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Palak paneer in a small wok with chapati and salad in the background

Easy Palak Paneer

Palak paneer is a delicious and healthy vegetarian Indian recipe that is made with pureed spinach and Indian cottage cheese. This homemade palak paneer gets ready within 30 minutes. Serve it with any Indian bread or plain basmati rice it tastes awesome.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 396kcal




  • Wash spinach and keep aside.
  • Boil water in a large pot. Add salt. Once the water starts boiling add spinach. Blanch for 2-3 minutes and then transfer to a large bowl of ice-cold water. Let the spinach remain in cold water for about a minute and then transfer to a grinder/ food processor.
  • Add green chilies to the grinder. Make a slightly coarse paste of spinach and green chilies. Keep the paste aside.
  • Heat oil in a pan. Break each red chili into 2-3 pieces and add to the oil. Saute for a few seconds and then add cumin seeds. Saute the cumin seeds for a few seconds or until they become fragrant.
  • Add chopped garlic and saute for a few seconds or until its raw smell goes away.
  • Add onion and cook until the onion starts turning brown.
  • Next, add turmeric powder, red chili powder, and coriander powder. Saute for around 30 seconds on low flame.
  • Add chopped tomatoes, ginger, and salt. Mix and cover the pan. Cook until the tomatoes turn mushy.
  • Add spinach puree along with around a cup of water. Mix everything and cook for around 2-3 minutes.
  • Next, add garam masala, kasoori methi, milk, and paneer. Mix everything. Cook for around 1-2 minutes and then cover the pan. Switch off the gas. Don't remove the lid for at least 5 minutes.
  • Drizzle some ghee or butter on top. Serve hot with roti, naan, paratha, or rice.


  1. Don't overcook the spinach otherwise, it will turn bitter and lose taste too.
  2. If you prefer smooth palak paneer, make a smooth paste of spinach. Also, use the paste of onion, tomato, garlic, and ginger instead of using them in chopped form.
  3. After adding milk stir continuously for at least a minute otherwise, milk may curdle.
  4. If you don't like raw paneer use fried/ baked paneer.
  5. Vegans may enjoy this dish by replacing paneer with tofu or boiled potatoes.
  6. For a very smooth and creamy palak paneer, blend it with a blender before adding milk and paneer.
  7. More recipe tips and tricks are given within the post above. Please follow them to make this recipe.


Calories: 396kcal | Carbohydrates: 17g | Protein: 18g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 218mg | Potassium: 932mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12315IU | Vitamin C: 77mg | Calcium: 588mg | Iron: 4mg