Palak Paneer
Palak Paneer is a North Indian cuisine dish. Palak Paneer is kind of curry made from blanched spinach and soft Paneer. Palak Paneer is consisting of spinach and Paneer in a thick curry sauce based on pureed spinach, with garlic and garam masala.
Recipe type: Sabji & Curry
Cuisine: Indian
  • 2 bunch Spinach
  • 1 cup Onion Chopped
  • 1 cup Tomato Chopped
  • 1 tsp Green Chili Paste
  • 1 tsp Ginger-Garlic Paste
  • 1 cup Fried Paneer Cubes
  • ¼ cup Cashew Nuts
  • 1 Whole Dry Red Chili
  • 1 tsp Garam Masala
  • Salt
  • 2 tbsp Oil or Butter
  • ½ tsp Cumin Seeds
  • ½ tsp Red Chili Powder
  • 1-2 tsp Kasuri Methi (Optional)
  • Pinch of Asafetida (Hing)
  1. Wash and clean the spinach leaves.
  2. Boil water in deep pan with salt and add spinach leaves in boiled water for 2 mins.
  3. Now drain and strain immediately and pour cold water over it. This helps preserving the spinach green color.
  4. Now all boiled leaves blend it in mixer jar and make smooth paste and keep aside.
  5. Heat oil or butter in a pan add cumin seeds in hot oil, whole dry red chili, onion, cashew nuts and stir until onion become golden brown.
  6. Now add chopped tomato stir till become soft.
  7. Add green chili paste, Ginger-Garlic paste, red chili powder, garam masala, crushed kasuri methi, salt and cook till oil separated.
  8. Remove from the pan and let it cool down then blend it prepared onion mixture in mixer jar and make smooth paste.
  9. Now add both paste (spinach paste and masala paste) in same pan and cook for 3-4 minutes or till boil.
  10. Add fried Paneer, mix well and cook again for few minutes. Now switch of the flame.
  11. Garnish with fresh cream (optional), chopped onion as per your choice.
  12. Palak Paneer is ready for serve!
  13. Serve it with any Indian bread (Naan, Roti, Paratha, or Puri) or Rice.
1. Garnish with fresh cream (optional) and chopped onion as per your choice.
2. You can add extra tadka over the prepared curry using Ghee, Cumin seeds, Pinch of Hing and chopped green chilies for spicy taste.
Recipe by Binjal's VEG Kitchen at