Palak Paneer

Cottage cheese cooked in spinach-based gravy and fresh Indian spices is a household staple. Master the art of making this simple, wholesome and nutritious veg dish by following this recipe.

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palak paneer

palak paneer with parantha

Main Ingredients Paneer (cottage cheese), Spinach (palak)
Cuisine Punjabi
Course Main Course-Veg
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Medium
Others Veg

Ingredients list for Palak Paneer

  • 300 grams paneer (cottage cheese)
  • 2 medium bunches of spinach 
  • 1 large onion
  • 1 green chilli
  • 1 tablespoon chopped garlic 
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • Salt to taste
  • 1/4 teaspoon garam masala
  • 2 tablespoons fresh cream + for garnish
  • A large pinch of dried fenugreek leaves (kasuri methi) powder
  • Parantha to serve


  1. Finely chop onion and cut paneer into 1-inch cubes.
  2. Boil sufficient water in a deep pan. Add spinach leaves and blanch fir 1 minute. Drain into iced cold water.
  3. Drain the spinach leaves and squeeze out excess water and put into a mixer jar. Add green chilli and 1/2 cup water and grind to a fine paste.
  4. Heat oil in a non stick pan, add cumin seeds and let them change colour.
  5. Add the chopped onions and sautè till translucent. Add garlic, mix and cook for a minute.
  6. Add the ground spinach paste, mix and cook for 1-2 minutes. Add salt, garam masala powder, paneer cubes and fresh cream and gently mix. Cook for 1 minute.
  7. Add dried fenugreek leaves powder, mix and cook for 1 minute. Take the pan off the heat.
  8. Garnish with fresh cream and serve hot with parantha.