Palak Paneer

Palak Paneer is a famous Indian gravy. It is healthy and delicious. To prepare this we cook spinach and paneer (Indian cottage cheese) together, along with some spices.

Also try: Kala Chana Gravy or Rajma Masala.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 25 mins, Total – 35 mins

Servings: 2


  1. Spinach – 200 grams (cleaned and washed)
  2. Paneer – 200 grams (cut into cubes)
  3. Onion – 1 small (finely chopped)
  4. Tomatoes – 2 medium (blend to a smooth paste)
  5. Green Chilli – 2 (finely chopped)
  6. Ginger Garlic Paste – 1 tbsp
  7. Cumin Seeds (Jeera) – 1 tsp
  8. Asafoetida (Hing) – a large pinch
  9. Bay Leaf (Tej Patta) – 1
  10. Black Cardamom (Badi Elaichi) – 1
  11. Red Chilli Powder – 1/2 tsp
  12. Garam Masala Powder – 1/2 tsp
  13. Coriander Powder – 1 tsp
  14. Oil – 3 tbsp
  15. Water – 1/4 cup
  16. Fresh Cream – 1 tbsp (optional)
  17. Salt to taste.

PS: 1 Cup = 250 ML

How to make Palak Paneer:

  1. Add cleaned and washed spinach and 1/4 cup water to a pressure cooker
  2. Close the lid and turn the flame to high. Let two whistles blow on high flame then turn off the flame. Once the pressure settles down then open the lid and let it cool down
  3. Blend boiled spinach along with water and make a smooth paste. Keep aside
  4. Heat oil in a pan. Add bay leaf and black cardamom. Saute for a few seconds
  5. Add cumin seeds and asafoetida. Let it splutter
  6. Add ginger garlic paste. Saute
  7. Add onions and green chillies. Saute till golden brown
  8. Add tomato paste, red chilli powder and coriander powder. Cook till oil starts to separate
  9. Add paneer and cook for 2-3 mins
  10. Add spinach paste, garam masala powder and salt. Mix and cook for another minute
  11. Add fresh cream. Mix and cook for a minute
  12. Your Palak Paneer is ready. Serve hot with Phulkas.

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