Palak Paneer - Spinach and Paneer Recipe

Ready to eat: 30 min
Nia Bennett | Aug, 19 2018

A great way to include palak (spinach) into yours and your family’s diet is by including exciting flavours because this palak paneer recipe is a great way to try something new, but also adds something healthy and nutritious in your every day diet.

Here is how you make a simple and tasty spinach and paneer feast.


Serves: 4

  • 5 to 6 cups fresh spinach (palak)
  • 1-1/2 cups fresh paneer  (Indian cottage cheese)
  • 1 chopped tomato
  • 1 chopped onion
  • 1/2 chopped green chili
  • 1/2 teaspoon kashmiri chilli (for colour)
  • 1 tablespoon ginger
  • 1 tablespoon oil (vegetable or olive oil)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 /2 teaspoon turmeric powder
  • 2 teaspoon salt (adjust to taste)
  • 1 teaspoon sugar
  • 2 tablespoons heavy cream
  • 10 cashews
  • 1 teaspoon ghee
  • 1 packet of chicken stock (Optional)
  • 1 teaspoon tomato ketchup (Optional)


Prep: 10 min > Cook: 20 min > Ready to eat: 30 min

  1. Start by washing your spinach in cold water in a colander. The next step is called blanching which will help you retain the bright green colour of the spinach.
  2. Start by soaking your spinach in warm water, then soak it for 60 seconds and immediately use tongs and immerse this in cold water for a minute, to stop it from cooking any further.
  3. Now drain the water.
  4. Warm a pan and add one tablespoon of vegetable oil or extra virgin olive oil. Add cumin seeds, cook it for a few seconds, to this add chopped garlic, ginger, and chilli. Once this is light brown, add onions, and a pinch of salt then saute this till it is light brown and then add the spices and mix w
  5. After this step, you can now add chopped tomatoes, cook this for a minute till the oil separates. At this stage you could add chicken stock. Half cup of stock works best, you can add more if you prefer a liquid soup like consistency.
  6. Now blend the spinach and sauteed mixture into a blender.
  7. Place a pan on a low flame, now pour the thick spinach mixture into the pan. Cook it on low flame so the mixture does not splutter.
  8. To this add the cashew paste, one tablespoon of ketchup and ghee (optional).
  9. Now add the paneer and a tablespoon of cream, mix it well. At this point, add another teaspoon of salt or add more or less of salt as needed.
  10. Palak paneer is ready to be served and can be eaten with plain rice, flavoured rice, flat breads or as a hearty soup.

Rate this Recipe

Login/Join to leave your rating