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Palak Paneer

Palak Paneer

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cuisine India
Servings 2


  • 500g fresh spinach
  • 2-3 cloves finely chopped garlic
  • 1 small piece of grated ginger
  • ½ onion finely chopped
  • 1 small tomato cut into small cubes
  • 1-2 chopped green chilli
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 30ml cream
  • 120g paneer
  • Salt to taste


  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chilli powder (optional)
  • 1 tsp Garam Masala


  • Cut the paneer into small cubes and soak them in warm water in a bowl with a pinch of salt.
  • Wash the spinach leaves thoroughly and remove the thick stems.
  • Heat the oil in a large pan over medium-high heat. Add half of the chopped garlic, add chopped green chilli
  • Brown lightly, add the onion and grated ginger. Cook until the onion is golden brown.
  • Add the spinach leaves and salt. Cover the pan and cook the spinach for about 5 minutes or until it is soft and has released its water.
  • Remove from the heat and let it cool before blending. Then blend to a fine paste and set this aside.
  • Place a frying pan over medium heat. Melt the butter and add the cumin seeds. When it starts to crackle, add the rest of the chopped garlic.
  • Fry for a few seconds, add the tomatoes, Garam Masala, coriander powder, and a pinch of salt. Fry for a few seconds until the tomatoes are soft.
  • Add the chopped spinach, stir well, and bring this to a gentle boil. Then turn off the heat and add the cream and the pieces of paneer.
  • Stir carefully so that the paneer pieces mix with the cream and serve immediately with naan bread, roti, or basmati rice.


Tips and Tricks:

  • To prepare Palak Paneer it is always advisable to use fresh leaves. The thick stems should be removed to get a fine cream.
  • Do not overcook the spinach in both steps, otherwise, it may turn out bitter.
  • This dish can easily be converted to a vegan recipe using tofu, coconut milk and oil.