Palak Paneer Recipe - How to make Palak Paneer

Palak Paneer Recipe - How to make Palak Paneer:

Punjabi Palak paneer is one of the recipes which turned out very well in the first attempt itself. I would say this one is the best recipe to include palak in diet. You do not even have a feeling of eating palak. It will definitely please your palate like Paneer Butter masala. I am sure that you will have the same satisfaction of tasting a north indian side dish in a good Panjabi Dhaba restaurant.

Although main ingredients of Palak paneer recipe are Palak and Paneer, I would say postpone trying the recipe if you do not have ghee at home. Yes. Shallow frying the paneer cubes in the ghee and tempering the items mentioned in ghee are the crucial steps which make Palak paneer as a heavenly dish. If you still want to try, you need butter at least. Otherwise, please postpone it till you buy ghee.

I feel that writing about Punjabi Palak paneer recipe has become a tough task right now since its it makes me to crave for it again :) 

Read on how to make palak paneer at home.

Palak Paneer Recipe - How to make Palak Paneer:

Palak Paneer Recipe - How to make Palak Paneer

Prep Time: 10 mins    |    Cook Time: 20 mins    |    Serves: 2-3
Recipe Category : Punjabi Side dish for roti, chapathi, rice


  • Paneer cubes - 15(medium size)
  • Palak - 1 medium size bunch
  • Big onion - 1 finely chopped 
  • Tomatoes - 2 big and well ripened
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tbsp
  • Garam masala powder - 1/4 - 1/2 tsp
  • Milk - 2 tbsp
  • Fresh cream or Malai(top of milk) - 1 tbsp
  • Kasthuri Methi - 1 tbsp crushed
  • Salt - As required
  • Jaggery powder or sugar - 1 tsp(optional, but I recommend)

  • To Temper

  • Ghee - 2 tbsp
  • Cumin seeds - 1 tsp
  • Cinnamon stick - 1/2 inch
  • Cloves - 2
  • Elachi - 1 split


1. Clean the palak and take out the leaves. Boil them in a pan with water and little salt for 2 minutes in medium flame. Switch off the stove and allow it to cool.

2. Grind the palak in a mixie to a fine paste. Keep it aside.

3. Grind 2 ripened tomatoes in a mixie and make a fine paste. No need to add water. Keep it aside.

4. Heat 1 tsp of ghee in a pan and shallow fry the paneer cubes till they turn golden brown in color. Keep it aside.

5. Heat remaining ghee in the same pan and add cumin seeds. Allow it to crackle. Add ginger garlic paste, 2 cloves, 1/2 inch cinnamon stick and 1 elachi(cardamom). Saute them till the raw smell of ginger garlic paste goes off. Add onions and saute till they turn translucent.

6. Add the palak paste, tomato paste, red chilli powder, garam masala powder, coriander powder and salt and mix them well. Allow them to cook till the raw smell of tomato paste and palak paste go off. It will take around 10 minutes. Add little water if required.

7. Add jaggery powder or sugar, malai(Paalaadai - top of milk) or fresh cream, milk and kasthuri methi. Mix well.

8. Add paneer cubes and allow the palak paneer gravy to boil till the paneer cubes blend with the gravy well.

Serve hot as a side dish for roti, chapathi and rice.

Hope you liked the Palak Paneer recipe.

If you like this blog, subscribe with your email address and like us on facebook in the side bar to get instant updates on the posts.

1 comment:

  1. I'm salivating! YUM!