Paneer with Spinach (Palak Paneer)

Palak Paneer (Spinach with Paneer) is a simple, vegerarian dish made of spinach leaves and soft paneer (Indian Cheese) cubes. But if you like you can stir-fry paneer before adding to a spinach gravy.

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Serves 4

For frying paneer:

  • ½ lbs/250 g paneer (cut into cubes)

Spinach gravy:

  • 1 lbs/450 g spinach
  • ¼ tsp cumin powder
  • 2 green chilies
  • 4 garlic cloves, finely chopped
  • 1 inch/2.5 cm ginger
  • 1 medium onion, chopped
  • 1 tomatoe
  • salt to taste
  • 2 tbsp heavy cream
  • 2 tbsp oil
  • 3 tbsp ginger julienned
  • Preparation time: 10 minutes
  • Cooking time: about 20 minutes

How to make Palak Paneer (Indian Cheese in Spinach Creamy Gravy):

  1. If you do not have paneer use this Paneer recipe.
  2. Chop paneer into small cubes. (optional: you can stir fry paneer until the cubes are light golden brown on all sides). Keep aside.
  3. Wash, and chop roughly the spinach.
  4. Bring few table spoons of water to a boil in large pan.
  5. Add chopped spinach, chilies, ginger, and pinch of salt. Cook /blench on medium heat for 2 minutes. Do not cover the pan so the spinach will keep its bright green color. (Salt is required for retaining that bright color).
  6. Turn of the gas, let it cool a bit. Then, puree it in a blender.
  7. Heat the oil in a non-stick frying pan.
  8. Add chopped onion. After 3-4 minutes add chopped finely garlic and cumin seeds. Sauté until light brown, then add chopped tomato. Cook for 5 minutes on medium heat.
  9. Cook until oil emerges, liquid from the tomatoes has evaporated, add the paneer and stir gently.
  10. Then add the pureed spinach. Cook for 3-4 minutes on low-medium heat.
  11. Adjust salt. Add 2 tbsp of cream of half and half (optional).
  12. To serve, finish with swirl of cream and serve garnished with julienned ginger and fresh coriander.


  • Adding fresh cream to the dish, not only make it more tasty but also reduces the bitterness of the spinach leaves.
  • You can replace paneer with tofu, soy or any other plant basted ingredient.
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