Palak Paneer – Cottage Cheese cubes in pureed Spinach sauce


I have been asked by several of you to start blogging again. Trust me, I would love to dot his more often as you know my love for food, but life happens and I slack once again! Here I am after almost 14 months with one of my all time favorite recipes – Palak Paneer.

Palak Paneer is one of the most popular paneer dishes and it is equally loved by all ages. This dark green color dish has a velvety texture of the pureed spinach, which is delicately balanced with aromatic spices and topped off with soft, white paneer (Indian cottage cheese).

There are several variations to this dish but I am going to share with you my absolutely favorite recipe – the key being to keep the color of the sauce perfect emerald green! I prefer using pre-washed, fresh baby spinach but you can use frozen spinach or curly spinach if you want. Check out this simplest recipe for Palak Paneer!


  • 1 lb. fresh baby spinach
  • 8 oz. paneer, cubed
  • 1 medium onion, finely chopped
  • 1 tsp. fresh garlic, grated or minced
  • 2 tsp. fresh ginger, grated or minced
  • 2 Tbsp. crushed tomato or tomato puree
  • 1/2 tsp. cumin seeds
  • 2 green chilies, chopped
  • 2 bay leaves
  • 1/2 tsp. garam masala
  • 2 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. dry kasuri methi (optional)
  • 1 Tbsp. heavy whipping cream (optional)
  • 1 Tbsp. oil
  • 2 Tbsp. butter
  • 1/2 cup water
  • Salt to taste



  1. I buy pre-washed spinach leaves so there is no need to wash them. If they are not pre-washed, make sure to rinse them well under water.
  2. Boil a pot of water with some salt in it. Add the spinach leaves and let it boil for 2 minutes. Do not over cook or it will not retain its pretty green color!
  3. Blanch them – Strain spinach leaves and add them to a bowl filled with icy cold water and leave it for couple minutes. Strain right after that.
  4. Blend spinach in a blender or mixer until it is completely pureed.
  5. Heat oil and butter in a pan. Add cumin seeds and bay leaves and let them crackle.
  6. Add chopped onions and fry until translucent. Add grated ginger garlic and sauté until the mixture turns light brown.
  7. Add crushed tomatoes, kasuri methi and green chilies and rest of the powder spices mentioned under ingredients list.
  8. Sauté under medium heat until spices blend together and oil starts to separate. You can mash up the masala using back of the spatula so it forms into a smooth mixture.
  9. Add spinach puree and ½ cup of water or enough to form a semi thick consistency. Mix well and let the sauce come to a boil. Add cubed paneer pieces and cook covered for about 2-3 minutes.
  10. Turn the heat off and add heavy whipping cream. Serve with hot chapatis, naan or steamed rice. I love it with quinoa too!




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