Palak Paneer Recipe | How to Make Palak Paneer

Palak Paneer Recipe | How to Make Palak Paneer

Palak paneer is a smooth, delicious curry that is loaded with the good stuff in terms of nutrition and really pretty to look at. Palak paneer’s deep green gravy dotted with soft melt-in-the-mouth cottage cheese is a pure delight to the senses. A very popular Punjabi/North Indian dish, I do make it regularly at home.

palak paneer


1 large bunch spinach leaves (250 gm.), thoroughly washed and cleaned (I put in the soft stems as well)

3 green chillies

Cottage cheese (Paneer) 200 gm. cubed

6-7 Garlic cloves

1 inch ginger chopped

1 large onion sliced

2 tomatoes sliced

Β½ tsp. cumin seeds

1 tsp. garam masala powder

Salt to taste

2 tsp oil


This recipe needs the spinach to maintain its beautiful green colour. Hence, ensure that the spinach does not get overcooked. After cleaning and washing the spinach, I put in the dry leaves with stems in a wok. I let the leaves release their own water and let them sweat it out for a couple of minutes. You will get some water and wilted leaves. Now along with the green chillies, blend it and keep it aside.

In another wok, take some oil and heat. Now tip in the cumin seeds till they sputter. Add in the sliced onion and cook it for a couple of minutes till it is translucent. Add in the ginger and garlic and cook further. I like them to be golden. Now tip in the chopped tomatoes and cook everything together. You can add a bit of salt to hasten the process. I prefer to blend this chunky paste to a smooth one in the blender. If you like it chunky, you can leave it as it is.

Now add your spinach paste to this onion-garlic-ginger-tomato paste and cook it for a few minutes so that you get a lovely green gravy. Now add in the garam masala powder and salt. I avoid turmeric or red chilly powder in this recipe to retain the green color. If you want more heat, add more green chillies to the spinach earlier. Now add in the soft cubes of paneer .

I cook it for just a couple of minutes more. Taste and adjust seasoning as per taste. Don’t cook it for too long after this.Β You can also slightly saute or deep fry paneer pieces if you like.

Take it off the fire. Garnish with some ginger juliennes, coriander leaves and some fresh cream (optional). Serve palak paneer hot with rotis (Indian flat bread) or rice. It makes for a great lunchbox meal. Enjoy!

Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.

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palak paneer

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14 thoughts on “Palak Paneer Recipe | How to Make Palak Paneer

  1. I’ve been thinking of trying to make some Palak Paneer but never got down to doing it. My paneer curry is a spicy orangish one, made with half and half. Next time, its going to be with Palak and this is the recipe I’m going with. Thank you, Rachna. πŸ™‚

  2. Will try this recipe Rachna. I think to get it right is I remember very few occasions I have seen it made right. Mostly I think people make the mistake of overcooking the palak..

    1. You are right, Asha. Cooking the palak correctly is very important here. It just has to be minimally cooked to retain its color. Also the balance between the sourness of tomatoes and bitterness of spinach is important. I add a little amchur sometimes to aid that. Let me know if you try this recipe.

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