Palak Paneer Recipe - Indian Style
Summary
- Learn to make a delicious and vibrant Palak Paneer, a classic Indian dish featuring soft paneer cubes simmered in a rich, creamy spinach gravy. This recipe guides you through preparing a flavorful and authentic version from scratch.
Video Chapters
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All Ingredients - Main Ingredients
- Paneer 200 gm
- Palak (Spinach) 250 gm
- Onion 2
- Tomato 1
- Ginger Garlic Paste 1 Tablespoon
- Turmeric Powder 1/4 tsp
- Coriander Powder 1 tsp
- Red Chilli Powder 1 tsp
- Cream 2 tsp
- Cinnamon Small Piece
- Bay Leaf 1
- Garam Masala 1/2 tsp
- Cumin Seeds (Jeera) 1 tsp
- Oil 3 Tablespoons
- Salt To Taste
- Water 1 Cup
- Ghee 2 tsp
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Palak Paste
Boil 250gm of palak (spinach). Add kasuri methi while boiling for good color. Drain the water and grind the boiled palak into a fine paste in a mixer.
Step 2: Prepare Tomato Puree
Boil 1 tomato. Remove its skin and then blend it into a smooth puree in a mixer.
Step 3: Saute Cumin and Onion
Heat 1 tablespoon of oil in a pan. Add 1 tsp of cumin seeds (jeera) and for . Add 2 sliced onions and a pinch of salt. Mix well and cook for on low flame with a lid on until the onions turn light brown.
Step 4: Make Onion Paste
Once the onions are cooked and light brown, remove them from the pan and blend them into a paste in a mixer.
Step 5: Prepare Spice Base
In the same pan, add 2 tablespoons of oil. Add a small piece of cinnamon and 1 bay leaf. Then add 1 tablespoon of ginger garlic paste and for .
Step 6: Add Dry Spices
Add 1/4 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp red chili powder to the pan. for , mixing well with the ginger garlic paste.
Step 7: Cook Tomato Puree
Add the prepared tomato puree to the pan. Mix it thoroughly with the spices and cook for until the oil starts to separate from the mixture.
Step 8: Add Onion Paste
Now, add the onion paste to the pan. Mix well with the tomato-spice mixture and cook for , or until the mixture starts to leave the sides of the pan.
Step 9: Season and Add Water
Add salt to taste and 1/2 tsp garam masala. Mix thoroughly. Then, add 1/2 cup of water and mix again to combine all ingredients.
Step 10: Incorporate Palak Paste
Add the palak paste to the pan. Mix it well with the gravy base.
Step 11: Adjust Consistency
Add another 1/2 cup of water as required to achieve your desired gravy consistency. Mix everything thoroughly.
Step 12: Add Paneer and Cream
Gently add the 200gm paneer cubes and 2 tsp of cream to the palak gravy. Mix carefully to avoid breaking the paneer.
Step 13: Finish with Ghee
Finally, add 2 tsp of ghee to the palak paneer. Stir gently. Your Palak Paneer is now ready to serve.
Pro Tips
• When boiling palak, add kasuri methi for a better color.
• Use the water from boiling palak to adjust the gravy's consistency for added flavor and nutrients.
• Cook the tomato and onion pastes until the oil separates from the mixture, indicating they are well-cooked and flavorful.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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Palak Paneer Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
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