palak paneer recipe

palak paneer recipe

Palak Paneer serving with Naan for palak paneer recipe

Palak paneer is a famous dish from North Indian cuisine. It is one of best recipe of paneer curry and hugely popular in Punjab region.
Palak Paneer is a smooth creamy  palak gravy with paneer ( Indian cottage cheese). It is one of the favorite dish of my wife at home and she used to cook it regularly with less ingredients. And it tastes superb like that of restaurant style palak paneer.
She use lots of garlic in the recipe to bring out all the flavours of palak paneer. And we all love it so much.
I am sharing the same recipe that my wife regularly made at home with step by step instructions.
It is one the easiest paneer recipe that you can make at home like restaurant style with very less ingredients.
For more paneer related recipe
Buy fresh spinach with some extra care. Clean and remove their stem.  It is good to wash the spinach in running water as it often contains muds and dust.
So wash them in running water for 2 - 3 times . She always blanched them before cooking any recipe.
 Blanching palak has some wonderful benefits 
  • Blanching help to reduce micro  organisms present in spinach and pesticides residue as well from the spinach.
  • It help to preserve the green color of the spinach .
  • Palak contains oxalic acid which binds with calcium in palak thus prevent to absorb the calcium by body. Blanching help to reduce some oxalic acid from the spinach. So calcium remains free to absorb.
  •   You won't get the raw smell of palak after blanching it .

Steps to make the recipe

1. Wash and rinse the spinach ( palak ) very well under running water. You can discard the hard stem of palak.
2. Boil water in a pan with a pinch of salt . When the water start to boil , add the spinach leaves in water and blanched for 1 minute.
Blanching palak ( spinach) in hot water for palak paneer recipe
3. After 1 minute , stain the spinach and immediately transfer into a  bowl of ice cold water. This will prevent the palak further cooking and help in preserving the green color as well.
Cooling spinach ( palak) under ice cold water for palak paneer recipe
4. You can cool the spinach under running water as well and leave under water for 1 to 2 minutes to get the same result.
5. When the palak become cold , drain the water and blend with 1 - 2 green chillies , garlic cloves and 1/2 inch of ginger into a fine paste using a mixer grinder or a blender. If necessary add little water to make the paste.
Blanched spinach (palak) garlic and green chili in a grinder for Palak Paneer recipe

Spinach ( palak) paste or puree for Palak Paneer recipe
6. Now take a pan and heat with 1 teaspoon Olive oil or cooking oil .  When hot add the Cumin to sizzle.
7. Add the chopped garlic and saute for 30 seconds. Further add the chopped onions and saute for 1 more minutes to light brown.
8. Now add the chopped tomatoes and saute till they become mushy. Add the garam masala and salt.
Sauteing cumin garlic and onion for palak paneer recipe

Sauteing tomatoes with onions cumin and garlic for palak paneer recipe
9. Pour the palak ( spinach) puree and mix well and cook until it bubbles for 2 - 3 minutes. Try to avoid over cooking as it can change the colour of palak paneer.
Cooking spinach (Palak) paste for palak paneer recipe
10. Add the paneer cubes into the spinach mixture and mix well and cook for 1 minute.
Adding paneer cubes in palak gravy for palak paneer recipe
11. Finally add the cream and mix well . Adjust the seasoning and remove in a serving bowl and serve hot. Your palak paneer is ready to enjoy.
Cooking palak paneer with adding cream for Palak Paneer recipe
12. You can garnish the palak paneer with cream and topping with butter cubes 

You can read healthy homestyle palak recipe Jeera Methi Palak recipe.
It is not good to freeze palak paneer for  later use as palak is one of those food items  that should not be reheated.
It is rich in nitrate and when reheated again in microwave it turn into toxic, releasing carcinogenic properties , which are generally cancerous in nature.
Palak is rich in Iron. Heating and reheating may oxidize the iron  present in it. Oxidation of iron generates dangerous free radicals which are known to cause many diseases including infertility and cancer.
Can I make palak paneer Vegan 
To make it Vegan , replace the paneer with tofu . And also use coconut cream in place of fresh cream.  Cashew nuts paste can also be used if you don't like coconut cream.
What is Saag paneer
Saag paneer is a combination of  green leafy based gravy with paneer cubes.These green leafy  combination may be of spinach leaves,  fenugreek leaves and mustard leaves.The term Saag is a very popular  in India and  is associated with the famous dish named Sarsoo da Saag.
So palak paneer and Saag paneer are not same. Both have different method of preparations. In palak paneer, only spinach is used whereas in Saag paneer spinach , fenugreek and mustard leaves are used.Both have same texture and colour but taste different.
 How can you make Jain palak paneer ? No onion , No garlic palak paneer.
It is quite easy to make palak paneer recipe without onion and garlic.
• In place of onion use cashew nuts, first soak them in water for 15 minutes and blend with the blanched spinach and green chili.
After sizzling cumin seeds ( jeera) in oil , add  chopped tomatoes and saute till they become mushy. Add 1/3 teaspoon garam masala, salt and coriander powder.
• Add the puree of spinach and cooked for 3-4 minutes till bubbling.Pour in the fresh cream and mix well.Topped with a big cubes of butter.Remove and serve hot with phulka and chapati or jeera rice.
 Punjabi palak paneer
Punjabi palak paneer or restaurant style palak paneer can be made easily at home as well.  Use cashew nuts and pure ghee in the recipe.
Take a pan and heat little oil with 1 teaspoon ghee . When hot add cumin seeds and chopped garlic and saute for 1 minute. Then
add the chopped onions and fry till light brown. Add the chopped tomatoes and cook for 2 minutes till they become soft and messy. Pour the palak puree and cashewnuts paste and mix well. Let it come to a simmer.
Add  salt, dried fenugreek leaves (kasoori Methi) , garam masala.Further add paneer cubes and simmer for 1 more minute. Lastly add the cream and remove in a serving bowl. Topped with lemon juice and 1 teaspoon Desi ghee and serve hot the Punjabi palak paneer.
In place of chopped garlic, you can use ginger garlic paste.

   Palak paneer 

Serving palak paneer with tandoori naan for palak paneer recipe

Palak paneer is a famous dish of North India and very popular in Punjab. Fine puree of palak is seasoned with spices and fresh cubes of paneer are simmered in it. You can make a spicy palak paneer by adding 1 teaspoon green chilli paste. Serve it with chapati or roti.
Prep time      cooking time          serving
10 min            8 min                             2
Author           Mobasir hassan


  •  250 gm fresh palak ( spinach)
  •  2 - 4 green chillies
  •  2 whole garlic cloves
  •  1/2 inch ginger
  •  200 gm Paneer cut into cubes
  •  1 medium size onion finely chopped
  •  1 medium size tomato finely chopped
  •  1/2 teaspoon chopped garlic
  •  1/3 teaspoon cumin
  •  1 pinch of garam masala ( optional)
  •  2 teaspoon of fresh cream
  •  1/2 teaspoon butter
  •  1 teaspoon Olive oil ( cooking oil)
  •  Salt as per taste
  • 1/3 teaspoon crushed fenugreek leaves
  • 1/2 teaspoon ghee ( optional)
  • 1 teaspoon cashewnuts paste ( optional)
   How to make the recipe
  1. Wash and rinse the palak in running water and discard its hard stems.
  2. Boill water, add salt and blanched them for 1 minute.
  3. Stain them and immediately transfer into a ice cold water to prevent further  cooking.
  4. Drain water from them and blend with 2 green chilles, ginger root and garlic cloves in mixer or grinder to make a fine paste.

   Making palak paneer

  1. Take a pan and heat oil in medium flame. Add the cumin seeds to sizzle.
  2. Add chopped garlic and saute for 30 seconds. Then add the chopped onion and fry till light brown.
  3. Add the chopped tomatoes and saute till become messy. Then add the garam masala and salt.
  4. Now pour the palak paste and cook until it bubbles for about 2 to 3 minutes.
  5. Add the paneer cubes, mix and cook for another one minute.
  6. Finally pour the fresh cream and mix everything well. Check the seasoning and mix a butter cube and crushed fenugreek leaves with them and remove the gravy.
  7. Garnish the palak paneer with cream and serve hot with homemade chapati.
   Palak Paneer recipe video

                         Nutritional value
                         ( Serving size 100g)
  •  Calories :-  71
  •  Protein :- 2 g
  • Fats  :- 4 g
  • Carbohydrate :- 5 g 
                         Serving tips
As palak paneer is a gravy based dish , it is best to serve with assorted Indian breads like Naan , Roti and Lachcha paratha.
• Chapati and phulka can also be served with palak paneer.
• Steam rice , jeera rice and Pulao are good and best to serve with it .
                       Recipe notes
• Some people love fried paneer cubes in gravy. In this recipe you can shallow fry the paneer cubes in a non stick pan till golden brown and then simmer in the gravy.
• When serving the palak paneer , squeeze lemon juice over the palak paneer gravy. It help to absorb the iron present in palak paneer.
• Sometimes the store brought paneer become hard. Soak them in warm water for 10 - 12 minutes helps it to soften.

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Mobasir hassan
I am a professional chef working with leading brand Radisson as a Sous chef.
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