Jul 14 2026
Restaurants›Panjabi Tadka›Palak Paneer Recipe

Palak Paneer Recipe

Inspired by Panjabi Tadka
Time40m
Serves4

Spinach and paneer cooked with Indian spices.

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Ingredients

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Main Ingredients

Spices

For Cooking

Method

Preparation

  1. 1

    Prepare the Spinach

    Wash the spinach thoroughly under running water to remove any dirt or grit. Blanch the spinach in boiling water for 2-3 minutes, then transfer it to an ice bath to stop the cooking process. Once cooled, drain and blend into a smooth paste.

  2. 2

    Prepare the Paneer

    Cut the paneer into cubes. If you prefer a firmer texture, lightly sauté the paneer cubes in a bit of oil until golden brown. Set aside.

  3. 3

    Chop Vegetables

    Finely chop the onion and tomato. Grate the ginger and mince the garlic.

Cooking

  1. 4

    Heat the Oil

    In a pan, heat the vegetable oil or ghee over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds.

  2. 5

    Sauté the Onions

    Add the chopped onions to the pan and sauté until they turn golden brown.

  3. 6

    Add Garlic, Ginger, and Green Chili

    Stir in the minced garlic, grated ginger, and slit green chili. Cook for another minute until fragrant.

  4. 7

    Add Tomatoes and Spices

    Add the chopped tomatoes, turmeric powder, red chili powder, and salt to the pan. Cook until the tomatoes are soft and the oil begins to separate from the mixture.

  5. 8

    Add Spinach Puree

    Pour in the blended spinach puree and stir well. Cook for 5 minutes on medium heat, adding water if needed to adjust the consistency.

  6. 9

    Add Paneer and Garam Masala

    Add the sautéed paneer cubes and garam masala to the spinach mixture. Stir gently to coat the paneer with the sauce. Cook for another 2-3 minutes.

  7. 10

    Serve

    Remove from heat and serve hot with naan, roti, or rice. Garnish with a drizzle of cream or a sprinkle of garam masala if desired.

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