Palak paneer Recipe

Palak paneer Recipe

30 mins
2-3 people
20 mins



Embarking on a culinary adventure often leads to discovering hidden gems in the world of food. One such gem for me is the iconic Palak Paneer. Growing up, this dish held a special place on our family dinner table, bringing comfort and joy with every bite. I vividly recall the first time I tasted the velvety spinach gravy paired with succulent paneer cubes, and it instantly became a favorite. Little did I know then that this simple yet flavorful dish would become a staple in my cooking repertoire, loved by family and friends alike.




Recipe of Palak Paneer - Halwai Style




  • 2 tbsp oil
  • 1 tsp Jeera (cumin seeds)
  • 2 tsp chopped garlic
  • 1 tsp chopped ginger
  • 2 tsp Red chilly powder
  • 2 tsp coriander powder
  • Salt to taste
  • 1 bunch of spinach (palak), cleaned
  • 2 green chillies
  • 1 cup fresh coriander leaves
  • 1 cup yogurt
  • 200 gms paneer, cubed
  • 2 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 tsp saunf (fennel) powder
  • 2 tsp kitchen king masala
  • 1 pinch of cinnamon powder
  • 1 tsp KASOORI methi (dried fenugreek leaves)
  • 1/4 cup cream
  • 1 tbsp butter
  • 1 tbsp ghee
  • 3 whole red chillies
  • Chopped coriander for garnish





  1. Blanch the spinach (palak) and grind it together with green chillies and fresh coriander to a smooth paste.

  2. Marinate the paneer cubes with salt, turmeric, and red chilly powder. Pan fry the paneer until crisp using a little oil.

  3. Heat oil in a pan, add Jeera and whole chillies. Allow it to crackle, then remove 2 whole chillies for garnish. Add chopped garlic, chopped ginger, and sauté well.

  4. Add red chilly powder, turmeric, and coriander powder. Cook on medium heat.

  5. Pour in the yogurt and cook further, stirring continuously.

  6. Add ginger powder, saunf powder, kitchen king masala, kasoori methi, and continue cooking.

  7. Add the spinach puree and cook until a pleasant aroma releases.

  8. Stir in the cream, butter, and cinnamon powder.

  9. Then add the fried paneer and cook on low heat.

  10. Finally, adjust the seasoning by adding salt. Salt is added at the end to preserve the green color of spinach.

  11. Serve hot, garnished with cream and reserved fried chillies. Enjoy your delicious Palak Paneer Halwai style!




About the Recipe


Palak Paneer is a classic North Indian dish that combines the vibrant flavors of spinach with soft paneer cubes, simmered in a fragrant blend of spices. Originating from the culinary traditions of India, this dish is a beloved favorite among vegetarians and non-vegetarians alike. The creamy spinach gravy, infused with aromatic spices and enriched with the goodness of paneer, makes Palak Paneer a wholesome and satisfying meal option. Whether enjoyed with warm rotis or fragrant basmati rice, this dish never fails to delight the taste buds.



Cooking Tips


  1. Cleaning Spinach: Ensure to thoroughly wash the spinach leaves under running water to remove any dirt or impurities before cooking.
  2. Blanching Spinach: To retain the vibrant green color of the spinach, blanch the leaves in boiling water for about a minute and then immediately transfer them to ice-cold water to stop the cooking process.
  3. Marinating Paneer: Marinate the paneer cubes with a mixture of salt, chili powder, and turmeric powder for added flavor before pan-frying them.
  4. Tempering: The tempering of cumin seeds and garlic adds depth of flavor to the dish, so make sure to roast them well before adding other ingredients.
  5. Roasting Spinach: Properly roasting the spinach puree is crucial to develop the flavors and achieve the desired creamy texture of the gravy.
  6. Avoid Adding Salt Early: To prevent the spinach from turning black, refrain from adding salt until the end of the cooking process.



Pairing Guide


  • Breads: Serve Palak Paneer with freshly made rotis, naan, or parathas for a hearty and satisfying meal.
  • Rice: Pair Palak Paneer with fragrant basmati rice or jeera rice for a comforting and wholesome dining experience.
  • Accompaniments: Garnish Palak Paneer with a dollop of fresh cream and serve it alongside sliced onions, lemon wedges, and green chutney for added freshness.




10 Frequently Asked Questions about Palak Paneer


  1. What is Palak Paneer? Palak Paneer is a classic North Indian dish made with spinach puree and paneer (Indian cottage cheese), cooked in a flavorful blend of spices and seasonings.

  2. Is Palak Paneer vegetarian? Yes, Palak Paneer is a vegetarian dish commonly enjoyed in Indian cuisine.

  3. How do you make Palak Paneer creamy? Palak Paneer gets its creamy texture from the blended spinach puree, which is simmered with cream or yogurt to achieve a smooth consistency.

  4. Can I use frozen spinach for Palak Paneer? While fresh spinach is preferred for Palak Paneer, you can use frozen spinach as a convenient alternative. Thaw and drain excess water before using.

  5. What spices are used in Palak Paneer? Common spices used in Palak Paneer include cumin seeds, garlic, ginger, turmeric, coriander powder, and garam masala, among others.

  6. Can I make Palak Paneer without cream? Yes, you can omit cream from Palak Paneer or substitute it with yogurt for a lighter version of the dish.

  7. How do I prevent spinach from turning black in Palak Paneer? To prevent spinach from turning black, blanch it briefly in boiling water and then immediately transfer it to ice-cold water to retain its vibrant green color.

  8. Can I make Palak Paneer ahead of time? Yes, Palak Paneer can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat gently before serving.

  9. What can I serve with Palak Paneer? Palak Paneer pairs well with a variety of Indian breads such as roti, naan, or paratha, as well as steamed rice or jeera rice.

  10. Is Palak Paneer spicy? The level of spiciness in Palak Paneer can be adjusted according to personal preference by varying the amount of green chilies or chili powder used in the recipe.