palak paneer recipe

palak paneer recipe with video and step by step photos – this delicious palak paneer recipe is my mom’s version of making this dish. she has been making this recipe for years now. it has become a favorite with all of us.

i also make a restaurant style palak paneer recipe, which has the smoking or dhungar method incorporated in it. i use dhungar method in recipes like dal makhani, dal tadka etc where i want to add smoky charcoal aroma to the dish.

in this palak paneer recipe i have shown the method of blanching spinach. this is done so that the dish has a nice green color and it is a healthy practice as well.

i always recommend to blanch spinach before making any dish where the spinach leaves are used in large quantities and where a puree is made from the leaves. any chef worth his or her salt will blanch spinach before using the leaves in most recipes. blanching spinach was also taught to me in my home science cooking classes many years ago.

in making recipes like dal palak, palak rice or palak sabzi etc, the spinach leaves are not blanched but sautéed. sautéing spinach leaves also works well in most recipes. whether to sauté or blanch depends on the type of cooking technique you are using for that particular recipe or dish and the proportion of spinach used. for a recipe like palak paneer, its best to blanch spinach given the following benefits it has.

blanching spinach has the following benefits:

  • blanching spinach reduces some of the oxalic acid from the leaves.
  • oxalic acid binds with calcium from the leaves, thereby reducing its absorption in the body. due to this binding, calcium oxalate crystals are formed which cause stones in the kidneys, if spinach is consumed raw and in large amounts.
  • blanching also releases some of the calcium which is present in the leaves. thus the body gets to absorb more calcium from the spinach leaves if you blanch them.
  • the only loss of vitamins which happens during blanching are the water soluble vitamins, but the amount is very less as the spinach leaves are not getting boiled. however blanching preserves and locks some other nutrients in the spinach.
  • the blanching technique retains and preserves the green color of the spinach.
  • blanching gets rid of harmful microorganisms, which can cause food contamination and food poisoning.
  • when you use raw spinach puree to make recipes like palak paneer or saag paneer, there is a possibility that the raw smell and bitterness of spinach can remain in the gravy.
  • blanching also gets rids of the pesticides residue if any from the spinach.
  • blanching removes the bitter metallic flavor of spinach and makes it more flavorful and palatable without any after taste.

palak paneer is basically soft paneer (cottage cheese) cubes cooked in a smooth spinach curry. this palak paneer is one of the most popular paneer recipe on the blog.

this delicious palak paneer goes well with rotis, naan, parathas or tandoori rotis and even jeera rice or biryani rice or saffron rice or ghee rice.

vegans can substitute paneer with tofu in this recipe. i have made palak tofu many times and even with tofu, the palak gravy tastes very good.

few more popular paneer recipes that you can try at times are:

palak paneer recipe below:

palak paneer recipe
4.64 from 152 votes

palak paneer recipe | spinach paneer recipe

palak paneer recipe - one of the most popular indian dishes. soft paneer cubes cooked in a smooth spinach curry.

course main course
cuisine north indian
prep time 30 minutes
cook time 10 minutes
total time 40 minutes
servings 4
calories per serving 187 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for the palak puree:

  • 200 to 250 grams fresh spinach (palak) OR 5 to 6 cups roughly chopped spinach OR about 7 to 9 oz spinach
  • 1 or 2 green chilies - chopped (hari mirch)
  • 1 or 2 small to medium garlic cloves (lahsun) - roughly chopped (optional)
  • ½ inch ginger - roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath

for palak paneer curry:

  • 1 small to medium sized onion - finely chopped OR about ⅓ cup finely chopped onion
  • 1 small or medium sized tomato - chopped OR about ⅓ cup finely chopped tomatoes
  • 4 to 5 small to medium garlic cloves (lahsun) - finely chopped
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder) - optional
  • a pinch of asafoetida (hing) - optional
  • ¼ or ½ teaspoon garam masala powder - add more if required
  • 1 small to medium tej patta (indian bay leaf)
  • 200 to 250 grams paneer or tofu OR about 7 to 9 oz paneer (cottage cheese)
  • ⅓ to ½ cup water or add as required
  • 1 or 2 tablespoon cream - low fat 25% to 35% (i used amul cream)
  • 2 tablespoon oil or ghee or unsalted butter
  • 1 teaspoon kasuri methi leaves (dry fenugreek leaves) - optional. kasuri methi is crushed and added right towards the end. just before adding cream.
  • salt as required


  • a few teaspoons of cream or butter for topping the palak paneer (optional)
  • ½ inch ginger - julienned
  • lemon or lime wedges or slices

how to make recipe?

making palak puree:

  1. rinse the palak or spinach leaves very well in running water. tender stem are fine. if the stems are stringy, then discard the stems.
  2. boil 3 cups water in a pan or microwave or electric heater. add ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. let the palak leaves sit in the water for 1 to 2 minutes.

  3. after 1 to 2 minutes, using a pasta tong, take the leaves. 

  4. immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
  5. then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
  6. make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

making palak paneer recipe:

  1. heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.
  2. add the cumin and let them splutter.
  3. then add the tej patta or bay leaf.
  4. add the finely chopped onions. saute till the onions become golden.
  5. then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
  6. add the chopped tomatoes. stir and saute the tomatoes till they soften.
  7. once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
  8. stir very well.
  9. then add the palak puree and mix well. 

  10. add about ⅓ to ½ cup water or as required. stir again.

  11. simmer for 6 to 7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.

  12. stir and add garam masala powder.
  13. stir again and then add the paneer (cottage cheese) cubes.

  14. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
  15. lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
  16. stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

recipe video

recipe notes

  • the paneer or tofu cubes can also be lightly fried and then added to the curry. in this case, you don't need to cook the paneer or tofu in the gravy as when frying they are already cooked.

how to make palak paneer recipe:

a) making the spinach or palak puree:

1. rinse the palak or spinach leaves (200 to 250 grams), very well in running water.

rinse palak or spinach

2. boil 3 cups water in a pan or microwave or electric heater or in a pan. add  ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. let the palak leaves sit in the water for about 1 to 2 mins. if using stove-top then keep the pan down and switch off the flame.

making palak paneer recipe

3. after 1 to 2 minutes, strain the palak leaves.

palak leaves

4. immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.

making palak paneer recipe

5. then drain the ice cold water. add the spinach in a blender or grinder jar with ½ inch chopped ginger, (1 or 2 small to medium) garlic cloves and 1 or 2 green chilies. you can also use a hand held immersion blender to make the puree.

making palak paneer recipe
6. make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

making palak paneer recipe

making palak paneer recipe:

7. heat 2 tbsp oil (or ghee or butter) in a pan or kadai. here i have used butter. if using butter, melt it a low flame making sure that the butter does not brown.

palak paneer recipe

8. add ½ tsp cumin and let them splutter.

palak paneer recipe

9. then add one tej patta/bay leaf (small to medium sized) .

palak paneer recipe

10. add ⅓ cup finely chopped onions (1 small to medium sized onion).

palak paneer recipe

11. saute till the onions become golden.

palak paneer recipe

12. then add the finely chopped garlic/lahsun (4 to 5 small to medium sized). saute till the raw aroma of garlic goes away. no need to brown the garlic.

making palak paneer recipe

13. add ⅓ cup chopped tomatoes (1 small or medium sized tomato).

making palak paneer recipe

14. stir and saute the tomatoes till they soften.

sauting tomatoes to make palak paneer recipe

15. once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add ¼ tsp turmeric powder, ½ tsp red chili powder and a pinch of asafoetida/hing.

adding spices to palak paneer recipe

16. stir very well.

making palak paneer masala

17. then add the palak puree.

palak paneer recipe

18. stir well.

simmer palak paneer

19. add about to ⅓ to ½ cup of water or as required. stir again.

simmer palak paneer recipe

20. simmer palak paneer gravy for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.

simmer palak paneer

21. stir and add (¼ to ½ tsp) garam masala powder.

add garam masala to palak paneer recipe

22. stir again and then add the paneer cubes (200 to 250 grams cottage cheese). i have added the paneer cubes directly to the gravy. but you can also lightly fry or saute the paneer cubes till they lightly browned and then add them to the palak gravy. in this case, you don’t need to cook the paneer further.

palak paneer recipe

23. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.

making palak paneer recipe

24. lastly add cream (1 or 2 tbsp cream, low fat 25% to 35%. i used amul cream). you can also add 1 tsp kasuri methi (crushed) at this step. kasuri methi is optional though.

adding cream to palak paneer recipe

25. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.

mix palak paneer recipe well

26. stir and serve the palak paneer hot with some rotis or naan or paratha or jeera rice or ghee rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

palak paneer, palak paneer recipe

502 thoughts on “palak paneer recipe, how to make palak paneer | best palak paneer recipe”

  1. I follow your website for practically everything I make. It is very useful and detailed. Could you please advise if my dish has become too hot how I can make it less spicy. I haven’t used cream. Could it be due to that and I used 1.5 green chillies while blending.

    1. thanks rekha. the spiciness and pungency of green chilies is not felt in the palak gravy without cream. sometimes some green chilies are too hot, so its best to add them in less amounts. some mashed potatoes (about ¼ cup) can reduce the spiciness. some cashew paste or almond paste will also reduce the spiciness. you can even add some full fat milk. hope these suggestions help.

  2. This recipe is delicious! The recipe yielded a creamy restaurant style green gravy that was very authentic. I highly recommend it. The flavours were well balanced. Thank you!

  3. Thank you for the recipe.. I prefer your website first for any recipes… I suggested to my friends too.. I followed ur website for more than 2 years… Thank you

  4. As always, thanks for sharing your wonderful receipe. . Just one small doubt. If you soak the palak in hot water, will it not loose its nutrition?

  5. Hey,
    I have been following your recipes for years now…and all the dishes I tried they came out so very well everytime…thanks to the picture guide for every step…its a blessing for all such amateur cooks like me who love to cook but has no idea about the exact recipes for every dish…had followed your recipes during my hostel days and now cooking for my family…Thank you for being the saviour… Tried Rajma masala, daal tadka, Palak paneer for the first time recently from your website and am super amazed by the taste…thanks to your precise guidance. Just can’t thank you enough.

    1. Welcome Tanu. Glad to know that you are following the blog for so many years. Thanks for sharing this awesome feedback on recipes. Felt good reading your nice words about the recipes.

  6. Dear Dassana,

    First of all thank you so much for this awesome recipe. We loved it and it came out very well. I have made this a couple of time (Using tinned palak also).

    On a personal note, I have been following your website for about two years now and never posted a comment as I was too lazy. But I figured I should thank you for being a lifesaver for me as I am a south Indian, married to a Punjabi. All thanks to you, that my husband now thinks I am a great cook hehe.

    1. Welcome Priya. Glad to know that recipes are helping you. Thanks for your positive feedback. Its great to know that blog is helping people in learning different recipes and cuisine.

  7. Absolutely yummy! I loved the simplicity of your recipe, the use of very few spices, precise, just perfect! Cant wait for the family to try it this evening, assuming i do not finish it myself before then.

  8. Hi Dassana, made this recipe today for the first time. Loved it totally and was a bit sceptical about the spinach being little bitter but it turned out beautifully. Added fresh curd instead of fresh cream.
    Have been married for 3 years and always use your recipes and they are amazingly good each time. Thanks for introducing me to maharashtrian cuisine. Would love to see some innovative salad recipes too.

  9. Will try this recipe tomorrow.thanks alot. Ur step by step with pictures recipe is really helping.thx alot for this hard work for us.

  10. I am norwegian, and have previously only tried tikka masala, tandoori and butter chicken. Since I first tasted this dish at a restaurant this year, I wanted to try to make it myself.
    I followed your recipe and served this to my family today, and they loved it! It was even better than I remembered!!
    Thank you for sharing!

  11. This recipe turned out really good but I had a variation of not adding onions, I think the last time I did that, it turned out little bitter! good work..keep it up… I also added dhana-jeera masala and it tastes really good with that as well 🙂

  12. Thank u so much for sharing this awesome recipe….It tastes great…My husband and family members loved it..I have become a huge fan of yours..Keep up the good work!!

  13. Hi Dassana. thanks to you I prepared the yummiest Palak Paneer. Great recipe!! Thanks a lot.

  14. This recipe looks so colourful and delicious and variety of palak recipe.thanks for sharing this

  15. This is the BEST RECIPE ever for palak paneer and my search for finding a fantastic recipe has ended now. Thank you Dassana, you are the BEST!

  16. Hey..I have tried Palak paneer recepie itz not only quick and simple but very delicious..I have tried ur some of the other recepies too they are all amazing..keep up the good work!..

    I have one question..I use dairy cream ..instead of amul..I use it because I think it contains less preservatives compared to I ryt??..n using cream does it affect our health??

    1. Thanks Pooja. Any thing has to be used in moderation. too much of cream is not good unless one is able to burn that much fat. our lifestyle have changed so diet should match that.

  17. Hi..I have recently shifted to USA..Dallas..though I could find almost all Indian grocery I couldn’t get amul can I replace now my palak paneer is not having that restaurant type flavour..plz guide!

  18. Hello Dassana ,
    I love the way you write and show the recipes . It helps me learn and correct myself . I made your palak paneer recipe just the way you wrote .. It tasted yummy . I never have to go to a restaurant to have palak paneer . Thank you for sharing it . Dassana can you please share recipes of some vegetarian malwani dishes , especially those that can be made with the ready malwani masala .
    Thanks again for your blog and you .

    1. thanks a lot. nice to know. malwani masala can be used in many recipes like dals, bhaji (sabzis), masala rice and usal. you can use malwani masala in the following recipes easily instead of goda masala or garam masala. but add less as the masala can be too overpowering. so add accordingly.

      1. mix sprouts usal –
      2. misal pav –
      3. moong sprouts bhaji –
      4. vangi bhaat –
      5. masala bhaat –
      6. akkha masoor –
      7. chawli usal –
      8. matki amti –
      9. matar usal –
      10. kala chana usal –
      11. vangi bhaji –
      12. amti recipe –

  19. Hi Dassana,

    I tried this recipe and it turned out awesome. It was finished faster than i thought with rotis.


  20. Dear Dassana, your blog has been my go to blog for north indian recipes… I don’t know whether this question has been asked before, and I don’t want to scroll through 4 years worth of comments. I am in Africa and here also there is a green spinach which is easily available. it is not palak per se. but can I substitute this local spinach instead of palak to make this Gravy?

  21. I often cook this dish but today I learned that I was missing some spices and will try in your way. Let’s try cooking it in style.
    Thank you.

  22. Thanks a lot for wonderful recipes.. your all recipes turn out great. Palak paneer was superb and all my family members loved it. Thanks again Dassana..

  23. I tried many Palak paneer recepies but this was the best…my whole family loved it..thank u so much

  24. Hi Dassana
    Your every recipe comes out Wow Its Yummy n Delicious.Ur doing faboulous job.Thanks for ur just hard work.You have made my life lovely by spreading smiles on each of my family members.Thanks a lot.

  25. thanq soo much for the recipe..I have stone pbm so I need to avoid palak and tomato mixing together in recipe…can I avoid tomato in palak paneer

  26. Hi Dear,

    Happy Diwali to you and your family. I wanted to tell you something that due to your amazing recepies I love cooking, you are amazing.

  27. Wish you very very happy Diwali mam… May God bless u and your loved ones always..Keep your good work up

  28. Hi mam,
    I love all your recipes n I specially palak paneer I was just yummy everyone loved it got compliments all thanks to yu?

  29. Hi.. i am an ardent follower of your blogs..the recipes are just perfect..i tried out the Palak Paneer recipe today..tastes amazing..however it was a little bitter..i blanched it well and pureed it as mentioned..but still a little there a way to correct that?

    1. thanks narmada. bitterness in palak paneer is when small leaves or baby spinach is used. if you use the large spinach leaves, then there won’t be any hints of bitterness. you can add a few tablespoons of cream to balance the bitter taste.

  30. I’m not Indian, but my husband is. I’m using yours recipies to cook for him. Everything always come out delicious just because of yours simple explanations and pics. Thanks for the great job!!!!

  31. Hi, I tried a couple of your recipes and all of them turned out well especially the palak paneer. Its very easy to make and tastes really good.

  32. Hi, I was reading your blog regularly and today I tried ur palak paneer and it came out delicious. Whole family loved it! It was very easy especially with photos & videos. Thank you dear. Keep blogging.

  33. Sravani Patwari

    Am a silent follower of your blog.but today I tried this palak paneer receipe which turned out really well.Am glad that my husband loved it.And I would love try all your receipes from now.Again thanks a lot.

  34. Thank you for sharing the recipe with detailed steps and photographs. It is very good. I didnot use tomatoes because tomatoes and palak combination leads to kidney stones. Still the recipe came out well.

    1. you can use coconut milk. but with coconut milk, there will be a taste of it. and since i use coconut milk in many dishes, it will taste good with palak paneer too.

  35. Thank u for the recipe , my husband is Indian n I’m from Mauritius so I always try to please him by making his favourite Indian dish n palak paneer is one of them.

  36. Shreyasi Goswami

    My in laws loved this dish so much that they request me to make palak paneer wherever we meet. Thanks so much for this yummy recipe!

  37. Hello ma’am,
    Thank you for the recipe, i want to know can i mash tomatoes completely so as to avoid small chunks of tomatoes? Or chopping them finely as you did will itself blend tomatoes in the puree?

  38. Made Palak Paneer today with home made Paneer. Just followed your recipe step by step. Result was amazing. Never it was this tasty and colorful. Thanks a ton. Can’t wait to try more from your cookbook:-)

  39. Yesterday I tried to make palak paneer. This was my first try of it. Your recipe helped me to make an awesome Palak paneer.. My husband and ma bro in law ate it and appreciated a lot.. 🙂 today I’ve tried pongal also from your blog and it came out tasty.. 🙂
    Thanks a lot..
    Will try some more recipes from your blog surely and try to be a good chef of our home .. 😉 😛
    Thanks again..j

    1. aarthi, i don’t know how it will taste. i generally make kale dal. never tried kale in palak paneer recipe.

  40. Now its time for report card…just one word…yum yum…My Husband gave me 9.5/10 marks as there is always scope for improvement..:) Just faced one problem i used food processor for grinding palak initially but it was not smooth so i have to shift palak mixture along with tadka into my grider to make smooth puree…and the result was awsome..i always thought that home made palak paneer may not be same in taste as per hotel dish but..guess what…you and your recipe proved me wrong…and i m so happy like…Mogambo khush huya…hahaha…thank u so much for your hard work…..and one thing ..that pakwangali is not a site but a facebook page….

    1. Yesterday i also try your jeera rice recipe along with Restaurant style Dal tadka…Both came out really well …My husband didnt like arhar dal much but he likes this recipe.and even ate one katori dal after finishing dinner without rice……Thanxx once again

    2. thanks much poonam. food processor does not make a smooth puree of greens like spinach or mustard leaves. i have also experienced the same when i had a food processor. but still glad to know that despite this the recipe worked for you. when our loved ones feel good, then really nothing else matters in this world. i still need to check on pakwangali. will do in some time.

  41. Going to try this recipe for dinner tonight…Will let you know later about the result…:)).Do you also have facebook page named Pakwangali as i saw this same pic of palak paneer in there recipe also…?? One thing i like most about you n your blog is that you reply to each comment posted on your blog unlike other food blogs…Thats very sweet…Thanxx n God bless you…

    1. thankyou so much poonam 🙂 for your honest, encouraging words. no we don’t have any such page called pakwangali but thanks for updating us would check that site soon. god bless you too.

  42. Hii mam..
    I am a big of yours..
    When ever i want to make any thing special i always search recipe on google.. and every time i found that your blog is always on top.. yours recipes are awesome comes out really good.. the way you present your recipe on blog is too good.. i am inspired from you.. keep posting your recipe…

  43. I am just learning how to cook Indian food from scratch. Your recipes look like a good place to learn! I have a few questions though.. I’ve seen a few recipes where you used an Indian Bay leaf. I’ve only ever used “standard” bay leaves here in the US. So firstly, what’s the difference in taste? Is it something I should order online or just stick with a regular (US version) bay leaf? Secondly, in a few of your recipes, I noticed that there was not an instruction to remove the bay leaf, as I have always done in American cooking. I saw some things pureed with no mention of removing it and I’m not used to that. Maybe this is obvious, so you didn’t state it, but I’m not Indian and learning everything like a child! 🙂 Please clarify. Thank you!

    1. thanks elie. there is no english name for tej patta. i have to write indian bay leaf so that readers get an idea. in fact even the word indian bay leaf is a misnomer. the standard bay leaves are different and do not give the aroma which tej patta gives. they both have different aromatic profiles. generally unless mentioned, tej patta is not removed from the dish like pulaos and curries. in fact we even use to make garam masala and biryani masala powder. while making a puree, you can remove it though. let me know in which puree recipe, i have not removed the tej patta. i must have overlooked this.

  44. Your palak paneer recipe turned out to b excellent…I’ve tried many of ur recipes n d results were wonderful….thanks n keep up d gud work…just wanted to know if u can post some chicken recipes as well

  45. hiii
    i hv tried this recipe n it ws awsome n simple too. Can u post some new reciepies for vrat.
    Thanku so much.

  46. It’s a great side for the new recipes.
    I have tried so many recipes fRom this side.after my marriage I get a nice reply from everyone of my family members.thank you so much.

  47. Your recipes are my favourite. Loved the way you’ve written this post. Thanks for sharing.

    Till yesterday I was eating palak panner in restaurants. First time gave it a try. Have go say it was best.

    Thanks again

  48. This is one of the greatest palak paneer recipe, thank you for sharing with us!
    I made few times and each time it was a hit

  49. Thank you for sharing your delicious recipe! This was the first time I ever tried making palak paneer and your instructions were easy to follow and the pictures were beautiful. I can’t wait to make it again. Also, my spinach purée didn’t have fibers and I wonder if it’s because I used baby spinach leaves? Just thought I’d throw that out there in case anyone else wanted to try it.

    1. thank you sibyl for the positive review. baby spinach leaves are tender and thus there won’t be fibers in the puree. i usually make palak paneer with regular spinach leaves. but after your feedback, i think i should try with baby spinach leaves also 🙂

  50. Hi

    I want to make this but I cannot make it the same day due to time constraints.
    Can I make it the day before, put it in the fridge and reheat the next day?


  51. Thank you Dassana and Amit
    I followed your recipe to the letter. It was simple. The palak paneer was hit in my family of American husband and 1/2 Indian children. Thank you. The beautiful pictures are appreciated too. I need to look around your other offerings since we are solely vegee eaters. We are into meditation too. Thought that was interesting.

  52. Thank you very very much for this wonderful recipe. I followed it as it is and it was wonderful. My father and mother ate more than they normally would and I am so happy. Delicious. Thank you.

  53. For Garlic, do you mean cloves of garlic or the actual whole garlic? I’m going to attempt this recipe this weekend.

      1. So made an attempt. The flavour is bland. Is there a way to make it more flavor-full? Also, I got the cottage cheese (16cubes) but some of them starting to crumble and fall apart while I stir gently. Is there a way to keep the cottage in its form?

        1. Just add some more green chilies or red chili powder. Palak paneer has a kind of bland taste. There is not much you can do with the paneer. Depending on the quality, they keep well or crumble. Its best to make paneer at home.

  54. This has been maybe my 8th attempt at finding the style of palak paneer that I’ve been searching all over for. I LOVED this recipe. I brought it to work and everyone raved about it.

  55. Hi, i read in one of the comments below that straining the puree would get rid of the fiber strings. But my concern is the fiber is really fine and it might also get mixed with the puree. Please help. I love this dish but the fiber is marring the delight.

  56. Thanks for the recipe. Followed it ditto. For some odd reason, after I puree the soft spinach leaves, there is a lot of ‘strings’ or fiber which mars the eating experience. I have tried many methods – boiling it for a few mins till it’s soft, boiling it for 20 mins, cutting the leaves and stems into small pieces. Nothing seems to get rid of the ‘strings’. It’s like the green part of the leaf ‘disconnects’ from the veins in the leaf leaving the strings. I tried to take out a few but it was time consuming!

    Pls advise how I can avoid this.

    1. The strings usually comes from the stems. Try using spinach which us tender. If the stems are stringy then don’t add stems. Just add the leaves. Blend or grind very well and as i have mentioned in my earlier reply use a fine strainer.

  57. Hi Dassana
    I tried this recipe it was awesome. One question when palak is sitting in hot water for 3 minutes covered that time can the gas be turned off because water is already boiling hot please let me know, thanks

  58. Thanks for sharing this. Mine turned out to be a little bitter. What could be the reason?

  59. Hi Dassana,

    Yummy recipe. Thanks a tonne. Also Your presentation of each recipe is very helpful and makes it easy to follow. I wanted to know if You make Garam Masala at home or get the ready-made ones. If making at home, could You please tell methe ingredients You add. If not, which brand do You pick?

    Thanks in advance and keep up the good work. <3

  60. Hello Dassana dear
    Thanks for your reply. I will follow your instructions on water addition. Also you have mentioned Kasoori methi to add in this recipie but I guess you forgot to mention when to add so I added it when I added salt and garam masala please let me know if thats okay.

    Also I tried your strawberry icecream recipie. Awesome and delicious recipie. My 7 year who is a picky eater loved it like anything. My icecream didn’t turn out smooth as shown in your pics is it due to less blending or something else, please advise.

    It will be greatly appreciated if you also tell how long icecream should be kept in freezer for the first time and second time to set.

    Keep up the good work! Looking forward to hear from you soon.

    Kindest Regards

    1. hi simmi, welcome. kasoori methi is added when you add the cream or when you add garam masala. i will add in the step wise pics too. i had run out of kasoori methi when i added the new pics. so did not add then. ice cream mixture has to blended well. so could be thats the reason. when the ice cream is semi soft or partially set, then thats the time you blend again. blending this way makes the ice cream smooth and soft. the time will vary on the temperature settings in your fridge.

  61. I enjoyed making this recipe, but in the end I felt my Palak Paneer was kind of bland. Also thr garlic that I added in the sauce just prior to blending it into a smooth mixture I feel is a bit over powering becuase the fresh galric. How can I save my meal? Make it less bland? I will still eat it nevertheless.

    1. palak paneer is generally bland. nothing can be done about the garlic. but for changing the blandness, add some more red chili powder and garam masala powder.

  62. Hi Dassana
    Really glad to find your website, tried this palak paneer recipie today and it really turned out very well except the fact it was liitle dry can you please advise what can I do to make it little liquidy.

  63. i really love the way you present the recepies…. I have learnt most of the receipies from you… In palak paneer, if you grind some fresh coriander leaves it will taste better. Try and let me know….

  64. hey! I just wanted to know if I can make the spinach puree at night and store it in refrigerator and make the whole stuff next day in morning.. will it effect the dish in any way either health or taste….. do reply…. and thanx 🙂

    1. welcome akanksha. yes you can. some taste and color will change. health wise its best to eat fresh food and not refrigerated food. as per ayurveda fresh cooked food has maximum prana (life force). so its better to avoid reheating the food and eat it when its still hot. stale food or refrigerated food is not good as per ayurveda.

  65. Hey i loved the recipe n i used all the ingredients … I had a question… If i use cream will it spoil the next day?

  66. I’m trying this recipe tonight. It looks simple yet extremely delicious! I just want to tell you that I absolutely love your blog. It’s the only one I follow consistently for Indian veg recipes and recommend it to everyone too.

  67. Hi,

    Can i use mother dairy full cream milk ‘s cream when we are supposed to add the cream since we use tht milk n we get rich cream in tht.


  68. Fantastic use of pictures for each step of the recipe. This worked wonderfully for me, who’s very new to cooking! Thank you!

  69. I am a novice cook, just started cooking 2 weeks back ever since I got married. So I loved the step by step instructions, simple to follow with pictures! Perfect for a oh-i-hate-cooking type of person (me!). And loved the results. It is yum! Immediately sent a pic to my mom. Feeling proud! Thanks so much! and I added 2 more tomatoes than what you suggested. Thanks again!

  70. Hi Dasssna,
    Simply love your recepies , you make things so simple and easy to make. Thank you so much

  71. Hii Dassana

    Loved your recipe. I always loved palak-paneer. But my hubby dear isn’t a fan of either. Infact he never touches palak. Being newly weds he tasted it for my sake. Tried your recipe exactly as u mentioned only substituting paneer with potatoes. It turned out sooo yummy , my hubby has demanded it asap. Planning to stick with paneer next time. (:p)
    Thank you soo much.

  72. Paalak paneer recipe purrrrrrfect..
    It came out awwwesome.
    My child loved it said better than any restaurant 🙂 thanq for all recipes I always follow

  73. My mom used to cook Palak paneer, but today I saw her this recipe step by step and told me that she will make it in this way.
    I will comment you tomorrow about this recipe.
    Meanwhile I hope that the cream is alternative.
    Thanks Dasanna.

  74. hello, To whoever is serving a really good and delicious recipe,
    I have made PALAK PANEER from your recipe , I loved it. I am also using ur recipe more for other food. I am a vegetarian , and I loved it.
    your measure is almost close to my taste.
    thank you so much.

    1. I have made mushroom Manchurian and I did not use garlic or onion still it turn out so tasty….. this is the perfect recipe for Manchurian and that I was looking for it…. thank you so much. I am looking for hot and sour noodle style soup in vegetarian for my son . he loves it but I do not know how to make it.

  75. Thnx dassana I made it today for first time and it turned out really tasty..thnx again..ur recipes R really easy to make..n delicious too..

  76. After the fifth time making this recipe in the past two months, I figure I should thank you for such a great meal. Great instructions and great recipe blog!

  77. I tried this recipe by substituting paneer with tofu. It turned out to be great! Thanks for sharing this amazing recipe!

  78. Excellent. I make it exactly the same way. Only one variation in my method, is I add a few sprigs of coriander leaves while grinding the palak, which helps in retaining the green colour, some of it is lost while boiling the palak. Thanks

  79. Thank you so much for the recipe. i tried it and it was fabulous. My hubby, and others loved it 🙂

  80. This recipe i tried at home with d same method nd its awsum
    i got lots of gud comments n my dish was asked more dan my mom’s one
    aftrall thnks to u
    plzzz provide some gud recipe that i cn make at home thnk u…..

  81. .finally a recipe which made my palak paneer perfect….thanks so much..added sugar to cut the bitterness

  82. i love all ur recipes..u make cooking so easy by ur simple and detailed steps …also i love the pics u post of foods….i wil try this tmrw

  83. I tried this recipe as mentioned, & it was just amazing. Me & my husband just loved it.
    Especially the visual narration of the recipe helps visualize the process much better.

  84. A very useful n easy recipe. Turned out to be really delicious!

    Thanks for sharing…had prepared it for the first time.

  85. Wonderful recipe!!! This was a lot easier than I had anticipated and was soooooo tasty!!
    I shared the recipes with my friends as many of them would like to make it too!

  86. Very good instructions. Spinach stayed bright green , cheese texture excellent. I adjusted spices slightly to what I had available, served with plain boiled Basmati rice and a small amount of mango chutney. Thank you for this recipe. I have saved your website and will definitely return for more ideas.

  87. this is really so much tasty and we can enjoy with our family.
    the recepie is too easy to make by seeing the pictures instead of seeing the videos. last time i have tried paneer butter masala n evryone enjoyed it n i got amazing comments. now i will try palak paneer. i really liked your recepies .thank you vegrecepiesofinda.

  88. Just finished eating this and it was yummy! It was very close to my favorite restaurant’s palak paneer (they probably add way more cream and butter though!). I did a couple of things differently:

    1) I added a sprinkle of cinnamon.
    2) I pureed everything because my husband and I like it smooth.
    3) I used more than 1/2 teaspoon garam masala
    4) I only used 1 jalapeño pepper, which was plenty spicy for us

    This took me an hour to make but it was worth it. Hopefully next time I will be faster. I might add a spoonful of sugar whenever I make this again to cut some of the acid/bitterness from the tomatoes and spinach.

    Thanks for the great recipe!

    1. welcome amber. in india we don’t get spinach which is better. so it is a good idea to add some sugar. good to know that with all the variations the palak paneer turned well.

  89. I’d like to make this for one of my relatives, but they have a severe stomach ailment that will not allow them to eat anything very spicy (on a scale of 1 to 10 with 10 being really spicy, they can have about a 2.5). I see that this recipe uses chilis and red chili powder. Where does this recipe fall on the 1 to 10 spicy range? Is there a way to cut down the spices (if needed) and still maintain the proper flavor? Thank you.

    1. Ashley, the dish is not spicy. i would rate it 3 in a scale of 1 to 10. but i suggest skip adding green chillies and red chilli powder… as people from different region will rate differently for spice factor.

  90. Seems to be fantastic but I am yet to try the dish but will do so and then revert. Thanks dear for this easy n fast dish which is mind blowing.

  91. It was a super hit breakfast with ur palak pander recipe. My son and myself loves palak paneer so much, but ur recipe tasted differently and everybody loved it. A big thanks 🙂

  92. thanks for sharing this recipe..very easy to made and its very family loved it..😊😊

  93. Thanks a ton for the lovely recipe’s on your website,I am a big fan
    I have a query Can we use frozen Spinach instead of fresh ? I live in europe and sometimes it is very difficult to find fresh Palak.
    What is quantity of Palak in grams ?



    1. i would suggest adding fresh spinach. a reader had tried frozen spinach and the result was not good. i will be adding the quantity in grams when i buy spinach soon,

      1. I can understand but i live in Denmark and here its very difficult to find fresh Palak and if we do find it it is very very costly,So i would still like to try the dish but with frozen Palak



  94. Hello Dasanna,

    I have been trying your recipes for a long time now. I have loved every single one of your recipes. I tried many palak paneer recipes and never did like any of them, until I tried your recipe above. Simply excellent!! You are and will be my go to person for trying out new recipes.

    Best Regards,


  95. This looks delicious. However I don’t know how much spinach to use… I have a 1lb plastic box of baby spinach. Can you tell me how many cups or how many ounces one bunch equals? Thanks!

  96. Super easy and came out excellent. The key I think is in grinding the ginger, garlic and green chillies with the spinach. Thanks!

  97. Very tasty, but if u give what amount or weight of ingredients of Vegetable its Very easy. Thank you.

    1. when i posted this recipe, i did not have a measuring scale, so not taken the weight. probably when i make the next time, i will try to measure the weight and update too.

  98. Thank you for responding to my question. I tried this recipe exactly as is and it turned out wonderfully delicious. I must say better than I have tried in any restaurant in the US. Thank you again for all the awesome recipes.

  99. Hello, Thank you for sharing this recipe. I plan to make this for a Friday evening party the day before. You think this will taste as good as fresh?

  100. I love ur website. I use it quite often. The pictures r very helpful. The fact that u hv a virtual and written recipe is excellent. And the dishes I hv cooked has always turned out really well. Thank you

  101. This was the tastiest palak paneer I ever had. Thanks to your site, I make north Indian curries at home(I’m a malayali but both I and husband loves Punjabi and other north Indian recipes). In fact, if I want to try a recipe I do it without any hesitation if its there in your site.thanks again for this wonderful site, I don’t have to search for a good recipe anywhere else:-)

  102. Everybody at home liked this recipe very much and nothing was left after dinner. Just that I added a pinch of roasted methi powder to it. Thanks

  103. I tried this way many times and also many combinations but I am not happy with the color. The green color vanishes completely. Is there any way to retain the fresh greenish color

  104. Very nice recipe.but sometime my spinach becomes bitter after blanching n sometime perfectly fine.what could be the reason.plz help me as it spoils the taste of complete dish

    1. not sure what is the reason for spinach becoming bitter. i have never faced this issue ever. possibly you can source the spinach leaves from a different vendor or shop.

    2. The only time I ever tasted bitter spinach was as a child and the homegrown spinach leaves were large, thick and somewhat bitter. My mother said that she waited too long before picking it. These days I only use organically grown baby spinach for all spinach recipes. Suggest that you purchase it from farmers’ markets, Costco, or Trader Joe’s, if you have access to any of these.

  105. I am appreciating you for some different reason beside your recipe, for whom you have already got 5 star. The way you have explained every step s with supporting pictures is fantastic. Thanks a lot to take so much pain.

  106. I have to say I have used many of these recipes from this website and all I can say is Omg it’s like eating restaurant food with out all the preservatives or the price lol….my husband has never been so happy….only I found was with the palak paneer I needed to add a tbs of tomato puree and to us it tasted better…..even my 4 year old has never eaten so much food as compared to now since I have been following these recipes….

  107. Dear Madame,

    Your recipe found to be easy to follow and the Palak Paneer turned out to be excellent and everyone at home appreciated as it tasted as perfect as from a north Indian kitchen!!!

    Best regards.

  108. Hey yesterday my mum made palak paneer according to your recipe and it was yummmmyyyyy n i am now demanding various dishes to her n she is using this website for making them Thankyou

  109. Hey dear,basically from india but since an year I’ve been living with my husband in brazil and most of indian items are unavailable here.even the language being different I coundnt find spinach from a long time and finally I found it ‘espenifre’ is its name here.I loved palak paneer but had never known cooking during my college days and when first time I made this recipe it came out to be fantastic.thankyou I have even tried other recipes of yours.they too came out to be good. Bye tc

    1. i can understand the difficulty when living abroad. and i know the local names can be so different. thanks for the feedback on palak paneer. i am glad it turned out so good for you, being the first time cooking.

  110. Thanks for the recipe! I fell in love of Palak paneer few weeks ago, and I think about it every day! I will try your recipe soon, and all the recipes in this amazing blog! The pictures are so beautiful!

  111. Well, Thank you for providing all the recipes which include Spinach puree. This helps those of us searching for family, religion, and heritage. Although many of us are from Rus, Taman Peninsula into Uzbek, we found our way to India (somehow) and the memory of this being cooked in the kitchen makes those feeding us a North India region. Thanks! (Now I can research them all).

  112. hi this is malathi I cook south Indian curry.for a change started to cook north Indian curry then I got your recipe paneer butter masala it tasted so yummy.. but as u said oil from pan did not come sides I stirred it for 20 mts but till it did not come out.. another one question alternative for cream can I use cashew paste

    1. thanks malathi. yes you can use cashew paste. you can see the oil. if you would have continued to cook further, you would have seen the oil. it also depends on which temperature you are cooking. you can have a look at this step by step paneer makhanwala post, to see the how the masala looks after sauting and how oil is seen at the sides. you can cashew paste as an alternative for cream.

  113. Hi Dassana, Thank u for posting such a great ad popular recipe…..i had a quick question….can i use sour cream instead of normal cream?

  114. Hello,

    I am planning to make this receip today and want to know whether i can use the paneer got from the mall directly or is there any thing that i should do to cook panner before placing it in the palak gravy.

  115. This recipe helped me in an emergency when I had to serve my guests with palak paneer

  116. Sandeep Gonivada

    Thank you for the recipe. Enjoyed week-end with home made Palak Paneer and hot chapatis. It was so easy to follow…

  117. Hello Dassana,

    I LOVE your website. My partner is Indian and he loves when I make your recipes. And the Palak paneer (I usually substitute chana) is one of his favourites. But I have a question. I use the asofeteida, but I really have no idea how it affects the flavour of a subji. If you could answer me this, I would be very grateful. And thanks so much for these wonderful and easy to prepare dishes.

    1. thanks lorne. asafoetida does give a flavor to the dish. it would be difficult to explain the kind of flavor. in this recipe of palak paneer, it gives a subtle flavor. asafoetida has a pungent garlicky flavor. so usually a pinch is added. in most recipes its added as it helps in digestion. i add asafoetida in all the indian lentils based dishes i make. also asafoetida is used as a substitute for onion and garlic. in most indian recipes which do not use onion and garlic, asafoetida is added as a substitute.

  118. Read it,cooked it…..served it and ate it too….really awesome….THANKS FOR PALAK PANEER RECIPIE….

  119. Well I tried this with frozen spinach and it came out really slimy. Not at all like I just had in Delhi last week… I think fresh spinach is required if I try this again. Every recipe from this site is better than every book I’ve ever used! Thanks and keep them coming. OnB

    1. fresh spinach and not frozen spinach. i freezed spinach once and i know what happens. so next time i would suggest you to use fresh spinach. thanks a lot.

  120. Nice recipe. Just a tip for all spinach lovers. The astringent taste of spinach is countered by the sweetness of the onions. If you use a pound of spinach you need a large onion (100 grams) which needs to be cooked till brown. The caramelized onion will be sweet will help in combating the astringent/bitter taste of spinach. The same effect is achieved when you add cream. Cream sweetens the gravy and gives it the thick texture. The sweetness of cream counters the astringent taste of spinach. Secondly the use of tomatoes is limited in palak paneer. Its main purpose is to give it the dish a little acidity which is served by adding a small-medium (~ 65 grams) tomato. Remember spinach has mild flavour and adding strong overpowering spices and flavours will not help bring out the taste of spinach. Lastly blanching spinach is a simple process of adding spinach leaves to boiling water (unsalted is fine as we do not want to increase the temperature of water for spinach). Timing is important. According to me 30 seconds to a minute is more than enough for blanching spinach. After all the gravy also cooks the spinach so under-cooked spinach is not a real risk in this dish.

    1. thanks a lot anand. you have mentioned all that i have mentioned here and there in bits in the comments and not in the actual post. i will update the post with your wise tips and suggestions soon 🙂

  121. Big thank u for the recipe.. i tried it at home & the result was excellent.. my hubby kept licking his fingers..!

  122. I don’t have paneer- could I use chickpeas and turn this recipe into Palak Chana or is the recipe too different?

    I am so excited to try it!

    1. you can add some milk. you can also add cashew paste or almond paste or finely powdered cashews and almond. cashew or almond paste has to be sauted before you add the spinach puree.

  123. Awesome recipe! I’ve been wanting to make palak paneer for 3 years, and it has taken 3 years to find the courage because hubby has always said it is so difficult. I used a 1lb container of washed baby spinach and doubled the other ingredients (except the green chili). This was so easy and is restaurant worthy.

  124. Never liked palak paneer but after preparing as per ur instruction loved it, not only d taste was gud but the color of palak was just like restaurants fell in love of palak paneer thnx for d delicious palak paneer

  125. Hi Dassana,
    accidentally landed on your site and tried some of your recipes. they are truly awesome. your palak panner just came out superb. Your clear explanation of ingredients and method are very encouraging.
    Thank you for posting.


  126. it was yummyyyyyyyyyyyy! it was very easy to follow with simple ingredients from the pantry.Thanks for a waonderful receipe

  127. I always like to see all these reciepies to learn new things and I enjoy making these reciepies. Thanks to all of them who have contributed to these reciepies.

  128. Hi Dassana,

    I tried this out today for the first time and I must say it came out really good !! 🙂 It was my first attempt at Palak Paneer and my husband who is not really a big fan of Palak, loved it!

    Thanks a lot for sharing it, it is one of the healthiest recipes!


  129. Hi dasana I love your recipes and also try your recipes. And the results are reallygood. I want to share an old recipe of my father and that one is not available on your website. But I can’t give you exactly amount of ingredients so please tell me how can I sendyou that recipe so you can try.

    1. thanks lubna. you can share the recipe. its alright if you don’t know the proportions. you can mail me at vegrecipesofindia(AT)gmail(DOT).com. please use the @ for (AT) and . for (DOT) in the email. the email is written this way to avoid spam emails.

  130. Thanks for the recipe! I want to try this but I’m wondering roughly how much spinach one should use?

  131. Great recipe! I love Palak Panee. Girrl Wednesday I went and bought every ingredient you listed. I couldnt go back to sleep 3am sat morn, this morning and made it exact! Delicious! Eating it for breakfast. Thanks4the recipe.

  132. I recently tried this dish in restaurant in New York for the first time and loved it. Later, I decided to cook at home by using your recipe it turned out to be very delicious, thank you!

  133. Hi dassana

    Tried palak paneer recipe yesterday. It was perfection! My husband loved it and said it tasted better than that served in restaurants

    Thanks a lot. Gonna try your lazuli kofta recipe today

  134. Loved the recipe. The technique of adding the leaves to a bowl of cold water was fantastic. It did preserved the green colour. Thank you for sharing such a great recipe.

  135. Wow..yummiest…it was surprisingly delicious palak paneer,my wife prepared as per your website.more tasty than what we get from restaurant .
    Thank you very much…for spreading the tasty ideas.

  136. in the palak paneer recipe i did not understand the ingredient “creame”. please inform what is it.

    1. you will have to boil the spinach leaves very well. don’t add the stems. chop the leaves and cook them till they are softened completely. then using a a slightly medium to large holed strainer mash the leaves with a spoon or fork. you can also just mash with your fingers and no need to strain if the puree does not have any fibrous parts. the puree you get you can use that. but its too cumbersome to cook this way.

  137. Hey Dassana, I’m a college student and I made this palak paneer. What I made doesn’t really taste like the restaurant paneer and I omitted some ingredients that I didn’t have on hand. Could you please tell me what ingredients were essential to make this restaurant style? I omitted using:
    1 bay leaf/tej patta
    1 or 2 tbsp cream
    2 tbsp oil or ghee or unsalted butter
    1 tsp kasuri methi leaves/dry fenugreek leaves (optional)

    I thought that the cream and butter were for consistency more than taste and I didn’t have a bay leaf. I didnt have kasuri methi either and it says optional so I didnt use it. Pls let me know what was an essential ingredient that altered the taste because I’d very much like to make this again. Thank you for sharing!!

    1. hi aishwarya,

      1: palak is somewhat bland and has a typical taste. adding bay leaf/tej patta brings some flavor and aroma in the otherwise bland palak puree. so better not to skip it. if tej patta is not there, then add some 2-3 cloves or 1/2 inch cinnamon.
      2: its also important to add cream as it balances the taste of the spinach and brings about a subtle sweetness in the dish. so i would not suggest to skip it either. you can also use malai. just whip it well and then add it to the palak paneer. if you are not adding cream, then 1 tbsp of maize flour (makki ka atta) or gram flour (besan) can be added. this will thicken the gravy as well as bring a light sweetness in the dish.
      3: some fat should be there. otherwise it will taste like a soup made without butter or oil.
      4: kasuri methi is not necessary. just to get the aroma in the dish.

      so next time when you make, don’t skip on the tej patta and cream. you can substitute with the ingredients that i have mentioned. they won’t give you a restaurant like taste, but the palak paneer will be good. also use oil or butter while making the palak paneer.

      1. I can’t wait to try this dish for my guests this weekend. I have never made palak paneer before. I just purchased a block of paneer. Can you please suggest what would compliment the palak best, lightly fried paneer, which does not require extra simmering/cooking or should I just add the paneer as it is and cook it into the curry? I have never used paneer before.
        I don’t have this spice- asafoetida (optional). I will use a cinnamon stick if I do not have Bay leaf available. Will whipping cream work? Can I add 3 TBSP of cream for extra richness? My mom replaces cream with mayonnaise, if she does not have cream available. It adds in that subtle sweetness. Would tomato paste instead of a fresh tomato taste better? I heard that tomato does not compliment palak. As for the butter, can I double the quantity suggested, as I am serving guests who love rich foods.
        Would you think that this quantity is sufficient for around 10 guests, with 8 other main course available.
        Would you happen to have a butter chicken recipe available.

        1. – lightly fried paneer tastes good. but at home we prefer to add paneer directly. but use a non stick pan while frying the paneer as otherwise they stick while frying.
          – if using cinnamon stick, then just add a small piece, about 0.5 to 1 inch. you don’t want the aroma of cinnamon to overwhelm the whole paneer dish. you can also add 2 to 3 cloves.
          – you can add 3 tbsp cream. i have never used whipping cream, so am afraid, i don’t how well it will work or not.
          – tomato paste is fine, but reduce the quantity. i always add tomatoes as it gives a slight tang in the dish, which won’t be there if you skip them.
          – you can double the butter.
          – this quantity is sufficient for 3-4 people only with this as the main course. i think it would suffice if there are 8 other main courses. but still you can make a little extra.
          – will email you the butter chicken recipe

  138. Dear Dasanna,

    I am not the types who cook too often, but, off lately i have started to, since I have taken a break in my career. My hubby the other day said I am bored of this regular south indian food sambar rice and stuff, so make something in north Indian…(Verbatim).

    So thanks to google the first thing that came to mind was palak paneer, so, that’s it I googled & got Googleed though…Thanks a Ton!….awesome…the video helped me so much, I have my system in the room and I just can’t mobilize my wifi to kitchen I don’t get signal….so this video helped in pausing in each step and then …tada …my palak paneer comes out awesome.

    Thanks once again for this simple yet delicious recipe…looking forward for a lot more of such recipes of course with video please.

    Great writing to to you. Glad that I managed to search this on Google.

    Warm Wishes & Happy cooking!
    Radha Raghuram.

  139. Ur recipe is awesome! I loved it….I’ll make it fr my parents…thnx fr sharing dassana….:)
    Thnx again….luv,fm

  140. Nice blog your description is so good every layman can understand the cooking recipe.
    we expect more recipies like this. Thank you.

  141. I’ve tried all the above recipes since my hubby nd my mom(mother-in-law) love paneer. All the dishes were mouth lingering. I won their hearts for cooking such delicious dishes..

  142. hi, i wanted u to post d recipe of besan ladoo which we get in market… i love besan ladoo… please….

  143. This was amazing and pretty much identical to my favorite restaurant Shalimar. I am so pleased with this recipe, thank you so much!

  144. Hi Dassana, I am unable to use the ‘reply’ link; nothing happens when i click on it, hence this new post. Thanks for both the suggestions, i will try them out soon for sure! Nandita

  145. Also want to ask u…why didnt u use onion paste and tomato puree inspite of chopped….does it tastes different…??

  146. Hi Dassana,

    I have 2 questions;

    When I made this dish, the tomatoes i used were ripe, but firm, so they do not blend and mashed up really well, I finally let the onion-tomato mixture cool a little and put it in the blender. Do you face the same problem or have any suggestions regarding the same?

    Also, I make Paneer at home just before making the curry, and have realised that the Paneer is super soft and nice when the curry (any curry) is warm / hot; however, when the dish cools down the paneer hardens. Is it supposed to happen with paneer? Or is it happening because i over cooking it?

    Thanks so much!

    1. hi nandita

      1: i never have any issue with tomatoes when making an onion-tomato based gravy. in india we get tomatoes which blend very well and become mushy and soft when cooking. i suggest you to add a pinch or two of salt when cooking tomatoes. it helps them to cook faster and also softens them. actually it depends upon the water content in the tomatoes. so when sauting, you can sprinkle some water and saute. this will also soften the tomatoes.

      2: with paneer, i have never faced this issue. even after the curry or sabzi cools down, the paneer cubes are still soft. i wonder what is causing this issue with the paneer. a suggestion would be to just cook the paneer for a minute after you add them. then you can see whether they harden when you do this way.

  147. I’ve been playing around with home made Indian food for a couple years and just recently got serious about it. Your recipes have helped me perfect my techniques and make better food for my fiancé and myself. Most palak paneer recipes would tell you to use frozen spinach. Blanching the spinach is so, so much better. As much as I love my local Indian restaurant, being able to make my own curries at home is wonderful. Thanks for the awesome recipes!

  148. This recipe was really awesome and my daughters and husband loved it. Thank you for sharing it.

  149. Thank you! This recipe turned out beautifully, even though I didn’t have all the spices. It’s definitely the most time consuming recipe I’ve ever used, but I grew up American (ie, I didn’t cook and neither did my family!). Delicious!!! To those of you who have never cooked, don’t be afraid to try this! I’ll definitely be making this at least twice a month.

    1. thanks gazelle for writing such a positive feedback. i am sure it will inspire more readers to try this delicious palak paneer recipe.

  150. Dear Dassanaji,

    I have cooked a whole bunch of dishes following your recipes and videos and they have all been GREAT! Thank you so much. I follow quite a few indian cooking blogs and yours is my favourite! Well, rushing off to make your palak paneer recipe…..again! 😀 p.s. yes, it also tastes awesome with tofu.
    Love and many thanks from Hamburg, Germany, Anuradha.

    1. dear anuradha ji
      thanks for writing such a motivating comment.
      it helps me as well as other blog readers to try the recipes.

  151. You are an inspiration! I hated cooking but with your help, i have started relishing the pure culinary joys… your palak paneer is so simple but delicious!!! tried and tested like so many others! 🙂 thanks!

      1. Deliciousss!! Followed the recipe as it is… It came out so well…. Thank you.. Before leaving the office, i have quickly checked how to make palak paneer for dinner at home and found your site. I would like to thank you for helping me make this wonderful dish… 🙂 🙂 🙂

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