Palak Paneer Recipe

Name: Palak Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, divided; 8 ounces fresh spinach, washed; 6 ounces to 8 ounces paneer (Indian grocery stores generally sell paneer in 12- to 14-ounce slabs); 6 black peppercorns; 1 cardamom; 2 cloves; 3/4 cup diced red onions, about 1/2-inch pieces; 1 tablespoon ginger, peeled and grated; 2 medium garlic cloves, peeled and crushed; 1 Thai chile diced (optional); 1 cup diced tomatoes, about 1-inch pieces; 1 pinch sugar; 4 teaspoons tomato sauce; 1 teaspoon salt; 1 teaspoon garam masala; 1/4 cup cream or 1/2 cup milk (optional)

Servings: persons

3 tablespoons vegetable oil, divided
8 ounces fresh spinach, washed
6 ounces to 8 ounces paneer (Indian grocery stores generally sell paneer in 12- to 14-ounce slabs)
6 black peppercorns
1 cardamom
2 cloves
3/4 cup diced red onions, about 1/2-inch pieces
1 tablespoon ginger, peeled and grated
2 medium garlic cloves, peeled and crushed
1 Thai chile diced (optional)
1 cup diced tomatoes, about 1-inch pieces
1 pinch sugar
4 teaspoons tomato sauce
1 teaspoon salt
1 teaspoon garam masala
1/4 cup cream or 1/2 cup milk (optional)

1
Pour 1 tablespoon oil in a thick-bottomed pan and turn the heat to medium. Pour the spinach into the pan. Within a few minutes, the spinach will wilt down. Saute to avoid spinach sticking to the pan and turn the heat off after 10 minutes. Once the spinach cools down, transfer to a blender or food processor and blend to a puree.
2
Boil 2 cups of water and once the water comes to a rolling boil, add paneer slabs. Turn the heat off after paneer has been in the boiling water for 5 minutes and cover the pot with a lid. Let paneer cool in the water, then cut it into 1- by 1/2-inch pieces and set aside.
3
Roughly crush peppercorns, cardamom and cloves in a mortar and pestle and throw out the cardamom skin. If using a spice grinder, remove the cardamom skin and use only the seeds (save the cardamom skin for chai).
4
Wipe the pan you used for spinach and heat remaining 2 tablespoons oil over medium heat. Add onions and stir till they get a brownish tinge, then add ginger, garlic, and, if using, Thai chile pepper. Saute for 2 to 3 minutes. Pour chopped tomatoes followed by pinch of sugar. Once the tomatoes break down, add tomato sauce and spice mix of peppercorns, cardamom, and cloves. Stir till the liquid evaporates and the onion/tomato mixture starts turning dark, about 9 to 10 minutes.
5
Pour in blended spinach puree. Add salt and 1/2 cup water to adjust consistency. You can add a little bit more if you find the sauce is getting pasty.
6
Once the spinach mixture boils, gently drop in paneer pieces. Let the paneer soak in the flavors and spices of the spinach puree for about 10 minutes.
7
Add garam masala. After 4 to 5 minutes, pour milk or cream. They're completely optional-their sole purpose is to enrich the dish.
8
Eat with naan or take it for lunch next day layered over rice (feel free to thin it out with little bit of water the next day). Palak paneer can be made 2 days in advance for a party, too.

399

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, divided, 8 ounces fresh spinach, washed, 6 ounces to 8 ounces paneer (Indian grocery stores generally sell paneer in 12- to 14-ounce slabs), 6 black peppercorns, and more.

Yes, Palak Paneer falls under the General 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