Palak Paneer Recipe
Recipe type: Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Palak Paneer recipe a popular North Indian cuisine which could be easily made at home.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the paste:
  • 1 inch ginger chopped finely
  • 2-3 garlic cloves chopped (optional)
  • 1-2 green chilies
  • ½ onion
  • 2 tbsp water
For the gravy:
  • 1 big bunch of spinach leaves or 200 gms Palak (Spinach)
  • ½ bunch Dill leaves or 50 gms (sepu) optional
  • ½ inch ginger chopped finely
  • 2 garlic chopped finely
  • 200 gms fresh cottage cheese (paneer)
  • ½ small onion chopped
  • 1 tbsp cumin seed
  • 1 tomato chopped finely
  • 1 bay leaf
  • 1 tbsp garam masala powder
  • 1 tsp coriander seed powder
  • 1 tsp roasted cumin powder
  • 1 tsp amchur powder
  • 3 tbsp oil Or butter
  • 2 tbsp cream (optional) or cashew paste
  • 1 tsp red chili Powder
  • ¼th tsp turmeric (haldi)
  • few chopped coriander leaves
  • 1 tbsp dry fenugreek leaves (kasuri methi)
  • 1 tbsp sugar
  • 2.5 tbsp corn flour to coat the paneer
  • salt as per taste
How to make the recipe?
  1. Thoroughly wash Palak under water.
  2. Blanch in hot water along with Dill leaves for 2 to 3 mins. Discard the water by placing the leaves on a colander.
  3. Now immediately immerse Palak+ Dill in cold water for 2 mins. This process helps in retaining its green color.Now blend in the grind with little salt. Once it is smooth and uniform paste. Your Palak Puree is ready. Keep it aside.
  4. Take Fresh Paneer chop them into squared shape. Take 2 tbsp oil and once the oil is hot. Toss the paneer over the spread of corn flour.
  5. Fry these squared paneer until nice golden brown.
  6. Dab some tissue paper on them to remove excess oil.
  7. Take a wok or vessel. Add Butter or oil. Saute cumin seeds and bay leaf. Saute on low flame for about 30 secs.
  8. It is time to add chopped onion, garlic and ginger. Saute onion for a minute or until it changes color.
  9. Add chopped tomatoes and sugar. Saute more for about 2 mins. Saute until the color of tomatoes changes and is tender.
  10. While the tomatoes are cooking add all the spice powder except garam masala powder and amchur powder.
  11. Now add the Palak puree into it.
  12. Simmer for 5 to 6 mins. Time to add fried paneer.
  13. Switch off the gas and sprinkle garam masala powder and amchur powder. Top some cream for garnishing alternatively you could add some cashew paste instead of cream. Serve the palak paneer hot with roti or naan or steamed rice.
1. You could add cream into Palak paneer for making it more richer or cashew paste.
2. If you do not wish to fry paneer. You could just cut them into square shape. Immerse paneer into hot water for about 2 to 3 mins. This way your paneer would be softer.
3. I have used Dill if you wish you can discard dill and just use Palak. However Dill gives added flavor with more nutrition.
Recipe by Flavors of Mumbai at