Palak Paneer

Palak paneer is an easy and popular vegetarian dish originating from the Indian subcontinent, consisting of paneer (Indian cottage cheese) in a warm pureed spinach gravy of thick consistency and seasoned with ginger, garlic, garam masala, and other spices. Dhabas (street restaurants) across India often specialize in palak paneer since it goes well with just about anything from roti, naan, makki di roti, paranthas or even rice. In many places, it is popularly served as wholesome hearty soup during winter.


  • Paneer – 150 grams (cubed)
  • Spinach (boiled) – 1 Kg
  • Oil – 6 Tablespoons
  • Clarified Butter or Ghee (melted) – 1 Tablespoon
  • Cumin Powder – 1 Teaspoon
  • Black Cardamom (crushed) – 2 Nos.
  • Bay Leaf – 1 No.
  • Ginger (finely chopped) – 1 Teaspoon
  • Garlic (fine chopped) – 1/2 cup (70 grams)
  • Green Chilli (chopped) – 6 Nos.
  • Onion (chopped) – 1/2 cup (70 grams)
  • Garam Masala – 1 Teaspoon
  • Coriander Powder – 1 Teaspoon
  • Chilli Powder – 1 Teaspoon
  • Tomato – 2 Nos. (pureed)
  • Fresh Cream – 1/2 cup (65 grams)
  • Milk – 1/2 cup (120 ml)
  • Salt – To taste
  • Corn flour – 1 Teaspoon (dissolved in water)
  • Corriander leaves – few sprigs (chopped for garnish)
  • Fresh Whipped Cream – 1 Tablespoon (for garnish)


  1. Soak Paneer block in water for 15 minutes, to soften its texture. Cut the paneer block into small pieces and keep aside.
  2. Prepare Palak Puree Base for Palak Paneer. (Soak the spinach in water, add a small pinch of salt. Clean and wash the spinach. Then on a medium flame put a deep bottomed saucepan and add spinach in it. Cover and cook until the spinach becomes soft and mushy. No need for adding any water. Once the spinach is boiled, drain the water and let it cool. Make a puree of the spinach leaves using a blender.)
  3. Heat a pan on medium flame and put oil (6 Tablespoons) and ghee (1 Tablespoon). Put cumin powder, black cardamom and bay leaf.
  4. When the bay leaf starts to crackle add ginger, garlic, green chillies to it and saute. Add onions and saute until it turns pinkish-brown in color.
  5. Add garam masala, coriander powder and red chilli powder. Stir till well mixed.
  6. Add tomato puree and cook for 2 minutes.
  7. Then add pureed spinach and saute for 2-3 minutes.
  8. Add fresh cream and 1 cup of milk. Mix well and cook for 5-7 minutes.
  9. Once, the gravy starts to simmer, add salt and paneer cubes to the mix and gently stir to completely mix it with the palak gravy.
  10. Dissolve cornflour in half a cup water and add to the gravy for a thick consistency. Simmer for 3 to 4 minutes.
  11. Turn off the heat and transfer Palak Paneer to a serving bowl.
  12. Garnish it with freshly chopped coriander leaves and fresh whipped cream.
  13. Serve hot with Roti or Jeera rice.