November 2, 2016

Palak Paneer Recipe

Palak paneer recipe is a yummy paneer or an Indian cottage cheese recipe in a creamy spinach gravy.
Palak Paneer

Palak paneer is one of the most delicious and popular vegetarian gravy from North India. It has got its origin in the state of Punjab.

There are various ways of making it. Today I’m sharing my way of making palak paneer. I usually blanch the spinach first and then place it in cold water so as to retain its green colour and also to remove bitterness from the spinach leaves.

I have shallow fried the paneer pieces in butter but you can add the paneer pieces as such to reduce the calorie from this dish.

It is served with roti, naan, plain rice, zeera rice or any flavoured rice.

Palak Paneer

Palak Paneer Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Main course
Prep Time: 10 minutes | Cook Time: 20 minutes | Yield: 4 servings


  • 2 bunch of palak or spinach, washed thoroughly and strained 
  • 200 grams of paneer, cut into cubes
  • 1 onion, finely sliced
  • 1 tomato, chopped
  • ½ inch ginger
  • 5 garlics
  • 3-4 green chillies, adjust according to taste
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • ¼ cup milk
  • Salt, to taste
  • Oil as required
  • 1 tbsp butter

Directions for palak paneer recipe:

1. First, let us start by blanching the spinach to retain its green colour. T
ake 2 cups of water along with a little salt and bring to boil. Add the spinach and cook covered for 2 minutes. Remove using a strainer. Immediately place the spinach in cold water and keep for a minute. Drain the water and blend the spinach to a smooth paste. Keep aside.

2. In a separate pan heat butter and shallow fry the paneer pieces till they turn light golden in colour. Remove and keep aside.

3. Now take a kadhai heat oil and fry the onions till it turns light golden. Remove.

4. Make a paste using tomato, ginger, garlic, green chillies and fried onions.

5. In the same kadhai, splutter the cumin seeds and add the above 
paste. Saute for few minutes.

6. Add coriander powder, turmeric powder and salt. Cook for few minutues.

7. Now add the pureed spinach 
and once it comes to boil, reduce the flame.  Let it cook for 5-6 minutes, do not cover the pan. You made add a little water if required.

8. Add the fried paneer pieces and give a gentle mix. Simmer for few minutes.

9. Switch off the flame and mix the cream.

10. Serve hot with roti, naan, kulcha, plain rice or zeera rice.


The Foodie Delight

The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!