Palak Paneer
  1. In a pan add oil and once it turns hot add cumin seeds, garlic and ginger paste. Sauté for a minute till it gets a light golden colour.
  2. Now add finely chopped onions and cook them for 2-3 minutes or until they get a light golden colour.
  3. Further add tomato puree and cook for another 3-4 minutes or until the tomatoes are perfectly cooked.
  4. Now add the spices, turmeric powder, red chilli powder, cumin powder, salt and mix well. Add few tablespoons of water and cook for a minute.
  5. Add the spinach and mix well. Cover it with a lid and let it simmer for 3-4 minutes.
  6. Further add paneer and cook for another 2 -3 minutes.
  7. Lastly add some butter. Palak paneer is ready. Serve hot with paratha, roti, rice or naan.

Recipe Notes

  • While blanching the spinach always add it in hot water and once done transfer it in cold water so it retains its green colour.
  • You can add fresh cream just before the palak paneer is done.
  • Never over cook the palak paneer after adding the paneer, else the paneer might turn hard.
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