Palak Paneer

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 4-6
  • About This Recipe

    “One of my favourites, it’s also mom’s favourite and my late grandmom’s as well.”


  • 4bunchesspinach( Palak)
  • panir( made from 1 litre milk)
  • 2tablespoonsbutter
  • 2mediumonions
  • 1 1/2 tablespoonsdhaniya powder( corriander powder)
  • 1 1/2 tablespoonsred chili powder
  • 1/2 teaspoonjeera powder( powdered cumin seeds)
  • 10cashews
  • 2teaspoonspoppy seeds
  • 2tomatoes
  • 1/4 teaspoonturmeric powder
  • 1/2 cupcurds
  • salt
  • 1teaspoonsugar
  • cinnamon
  • clove
  • black pepper
  • Directions

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

  • “When I finally finished this dish, it was everything I had hoped for and much more delicious and prettier than the same dish at our favorite South Indian restaurant. I did NOT grind the palak to a paste simply because the spinach was very young and I had “stemmed” it. It’s still creamy in texture. “Step 11” seemed unclear so I skipped from “Step 10” to “Step 12”. In place of paneer, I substituted Extra Firm Tofu, since I had that on hand, but next time will get the paneer from my Indian grocer. It’s funny, I’m from East Tennessee from Scottish heritage and my husband is from Holland, but we have become “smitten” by the South Indian cuisine and I have committed to learning how to cook, not only South Indian but a broad assortment of Indian foods. I’m having a wonderful time with the flavors. Thank you for this website!!!!”

  • “I have created an account just to rate this recipe.
    It is soooo good.I am a sucker for a good palak paneer recipe, and havent come across any palak paneer that comes as close to being perfect like this,I made only 3 changes.
    1) Added seranno pepper while sauteing the palak/ spinach
    2) Added 1 clove of garlic minced with onions- as i prefer garlic
    3) added 2 tbsp almond flour 4 tbsp fat free milk- in place of poppy seed cashew paste- quicker!Thank you for this recipe”

  • “so tasty dish thanks”

  • “Excellent recipe and exactly what I was looking for. I have tried several palak paneer recipes and this one was definatley the best. The only thing I do differently is that I grind the cinnamon and clove. I think it tastes better this way- at least it makes for less adventurous eating :-)I have made it several times now and it always turns out just right. My guests love it and I can not stop eating it. THANK YOU FOR POSTING!”

  • “I have just discovered Indian cusine.I have to admit when I first looked at this recipe I thought it would be too much work, but it is really very easy to do, goes together fast.It is fantastic. My friends and family all loved it and want more. Thanks for sharing.”

  • “My husband who is a true blue Indian says it is better than the restaurant. Thank you for a delicious recipe that is so easy to make. Will definitely make it again with your recipe for pratas/rotis.”

  • “Oh my word – this dish was simply divine… ahhh. This is the best homemade Indian recipe I have ever used. I am still savoring its delicious blend of spices and textures. I used almonds instead of cashews, as they were the only nut I had on hand they added a wonderful sweetness. Thanks for posting!”

  • “granted this is not the prettiest lookin dish but the taste really belies the appearance. i went the more decadent way with this dish, used ghee for butter and cream for curd. i also left out the cashews, sugar and poppy seeds since i just dont like those in my palak paneer. i also added a little garam masala to this, and creamed abt 90% of the spinach, left a minor amt to retain the original texture. with some fragrant basmati rice, it was a wonderful dinner for us, thanks for posting.”

  • “I just loved this.I did not know what jeera powder was and did not find it in the international market.I have a feeling it would have added that extra kick that I wanted.I made the cheese myself and I must say it was quite tasty, I wonder what would happen if I added more lemon juice?”

  • “It was really worth the effort to make this dish! I’m new to the kitchen but your step by step description made it fairly easy for me to follow and the best part is my husband loved it ! I gave to the recipe to my mom back home and they all enjoyed it too! “

  • “Great recipe CR…worth the effort! And Susan…this dish is definitely North Indian like me…sometimes Indian restaurants in other countries may be majority South or North, but usually draw knowledge from both.”

  • “well, this was a great recipe when i made it, but, FYI, I am very South Indian and Palak Paneer is not a South Indian dish.”