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by dassana amit updated January 31, 2014

palak paneer: palak paneer recipe

palak paneer is one of the most popular indian paneer recipe along with paneer butter masala and kadai paneer. palak paneer is basically soft paneer cubes cooked in a smooth spinach curry.

this palak paneer recipe was requested by many readers and was in drafts for a long time. i had kept in the drafts since the final images were not so good. but then i have not made palak paneer since a long time, so thought of publishing the post.

this recipe is my mom’s version of making palak paneer. it has become a favorite with hubbs too, especially since he does not like palak much.

the palak paneer goes well with rotis, naan and even jeera rice or biryani rice.

palak paneer

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

i have made a video with the images, showing the step by step method of making palak paneer recipe. my voice plays in the background. there is also a background noise. i tried hard to eliminate the noise, but its still there. however, i hope you enjoy the video.

palak paneer recipe video:

if you are looking for more gravy based paneer recipes then do check paneer tikka masalashahi paneer, matar paneer, malai kofta, aloo paneer kofta and paneer manchurian.

if you are looking for dry paneer recipes then try quick paneer tikka, dry paneer tikka, chilli paneer, paneer bhurji and paneer tikka pizza.

palak paneer recipe below:

4.7 from 21 reviews

palak paneer
 
Prep time
Cook time
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palak paneer – one of the most popular indian dishes. soft paneer cubes cooked in a smooth spinach curry.
Author:
Recipe type: main
Cuisine: north indian
Serves: 4
Ingredients
for the palak puree:
  • 1 bunch fresh spinach/palak
  • 1 or 2 green chilies, chopped
  • 1 garlic (optional)
  • ½ inch ginger, roughly chopped
for the palak curry:
  • 1 small or medium sized onion, finely chopped
  • 1 small or medium sized tomato, chopped
  • 4-5 garlic, finely chopped
  • ½ or ¾ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder (optional)
  • a pinch of asafoetida (optional)
  • ½ tsp garam masala powder (add more if required)
  • 1 bay leaf/tej patta
  • 200 gms paneer or tofu
  • 1 or 2 tbsp cream
  • 2 tbsp oil or ghee or unsalted butter
  • 1 tsp kasuri methi leaves/dry fenugreek leaves (optional)
  • salt as required
  • water as required
  • a few teaspoons of cream or butter for topping the palak paneer (optional)
Instructions
making the spinach puree:
  1. rinse the spinach very wall in water.
  2. boil water in a pan with some salt.
  3. switch off the fire and add the spinach leaves in the hot water.
  4. close with a lid and let the spinach leaves sit in the water for 2-3 mins.
  5. drain and immediately add the leaves in a pan or bowl containing ice cold water.
  6. this helps in preserving the green color of the spinach.
  7. drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies.
  8. make a smooth puree.
making the palak curry:
  1. heat oil or ghee in a pan or kadai.
  2. fry the cumin first.
  3. then add the bay leaves and onions.
  4. fry till the onions become browned.
  5. now add the garlic and tomatoes.
  6. fry till the tomatoes become soft.
  7. add the turmeric powder, red chili powder and asafoetida.
  8. stir and fry for some seconds.
  9. add the spinach puree.
  10. add some water if required.
  11. simmer for 6-7 minutes or more till the spinach is cooked.
  12. lastly add salt and garam masala.
  13. stir and add the paneer cubes.
  14. cook the gravy till the paneer cubes become soft and succulent.
  15. add cream and stir.
  16. simmer for 30 seconds or a minute.
  17. at this stage you can also add some crushed kasuri methi leaves.
  18. stir and serve the palak paneer hot with some rotis, naan or jeera rice.
  19. you can top the palak paneer with some butter or cream also while serving.
Notes
the paneer of tofu cubes can be also be lightly fried and then added to the curry. i this case, you don’t need to cook the paneer or tofu in the gravy as when frying they are already cooked.

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{ 123 comments… read them below or add one }

Stephen Sherrington March 25, 2014 1

Hi guys, just made this and it absolutely delicious, great recipe, thank you x

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dassana amit March 25, 2014 2

welcome stephen

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smrithi March 24, 2014 3

thanks for the recipe.. i tried this step by step and this was toooooooo good.. thanks again!

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dassana amit March 30, 2014 4

welcome smrithi. glad to know that you liked the recipe.

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OnB March 23, 2014 5

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

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dassana amit March 31, 2014 6

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.

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Anand March 21, 2014 7

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.

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dassana amit March 31, 2014 8

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 :-)

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sreerupa sarkar March 11, 2014 9

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

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dassana amit March 12, 2014 10

welcome sreerupa

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Rachel March 10, 2014 11

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!

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dassana amit March 13, 2014 12

you can make palak chana with this recipe. but i usually spice up palak chana more than palak paneer. you can have a look at this recipe of palak chana or palak chole – http://www.vegrecipesofindia.com/palak-chole-recipe-palak-chole/

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sara March 8, 2014 13

tanx 4 ur recipe it is easy but i want to know if i dont hv cream what should i use .

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dassana amit March 8, 2014 14

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.

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vini March 6, 2014 15

This was awesome. thanks for the recipe

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dassana amit March 6, 2014 16

welcome vini

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sucheta shukla February 25, 2014 17

Too good and so yummy

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Jenn February 21, 2014 18

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.

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dassana amit February 22, 2014 19

thanks jenn for your feedback.

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sushma brahme February 20, 2014 20

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

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dassana amit February 22, 2014 21

welcome sushma and thanks for the positive feedback.

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Vaibhav Paunikar February 20, 2014 22

Hi your recipe was really good
and with the help of my mom it was awesome…..

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dassana amit February 22, 2014 23

thanks vaibhav

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Kay February 18, 2014 24

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.

Kay

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dassana amit February 18, 2014 25

welcome kay. glad to know you liked the website.

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urmi February 18, 2014 26

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

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dassana amit February 18, 2014 27

welcome urmi

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smt.Khanolkar February 11, 2014 28

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.

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dassana amit February 11, 2014 29

welcome smt.khanolkar

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Poornima February 11, 2014 30

This is the best recipe for palak paneer I have tried so far !!!!! Came out so good and delicious .

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dassana amit February 11, 2014 31

thanks poornima for the positive feedback.

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Tim February 7, 2014 32

Delicious recipe.

My thanks to the chef for this easy to follow and most tasty dish!

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dassana amit February 7, 2014 33

thanks :-)

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Tejaswini February 7, 2014 34

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!

Cheers,
Tejaswini.

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dassana amit February 7, 2014 35

thanks a lot tejaswini :-)

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lubna February 6, 2014 36

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.

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dassana amit February 7, 2014 37

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.

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Michael Horkan February 6, 2014 38

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

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dassana amit February 7, 2014 39

you can use about 3 to 4 cups of chopped spinach.

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Rekha February 3, 2014 40

Yup ! This is one of the best and healthy recipe. I really enjoyed !!!

Thanks a lot……….

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dassana amit February 3, 2014 41

welcome rekha

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LAURA PRUITT February 1, 2014 42

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.

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dassana amit February 2, 2014 43

welcome laura. glad to know that you liked the palak paneer recipe. its healthy as well as tasty.

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lubna January 30, 2014 44

Love it

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Anonymous January 28, 2014 45

Can we had milk instead of cream.

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dassana amit January 29, 2014 46

yes you can.

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Reshu Drolia January 28, 2014 47

Your palak paneer preparation is looking yummy. Your Photographs of preparation is also very good. Its really very good. Keep it up

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dassana amit January 28, 2014 48

thanks reshu

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junaid January 21, 2014 49

your procedure was nice

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dassana amit January 21, 2014 50

thanks junaid

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Kashif January 21, 2014 51

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!

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dassana amit January 23, 2014 52

welcome kashif

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Abhinav January 20, 2014 53

really gud and useful…..

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Debasis Panda January 18, 2014 54

i have tried it seems good

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Farah January 13, 2014 55

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

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dassana amit January 13, 2014 56

welcome farah. thanks for the positive feedback.

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Rumana Khan January 13, 2014 57

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.

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dassana amit January 13, 2014 58

welcome rumana and thanks for sharing the positive feedback.

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Garima January 1, 2014 59

Thnx for recipe its favorite

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dassana amit January 1, 2014 60

welcome garima

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shivam January 1, 2014 61

your recipe is awesome n I’m ur fan.

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dassana amit January 1, 2014 62

thanks shivam

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kapil December 29, 2013 63

Hey..I am staying in Dubai..This recipe is amazing, Best palak paneer ever had .. Thank You!!

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dassana amit December 29, 2013 64

welcome kapil. glad you liked the palak paneer

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vasudha December 28, 2013 65

it is a wow recipe.

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dassana amit December 28, 2013 66

thanks vasudha

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Muneer December 27, 2013 67

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.

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dassana amit December 28, 2013 68

thanks muneer for this positive feedback. always nice to know that readers are liking the recipes.

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manasa December 22, 2013 69

Hi Dassana

Thank u fr the recipe…been following ur blog for a while now…yummy stuff

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dassana amit December 22, 2013 70

welcome manasa

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ajithkumar December 2, 2013 71

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

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dassana December 2, 2013 72

its milk cream. in hindi we call it “malai”. cream is easily available in india in amul tetra packs.

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hm November 26, 2013 73

will this work if i don’t have a blender?

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dassana November 26, 2013 74

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.

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ashish November 15, 2013 75

bohot achi hain aapki recipe mam

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ashish November 15, 2013 76

aapka khana acha laga

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dassana November 17, 2013 77

thanks ashish

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Aishwarya Rohini November 14, 2013 78

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!!

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dassana November 14, 2013 79

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.

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Manaz March 14, 2014 80

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.

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dassana amit March 14, 2014 81

- 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

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kavya November 7, 2013 82

Too yummy..my favorite curry

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manu October 25, 2013 83

Thnx.
I ll prepare for this my husband.

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dassana October 25, 2013 84

welcome manu

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Radha Raghuram October 24, 2013 85

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.

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dassana October 27, 2013 86

welcome radha. your comment is very motivating for me. i am glad to know that u liked the palak paneer recipe and the blog.

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#fm October 23, 2013 87

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

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dassana October 25, 2013 88

welcome fm

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a October 22, 2013 89

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

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Krithikamohan October 21, 2013 90

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..

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dassana October 21, 2013 91

krithikamohan, glad to know that u r cooking excellent dishes now :-)

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swati October 17, 2013 92

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

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dassana October 17, 2013 93

i already have a besan ladoo posted on the blog. link below. i will be adding one more method & recipe of making besan ladoos soon.

http://www.vegrecipesofindia.com/besan-ladoo-ganesh-chaturthi-recipe/

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Brittney October 13, 2013 94

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

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dassana October 13, 2013 95

welcome brittney. now you can enjoy restaurant style palak paneer at home :-)

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Nandita October 2, 2013 96

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

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dassana October 3, 2013 97

alright nandita :-)

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parul September 30, 2013 98

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

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dassana October 4, 2013 99

the taste will be little different with onion paste and tomato puree. you can try the palak paneer this way too.

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Nandita September 25, 2013 100

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!

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dassana September 26, 2013 101

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.

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Nandita September 23, 2013 102

Came out excellent! Thanks again!

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dassana September 23, 2013 103

thanks nandita for giving the feedback

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Lauren August 31, 2013 104

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!

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dassana September 4, 2013 105

thanks lauren

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Melissa August 20, 2013 106

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

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dassana August 20, 2013 107

thanks melissa

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Gazelle June 10, 2013 108

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.

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dassana June 10, 2013 109

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

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anuradha June 6, 2013 110

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! :D p.s. yes, it also tastes awesome with tofu.
Love and many thanks from Hamburg, Germany, Anuradha.

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dassana June 7, 2013 111

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

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Anam June 2, 2013 112

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!

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dassana June 3, 2013 113

thanks anam for the positive feedback and for trying the palak paneer and other recipes.

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prathibha May 26, 2013 114

Love the palak paneer..saw the video,its nicely done and ur voice is also very sweet dassana..

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dassana May 26, 2013 115

thanks pratibha.

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Courtney @ The Fig Tree May 25, 2013 116

This looks wonderful Dassana! Palak Paneer is my fiancé’s favourite dish to order when we go out. I cannot wait to make it at home for him. Thank you for sharing! :)

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dassana May 25, 2013 117

welcome courtney.

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Hari Chandana May 24, 2013 118

Very delicious recipe.. Your voice is sooo sweet, Dassana :)

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dassana May 25, 2013 119

thanks chandana.

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anamika May 24, 2013 120

Healthy delicious recipe with an informative video Dassana :)! Loved it…

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dassana May 25, 2013 121

thanks anamika.

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Sayantani May 22, 2013 122

Thats an incredibly vibrant colour. Dassana. love this recipe and your beautiful photography

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dassana May 25, 2013 123

thanks sayantani.

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