Traditional recipes

Palak paneer recipe

Palak paneer recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Vegetable curry
  • Spinach curry

This Indian dish combines fresh spinach and paneer in a creamy curry. It is absolutely wonderful with basmati rice or naan.

243 people made this

IngredientsServes: 4

  • 6 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • 1 tablespoon grated fresh root ginger
  • 2 dried red chillies
  • 1 onion, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 175ml soured cream
  • 1.5kg fresh spinach, torn
  • 1 large tomato, quartered
  • 4 sprigs fresh coriander
  • 250g paneer, cubed
  • coarse sea salt to taste

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chillies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and soured cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
  2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger and coriander (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
  3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

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Reviews & ratingsAverage global rating:(246)

Reviews in English (192)

Nice veggie option for a change. Really nice flavours.-24 Nov 2014

Delicious! I just wanted to ask if this could be done in a slow cooker? (I'm lazy)-05 Mar 2014

This recipe was gorgeous. Will be making it regularly.-19 Oct 2011

Easy Palak Paneer

Palak paneer is one of my favorite vegetarian dishes to order in Indian restaurants. The star of the dish is the creamy sauce, which is made of chopped or pureed spinach cooked in a medley of spices. Complementing the sauce are pieces of paneer , or Indian cottage cheese. It is a simple but absolutely irresistible dish that will satisfy all the taste buds.

This flavorful dish is easy to make at home. My palak paneer recipe uses ingredients that are relatively easy to find and takes about 45 minutes to cook. Honestly, I couldn’t stop eating this when I was testing the recipe. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!

Keep an eye on the paneer when you are pan frying it. Often times, I walk away from the stove to clean up the kitchen and I end up over frying the paneer. When you are frying the paneer, aim for the light golden color that you see in the photo above.

Palak Paneer, How To Make Homemade Palak Paneer Recipe

palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images.

palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area.

To make homemade palak paneer you need to make a spinach puree first. Then heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve spinach with cottage cheese hot.

Some tips to make the perfect palak paneer recipe . 1. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark. 2. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach. 3. We do not add the garam masala in the beginning because adding it earlier would make it bitter.

This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this homemade palak paneer recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required.

Serve homemade palak paneer with rotis or parathas.

Enjoy palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese e | with detailed step by step photos below.

Palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi |

palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with 65 amazing images.

palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi .

To make palak matar paneer sabzi , heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.

This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try!

This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas.

All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus.

Tips for palak matar paneer sabzi . 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work.

Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with step by step photos.

  • 1 cup = 240 ml
  1. Paneer – 250 gms
  2. Onion – 1/2 cup (paste)
  3. Olive oil – 1 tbsp
  4. Tomato – 1/3 cup (puree)
  5. Spinach – 1 cup (blanched and pureed)
  6. Ginger-garlic paste – 1/2 tbsp
  7. Green chilies – 5-7 (moderate heat)
  8. Cumin Powder – 1/2 tsp
  9. Coriander powder – 1/3 tsp
  10. Red chili powder – 1/3 tsp (moderate heat)
  11. Turmeric powder – 1/3 tsp
  12. Salt – as required
  13. Grain sugar – 1 tsp
  14. Fresh cream – 2 tbsp


  1. Cut the paneer into dices and soak it in lukewarm water.
  2. Blanch the spinach for a maximum of 1 minute.
  3. In a food processor, make onion and green chili paste, separately make tomato puree and then spinach puree.

Cooking Instructions

  1. Heat 1 tbsp of oil and shallow fry the paneer (optional)
  2. In the same pan add another 1/2 tsp of oil (If you are skipping the above step then add 1 tbsp of oil).
  3. Once it is heated, gently add onion-chili paste and ginger-garlic paste. Cook the mixture on low to medium flame, from time to time add water so that it doesn’t stick to the base.
  4. Once the above mixture browns slightly then add tomato puree, mix it and then add cumin powder, coriander powder, salt, sugar, red chili powder and garam masala powder.
  5. Cook the above masala until it starts releasing oil which you will notice after 15 to 20 minutes.
  6. Add spinach puree.
  7. Add water to adjust consistency then add paneer and fresh cream.
  8. Lastly, check for the seasoning.
  9. Serve hot.

Palak Paneer - Instant Pot Pressure Cooker

Published February 15, 2018 Updated April 22, 2020 By Meeta Arora 137 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Palak Paneer is one of the most popular dish from North India. It is made with Spinach and Cottage Cheese, cooked with ginger, garlic, onions and aromatic spices. This is a simplified one-pot version of the authentic palak paneer, made in Instant Pot, which takes just 20 minutes to prepare. This is a nutritious Vegetarian, Gluten-free and Low Carb dish.

Instant Pot Palak Paneer is made with Spinach and Indian Cottage Cheese. There is another popular North Indian dish, Mustard Greens Saag, which is very similar, however it is made with both Mustard Greens and Spinach. If you want to make this dish Vegan, check out the Palak Tofu recipe. And if you like to include Chicken in place of Paneer, check out my popular Chicken Saag.

How to make Palak Paneer in Instant Pot?

This is an easy to make dish, you don't need too many ingredients. The basic - onion, tomato, ginger, garlic and some spices. And off course spinach and paneer. I used a whole box of baby spinach from Costco.

1 - Start the instant pot and saute the ginger, garlic and onions in some oil, along with aromatic cumin seeds. Then add tomatoes and spices. I chopped the onions and tomatoes. However you could cut them into large pieces as we are going to blend them later.

2- Then add in the spinach and pressure cook for just 2 minutes. I prefer to release pressure after 5 minutes of the cooking being done. This helps to retain the beautiful color of the spinach.

3 - I use an immersion blender to blend the ingredients. You can leave it coarse or blend smooth, based on your preference. If you don't have an immersion blender, transfer to your countertop blender or food processor to blend.

4 - Stir in the Paneer and some garam masala, and let it rest for 5 minutes. This will help for the paneer to get soft and soak in the flavors. I don't fry the paneer, however if you prefer it lightly fried, that would work perfectly too. Palak Paneer is ready to be served with rice, naan or parathas.

Ingredients of Palak Paneer

  • 250 gm paneer
  • 2 tablespoon ghee
  • 3 red chilli
  • 4 tablespoon minced onion
  • 2 teaspoon ginger
  • powdered salt as required
  • 1 teaspoon kasoori methi powder
  • 1/4 cup fresh cream
  • 2 bunches spinach
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoon garlic
  • 4 green chilli
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 2 tablespoon butter
  • 1 dash yellow chili powder

How to make Palak Paneer

Step 1 Wash and boil the spinach for Palak Paneer

To make the paneer soft, soak it in water for some time. Cut the paneer into small cubes and keep it aside. To ensure that the spinach is adulterant-free, soak it in water and add a small pinch of salt. Then clean and wash spinach thoroughly. Now, put a deep-bottomed pan over medium flame and add spinach in it. Cover and cook until the spinach becomes soft and mushy. You need not add any water as spinach gets cooked in its own water. Once cooked, take 100 grams of spinach and chop it well in a bowl. Afterwards, puree the remaining spinach and keep it aside. (Note: You can blanch the spinach as well.)

Step 2 Cook the spinach puree with spices

Now, put a pan over medium flame and melt ghee in it. Add cumin seeds in it along with halved whole red chilli. Let them temper for a few seconds and then add garlic, onion, green chilli, ginger. Saute well and then add coriander powder, cumin powder, kasoori methi powder and salt. Mix well and cook for 2 minutes. Finally, add cream and pureed spinach and cook for 2-3 minutes.

Step 3 Cook paneer in this spinach gravy and serve hot

Finally, add cubed paneer in it and gently mix well. Cook for 2 minutes and then add butter in it along with fresh cream, and yellow chilli powder. Cook for another minute and garnish with fresh cream, butter and coriander leaves. Serve hot with Missi Roti or Makki Ki Roti.

Ingredients of Palak Paneer

  • 500 gms spinach, pureed
  • 15-16 Paneer cubes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 Bay leaf
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 cup onion paste (boiled), grated
  • 1/2 cup tomato, pureed
  • 2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp red pepper, powdered
  • 1/2 tsp coriander powder
  • 2 nos black cardamom (crushed)
  • 1 tbsp cream

Palak paneer recipe | how to make palak paneer recipe restaurant style

palak paneer recipe | how to make palak paneer recipe restaurant style with detailed photo and video recipe. a healthy green coloured paneer recipe prepared mainly from the thick paste of spinach puree. basically, the easy palak paneer recipe hails from the popular north indian cuisine or punjabi cuisine and is typically served with tandoor roti & naan. there are many ways to prepare it, but this a restaurant-style spinach cottage cheese curry.
palak paneer recipe | how to make palak paneer recipe restaurant style with step by step photo and video recipe. there are myriad paneer curries or paneer recipes originated from the popular punjabi cuisine. each of them maintains a subtle difference and variation in its taste, texture and consistency. one such unique, one of the green coloured palak curry is palak paneer with paneer cubes, garam masala and other spices.

i have always been a huge fan of paneer recipes and especially to the north indian paneer curries for roti or chapathi. but i have a special attachment towards the palak paneer recipe and hence it is the most frequent prepared paneer recipe in my house. perhaps it could be the colour and texture compared to the other curries which are either red or orange in colour. creamy dark green colour with soft and tender fried paneer cubes makes this dish lip smacking heaven. generally, this curry is mainly served with roti or naan, but i even enjoy it with rice and poori‘s too. particularly, jeera rice and palak gravy is my personal favourite and i ensure to make this combo each time i end preparing this palak curry. i would heavily endorse to try this combination and share your feedback in the comment section.

in addition, i would like to mention few tips, suggestions and variations for the palak paneer recipe restaurant style. firstly, i have used homemade paneer in this recipe, which i have fried before adding it to the curry. also, if you prefer soft and moist paneer, ensure to soak the paneer in hot water before frying them. secondly, i have added tomatoes and onions with other dry spices. as matter of fact, i got this tip from a chef to add tomatoes for sourness, but if you do not prefer you can skip it. lastly, for the vegan version of palak paneer, use soya based tofu cubes as an alternative to paneer cubes. also skip the cream at the last step.

finally, i request you to check my other top paneer curries recipes collection with this post of palak paneer recipe. it includes recipes like kadai paneer, matar paneer, chilli paneer, paneer butter masala, khoya paneer, paneer jalfrezi, paneer kolhapuri and paneer kofta curry. in addition, i request you to check my other similar recipes collection like,

Vegetarian Indian Palak Paneer With Ricotta

No paneer? No problem! Make this reduced-fat Indian palak paneer (or saag paneer, really) recipe using ricotta cheese instead of the traditional Indian paneer. If you don't have a source for paneer in your city, you can still enjoy palak paneer - Indian spinach and cheese. Use a low-fat or reduced-fat ricotta to make this spinach dish. You'll need to use fresh, whole milk ricotta cheese in this recipe, and not the chalky kind that comes in a plastic container. It'll turn out quite differently if you don't!

This recipe skips the usual step of pureeing the spinach which most Indian spinach recipes will call for. If you want to puree your greens, just do it before adding in the fried ricotta. Normally Indian vegetable dishes such as this one would be served alongside a dish of plain steamed white rice, though you could certainly use brown rice or another whole grain. We tend to skip the rice and just eat it on its own.

Serve up this fantastic palak paneer with a side of cheese pakoras for a full vegetarian Indian meal. This Indian palak paneer with ricotta recipe is vegetarian and all of the ingredients are gluten-free as well.