Comfort Food · Curry · Indian · Main Course · North Indian · Vegetarian

Palak Paneer

This is K’s recipe.. should rather say its my MIL’s recipe.. and I love Palak Paneer.. its my favourite Paneer dish.. 

Keshav wanted to cook something for me today. He has been complaining that he has not had the chance to eat Paneer in a long time… (Since I’m not a Paneer fan, it never comes up in my mind.. 😀 .. ) Most vegetarians love Paneer… & it’s my mums favourite.. I remember as a kid, when dad used to pick up some take away, he used to always get a paneer dish home since my mum loves paneer & she happens to be a vegetarian..

This is the first Paneer recipe in my blog.. had to post this as this is the only paneer dish which I love. Spinach adds a lovely flavour & fragrance to this dish… this dish will be on the menu of any Indian restaurant which serves North Indian cuisine…

Spinach adds a lovely texture and flavour to this dish. The green looks very tempting and inviting I must say. All you Spinach lovers should try this, I’ll bet you will instantly fall in love with this curry.

Ingredients: (Serves 4) Preparation Time: 20-25 mins
Palak/Spinach – 500 gms, washed
Paneer – 250 gms, cubed
Onion – 2 medium-sized, finely chopped
Tomatoes – 2 medium-sized, finely chopped
Green Chilli – 2 -3 depending on size, slit
Kasuri Methi – 1.5 tbsp
Cinnamon stick – 1 inch piece
Cloves – 3-4
Cardamom – 3
Bay Leaves – 1 medium-sized, cut into 2 pieces
Ginger Garlic paste – 1 tbsp (freshly prepared)
Garlic cloves – 3-4 medium-sized pods, chopped finely
Cumin/Jeera – 2 tsp
Red Chilli powder – 1 tsp
Coriander powder – half tbsp
Cumin/Jeera powder – 1 tsp
Turmeric Powder – half a tsp
Fresh Cream – 1 tbsp
Oil – 4 tbsp
Salt to taste

Bring about a litre of water to boil in a pot. Add the washed spinach and cook for about 2-3 minutes. Do not close the lid. Take off heat and drain the water out using a colander. Let it cool.

Heat oil in a pot set to medium heat, add the Cloves, cardamom, cinnamon stick, bay leaves and fry for a minute. Next add the cumin seeds and fry, do not let them turn black, just slightly brownish. Now add the chopped garlic and sauté for a few seconds. Now add the chopped onion and fry till the onions become translucent. We want the onions to turn into a paste and not be able to taste it in the gravy. Add the ginger garlic paste and fry. When the raw flavour of the ginger garlic paste goes away add the chopped tomatoes and fry. Again we want the tomatoes to turn into a you could directly add tomato puree if you have some with you.


Meanwhile the spinach would have cooled down. In a mixer vessel grind the spinach along with the green chilli’s and make a paste.

Now add the different powders – Cumin, turmeric, Coriander, Red chilli and fry till the raw flavour of the masala’s go away. Meanwhile powder the kasuri methi. Add the kasuri methi once the raw flavours of the added powders go away. Mix well. Now add the ground spinach and green chilli paste and mix well. Lower the heat and let the spinach absorb all the flavours. Add salt to taste and mix well. Once you begin to see oil on top of the gravy, add the paneer cubes and mix well. Let the paneer cook in the gravy for about 3-4 minutes so that the raw flavour of paneer goes away. Your palak paneer is ready.. 🙂

Garnish with the fresh cream.

Serving Suggestions:
Dig in with some hot roti’s or naan.

Palak Panner

If you like this recipe, you may also like other curry recipe’s like – Indian Kidney Bean curry/Rajma, My kind of Mix-Veg Thai Yellow Curry with Prawns, Quintessential Konkani style Dal – DDT, Dal Makhni/ Buttery Black Lentils etc.

23 thoughts on “Palak Paneer

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    1. Hay thanx for that.. Will have to check that out.. I use a free template from WordPress. So don’t know if I can do much.. Safari n chrome worked fine..
      I have not checked out Internet explorer compatibility ..


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