All Time Favorite, Palak Paneer

Palak paneer
Via: Envato

How can one not cook palak paneer when it is winter and there is an abundance of palak (spinach) available in the market?

Palak paneer is a simple Indian dish of paneer simmered in spinach/palak gravy. It tastes amazing when paired with butter naan or garlic naan, or jeera rice.

Palak Paneer is made with spinach and paneer. The spinach, i.e. Palak, is blanched, and then it is pureed. And then, we cook it with spices on low heat and add paneer to it. The cream is only added to cut down on the bitterness that the spinach has. So, here is your palak paneer recipe.

Via: Envato

Per bowl of palak paneer contains 350 calories:

  • Fat 30g
  • Saturated Fat 12g
  • Cholesterol 54mg
  • Sodium 739mg
  • Potassium 388mg
  • Carbohydrates 13g
  • Fibre 4g
  • Sugar 4g
  • Protein 10g
Prepare time: 15 mins
Cook: 30 mins
Ready in: 45 mins


Via: Envato
  • 1 ¼ cup or 150 grams paneer
  • 3 ½ – 4 cups palak
  • 2 tablespoons oil
  • 2 green chilies
  • ¾ cup onion, finely chopped
  • ½ cup tomatoes chopped or in puree form
  • 1 teaspoon ginger garlic paste
  • ¾ teaspoon salt
  • 8-10 cashew nuts
  • ½ – ¾ teaspoon garam masala
  • ½ teaspoon Kasuri methi
  • 3 tablespoons cream (optional)
  • ⅛ teaspoon cumin seeds
  • 2 green cardamoms
  • 1-inch cinnamon
  • 2 cloves


Via: Envato
    1. Start by plucking fresh spinach.
    2. Add the plucked spinach to a pot of water and rinse thoroughly.
    3. Allow the water to drain completely to avoid moisture while cooking.
    4. Now take a pan and heat half a teaspoon of oil in it.
    5. Next, saute green chillies, cashews, and spinach for 3-4 mins. Cook until the leaves wilt off thoroughly.
    6. Once it is cooled down, take a blender and blend it along with ¼ cup of water.
    7. Blend it into a smooth and thick puree.
    8. Now, heat one tablespoon of butter and half tablespoon of oil in a pan.
    9. Once they are melted, add cinnamon, cardamoms, cloves, and cumin seeds.
    10. Next, add the finely chopped onions and fry until they turn golden and transparent.
    11. Add ginger-garlic paste and saute for about 1-2 minutes.
    12. Then, add tomatoes and salt.
    13. Saute them till they turn mushy.
    14. Add garam masala and saute for almost 2 minutes.
    15. Finally, pour ¾ cup of water and cover the pan and cook until the onions are soft.
    16. On a flame, add Kasuri methi and pureed spinach.
    17. Mix them well and cook until bubbles appear or for about 2-3 minutes.
    18. Now, add paneer and mix properly.
    19. Turn off the flame.

Serve hot and garnish with cream (if using) and pair it with naan and jeera rice.