Palak paneer is one of the most popular North Indian curries made of blanched spinach and soft paneer.

Serves: 6 people   Time: 1 hour


1 kg spinach fresh or frozen
250 g paneer
3 tablespoons oil
1-2 teaspoon(s) cumin seeds or powder
3 medium sized onions (finely chopped)
1 green chili (slit into half)
2 tablespoons fresh ginger
2 cloves of garlic crushed
½ teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
1 cinnamon stick
4 – 6 medium size tomatoes (finely chopped) or 1 can of canned tomatoes
100 ml cream
1 teaspoon garam masala
1 teaspoon sugar
Salt to taste
Grated cheese for garnish (optional)


Cook the spinach for about 5 minutes in boiling water.
Cut the paneer into small cubes and deep fry in oil till light golden brown.
Heat the oil in a non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn. Add the chopped onions and green chilies and sauté till the onions are golden brown. Add the ginger and garlic and sauté for another minute. Add the turmeric powder, chili powder, the cinnamon stick and the coriander powder and sauté for another 1-2 minutes. Then add the tomatoes and stir till the oil separates.

Add the spinach to this mixture along with 200 ml water. (Tip: You can use the water from cooking the spinach).

Add the cream, paneer, garam masala, sugar and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.

Garnish with some shredded cheese (optional) in the end.