Palak Paneer


Palak 1 Bunch.
Paneer 200g. (Cubed)
Onion 1
Tomato 1
Ginger Garlic Paste 1 Tbsp.
Turmeric (optional) 1//4th Tsp.
Garam Masala 1 Tsp.
Salt To Taste
Oil/Butter 1 Tbsp
Cumin seeds 1 Tsp.
Red Chili powder 1 Tsp (To taste)
Fresh/Heavy cream (Optional) 1 Tbsp.


  • Wash and remove stem from palak leaves.
  • Sauté the palak in a pan with few drops of oil till it wilts down.
  • Allow it to cool and grind to smooth paste.
  • In a pan add oil, cumin and finely chopped onion, ginger garlic paste and sauté till it turns soft.
  • Add finely chopped tomato and cook for 3-4 minutes till everything becomes mushy.
  • Add turmeric, Red chilli powder, garam masala & Salt to taste.
  • Add palak paste, and water to adjust consistency. Cook for few minutes in medium flame.
  • Add cubed paneer simmer for a minute and its done.
  • Add cream to enhance flavour and color.

Tips & Variation:

  • Skip ginger garlic paste and add minced ginger to avoid garlic flavor.
  • Replace paneer with cubed and boiled potatoes for Aloo Palak.
  • Paneer can also be replaced with Tofu or sweet corn.
  • If the Paneer is too firm soak it in Warm-Hot water for about 10 to 15 minutes to soften it.
  • Tastes great when served hot with any Indian Bread or Rice.

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