Palak Paneer Recipe – Delicious North Indian Spinach and Paneer

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Palak Paneer Recipe

Palak Paneer is a popular North Indian dish made with spinach and paneer (Indian cottage cheese). The dish is rich in flavor and is a great source of protein and iron. It is a vegetarian dish that can be enjoyed with rice or naan bread.

Palak paneer dish with cubes of paneer in green spinach gravy
Palak paneer dish


  • 2 bunches of spinach, washed and chopped
  • 200g paneer, cubed
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp garlic, minced
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 cup heavy cream
  • Salt to taste
  • 2 tbsp oil


  1. Heat oil in a pan and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn translucent.
  2. Add grated ginger and minced garlic to the pan and sauté for another minute.
  3. Add chopped tomatoes to the pan and cook until they turn soft and mushy.
  4. Add coriander powder, turmeric powder, red chili powder and salt to the pan and mix well.
  5. Add chopped spinach to the pan and cook until they wilt down and become soft.
  6. Turn off the heat and let the mixture cool down.
  7. Once the mixture cools down, blend it in a mixer until it forms a smooth puree.
  8. Pour the puree back into the pan and turn on the heat.
  9. Add cubed paneer to the pan and mix well.
  10. Add heavy cream to the pan and let it simmer for a few minutes until the paneer is cooked through and the sauce thickens.
  11. Serve hot with rice or naan bread.

Enjoy your delicious Palak Paneer!


  • Use fresh spinach for the recipe, as it will give a better taste and texture to the dish.
  • If you are short on time, you can use frozen spinach as a substitute.
  • Be careful while adding the spices, as too much or too little can affect the taste of the dish.
  • To make the curry more creamy and rich, you can add more heavy cream or substitute it with coconut cream.
  • Cut the paneer into small cubes and fry them lightly before adding them to the curry. This will give the paneer a nice texture and flavor.
  • You can adjust the spice level according to your taste by adding more or less red chili powder.
  • Serve the Palak Paneer hot with rice or naan bread, and garnish it with fresh coriander leaves.
  • To make the dish healthier, you can substitute heavy cream with low-fat yogurt or milk.
  • To get the maximum nutrition from the spinach, do not overcook it. Cook it until it wilts down and turns soft.
  • Store the leftover Palak Paneer in an airtight container in the refrigerator and consume it within 2-3 days.

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