Palak paneer

Spinach is a widely used ingredient in many cuisines and is readily availble in most places. In Indian cuisine, a famous dish based on spinach is – Palak panner. Most Indian restaurants, across the world, have it on their menu card. You can make this dish in any season. Palak paneer has a creamy texture with fewer calories. There are many ways to make palak paneer, this is the way I prefer to do it. I like it when spinach taste is dominant in the dish.

I’m delighted to share that the recipe for this dish was requested by one of the readers. Thank you for your comments, suggestions and requests. It’s the love for good food that brings us together. Yummy !

Palak paneer

Palak paneer


  1. Organic spinach  –  two big bunches (approximately 350 gms)
  2. Butter  –  one tsp
  3. Oil  –  one tsp
  4. Finely chopped green chilli  –  one
  5. Finely chopped onions  –  one-fourth cup
  6. Turmeric powder  –  a pinch
  7. cumin powder  –  half tsp
  8. Coriander powder  –  half tsp
  9. Chilly powder  –  less than half tsp
  10. Salt  –  to taste
  11. Sugar  –  a pinch
  12. Fresh cream  –  four tblsp
  13. Fresh paneer cubes  –  one-fourth cup to half cup (home made)

Tip : If you are using store bought paneer, soak paneer cubes in hot water for five to ten mintues to soften them.


Boil the spinach in water over medium flame for five mins and drain the spinach.Cool it. Make a puree (don’t add any water while grinding). In a pan, add butter and oil. Once oil is hot, add onions and fry until onions are translucent. Now add spanich puree, red-chilli powder, coriander powder, cumin powder, turmeric, salt and fresh cream. Mix well and boil. Once it starts bubbling, add fresh paneer cubes. Mix well and remove from stove.  Ready to serve.


Serves two to three


15 to 20 mins


One day


2 thoughts on “Palak paneer

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