Palak Paneer with Tomato

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 bunch - palak
  • 2 - tomatoes, large
  • 2 tbsp - ginger-garlic paste
  • 1 tsp - dhania powder
  • 1 tsp - jeera powder
  • 1 - onion
  • 3 - green chillies (hot)
  • 200 g - paneer
  • Salt
  • 2 tbsp - oil or butter
  • 1 tbsp - cream, for garnishing

How to Make Palak Paneer with Tomato

  • Boil water in a vessel and turn off the flame, now put the palak leaves in it.
  • Keep it covered for 10 mins or pressure cook it for 1 whistle without adding water to the palak.
  • When done, blend it with very little water along with green chillies. This is your palak pulp.
  • Boil tomatoes in water on high flame for 10 mins. Peel the skin and chop it. Put that in the blender and blend it. This is your tomato pulp.
  • Heat 2 tbsp oil/butter in a vessel. Put chopped onions and when it turns brown, add ginger-garlic paste.
  • Add jeera powder, dhania powder, tomato pulp stir well. Now add palak pulp, salt and cover and cook for 7-10 mins. Turn off the flame and add paneer pieces and garnish with cream.
  • Serve hot with chapatti, naan or paratha.