Palak Paneer (without onion)

Just the sight of white cubes of paneer peeping through the emerald green spinach puree will make your mouth water. Blanched and pureed spinach is cooked with select spices and the paneer is tossed in at the end.

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Palak Paneer
Main Ingredients Spinach, Paneer (cottage cheese)
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Palak Paneer

  • 900 grams Spinach
  • 200 grams Paneer (cottage cheese)
  • 2-3 Green chillies
  • 8-10 cloves Garlic chopped
  • 3 tablespoons Oil
  • 1/2 teaspoon Cumin seeds
  • Salt to taste
  • 1 tablespoon Lemon juice
  • 4 tablespoons Fresh cream


  1. Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes.
  2. Refresh in chilled water. Squeeze out excess water. Grind into a fine paste along with green chillies.
  3. Cut the paneer into one inch by one inch by half inch pieces. Heat oil in a pan.
  4. Add cumin seeds. When they begin to change colour, add garlic and sauté for half a minute.
  5. Add the spinach puree and stir. Check seasoning.
  6. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice.
  7. Finally add fresh cream. Serve hot.

Nutrition Info

Calories 1350
Carbohydrates 35.4
Protein 57.2
Fat 108.8