Palak Paneer

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Description: Another very loved and favourite North Indian curry dish with Indian cottage cheese (paneer) in smooth delicious spinach (palak) gravy. This dish is very easy to prepare and can be made in various ways. You can also add tofu and coconut/cashew cream instead of paneer and regular cream to make this dish vegan. I have blanched the spinach leaves here as it preserves the colour and is a healthy routine as well. This dish was frequently made in my house when I was young since this was the only way my mom could feed me some spinach (or greens) and I would happily guzzle down this curry without any issues. This dish pairs well with Naan bread, rice or roti, so go ahead and relish this delicious and healthy spinach curry when you get a chance!!! 

Servings 4


  • 1 bunch palak / spinach
  • 2 inch ginger
  • 3-4 cloves garlic
  • 2 green chillies
  • 1 tbsp oil
  • 2 tsp butter
  • 2 packets paneer / cottage cheese, cut into cubes
  • 1 tsp cumin / jeera
  • 1 inch cinnamon
  • 5-6 cloves
  • 4 pod cardamom
  • 3 bay leaves
  • 2 tsp kasuri methi / dry fenugreek leaves
  • 1 medium sized onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp salt
  • 1 tsp garam masala
  • 3 tbsp cream
  • water for curry and blanching spinach


  • Blanch spinach for 4-5 minutes in boiling water and transfer to ice-cold water immediately to retain the green colour.
  • Now blend spinach, garlic, ginger and green chillies to a smooth paste without adding any water.
  • Heat oil and butter in a large pan and roast paneer until golden brown. Remove paneer from the pan and set it aside. In the same pan, roast cumin seeds, bay leaves, cloves, cardamom, cinnamon and 1 tsp dried fenugreek leaves until they turn aromatic.
  • Further, add chopped onion and saute till it turns golden brown. Now add chopped tomatoes and saute until the tomatoes turn soft and mushy and oil starts releasing on the sides.
  • Add the spinach paste, salt and 1/2 cup water. Adjust the consistency as required. Now, add roasted paneer and mix well. Cover and cook for a few minutes until the paneer turns soft and absorbs flavour from the curry.
  • Turn off the flame and add garam masala, 1 tsp dried fenugreek leaves and 3 tbsp cream. Mix well. Enjoy the delicious palak paneer curry with naan bread, rice or roti.
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