Palak Paneer

Palak Paneer is a household staple in Northern India. It’s one of the most commonly made paneer dishes in Indian homes. Not only is it packed with flavor, but it’s much healthier than other Paneer dishes like Paneer Makhani or Paneer Tikka. Palak Paneer is often confused with Saag Paneer.

In Hindi, palak means spinach, while saag  means “greens”  in which a variety of different greens is used. I like to top my Palak Paneer with a Tadka (fried spices) and a drizzle of heavy cream for an extra layer of flavor.

Palak Paneer

Calories 282.96 kcal


  • For the Palak Paneer:
  • 1 lb fresh spinach
  • 2 onions chopped
  • 2 small green chilies
  • 2 tablespoons ghee or butter
  • 1 teaspoon whole cumin
  • 3 bay leaves
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 4 tomatoes pureed
  • 1 teaspoon turmeric
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 recipe 10 oz Homemade Paneer Cheese, cut into 1 inch cubes
  • 2 teaspoons heavy cream optional, for topping
  • For the Tadka:
  • 2 teaspoons vegetable oil
  • 1 teaspoon whole cumin
  • 1 teaspoon coriander seeds
  • 3 dried red chilies


  • For the Palak Paneer:
  • Bring 2 cups of water to a boil in a large pot. Add in the spinach, onions, green chilies. Boil for 10-12 minutes or until wilted. Allow to cool then transfer to a blender or food processor and blend until smooth.
  • Wipe out the pot then heat the ghee on a medium heat. Add in the cumin seeds and bay leaves. When the cumin starts to crackle add in the garlic paste and ginger paste and cook for another minute until it begins to golden brown.
  • Add the pureed tomatoes and cook for 10-12 minutes, until cooked down. Season with the turmeric, chili powder, coriander powder, garam masala, and salt. Pour in the pureed spinach mixture and cook for 5-6 minutes.
  • In a large frying pan heat up the vegetable oil on a high heat. Add in the cubed paneer cheese and fry until golden brown on the sides then add to the spinach mixture.
  • For the Tadka:
  • Heat the vegetable oil in a small frying pan. Add in the cumin seeds, coriander seeds, and rec chilies. After 30-45 seconds, once the spices are sizzling, spoon the fried spices over the palak paneer. Serve immediately with rice, roti, or naan.
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