Palak/Spinach Paneer

 Palak Paneer




  1. Spinach – 2 Bunches
  2. Paneer – Half block (or 0.5 lb), cubed
  3. Ginger – garlic paste – 1 tsp
  4. Tomato – 1 medium, blanched and pureed
  5. Onion – 1 large finely chopped (Adding onion is completely optional. It would be equally tasty and the method would be much more simpler without them.)
  6. Green Chillies – 3 small, seeded and chopped
  7. Cumin seeds – 1/2 tsp
  8. Cinnamon stick – 1-2 (You can also add the other whole spices but I added only cinnamon)
  9. Turmeric powder – 2-3 pinches
  10. Chilly powder – 1/2 tsp
  11. Coriander powder – 1/2 tsp
  12. Cumin powder – 1-2 pinches (Optional)
  13. Garam masala powder – 1/4 tsp 
  14. Dry methi leaves – 1/2 tsp (Optional)
  15. Heavy cream – 1/4 cup (You can also add milk or half and half instead)
  16.  Oil – 1 tbsp or as required
  17. Cumin seeds – 1/4 tsp
  18. Salt – To taste



1. Wash and clean the spinach leaves. Cook them for 5-6 mts in an open vessel with chopped, seeded green chillies (You do not need to add any water). Keep aside to cool. When it cools down, grind in a mixer to a fine paste. You can reserve the extra water for the gravy.

2. Put the tomato in boiling water for 5 mts. Now peel off the skin and remove the seeds. Grind the flesh in a mixer when it cools down.


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3. Shallow fry the paneer cubes in oil until they turn golden (Its optional, I didn’t shallow fry them).


3. Heat oil in a pan, add the finely chopped onion(if you are using onion) and a little salt. Stir well until they turn reddish brown. Switch off. Cool down and grind to a fine paste. Heat some more oil in the pan and add cinnamon sticks(and other whole spices if you are adding them) and splutter cumin seeds.  Now add the onion paste, ginger-garlic paste, saute for a minute and add the tomato puree. Saute until oil separates.


   4. Now bring down the flame and add  chilly powder, cumin powder (if you are using it), coriander powder and garam masala powder. Mix well, saute for a few seconds, add the spinach paste and the reserved water. Cook for 8-10 mts on low heat, stirring in between and add the dry methi leaves and paneer cubes. Mix well and cook for a few minutes. Add the heavy cream or milk, mix well, simmer for a minute and and check for salt. Switch off and serve with chapatis, jeera rice or pulav.




Spinach Paneer


We went for the tulip fest near Seattle, last weekend. Tulip fest was from april 1st – 30th but by the time we visited, half of the fields were empty. This was my second visit to the tulip fields. Here are some pics:




















Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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