Palak Paneer

Thick puréed spinach seasoned with paneer, garlic and spices

Photo Credit – Andrew Massey


  • 500 grams Palak, chopped and washed
  • 200 grams Paneer
  • 1 cup tomato puree
  • 2 teaspoons Ginger garlic paste
  • 1 teaspoon Cumin seeds
  • 4 cloves
  • Salt
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Garam Masala
  • 2 tablespoons Oil
  • 2 tablespoons cream


  1. Ghee roast paneer cubes. Keep aside.
  2. Boil spinach/palak with little water for 5 minutes.
  3. Transfer cooked palak to ice cool water to avoid decolouring.
  4. Strain and grind palak to puree.
  5. Heat oil. Fry ginger garlic paste, cumin seeds and cloves. Saute for 2 minutes.
  6. Add tomato and paneer puree and cook till oil separates.
  7. Add cream and mix well. Add fried paneer pieces. Simmer for for five minutes.
  8. Serve hot palak paneer with roti or rice.

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