Palak Paneer

Time for some good ol’ palak paneer! Whoever came up with the idea to mix spinach and paneer is absolutely brilliant. I mean what better way to get all that iron whilst enjoying soft cubes of paneer….ahhhh heaven. I swear by this recipe when it comes to palak paneer. Everything else pales in comparison and is just not thick and creamy enough. This recipe, however, has all the touches of great flavors coming together to give you a phenomenal dish. Try this the next time you are craving paneer but want to be healthy πŸ™‚


  • Prep time – 20 minutes
  • Cook time – 20 minutes


  • Palak – 1 Large Bunch
  • Paneer (Cut into Small Cubes) – 400g
  • Large Red Onion (Finely Chopped) – 1
  • Garlic (Finely Chopped) – 1 tsp
  • Kashmiri Red Chilli Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Garam masala – 1 tsp
  • Kasuri methi – 1 tsp
  • Asafoetida – a pinch
  • Tomato paste – 1 tbsp (heaping)
  • Milk (I use 2%) – 1 cup
  • Heavy Cream – 1 tbsp
  • Oil – 3 tbsp
  • Salt – 1 tsp


  1. Boil water in a pot and blanch spinach for 5 minutes until the spinach has wilted
  2. Puree the blanched spinach in a blender to get a thick spinach puree
  3. Heat the oil in a pot. Add the cumin powder and onions. Saute until the onions turn brown
  4. Add the masalas and saute well. Mix for 2 minutes
  5. Add the tomato paste and garlic. Mix for 2 minutes until well combined
  6. Add the pureed spinach and salt. Mix for 3 minutes
  7. Add the milk and kasuri methi. Mix until well combined
  8. Add the paneer and mix into the spinach gravy. Let it cook for 2 minutes
  9. Put in a serving dish and pour the heavy cream in the center
  10. Serve warm with rotis πŸ™‚



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