Palak Paneer

Palak Paneer

One of the most popular north indian dishes, soft paneer cubes cooked in a smooth spinach curry. Palak paneer goes well with rotis, naan, parathas and jeera or biryani rice.

Jasmin Dhar


  1. 250 g cottage cheese home made
  2. 250 or one g spinach big bowl (deep frozen cubes)
  3. 3 cloves garlic
  4. 3 bay leaves
  5. 4 tomatoes
  6. 1 tablespoon oil
  7. 1 onion medium sized
  8. 1/2 tablespoon cumin seeds
  9. 1/3 tablespoon turmeric powder
  10. 1/2 tablespoon chilli powder
  11. 1/2 cup water
  12. 1/2 tablespoon garam masala
  13. 1 tablespoon kasuri methi
  14. salt to flavor
  15. 2 - 3 tablespoons cream of
  16. lemon garnish with a slice of


25 mins
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    1 hour before cooking take the spinach from the freezer and keep aside.

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    Heat oil in a pan. Add the cumin and let them splutter. Then add the bay leaves.

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    Add the finely chopped onions. Saute till the onions become golden.

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    Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away.

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    Add the chopped tomatoes, stir and saute the tomatoes till they soften.

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    Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder and red chili powder. Stir very well.

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    Then add the spinach cubes and stir for 2-3 minutes.

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    Add about ½ cup water or as required. Keep stirring until spinach mixes.

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    Turn down the heat and simmer for 6-7 minutes or more till the palak or spinach is cooked and changes in color. The gravy or sauce will also thicken by now. Season with salt.

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    Stir and add garam masala powder. Stir again and then add the paneer/cottage cheese cubes.

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    Stir gently and simmer on a low flame till the paneer cubes become soft and succulent about 1 to 2 minutes.

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    Lastly add cream and stir gently again so that the cream mixes well in the palak paneer gravy. switch off the flame.

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    Stir and serve the palak paneer hot with some rotis, naan or jeera rice. Sprincle a few drops of lime or lemon juice on top.

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