Palak Paneer Recipe (Step-by-Step)

A classic North Indian dish made with fresh spinach and soft paneer cubes. Healthy, creamy, and perfect for dinner.

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Time & Servings

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Serves: 3–4

Ingredients

For blanching spinach

• Spinach (Palak) – 250 g
• Water – for boiling
• Ice-cold water – 1 bowl

For the gravy

• Paneer – 200 g (cubed)
• Oil or Butter – 2 tbsp
• Onion – 1 medium (finely chopped)
• Ginger-garlic paste – 1 tsp
• Green chilli – 1 (optional, chopped)
• Tomato – 1 medium (pureed)
• Cumin seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Garam masala – ½ tsp
• Fresh cream – 2 tbsp
• Salt – to taste
• Water – as required

Step-by-Step Instructions

Step 1: Blanch the spinach

1. Wash spinach thoroughly.
2. Add spinach to boiling water and cook for 2 minutes.
3. Immediately transfer to ice-cold water to retain green color.
4. Blend into a smooth puree.

Step 2: Prepare the base

1. Heat oil or butter in a pan.
2. Add cumin seeds and let them crackle.
3. Add chopped onion and sauté until light golden.
4. Add ginger-garlic paste and green chilli; sauté for 1 minute.

Step 3: Make the gravy

1. Add tomato puree and cook until oil separates.
2. Add turmeric powder, red chilli powder, and salt.
3. Add spinach puree and cook on medium heat for 3–4 minutes.

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Step 4: Add paneer

1. Gently add paneer cubes.
2. Add a little water to adjust consistency.
3. Simmer for 2–3 minutes.

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Step 5: Final touch

1. Add garam masala and fresh cream.
2. Mix well and turn off the heat.

Serving Suggestions

• Naan or butter roti
• Jeera rice or plain rice

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Tips for Best Palak Paneer

• Do not overcook spinach; it may lose its bright green color.
• Soak paneer cubes in warm water for 10 minutes to keep them soft.
• Replace cream with cashew paste for a richer taste.