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Palak Paneer

Indian Palak Paneer (Spinach Curry)

A lovely dish from India that will become a family favorite
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 298kcal
Author International Cuisine


For the Palak Puree

  • 8 ounces spinach fresh
  • 1-2 green chilies chopped
  • 1-2 cloves garlic roughly chopped
  • ½ inch ginger roughly chopped
  • 3 cups water for blanching the spinach
  • 3 cups water for ice bath
  • for the palak curry:
  • 1 small onion finely chopped, about ⅓ cup finely chopped onion
  • 1 medium tomato chopped, about ⅓ cup finely chopped tomatoes
  • 4 cloves garlic finely chopped
  • ½ tsp cumin seeds/jeera
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder optional
  • pinch asafoetida/hing
  • ¼ tsp garam masala powder add more to taste
  • 1 bay leaf
  • 8 ozs paneer see recipe
  • ⅓ to ½ cup water add more or less as necessary
  • 2 Tbsp cream
  • 2 tbsp oil or ghee or unsalted butter
  • 1 tsp fenugreek leaves dry. The leaves is crushed and added right at the end, ust before adding cream.
  • pinch salt to taste


  • 2 tsp cream or butter for topping the palak paneer for topping the palak paneer
  • ½ inch ginger julienned
  • 1 lemon or lime wedges


Make the Palak Puree

  • Rinse the palak or spinach leaves very well in running water. tender stems are fine, otherwise cut them off.
  • Boil 3 cups water in a pan, add ¼ tsp salt to the hot water and stir. Add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
  • Drain the palak leaves.
  • Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This stops the cooking and preserves the green color. Add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
  • Drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
  • Make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

Make the Palak Curry

  • heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
  • Add the cumin and let them splutter.
  • add the bay leaf.
  • Add the finely chopped onions. saute till the onions become golden.
  • Add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
  • Add the chopped tomatoes. stir and saute the tomatoes till they soften.
  • Once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
  • Stir very well.
  • then add the palak puree.
  • stir well.
  • add about ⅓ to ½ cup water or as required. stir again.
  • Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now.
  • Stir and add garam masala powder.
  • Stir again and then add the paneer cubes.
  • Stir gently and simmer on a low flame till the paneer cubes become soft and succulent, about 1 to 2 minutes.
  • lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer. Turn off the flame.
  • Stir and serve the palak paneer hot with some naan and/or rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.


Calories: 298kcal | Carbohydrates: 9g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 126mg | Potassium: 427mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5794IU | Vitamin C: 26mg | Calcium: 356mg | Iron: 2mg