Palak Paneer Recipe

I remember, the first time I came across this dish, I expected it to taste like keerai masiyal with chunks of paneer. But this proved me wrong with its irresistible taste. Even my husband who is extremely picky when it comes to spinach based dishes, loved it so much. As with many Indian dishes, this punjabi delicacy also has countless recipes. I follow this recipe to which I am hooked on after numerous attempts. With a spicy spinach based gravy and soft paneer cubes, this is something that is not to be missed.


Spinach is mentioned in the first known English Cookbook, where it is referred to as ‘spin edge’ and/or ‘spynoches’ – The Hindu, June 23, 2013

Cuisine : Indian – Punjabi
Category : Side dish for rotis
Serves : 3-4

Preparation Time : 15 min
Cooking Time : 15-20 min


Blanch the palak in hot water & put them in cold water for sometime → Grind to a paste with green chillies → Heat oil in a pan & add cinnamon, cardamom, clove → Add chopped onions, ginger garlic paste, tomatoes one by one with a pinch of salt & saute till the raw smell goes → Add red chilli powder, coriander powder, cumin powder, kasoori methi and saute well → Add the palak puree, paneer cubes soaked in salted hot water, milk/fresh cream one by one → Simmer for 4-5 min & serve hot.



  • 1 medium bunch Palak
  • 150 g Paneer
  • 1 Onion
  • 1 Tomato
  • 2 Green chillies
  • 1 1/2 tbsp Ginger garlic paste
  • 1/2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 each of Cinnamon, Clove, Cardamom
  • 1 tsp Kasoori methi (optional)
  • 1/4 cup Milk or 2 tbsp Fresh cream
  • Salt as required
  • 2 tbsp Oil

1. Blanch the spinach in hot water for 2 minutes and then put them in cold (preferably ice cold) water for sometime. Puree in a blender with the green chillies. Chop the onion and tomato.
2. Cut the paneer into cubes and put them in salted hot water. Heat oil in a pan. Add cinnamon, cardamom and clove. Fry for 2-3 sec. Add the chopped onions and saute with a pinch of salt till they turn translucent.
3. Add the ginger garlic paste and saute till the raw smell goes. Now add the chopped tomatoes and saute till the moisture disappears.
4. Now add the red chilli powder, coriander powder, cumin powder and kasoori methi(crush slightly with your hand to get a good flavor). Mix well and saute till the raw smell goes.
5. Add the palak paste and mix well.
6. Add the paneer cubes. Mix gently taking care not to break the paneer cubes.
7. Add the milk/fresh cream (I have added milk) and mix well. Simmer for 4-5 minutes and serve hot.


  • Kasuri methi is optional but it gives a very good flavor when added.
  • Do not blanch the palak for more than 2 minutes. Otherwise the gravy will turn dark.
  • Adding the blanched leaves in cold water stops further cooking and helps to retain the green colour.
  • Soaking the paneer in salted hot water makes them soft.


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