Palak Paneer ( Spinach Paneer )

The health benefits of Spinach (Palak) are numerous and its ability to help prevent disease is well known. Spinach is at the top of many super food lists. I always prefer including green vegetables in my daily food. Palak paneer is a very common North Indian dish made with Spinach and Paneer.I cannot overstate how much I love Palak Paneer. It really is my favourite vegetable dish. I think I could have it every night. It is easy to make with lots of Spinach and less spices so that the u get the flavour of the spinach very well. So here is... the famous Palak Paneer

  • One big bunch of spinach (fresh green ones)
  • 10 to 15 cubes of Paneer
  • 1 medium sized Tomato (crushed)
  • 4-5 Green chillies
  • 1 medium size Onion (chopped fine)
  • 1 clove Garlic (chopped fine)
  • 1/4 tsp Cumin seeds (whole)
  • 1 tsp coriander-cumin powder
  • 1/4 tsp Red Chili powder
  • Salt (according to taste)
  • 1/4 tsp Cooking Oil
  • 1 tbsp Ghee/Butter



  1. Wash the spinach, cut them into big pieces. Heat 1/4 tsp oil in a wide skillet. First add green chillies to hot oil, and then add spinach. Turn the heat to medium and cover the skillet. Wait for 2-3 minutes and then turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste. { Tip: Adding green chillies to spinach puree is very important step; it gives punch to bland spinach. }
  2. Lightly saute paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.) Another way to cook paneer using my mom's method is to boil water,add a pinch of turmeric powder and then paneer cubes. Let it rest for 2 minutes and drain. It will give light yellow colour and very soft-fluffy texture to paneer.
  3. Add one tablespoon of ghee or butter to a wide skillet and add cumin seeds, chopped garlic, onions and green chilis. Fry the onions till translucent.
  4. Lower the heat and add coriander-cumin and red chili powder.
  5. Now add crushed tomato. Saute for 1-2 minutes, add pureed spinach and salt to taste.Mix well and add boiled water if required. The curry should not be too much diluted. Cook it covered on low flame for about 5-7 minutes.
  6. Add paneer cubes, mix them well with spinach. Let simmer for 2 or 3 minutes and then turn off the heat.
  7. Serve hot with chapatis (rotis) or with rice.

Good chefs always taste their Recipe.....Go Ahead....And say Wow.



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