Palak Paneer

Looking for some delicacy in the vegetarian range? Bored of the daily roti-sabzi? Got guests coming over and you need a quick additional dish?

Palak paneer recipe – by the taste of it you won’t believe how easy it is to prepare it.  It is a perfect combination of the ‘humble’ palak and the ‘classy’ paneer.

Whatever be the occasion the Palak Paneer is going to be a soul saver and a winner for you. Since it is neither too spicy nor bland it appeals to the taste buds of both adults and children alike.

To get the best results I try to bear the following in mind:

  • Use ghee instead of refined oil
  • NEVER over-blanch the spinach
  • Wash spinach with cold water immediately after draining the hot water
  • When adding the paneer keep the consistency on the thin side. The paneer will soak up some liquid.

Palak Paneer

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Palak Paneer

Paneer pieces peeping out of bright green palak.


  • Spinach - 1 bundle or 100 gm
  • Coriander - 1 cup
  • Paneer - 200 gm
  • Onion - 1 large
  • Ginger garlic green chilli paste - 1 tbsp
  • Ghee - 2 tbsp + 1 tsp for tempering
  • Cumin seeds - 1/2 tsp
  • Red Chilli whole - 1 cut or broken in small pieces
  • Asafoetida - 1 pinch
  • Salt to taste


  1. Cut the paneer in 2 cm sized cubes.
  2. Clean and wash the spinach. The soft stems of the spinach can also be added. Only discard the very thick and hard stem.
  3. Clean and wash the coriander.
  4. Chop the onion.
  5. Heat water in a large dish. The water should be enough to soak all the spinach.
  6. When the water is just short of coming to a boil add the spinach. Allow the spinach to cook in the water for 2-3 minutes. Then turn off the flame.
  7. Allow the spinach to soak in the water for 5 minutes. DO NOT COVER THE DISH. Covering the dish may result in
  8. Drain the water and wash the spinach to cold water. This will help arrest the cooking process. This will also help retain the bright green appetising colour.
  9. Blend the spinach and coriander to a fine paste. You do not need to add water as the spinach has water enough to blend smoothly.
  10. Heat ghee in a heavy bottom dish or wok.
  11. Add the paneer pieces and fry till brown on all sides. You will have to keep turning over the pieces for even cooking. Keep aside.
  12. Add the chopped onion to the same pan in which your fried the paneer. There should be enough ghee left to cook the onion. If you want you can a little bit more but that is entirely up to you.
  13. Add salt. Adding salt to the onion helps speed up the cooking process a bit.
  14. Cook onion till it turns translucent.
  15. Add the ginger garlic green chilli paste. Cook for another 5-7 minutes.
  16. Add the spinach coriander paste and a cup of water.
  17. Mix well and allow to boil for 5 minutes.
  18. Add paneer pieces, mix and leave covered till you are ready to serve. Temper it just before serving.
  19. The consistency should be neither too thick nor runny. It should be just right to pour in a plate without it running away.
  20. For tempering, heat the 1tsp ghee in your tempering dish.
  21. Add the red chilli, cumin and asafoetida to the hot ghee.
  22. Pour immediately over the prepared palak paneer and cover.
  23. Stir after 5 minutes and serve hot with naan, parathas or pooris.
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