Palak Paneer

Palak Paneer is an authentic Indian dish originated in India, while using spinach the best results are achieved, its included an iron, fiber and protein rich side cooked in the flavors of garlic and onion served with an Indian bread makes a meal complete and appetizing to taste buds.


Spinach 250 gram

Cheese- 200 gm.

Cream-2 tbsp.


Tomatoes- 2

Green chili- 2-3

Ginger-garlic paste-1 tbsp.

Cumin seeds-1 tbsp

Whole red chili-2-3

¼ tbsp. garam masala

Asafetida-1 pinch

Fenugreek leaves-1 tbsp.

Oil- 2-3 tbsp.


First of all blanch the spinach and then puree it. Once the spinach is boiled, add it to ice cold water, this helps in retaining the color of the spinach. After 1 minute, strain the spinach leaves. Immediately transfer the palak leaves to the bowl containing ice cold water. This method of “shocking” the spinach helps preserve the vibrant green color of the spinach. Allow the spinach leaves to stay in the cold water for a minute to stop the cooking process. Drain the ice cold water and press the spinach to remove any excess moisture. Add the spinach in a blender with ginger-garlic, green chili, make a smooth spinach puree by blitzing the ingredients together. There should be no need to add any water to make the puree, set the spinach puree aside.

Heat 2 tablespoon oil or ghee in a pan, add cumin seeds and let them splutter. Then add one bay leaf, add chopped onion, saute until the onions become golden. Then add 1 tbsp finely chopped garlic, saute till the raw aroma of garlic goes away, add chopped tomatoes, stir and saute the tomatoes until they soften, once the tomatoes are soften and you see fat releasing from the sides of the mixture, then add ¼ tbsp. turmeric powder, red chili powder, a pinch asafetida, mix well, add spinach puree to the pan, mix well. Add about ½ cup water or as required. Mix and stir again.

Simmer the gravy for 6-7 minutes or more until the palak puree is cooked. Season with salt as required, the gravy will have thickened by now. Stir and add garam masala powder, stir again and then add the paneer cubes directly to the gravy. Mix well and coof for 5 minutes more and switch off the flame.

Lastly add light cream, you can also add 1 tbsp. crushed dry fenugeek leaves, stir gently so that the cream gets uniformly incorporated into the gravy.

Server palak paneer hot with roti, naan or paratha or cumin rice or ghee rice.