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%Palak Paneer recipe debjanir rannaghar

Palak Paneer

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5 from 2 reviews


Within just half an hour, you can whip up a nutritious and delectable Indian vegetarian accompaniment called Palak Paneer. This dish is crafted using a blend of spinach and paneer, resulting in a wholesome and flavorful cottage cheese recipe.


Units Scale
  • 200g Paneer
  • 500g Spinach
  • 3 Green chili
  • 2 Onion
  • 1 Tomato
  • 1 Tsp. Ginger Paste
  • 1.5 Tsp. Garlic paste
  • 1 Tsp. Kasuri Methi
  • 1/2 Tsp. Cumin Powder
  • 1 Tsp. Kashmiri Red Chili Powder
  • 1/2 Tsp. Garam Masala Powder
  • 1 Tsp. Salt or to taste
  • 100ml Fresh Cream
  • 1 Tbsp. Oil
  • 1 Tbsp. Butter


  1. Cut Paneer into 1" cubes.
  2. Wash Spinach thoroughly under running water.
  3. Cut and discard the spinach stems. The recipe calls for the leaves only.
  4. Take a deep vessel and fill it with two liters of water and start boiling the water.
  5. Meanwhile, in a separate bowl keep chilled water and at least 20 ice cubes.
  6. Once the Water starts boiling add the spinach leaves and cook for 2 minutes.
  7. Do not reduce the flame and do not cover the pan with a lid.
  8. Switch the flame off and using a tong transfer the spinach to the bowl containing chilled water and ice. This step is to keep the color of spinach intact.
  9. leave it for around 5 minutes.
  10. Meanwhile, chop the onion into small strips and cut tomatoes into big chunks.
  11. Now take the spinach along with tomato and green chilis in a blender and make a smooth paste of these.
  12. Add 1/2 cup of water while blending the greens.
  13. Heat oil in a pan and temper the oil with half of the Kasuri Methi.
  14. Now add chopped onion and fry until the onion turns translucent.
  15. Add Ginger and garlic paste and cook for 3 minutes or until the raw aroma goes away.
  16. Now add the Spinach paste and give it a thorough mix.
  17. Keep the flame low from this point onward.
  18. After five minutes of cooking add Cumin powder, Red chili powder, Salt, Garam Masala and also the rest of the Kasuri Methi and mix.
  19. Add 2 Cups of water.
  20. Keep cooking for 5 minutes without covering the pan with a lid.
  21. Now add half of the fresh cream after blending it with a spoon so that there is no lump.
  22. Mix it with the spinach and add cubed Paneer as well.
  23. Cook for around 10 minutes.
  24. Once reach the perfect texture add the remaining cream followed by butter and mix lightly.
  25. Switch the flame off and Serve Pakal Panner with Roti/ Paratha/ Rice/ Pulao.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Paneer, Veg
  • Method: Cooking
  • Cuisine: North Indian


  • Serving Size: 70g
  • Calories: 149
  • Sugar: 3.3g
  • Sodium: 764mg
  • Fat: 7.6g
  • Saturated Fat: 3g
  • Carbohydrates: 12.3g
  • Fiber: 4.1g
  • Protein: 9.7g
  • Cholesterol: 12mg
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