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Palak Paneer

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Palak paneer is a vegetarian dish originating from India, consisting of paneer in a thick gravy made from puréed spinach, called palak in Hindi. The terms palak paneer and saag paneer are sometimes used interchangeably. This recipe has a slight variation from the original recipe; it is tempered with garlic and red chilies. This tempering gives an excellent kick to the palak paneer.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Indian
Servings 2


  • 250 Gms Paneer
  • 1/2 Bunch Spinach Leaves
  • 2 tsp Ginger garlic and green chili paste
  • 2 Nos Medium size onion, fine paste
  • 2 Nos Medium size tomato, fine paste
  • Salt to Taste
  • 1/4 tsp Garam masala powder
  • 1/2 tsp Kasuri Methi
  • 2 tsp Fresh Cream
  • Best Drop Lite Oil for Cooking

For Tempering :

  • 1 tsp Cumin Seeds
  • 1 tsp Chopped Garlic
  • 1/2 tsp Red chili powder
  • 2 Nos Whole Red Chili
  • 2 tsp Ghee


  • Blanching spinach: In a pan heat some water and just when the water is hot, add the spinach leaves in it and turn off the stove. Leave the spinach for about a minute or two and then take out the leaves and put it in ice-cold water.
  • After 2 minutes, drain the spinach leaves and squeeze out the extra water. Make a puree of the blanched spinach in a mixer grinder and keep it aside.
  • In another kadhai, heat some oil. Add ginger-garlic paste and sauté, till the raw smell goes off.
  • Add onion paste and cook till oil separates. Now, add the tomato paste and sautéfor about 5 minutes more.
  • Once the masala is cooked season it with salt,garam masala and Kasuri methi; sauté for about 2-3 minutes.  Then, add the spinach puree and cook it for further 10 minutes. You may add water if desired.
  • Now, add the paneer to the gravy and cook for about5 minutes. Add cream to the spinach gravy and cook for about 2 minutes and then turn off the stove.
  • For tempering: In a small pan, heat 2 tbsp of ghee and temper it with chopped garlic. Toast the garlic till it is golden in color.
  • Now, add cumin and let it crackle. Add whole red chili and chili powder and pour the tadka over the palak paneer and serve hot with roti or parantha.


Keyword Palak Paneer