Palak Paneer | How to make Palak Paneer

By Ridhima Mohil  |  15th Apr 2017  |  
5 from 2 reviews Rate It!
  • Palak Paneer, How to make Palak Paneer
Palak Paneerby Ridhima Mohil
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About Palak Paneer Recipe

Palak Paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices.

Palak Paneer is a popular aromatic and delicious dish. You can try making this amazing Palak Paneer in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Palak Paneer by Ridhima Mohil has detailed steps with pictures so you can easily learn how to cook Palak Paneer at home without any difficulty. Palak Paneer is enjoyed by everyone and can be served on special occasions. The flavours of the Palak Paneer would satiate your taste buds. You must try making Palak Paneer this weekend. Share your Palak Paneer cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Ridhima Mohil for inputs. In case you have any queries for Palak Paneer you can comment on the recipe page to connect with the Ridhima Mohil. You can also rate the Palak Paneer and give feedback.

Palak Paneer

Ingredients to make Palak Paneer

  • 250gms Palak or spinach
  • 1 Cup paneer
  • 3-4 tomato
  • 1 Cup Grated onions
  • 2- 3 green chillies
  • 1tsp ginger and Garlic Paste
  • 2tbsp Fresh cream
  • 1tsp jeera or Cumin Seeds
  • 1tsp red chilli Powder
  • 1tsp turmeric Powder
  • salt to taste
  • 1tbsp butter
  • 1tsp lemon Juice
  • 1tsp Kasturi methi

How to make Palak Paneer

  1. Clean and wash spinach in water to remove any soil or impurities. To blanch the spinach, boil it in salted water for 2minutes. Add sugar while boiling to retain the green color of spinach.
  2. Drain it using a big perforated spoon or a strainer. Immediately transfer drained spinach into cold water and keep for a minute.
  3. Drain excess water and transfer blanched spinach to the medium size jar of a mixer grinder. Add green chilies and grind until a smooth puree. If required, add few tablespoons of water while grinding. Grind Tomato into a puree as well.
  4. Heat 1 tablespoon oil in a non­stick pan or kadhai over medium flame. Add paneer cubes and shallow fry them until the sides turn light brown. Transfer them to a plate and keep aside. You can remove excess ghee or oil from it by placing them on absorbent kitchen paper napkin.
  5. Heat remaining 1­tablespoon oil and 1­ tablespoon butter together in the same pan over medium flame. Add cumin seeds and saute them for 30 seconds. Add grated onion and stir fry until it turns translucent. Add ginger­garlic paste and stir fry for a minute.
  6. Add Tomato puree, spinach puree, turmeric powder, red chili powder, and salt. Stir and cook for 2­-3 minutes.
  7. Add 1/3 cup water. Mix well and bring it to a boil. Stir occasionally in between.
  8. When gravy starts to boil, add shallow fried paneer cubes and cook for 3-­4 minutes.
  9. Add lemon juice, Kasturi methi and mix well. Turn off the flame and mix fresh cream.
  10. Transfer it to a serving bowl and serve with tandoori roti, kulcha or butter naan.

My Tip:

Add sugar while boiling palak to retain its green color. Add milk cream only after turning off the flame as it may curdle if added before.

Reviews for Palak Paneer (2)

Varsha Raikara year ago




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