Sizzling Palak Paneer

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 - fresh palak bunches
  • 5 - garlic flakes
  • 1 inch - ginger piece
  • 1 cup - boiled milk
  • 250 gms - paneer
  • 2 to 3 - medium sized onions
  • 2 - green chillies
  • 2 tbsp - olive oil
  • Salt to taste

How to Make Sizzling Palak Paneer

  • Cut paneer into cubes.
  • Heat oil at medium temperature and then fry the paneer pieces.
  • Once fried, add them to milk, which helps to keep them soft.
  • Chop the cleanly washed palak, along with leaves.
  • Stems can be added only if they are tender.
  • Add the chopped palak and a small piece of ginger into boiling milk (1 cup).
  • Boil till the palak becomes very soft.
  • Remove milk and keep palak aside to cool.
  • Milk is used to remove the typical raw smell of palak that usually exists even after cooking. Ginger adds extra flavour.
  • Cut 2 medium sized onions and green chillies into thin long pieces.
  • Fry onions and chillies in a little oil till onions turn golden brown in colour.
  • It is important to add onions proportionately as excess of onions may result in loss of palak colour, making it black instead of green.
  • Add fried onions and chillies, palak, garlic and ginger into the blender.
  • Blend well till you get a fine soft paste.
  • Fry the finely chopped onion in remaining oil till its colour changes to golden brown.
  • Add the palak paste to this and add salt for taste.
  • Addition of salt while cooking results in the oil floating to the top at a faster rate.
  • Floating of oil indicates that the palak is sufficiently cooked.
  • Add the paneer pieces to the palak.
  • Let it cook for another 5 mins.