Palak Paneer

I’ve never been a huge fan of Palak Paneer but my sister makes this quite often and it tastes so good that I decided to try it out myself. Surprise, surprise, it elicited more words than the usual ‘fine’ and ‘good’ from my father. He said this is one of the best dishes I’ve made and that I must post it on the blog!

Palak Paneer


Paneer – 360 gms (1 packet)
Spinach or Palak – 280 gms (1 packet)
Onion – 1, medium-sized
Tomato – 2
Garlic – 3 cloves
Ginger – 1 inch piece
Dry red chillies – 3
Turmeric – 1/2 tsp
Cumin powder – 1/2 tsp
Coriander powder – 1 tsp
Garam Masala – 1 tsp


  • Cut the paneer into cubes and fry in about a tablespoon of oil; keep aside
  • Add spinach to about a cup of boiling water. Cook for about 5 minutes till the leaves wilt. Allow this too cool and grind in a mixer
  • In a separate mixer, grind onion, tomato, garlic, ginger and dry red chillies (do not add water)
  • Heat oil in a pan and add turmeric, coriander powder, cumin powder and garam masala
  • Fry the masalas well for a minute and then add the onion-tomato paste that you have ground
  • Cover with a lid and allow this mixture to cook. This should take at least 5 minutes
  • Once this is cooked, add the ground spinach and cook for a couple minutes before adding salt
  • Mix well and add the fried paneer
  • Cook for couple more minutes and take off heat
  • Serve hot with chapathi

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