Palak Paneer

 · 2 min · Pallavi Varandani


  • 2 cups of spinach leaves, washed and chopped
  • 200g paneer, cubed
  • 1 medium-sized onion, chopped
  • 2 medium-sized tomatoes, chopped
  • 2-3 green chillies, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 cup fresh cream
  • 1 tbsp oil or ghee
  • Salt to taste


  1. Wash and chop the spinach leaves and keep them aside.
  2. In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
  3. Add chopped onions and green chillies to the pan and sauté until onions turn translucent.
  4. Add ginger-garlic paste and sauté for another minute until the raw smell goes away.
  5. Add chopped tomatoes to the pan and sauté until they become soft and mushy.
  6. Add turmeric powder, red chilli powder, coriander powder and garam masala to the pan and mix well.
  7. Add chopped spinach to the pan and mix everything well. Cover the pan with a lid and cook for 5-7 minutes until the spinach wilts down.
  8. Turn off the heat and let the mixture cool down a bit. Once cool, blend it into a smooth puree using a blender or hand blender.
  9. In a separate pan, lightly fry the paneer cubes until they turn golden brown.
  10. Add the blended spinach puree to the pan with the paneer and mix everything well.
  11. Add fresh cream and salt to taste and stir well.
  12. Cook the mixture for 2-3 minutes until everything is well combined and heated through.
  13. Serve hot with rice, naan or roti. Enjoy your delicious homemade palak paneer!

Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!