Perfect Palak Paneer

Recipe by
Total Time:
45 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Home Made Paneer – 100 grams
  • Fresh Spinach – 300 grams
  • Ripe Tomatoes – 2 nos
  • Ginger – 2 inch root
  • Green Chilli – 4 nos (optional)
  • Coriander Powder – ½ tsp (optional)
  • Turmeric Powder – ¼ tsp
  • Red Chilli Powder – ½ tsp
  • Cumin Seeds – ¼ tsp
  • Water – 100 ml
  • Ghee or Oil – 1 tbsp
  • Salt – to taste
  • Full Fat Cream or Plain Yoghurt – 1/3 cup or to taste

How to Make Perfect Palak Paneer

  • 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.