Palak Paneer

Palak Paneer
Palak Paneer
Palak Paneer


An Indian classic, palak paneer, is paneer (cottage cheese) cubes in a gravy made from palak(spinach). Easy to make and tastes incredible with chapati, fried rice etc. A thick version of this curry is also used between a roll of dosa to make the palak paneer dosa. This recipe is from a Sanjeev Kapoor book and came out really well.



 Palak soaked in warm water for a few mins so that it cook slightly for the gravy.

Palak paneer gravy

Spinach and green chillies need to be ground to paste for the gravy.


Paneer/Cottage cheese cubes in palak gravy.

Palak Paneer 1


  • Spinach: 2 large bunches
  • Paneer/Cottage cheese: 200 grams
  • Green chillies; 2-3
  • Garlic: 6-7 cloves
  • Oil: 3 tbsp
  • Cumin seeds: 1/2 tsp
  • Salt
  • Lemon Juice: 1 tsp
  • Fresh Cream: 4 tbsp


  • Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
  • Remove stems, wash and roughly chop green chillies.
  • Grind spinach into a fine paste along with the green chillies
  • Dice the paneer into one inch cubes
  • Peel, wash and chop the garlic
  • Heat oil in a pan. Add cumin seeds.
  • When the begin to change color add the chopped garlic and saute for a minute.
  • Add the spinach puree and stir
  • Add some water if required
  • When the gravy comes to a boil add the paneer and stir well
  • Add salt to taste
  • Cook for a few minutes
  • Add the lemon juice
  • Turn of the flame. Add the fresh cream on top and serve hot.

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