Palak paneer

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5 Easy
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Ingredients (14)

  • 500 gms Paneer (look below for recipe to make your own cheese)
  • 2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)
  • 1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large onion chopped fine
  • 1 large tomato diced
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tbsp of butter to garnish


Palak Paneer is a traditional North Indian delicacy and is an integral part of the Punjabi cuisine. It is also one of my favourite dishes. Not just because I love both palak and paneer but also because it always transports me back to my younger days and images of Popeye the Sailor gulping down cans of Spinach(Palak) come screaming back to my memory.


  1. 1Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
  2. 2Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
  3. 3Add the ginger and garlic pastes and fry for a minute.
    Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
  4. 4Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
  5. 5Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
  6. 6Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
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