Palak Paneer

I love spinach as it’s full of vitamins, magnesium and iron. My brother loves it all the time. Here’s my recipe for Palak Paneer.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins

Servings: 2-3


  1. Palak (Spinach) – 250 grams (cleaned and washed)
  2. Paneer – 200 grams (cut into 1 inch cubes)
  3. Onion – 1/3 cup (finely chopped)
  4. Tomatoes – 2 medium size (puree)
  5. Green Chilli – 2 (puree along with tomatoes)
  6. Ginger Garlic paste – 1 tsp
  7. Fresh Cream – 1 tbsp (optional)
  8. Cumin Seeds (Jeera) – 1/2 tsp
  9. Asafoetida (Hing) – 1/6 tsp
  10. Bay Leaf (Tej Patta) – 1
  11. Black Cardamom (Badi Elaichi) – 1
  12. Red Chilli powder – 1/3 tsp
  13. Garam Masala powder – 1/2 tsp
  14. Coriander powder – 1 tsp
  15. Olive Oil – 2 tbsp (you can use refind oil or ghee as well)
  16. Water – 1/4 cup
  17. Salt to taste

PS: 1 Cup = 250 ML

How to make Palak Paneer:

  1. Add cleaned and washed palak to pressure cooker. Add water
  2. Close the lid and turn the flame to high. Let two whistles blow on high flame
  3. Turn off the flame. Do not release the pressure
  4. Once the pressure is released open the lid and let it cool
  5. Grind palak along with water and make a paste. Keep it aside
  6. Heat oil in a kadai or a pan. Add bay leaf and black cardamom. Saute for a few seconds
  7. Add cumin seeds. Let it splutter
  8. Add onions and asafoetida. Saute
  9. Add ginger garlic paste and saute till onions are golden brown
  10. Add tomatoes and green chilli puree. Saute
  11. Add spices – red chilli powder, coriander powder, garam masala powder
  12. Saute till oil starts to separate
  13. Add paneer and cook for 1-2 mins on medium  flame
  14. Add palak and salt. Mix well. Cook for a minute
  15. Add fresh cream and mix well. Cook for another minute. Turn off the flame
  16. Your Palak Paneer is ready to serve
  17. Serve hot with Phulkas.

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