Palak Paneer Recipe | How to Make Palak Paneer

by Rachna

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

Here is my Palak paneer recipe:

Ingredients:

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) 400 gm. cubed

6-7 Garlic cloves

1 inch ginger chopped

1 large onion sliced

2 tomatoes sliced

½ tsp. cumin seeds

1 tsp. garam masala powder

Salt to taste

2 tsp oil

Recipe:

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. 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. 

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!

palak paneer recipe

Pro Tips

  1. I avoid turmeric or red chilly powder in this recipe to retain the green colour. If you want more heat, add more green chillies to the spinach earlier.
  2. You can also slightly saute or deep fry paneer pieces if you like though I prefer them soft.
  3. Remember to wilt or blanch your spinach. Don’t overcook it or it will lose its beautiful colour.

Palak Paneer Recipe

Rachna Parmar
This is a super easy and tasty palak paneer recipe that is bursting with nutrition and is so good in taste. Do try the recipe.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course | Curry
Cuisine North Indian | Uttar Pradesh | Punjabi
Servings 4 people
Calories 157 kcal
people

Ingredients
  

  • 1 large bunch spinach leaves
  • 3 green chillies
  • 2 cup Cottage cheese or Paneer cubed
  • 6 Garlic cloves
  • 1 inch ginger chopped
  • 1 large onion sliced
  • 2 tomatoes sliced
  • ½ tsp. cumin seeds
  • 1 tsp. garam masala powder
  • Salt to taste
  • 2 tsp oil

Instructions
 

  • 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. 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.
  • 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!

Notes

1. I avoid turmeric or red chilly powder in this recipe to retain the green colour. If you want more heat, add more green chillies to the spinach earlier.
2. You can also slightly saute or deep fry paneer pieces if you like though I prefer them soft. 3. Remember to wilt or blanch your spinach. Don’t overcook it or it will lose its beautiful colour.

Nutrition

Nutrition Facts
Palak Paneer Recipe
Amount Per Serving
Calories 157 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 17mg6%
Sodium 497mg22%
Potassium 178mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 12g24%
Vitamin A 170IU3%
Vitamin C 7.5mg9%
Calcium 107mg11%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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palak paneer recipe

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28 comments

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28 comments

nabanita21 -

Ohh I love palak paneer…your post just gave me an idea for dinner tonight 🙂

Reply
Rachna -

So glad, Naba. Hope you enjoy it.

Reply
nabanita21 -

Ohh I love palak paneer…your post just gave me an idea for dinner tonight 🙂

Reply
Rachna -

So glad, Naba. Hope you enjoy it.

Reply
b k chowla -

I also love Palak Paneer as long as I am not expected to make it

Reply
Rachna -

hahaha I am sure aunty takes care of that.

Reply
b k chowla -

I also love Palak Paneer as long as I am not expected to make it

Reply
Rachna -

hahaha I am sure aunty takes care of that.

Reply
Shailaja/ The Moving Quill -

Palak Paneer is a favourite with me as well as my daughter. My mom makes a wonderful version of this. Yours looks very delectable, Rachna 🙂

Reply
Rachna -

Thanks, Shailaja. I am sure your mom’s versions is superb too.

Reply
Shailaja/ The Moving Quill -

Palak Paneer is a favourite with me as well as my daughter. My mom makes a wonderful version of this. Yours looks very delectable, Rachna 🙂

Reply
Rachna -

Thanks, Shailaja. I am sure your mom’s versions is superb too.

Reply
vinisha -

It looks Yummy 🙂

Reply
Rachna -

Thanks, Vinisha. 🙂

Reply
vinisha -

It looks Yummy 🙂

Reply
Rachna -

Thanks, Vinisha. 🙂

Reply
dnambiar11 -

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. 🙂

Reply
Rachna -

How wonderful! I hope you like it, Divya.

Reply
dnambiar11 -

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. 🙂

Reply
Rachna -

How wonderful! I hope you like it, Divya.

Reply
themoonstone -

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

Reply
Rachna -

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.

Reply
themoonstone -

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

Reply
Rachna -

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.

Reply
Bikramjit -

yum yum yummmm and so very healthy tooooooooooooo

Reply
Rachna -

Yep, it is! 🙂

Reply
Bikramjit -

yum yum yummmm and so very healthy tooooooooooooo

Reply
Rachna -

Yep, it is! 🙂

Reply

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