Palak Paneer

Palak Paneer

Thick puréed spinach seasoned with paneer, garlic and spices

Photo Credit – Andrew Massey


  • 500 grams Palak, chopped and washed
  • 2 tablespoons Oil
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Red chilli powder
  • Salt
  • 4 cloves
  • 1 teaspoon Cumin seeds
  • 2 teaspoons Ginger garlic paste
  • 1 cup tomato puree
  • 200 grams Paneer
  • 2 tablespoons cream


  1. Ghee roast paneer cubes. Keep aside.
  2. Boil spinach/palak with little water for 5 minutes.
  3. Transfer cooked palak to ice cool water to avoid decolouring.
  4. Strain and grind palak to puree.
  5. Heat oil. Fry ginger garlic paste, cumin seeds and cloves. Saute for 2 minutes.
  6. Add tomato and paneer puree and cook till oil separates.
  7. Add cream and mix well. Add fried paneer pieces. Simmer for for five minutes.
  8. Serve hot palak paneer with roti or rice.

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