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Palak Paneer

Palak Paneer

  • Author: Ashu
  • Total Time: 35 minutes
  • Yield: 4 1x


Palak Paneer is a popular north-Indian dish typically made with mild spicy spinach gravy and paneer cubes!


  • 750 grams spinach
  • 2 medium onion
  • 10 garlic cloves
  • 2 medium tomato
  • 500 grams paneer (cut into cubes)
  • 4 green chilies
  • 1½ tbsp cumin seeds
  • salt (to taste)
  • 2 red dried chilies
  • ½ tbsp cumin powder
  • 1½ tbsp coriander powder
  • red chili powder (to taste)
  • ½ tbsp garam masala
  • ½ tbsp turmeric powder
  • 45 tbsp heavy cream
  • 1 tbsp lemon juice


  1. Wash the spinach thoroughly under running water.
  2. Heat water in a large pot and add spinach to blanch it for 3-4 minutes.
  3. Drain the water immediately and run the spinach under cold water. This helps the leaves in retaining their green color.
  4. To a blender, add the blanched spinach along with tomato, 4-5 cloves of garlic, and 2 green chili. Puree to a smooth paste and set aside.
  5. Heat a pan on medium heat. Once hot, add 2-3 tbsps oil and then add cumin seeds, chopped onion, garlic and green chili . Sauté for few minutes until it starts changing color.
  6. Add salt, red chili powder, cumin powder, coriander powder and turmeric powder. Mix well.
  7. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.
  8. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
  9. Add paneer cubes, garam masala, and fresh heavy cream. Mix it. Fresh cream can be added to the curry or you can garnish with cream while serving.
  10. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice, and mix.
  11. Serve palak paneer hot with naan or roti or rice.


  1. I prefer store-bought paneer for this recipe as home-made paneer tends to be softer in nature.
  2. If you like, pan-fry paneer cubes before adding them to the curry. 
  3. Add 1/2 tbsp sugar, if you like. It’s totally optional.
  4. If you want to make a vegan version, replace paneer with tofu and cream with cashew cream or almond cream.
  5. Make it without onion and garlic, just grate ginger and add tomato – spinach puree.
  6. Add aloo in the gravy and make Aloo Palak Paneer.
  7. Soak paneer in warm water for 10-15 minutes, if it is hard. It will become soft again.
  8. Do not add cream and paneer cubes, if you want to freeze the gravy. Freeze it in a freezer-safe container. When you are ready to serve, thaw the gravy for 3-4 hours. Nicely re-heat the gravy and then add paneer cubes and cream before serving.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Indian

Keywords: Palak Paneer