Palak Paneer

palak paneer dinner

Palak Paneer


  • 250 g Paneer, cubed
  • 3 bunches Spinach leaves, blanched, pureed reserve 1 cup
  • 2 Tbsp Ghee (clarified butter)
  • 1 tsp Cumin seeds
  • 2 Onions, finely chopped
  • 2 Green Chilies, cut lengthwise
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Kashmiri Chili Powder
  • 1 Tbsp Coriander Powder
  • 2 Large Tomatoes, blanched, peeled and pureed
  • 1 cup water from blanched spinach
  • 1 tsp salt
  • 1/2 tsp garam masala powder
  • 1 Tbsp heavy cream (malai)
  • 1/4 tsp dried fenugreek leaves (kasuri methi)


1. Blanch spinach in hot water for 2 minutes, puree and keep aside.
2. Melt ghee in heavy bottomed vessel. Add cumin seeds and let them splutter. Add onions and green chili. Sauté until light brown. Do not burn them.
3. Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder. Combine well.
4. Add tomato paste. Cook for 5 minutes on medium heat.
5. Add the spinach puree. Cook further for 5 minutes.
6. Combine paneer cubes (may also lightly fry before adding). Cook covered on low heat for 3 minutes.
7. Add the spinach water, salt to taste and cook on medium heat for 10-12 minutes.
8. Add malai, garam masala powder and kasuri methi. Mix well.
9. Reduce flame, simmer for 2 minutes.
Serve hot with naan, roti or steamed basmati rice.
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