Palak Paneer Recipe

Name: Palak Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bunches spinach (Palak); panir (made from 1 litre milk); 2 tablespoons butter; 2 medium onions; 1 1/2 tablespoons dhaniya powder (corriander powder); 1 1/2 tablespoons red chili powder; 1/2 teaspoon jeera powder (powdered cumin seeds); 10 cashews; 2 teaspoons poppy seeds; 2 tomatoes; 1/4 teaspoon turmeric powder; 1/2 cup curds; salt; 1 teaspoon sugar; cinnamon; clove; black pepper

Servings: persons

4 bunches spinach (Palak)
panir (made from 1 litre milk)
2 tablespoons butter
2 medium onions
1 1/2 tablespoons dhaniya powder (corriander powder)
1 1/2 tablespoons red chili powder
1/2 teaspoon jeera powder (powdered cumin seeds)
10 cashews
2 teaspoons poppy seeds
2 tomatoes
1/4 teaspoon turmeric powder
1/2 cup curds
salt
1 teaspoon sugar
cinnamon
clove
black pepper

1
Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
2
Set aside.
3
Wash and chop palak finely.
4
Cut onions into small pieces.
5
Cut tomatoes into 2 inch cubes.
6
Heat a little butter.
7
Fry palak till it shrinks.
8
Allow to cool.
9
Grind to a smooth paste.
10
Grind cashews and poppy seeds together to a smooth paste.
11
Fry all the spices in little ghee and then powder.
12
Heat rest of the butter with little oil and fry onions till crisp and golden.
13
Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
14
Stir for a minute.
15
Add whipped curds.
16
Cook on reduced flame till oil floats on top.
17
Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
18
Mix cashew-poppy paste and pour just enough water required for the gravy.
19
Cook on medium flame till gravy becomes thick.
20
Add paneer pieces.
21
Remove from heat.
22
Sprinkle garam masala powder.
23
Serve hot with finely cut onions and lime.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 bunches spinach (Palak), panir (made from 1 litre milk), 2 tablespoons butter, 2 medium onions, and more.

Yes, Palak Paneer falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Palak Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions