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Perfect Palak Paneer

Recipe by
Total Time:
45 mins
Rated 5 based on 100 votes
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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How to Make

  • Thoroughly wash and drain the spinach leaves.
  • Peel and finely chop the ginger and tomatoes and store separately.
  • Blanch the spinach leaves, by plunging the leaves into boiling water for about 2 minutes and plunged straight into ice water for further 2 minutes. This process helps retain the colour of spinach.
  • Now transfer to a blender and make a smooth paste by adding 100 ml water or as needed.
  • Heat oil in a non-stick fry pan, add the cumin seeds allow to splutter.
  • Add the chopped ginger and stir for a minute.
  • Add the chopped tomatoes, green chillies and stir till oil separates.
  • Add the powders and sauté for a minute till the raw taste disappear.
  • Add the spinach gravy and cook for about 5 minutes on medium flame while stirring.
  • Lower the flame and add the full cream or yoghurt [for a healthy option] and mix it immediately. Add the paneer [cottage cheese] cubes and cook for a further 5 minutes.
  • Serve hot with naan or steamed basmati rice.