Palak Paneer Recipe | 2 Variations

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Palak Paneer is one of the most popular Indian dish made with succulent paneer cubes (Indian cottage cheese) in a smooth spinach sauce. I share two ways to make this healthy dish – a homestyle version and a restaurant style version with a charcoal smoking method (brought back on reader’s demand). Both the vibrant green palak paneer recipes are made with fresh spinach leaves (palak in Hindi), aromatics, herbs and spices. Make these super delicious spinach paneer recipes with my easy step-by-step photo guide and video.

palak paneer topped with cream, garnished with ginger julienne and served in an orange bowl on a white board with roti kept on a dark orange plate on top left and a small orange bowl with round sliced onions and lemon wedges on top

Homestyle Recipe

It is one of the most popular Indian curries around, and with good reason. This deliciously creamy and vibrantly green dish is made with paneer in a mildly spiced fresh spinach sauce. This is a delightful and easy to make vegetarian main you just have to try!

This delicious palak paneer is a family recipe that my Mom passed down to me. She has been making this recipe for our family for years, and I am so happy to get to share it with you here.

It is one of the most popular and well-liked palak recipe on the blog, not to mention our favorite at home. Packed with healthy nutrients like calcium, iron and vitamin C, this is a meal that I can feel good about eating.

In this recipe, I show you how to quickly blanch the spinach. This is done so that the dish has a nice green color, as well as for some health benefits. Did you know that blanched spinach is healthier than raw? For this reason, I always recommend blanching spinach before using them in my collection of Palak Recipes.

This delicious palak paneer goes well with roti, naan, or paratha. If you are gluten-free, you can also serve it with cumin rice or biryani rice, saffron rice or ghee rice.

Palak Paneer and Saag Paneer Difference

Saag paneer and palak paneer are terms that are often used interchangeably, but they are actually different dishes. Palak paneer is an authentic Indian dish made with only spinach puree, whereas saag paneer is made with a mixture of 2 to 3 various types of greens.

In the Punjabi or Hindi language the word ‘saag’ means greens, and ‘palak’ means spinach. Various leafy greens fall under this category of ‘saag’, including: amaranth leaves, spinach, dill leaves, radish leaves, mustard leaves, fenugreek leaves and purslane.

Saag paneer seems to have been popularized outside of India, however it is still very uncommon in India. My mother-in-law never makes saag paneer per se, however, there are four variations of palak saag that she makes.

One is made with mung lentils (Dal Palak), another with split chickpeas (Chana Palak), the third with potatoes (Aloo Palak) and the fourth with paneer – popularly known as palak paneer.

Even though they are different dishes, both palak paneer and saag paneer are healthy and delicious vegetarian curries.

Step-by-Step Guide

How to make Palak Paneer

Recipe 1

Blanch and Purée Spinach

1. Using a colander or strainer, rinse the palak (spinach) leaves (250 grams or 0.55 pounds), very well under running water.

rinsed palak or spinach

2. Boil 3 cups water in a pan, microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. Then add the spinach leaves to the hot water. Let the spinach leaves sit in the water for about 1 minute.

If doing this on a stove-top, be sure to remove the pan from the hot burner.

While the water is coming to a boil, make a bowl of ice water and set it aside. Just add 8 to 10 ice cubes to 3 cups water to get cold water.

spinach being blanched in hot water to make palak paneer recipe

3. After 1 minute, strain the spinach leaves.

straining palak leaves in a colander

4. Immediately transfer the palak (spinach) leaves to the bowl containing ice cold water. This method of “shocking” the spinach helps preserve the vibrant green color of the spinach. Allow the spinach leaves to stay in the cold water for a minute to stop the cooking process.

immersing the spinach leaves in cold water

5. Drain the ice cold water and press the spinach to remove any excess moisture. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, 1 to 2 garlic cloves and 1 to 2 chili peppers (green chillies). You can use a hand-held immersion blender to make the puree if you prefer.

spinach leaves, garlic, ginger and green chillies added in a blender

6. Make a smooth spinach purée by blitzing the ingredients together. There should be no need to add any water to make the purée. Set the spinach purée aside.

blended to a smooth spinach puree for making palak paneer recipe

Make Spinach Gravy

7. Heat 2 tablespoons oil, ghee or butter in a pan or kadai (wok). In the photos below I used butter. If using butter, melt it on a low flame making sure that it does not brown.

melting butter in a frying pan

8. Add ½ teaspoon cumin seeds and let them splutter.

cumin seeds added to butter for tempering

9. Then add one small to medium-sized tej patta (Indian bay leaf).

tej patta added

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

finely chopped onions added to pan with butter and spices

11. Sauté until the onions become golden.

onions sautéed till golden

12. Then add 1 teaspoon finely chopped garlic. Sauté till the raw aroma of garlic goes away, but stop short of browning the garlic.

finely chopped garlic added to pan

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

chopped tomatoes added

14. Stir and sauté the tomatoes until they soften.

sautéing 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 teaspoon turmeric powder, ½ teaspoon red chili powder (or substitute cayenne pepper or paprika) and a pinch of asafoetida (hing).

You can find asafoetida at your local spice store or on amazon, but if you don’t have it, you can skip it. Also, please note that many commercially available brands of asafoetida are processed with wheat. If you are gluten intolerant, please be sure to purchase gluten free asafoetida.

adding ground spice powders to base for palak paneer gravy

16. Mix very well.

mixing spice powders with the softened tomatoes and onions in the pan

17. Add the spinach purée to the pan.

adding spinach puree in the pan to make palak paneer recipe

18. Mix well.

spinach puree mixed with the onions and tomatoes base

19. Add about ½ cup of water or as required. Mix and stir again.

water added

20. Simmer the gravy for 6 to 7 minutes or more until the palak puree is cooked. Season with salt as required. The gravy will have thickened by now.

simmering palak gravy or spinach sauce

21. Stir and add ¼ to ½ teaspoon garam masala powder.

added garam masala powder to the spinach sauce

Assemble Palak Paneer

22. Stir again and then add the paneer cubes (200 to 250 grams cottage cheese) directly to the gravy.

You can also opt to lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. In this case, you don’t need to cook the paneer further.

paneer cubes added to palak gravy

23. Mix gently and switch off the heat.

paneer cubes mixed with the palak gravy or spinach sauce for making palak paneer recipe

24. Lastly add 2 tablespoons of light cream or cooking cream or low-fat cream. I used Amul brand cream. If using heavy whipping cream, then add 1 tablespoon of it.

You can also add 1 teaspoon crushed dry fenugreek leaves (kasuri methi) at this step, however this is optional.

cream added to palak paneer in pan

25. Stir gently so that the cream gets uniformly incorporated into the gravy.

mixing cream in the palak paneer gravy

26. Serve palak paneer hot with roti, naan or paratha or cumin rice or ghee rice. You can top it with some butter or cream also while serving. Drizzle a few drops of lime or lemon juice on top along with ginger julienne. Enjoy!

palak paneer topped with cream, garnished with ginger julienne and served in an orange bowl on a white board with roti kept on a dark orange plate on top left and a small orange bowl with round sliced onions and lemon wedges on top

Restaurant Style Palak Paneer

This recipe is a restaurant style version of palak paneer made with spinach puree, onions, spices and paneer. It does not include tomatoes and is one of the best restaurant style palak paneer recipe that you can make.

This delicious recipe was shared by my dad who had got it from one of his Punjabi friend, who owned a popular dhaba in the Mumbai suburbs.

On occasions, my dad would get us palak paneer or Paneer Butter Masala and dal makhani from uncle’s dhaba and we would always relish it as kids. This dhaba is closed now, but the memories remain.

On some days, when we are in a mood to have restaurant-style food at home, I make this palak paneer recipe. The homestyle version that I have shared above is very different from this recipe.

The first difference is in the proportion of some ingredients included in this restaurant style palak paneer recipe. The second big difference is flavoring the dish with a unique charcoal smoking technique (known as ‘dhungar‘) that really make it a top notch recipe.

palak paneer filled in a yellow ceramic bowl topped with lightly golden paneer cubes and grated paneer with text layovers

There is no tangy or sour ingredient that I add in this palak paneer recipe. If you want a bit of tang, feel free to add 1 small to medium tomato after sautéing the ginger-garlic paste. Alternatively, you can add a few drops of lemon juice or dry mango powder.

Serve the spinach paneer hot with tandoori roti, naan, chapati or jeera rice or biryani rice. It also pairs well with as simple steamed rice.

Step-by-Step Guide

How to make Restaurant Style Version

Recipe 2

Ingredients You Need

For Spinach Puree

  • 250 grams spinach or 8.81 oz
  • 3 cups hot boiling water for blanching
  • 2 cups water for ice bath
  • 8 to 10 ice cubes

For Pan Frying Paneer

  • 250 grams paneer or 8.81 oz
  • 3 tablespoons oil

For Spinach Sauce

  • ½ teaspoon cumin seeds
  • 2 small tej patta or 1 medium to large tej patta (Indian bay leaf)
  • ⅓ cup tightly packed finely chopped onions – 60 to 70 grams or 1 medium-sized onion
  • 1 teaspoon ginger paste (1 inch peeled ginger crushed to a paste in mortar-pestle)
  • 1 teaspoon garlic paste (6 to 7 small to medium peeled garlic, crushed to a paste in mortar-pestle)
  • 1 to 1.5 teaspoon finely chopped green chilies – swap ½ teaspoon red chili powder or cayenne with green chilies)
  • 1 pinch turmeric powder (ground turmeric)
  • ½ teaspoon black pepper – crushed in a mortar-pestle – optional
  • 1 teaspoon dry fenugreek leaves (kasuri methi) – for more hints of bitterness you can add overall 2 teaspoons of dry fenugreek leaves
  • ½ teaspoon garam masala powder
  • ¼ cup light cream or low-fat cream or 2 to 3 tablespoons whipping cream
  • 1 pinch of sugar
  • salt as required

Blanch Spinach

1. Rinse 250 grams spinach leaves very well in running water. Once they are rinsed, place them in a colander, so that the excess water drains off.

If the stems are tender, then keep them. But if they are hard or fibrous, then discard them.

rinsed chopped spinach leaves in a mesh strainer

2. Boil 3 cups water in a pan. You can also boil water in an electric heater and then take it in a pan or bowl.

boiling water in a pan

3. Add the spinach leaves in the water. Mix to combine and immerser the leaves in the water. Blanch the spinach leaves in water for 3 minutes.

blanching spinach leaves

4. When the spinach leaves are blanching, in another bowl, take 2 cups some water and add 8 to 10 ice cubes.

adding ice cubes in water

5. After 3 minutes, remove the blanched spinach leaves from the hot water and add them to the cold water. Stir gently so that all the leaves are immersed in the cold water.

After 1 minute, remove them with pasta tongs or using a strainer/colander drain all the water.

blanched spinach leaves held with a pair of tongs on top of the bowl

6. Place the spinach leaves in a grinder or blender jar.

palak leaves in a blender jar

7. Grind or blend to a smooth puree. No need to add any water while grinding or blending. If you prefer you can also blend the blanched spinach leaves to a slightly coarser puree.

pureed spinach to make palak paneer recipe

Pan Fry Paneer

8. This step is optional but recommended as lightly golden pan-fried paneer cubes taste good. Heat 3 tablespoons oil in a well-seasoned pan or non-stick pan. Place the paneer cubes (250 grams).

pan frying paneer

9. Turn over when one side is lightly golden and fry the other side.

pan frying paneer

10. Fry till the paneer cubes are light golden evenly. Avoid frying too much or for a longer time, as then the paneer cubes become dense.

pan frying paneer

11. Remove and then drain the fried paneer cubes on kitchen paper towels.

pan fried paneer on kitchen paper towels

12. To soften the paneer more, keep them immediately in water. Let the paneer to be in the water for 3 to 4 minutes. Then lightly squeeze them and keep aside.

Note that this is an optional step and you can skip it.

paneer soaked in water in a pan

Make Spinach Sauce

13. Now in the same oil, in which we had pan-fried paneer, add the following spices – ½ teaspoon cumin seeds and 2 small tej patta or 1 medium to large tej patta (Indian bay leaf). Fry till the cumin splutters.

tej patta and cumin seeds in oil in a pan

14. Then add ⅓ cup finely chopped onions.

adding onions to the pan

15. Stir well. Sauté the onions till they turn light golden on medium-low to medium heat.

sauteing onions

16. Then add 1 teaspoon ginger paste, 1 teaspoon garlic paste and 1 to 1.5 teaspoon finely chopped green chilies.

You can also add ½ to 1 teaspoon green chili paste instead of chopped green chilies. ½ teaspoon red chili powder or cayenne pepper can also be added instead of green chilies.

added ginger paste, garlic paste and finely chopped green chillies

17. Stir and sauté till the raw aroma of ginger-garlic goes away.

saute ginger-garlic paste

18. Now add the ground spices and herbs:

  • 1 pinch of turmeric powder
  • ½ teaspoon black pepper, crushed in a mortar-pestle, optional
  • 1 teaspoon dry fenugreek leaves (kasuri methi) – crush the dry fenugreek leaves between your palms and then add to the sautéed onions.
adding ground spice powders

19. Stir and mix well.

stir the masala base

20. Add the spinach puree.

adding palak puree

21. Season with salt according to your taste preferences.

adding salt to spinach gravy

22. Add in a pinch of sugar. Stir and mix.

adding sugar for palak paneer recipe

23. On a low to medium heat, for about 6 to 7 minutes, simmer the gravy till it slightly thickens.

If the consistency looks very thick to you, then add in a splash of water. Mix and simmer for a few minutes.

simmering the spinach sauce or gravy

Make Palak Paneer

24. Add ¼ cup light cream or low-fat cream (or 2 to 3 tablespoons whipping cream) and ½ teaspoon garam masala powder.

adding cream and garam masala powder for one pot palak paneer

25. Stir to combine to an even mix. The cream should be mixed very well with the palak sauce or gravy. Then switch off the heat.

mix spinach gravy well

26. Add the paneer cubes.

added paneer cubes

27. Mix them well with the rest of the gravy. Cover the pan and set aside.

ready to serve palak paneer in pan

Dhungar Method

28. This is an optional step, but I highly recommend it. Burn a small piece of natural charcoal on a stovetop with the help of tongs.

Place a small flame proof rack or a grill pan like shown in the photo below on the stovetop. On top of the rack, place the charcoal. Burn the charcoal carefully till its red hot using a pair of heat-proof and fire-proof metal tongs.

burning coal on burner flame

29. Now place a small bowl or some layers of an onion in the gravy. Place the charcoal on top.

Add ½ teaspoon oil on the charcoal. You can also keep 1 clove or ½ teaspoon cumin seeds on the charcoal and then pour the oil. As soon as you pour oil, smoke will emit from the charcoal.

red hot coal with oil placed in steel bowl on top of palak paneer

30. As soon as the smoke begins to emit, immediately cover the pan tightly with a lid. Keep the pan covered for a minute so that the charcoal’s smoky aroma and flavor gets infused with the dish.

For a slight tang you can add ¼ teaspoon dry mango powder or a few drops of lemon or lime juice and stir before serving.

pan covered with lid

31. Serve restaurant style palak paneer with tandoori roti, naan, chapati, paratha or cumin rice or saffron rice. The lightly spiced spinach sauce or gravy also pairs well with steamed rice.

You can top the palak paneer with some butter or cream or grated paneer while serving. Also, you can drizzle a few drops of lime or lemon juice on top paired with a few ginger julienne, when serving.

palak paneer filled in a yellow ceramic bowl topped with lightly golden paneer cubes and grated paneer

Tips & Variations

  1. Spinach: Use fresh, tender spinach leaves. Remove the stems from the leaves if they are dense or stringy; any tender stems can be added. You can also use frozen spinach instead of fresh. If you use frozen, the leaves have already been blanched, so you can skip that step. Squeeze of the water from the frozen thawed spinach very well.
  2. Blanching: I recommend blanching the spinach in the recipes. It only takes a few extra minutes and has so many benefits! Blanching removes the raw taste, bitterness and metallic flavor of spinach making it more palatable.

    Blanching also gets rid of harmful microorganisms and pesticide residues, as well as makes the nutrients of the spinach more bioavailable. It also helps to preserve the green color of the spinach leaves, making your palak paneer more beautiful. That, my friends, is a win-win-win.
  3. Paneer: For the homestyle palak paneer recipe, you can opt to lightly pan fry the paneer cubes and then added to the spinach sauce for added richness. If possible try to use fresh, Homemade Paneer. For packaged or frozen paneer, follow the instructions written on the pack.
  4. Special Ingredients: Dry fenugreek leaves (kasuri methi) and asafoetida (hing) can be skipped if you do not have these.
  5. Vegan options: If you’re vegan, you’re in luck! You can easily swap in tofu for the paneer in this recipe. I have made palak tofu many times, and the smooth spinach gravy tastes very good with the tofu. You can use cashew or coconut cream in place of regular cream, or just skip the cream altogether.
  6. Restaurant style flavors: The homestyle palak paneer recipe can also be smoked using the charcoal technique (dhungar method) that I have illustrated in the restaurant style version.


Why does my Palak Paneer taste bitter?

Sounds like you skipped the blanching step. Raw spinach leaves have high levels of a compound known as oxalic acid that causes a bitter taste. Blanching your spinach leaves (i.e. cooking them briefly in hot water) will remove the oxalic acid, which not only makes the spinach taste better but will also make the nutrients more available for your body.

If you blanched the spinach and it still tastes bitter, try adding a tablespoon or two of 35-50% cream. The fat content will help to smooth the bitter taste.

Can I freeze palak paneer?

I would not recommend freezing palak paneer because the paneer will lose its soft texture when you reheat it again. Moreover as per Ayurveda, fresh cooked food has maximum prana (life force). It is therefore better to eat palak paneer (and all foods) when they are freshly cooked and hot or warm.

What can I use in place of cream?

Feel free to swap in cashew paste, malai (a layer of cream collected on top of cooled milk that has been boiled earlier), or coconut cream.

If I use frozen spinach, do I need to do anything differently?

Good question! Prior to freezing, spinach is already blanched to protect the cellular structure of the veg. As such, you can skip the blanching step and move along to blending. But remember to squeeze all the water from the thawed spinach.

Why is my palak paneer gravy stringy?

Spinach stems become rather fibrous as they get older and bigger. Be sure to remove any thick stems prior to blanching. You can also opt to use baby spinach leaves instead, as they are extremely tender and don’t require you to remove the stems.

More Popular Paneer Recipes

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palak paneer topped with cream, garnished with ginger julienne and served in an orange bowl on a white board

Palak Paneer Recipe

Palak Paneer that is delicious, smooth and creamy. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. This is one of the most popular North Indian dish.
4.86 from 249 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Cuisine North Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4


For spinach puree

  • 250 grams spinach or 5 to 6 cups roughly chopped spinach
  • 1 to 2 green chilies or 1 Serrano pepper or 1 to 2 Anaheim peppers – chopped
  • 1 to 2 small to medium garlic cloves – roughly chopped (optional)
  • 1 inch ginger – roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath

Other ingredients

  • 2 tablespoon oil or ghee (clarified butter) or butter
  • ½ teaspoon cumin seeds
  • 1 small to medium tej patta (Indian bay leaf)
  • cup finely chopped onions or 1 small to medium sized onion
  • 1 teaspoon finely chopped garlic or 4 to 5 small to medium garlic cloves
  • cup finely chopped tomatoes or 1 small to medium sized tomato
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder or cayenne pepper or paprika
  • 1 pinch asafoetida (hing) – optional
  • ½ cup water or add as required
  • ¼ or ½ teaspoon Garam Masala – add more if required
  • 200 to 250 grams Paneer or tofu
  • 2 tablespoons low fat cream or 1 tablespoon heavy whipping cream
  • 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

For garnish

  • 1 to 2 teaspoons cream (low fat or heavy cream or cooking cream) or butter for garnish – optional
  • ½ to 1 inch ginger – julienne
  • lemon or lime wedges or slices


Making spinach puree

  • Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
  • Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute. 
  • After 1 minute, using a pasta tong, take the leaves. 
  • 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.
  • Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
  • Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Sautéing onions and tomatoes

  • 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.
  • Add the cumin and let them splutter.
  • Then add the tej patta or Indian bay leaf.
  • Add the finely chopped onions. Saute till the onions become golden.
  • Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
  • Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
  • 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.
  • Mix very well.

Making palak paneer

  • Then add the palak puree and mix well. 
  • Add about ½ cup water or as required. Mix again.
  • 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.
  • Stir and add garam masala powder.
  • Stir again and then add the paneer (Indian cottage cheese) cubes.
  • Mix very well and switch off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.
  • Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it. Stir gently again so that the cream gets incorporated in the gravy uniformly.


  • Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
  • You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.

Serving Suggestions

  • Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.
  • Being a versatile dish, it also accompanies rice dishes from the indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well. 



  • Blanching: I always recommend blanching spinach when making palak paneer recipe. Blanching removes the raw taste, bitterness and metallic flavor of spinach and makes it palatable without having any after taste. Apart from preserving the green color of the spinach leaves, it also gets rid of harmful microorganisms and pesticide residues. 
  • Pan-frying paneer: The paneer or tofu cubes can also be lightly fried and then added to the spinach sauce. In this case, you don’t need to cook the paneer or tofu in the gravy as when frying they are already cooked. 
  • Spinach: Use fresh tender spinach leaves. Remove the stems before from the leaves if they are dense or stringy. Tender stems can be added. You can also use frozen spinach instead of fresh spinach. 
  • Paneer: Use fresh and soft paneer or better to use homemade paneer. For packaged paneer or frozen paneer follow the instructions written on the pack.
  • Optional ingredients: Kasuri methi (dry fenugreek leaves) and asafoetida (hing) can be skipped if you do not have these. 
  • Vegan variations: Substitute paneer with tofu. Use cashew or coconut cream in place of regular cream, or just skip the cream altogether.
  • Scaling: Make a large batch of this recipe if making for parties or get-togethers.

Nutrition Info (Approximate values)

Nutrition Facts
Palak Paneer Recipe
Amount Per Serving
Calories 265 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 43mg14%
Sodium 419mg18%
Potassium 437mg12%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 6132IU123%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 22mg27%
Vitamin D 1µg7%
Vitamin E 4mg27%
Vitamin K 304µg290%
Calcium 332mg33%
Vitamin B9 (Folate) 127µg32%
Iron 2mg11%
Magnesium 60mg15%
Phosphorus 49mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Palak Paneer post from the archives (originally published on May 2013) has been updated and republished on 6 December 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Hi Dassana,

    I a fan of all your recipes, and all my family and friends love when I make your recipes. Made so many recipes from your blog, including this one. 😍😍😍😍💖💖💖5 stars

    1. Thanks a lot Suneetha. Thanks also for the feedback on the recipes you have made including this one and for the rating too. Happy Cooking.

  2. Lovely recipe Dassana! I have tried many many of your recipes and they all turn out lovely! My kids used to love only restaurant North Indian dishes. Being a South Indian, I could never capture that. But with your recipes, my kids are enjoying home food 😊 Thank you!!5 stars

    1. Thanks a lot for sharing your feedback and experience. Glad to know that your kids now enjoy home food. Thanks for the rating on the recipe too. Most welcome.

  3. I made this recipe today and it turned out looking like the pictures at each step of the way. Next time I make it I will double all of the spices as I found it too mild. Maybe my spices are too old? It helped me ( a non-Indian cook) a great deal to have all of the ingredients prepared and measured out before starting. I made mine with canola oil and coconut cream instead ghee and cream. I also made my paneer from scratch and next time will use my tofu press to make it more firm and let it press overnight in the fridge. It rather crumbled in the palak. Thank you for sharing this recipe and for the very clear instructions.

    1. thanks memy for the detailed feedback. palak paneer has a mild flavor and taste, but it can be perked up by adding more spices. any neutral tasting oil can be used. coconut cream also works well and give a nice balance in the dish. i am glad that the clear instructions were helpful. thanks again and welcome.

  4. Made this last night for my mom and dad. It was a big hit, my mom says its the best she’s ever had, way better than any she’s eaten in restaurants. Thank you for sharing your recipe, and the great step by step photos.5 stars

    1. hi karen, so glad to read your’s and your mom’s feedback on palak paneer. thanks for sharing. welcome and happy cooking. thanks for the rating too.

  5. Tried Palak paneer first time ! Such well described recipe steps. Anyone can cook reading this blog.

    Thank you for your kind gesture !!5 stars

  6. One of the best indian food recipes blog. I follow your receipes almost every other day. Today I am going to try this recipe with palak+bathua. Hope it will turn great… thank you again for sharing with description.

    1. thanks a lot shweta for this lovely feedback. palak and bathua is a good combination and the taste is also good. i hope you like the end result. happy cooking.

  7. The recipe turned well except that there were a quite a few strands from the stems left in the puree.. what could be the reason for the same.. did i make a mistake in cleaning the spinach or grinding it? As these did not get cooked later even and had to be discarded time and again while eating.5 stars

    1. prachi, thanks for the feedback and rating. when making palak paneer or any dish with spinach puree, always use stems which are fresh or tender. if the stems are not tender, then they will have strings in them which gives a stringy texture in the gravy. so remove the stems if they are dense or fibrous. while grinding, use a good grinder or a blender so that it yields a smooth puree. there should be no visible strands of stem in the palak puree. i hope these tips help.

  8. I have made this recipe many times, it’s my favorite Palak Paneer recipe ever! I usually double it, as it keeps well in the fridge/freezer. This last time I added a pinch of Red Boat Salt, and it gave it a nice subtle depth. Thank you so much for posting it!5 stars

  9. Thank you- your clear instructions lead to an amazing meal. As a non-veg eater I used hot-smoked chicken for the protein and finished with a splash of sesame oil. I see you have over 2 million Facebook followers… well deserved ????

      1. Really awesome recipes…
        M following ur recipes from past many years…
        Thanks for updating the dishes regularly..
        Request to add Rajasthani dishes too.5 stars

        1. thank you rashmi. glad to read your feedback. yes i do plan to add some rajasthani recipes.

  10. My son is very fond of paneer.i have tried out many of your paneer recipes .This is one of his favourites.4 stars

  11. This recipe is awesome. Normally if palak paneer was made at home, it would sit in the fridge for a couple of days because too many leftovers. Moreover paneer tends to be heavy also.
    I mean honestly before whenever we made palak paneer at home it was because there was leftover milk and organic spinach at hand so everyone would sort of eat it reluctantly you know and that too only thinking about the health benefits. 🙂 But this recipe is so yummy and light despite the paneer that everyone just lapped it up and no leftovers though everyone wanted it the next day too. 🙂 Winner!!5 stars

    1. thanks paramjit for this honest comment on palak paneer recipe. so glad to read it. thanks for the rating too. happy cooking.

  12. This is the best blog I’ve come across.I’ve been referring to it almost every day.5 stars

  13. I love this blog. I’ve tried many paneer recipes you shared. It’s easy and most reliable.5 stars

  14. Thank you for this blog. After trying to make curries in the past with little luck, I discovered your blog and this has changed everything. It took some practice, but finally made a palak paneer that I enjoy. I look forward to trying other recipes.5 stars

    1. thanks suzanne. glad to know and yes do try the other curry recipes as well. i am sure you will like them.

  15. I love the way you have put down the recipes along with images of every step.

  16. Hi Dassana. I am a regular follower of your website. Your recipes are simple and the results are mindblowing. The illustrations ease the process. Keep it up.5 stars

  17. I tried this tonight and the taste was really really nice. Thank you!

    My paneer was a little bland so i shallow fried it before adding it to the gravy. The taste of the gravy was wonderful!4 stars

  18. 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.5 stars

    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.

  19. 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!

    1. Welcome Geeta. Glad to know that you liked this palak paneer gravy recipe so much.

  20. 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

    1. Welcome Meera. Glad to know this. Thanks for recommending the website to your friends.

  21. 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 stars

    1. thanks sandy. some nutrients are lost, but you can use this same water to make the gravy. even i do it.

  22. 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.
    Tanu5 stars

    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.

  23. 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.5 stars

    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.

  24. 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.5 stars

    1. Thanks Farzana for this positive and sweet feedback on palak paneer recipe. Glad to read your witty comment.

  25. 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.5 stars

    1. thanks Divya for this lovely feedback. i will try to add some different salad recipes.

  26. 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.5 stars

  27. Hello, I was wondering, if i need to do anything different if I use frozen spinach?
    Thank you.

    1. manu, for frozen spinach. just thaw them and then grind. no need to blanch.

  28. 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!5 stars

    1. Welcome Ingrid. Glad to know that everyone liked the recipe. Do try some more recipes.

  29. 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 🙂5 stars

    1. Welcome Shweta. Thanks for sharing your positive feedback and the tips. Nice to know them.

  30. 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!!5 stars

    1. Welcome Ayushi. Glad to know this. Thanks for your kind words and positive feedback.

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

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

  33. 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!5 stars

  34. 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??5 stars

    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.

  35. 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!

  36. 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 .5 stars

    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 –

  37. This recipe worked out great! I used sour cream instead. Your recipes are the best! Easy to follow!5 stars

  38. Hi Dassana,

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

    Thanks5 stars

  39. 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?

    1. Thanks Jyoti. I won’t be knowing the local spinach. You can try. I think it should work. Just adjust the ingredients accordingly.

  40. 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.4 stars

  41. 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..5 stars

    1. Welcome Amita. Glad to know that you all liked the palak paneer recipe.

  42. I tried many Palak paneer recepies but this was the best…my whole family loved it..thank u so much5 stars

  43. 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.

  44. 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

  45. 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.3 stars

    1. wish you and your family a happy diwali sharda. thats nice to know that the recipes have inspired you to cook. thanks a lot.

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

  47. 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?

    1. thanks syeda for the feedback on palak paneer. also thanks for sharing your experience. nice to know that you got compliments.

    1. not necessary but it balances the taste of spinach very well. you can skip if you want.

  48. Hi.. could you please tell me if I can skip Cream or can I substitute cream with something else?

    1. just skip it. or you can add some milk too. adding milk or cream is to just balance the typical taste of spinach.

  49. 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?5 stars

    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.

  50. 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!!!!5 stars

  51. 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.5 stars

    1. thanks aarti for positive feedback, glad you liked the palak paneer recipe.

  52. 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.5 stars

  53. 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.4 stars

    1. very pleased to know this thank you for your positive views 🙂 surely try more recipes and do share your feedback, you are welcome.

  54. 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.4 stars

    1. wasn’t aware about this information thank you lakshmi for sharing your views on palak paneer recipe and you are welcome.

    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.

  55. 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.

  56. 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!5 stars

  57. 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?

    1. aparna, you can mash the tomatoes. even chopping them finely will do. you can also grate or mince them.

  58. 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:-)

  59. 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..j5 stars

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

  60. 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.

  61. 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.

  62. 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…

  63. 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.

  64. 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

    1. thankyou uzma 🙂 however we are pure veg so no chance of posting any chicken recipes.

  65. hiii
    i hv tried this recipe n it ws awsome n simple too. Can u post some new reciepies for vrat.
    Thanku so much.4 stars

  66. 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.

  67. 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

    1. welcome sid we are pleased to know you liked the palak paneer recipe and thankyou for your positive words 🙂

  68. 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 hit5 stars

  69. 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 🙂

  70. 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?


    1. yes you can make palak paneer a day ahead, refrigerate and then reheat it the next day.

  71. 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.

    1. anna pleased to know you liked the recipes and you are into meditation 🙂 thankyou so much for your kind words.

  72. 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.5 stars

  73. 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.

  74. 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.5 stars

  75. 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.

    1. I never strain spinach puree for any dish. If the fine fiber is coming in way, then strain with a fine strainer. This will help.

  76. 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.5 stars

    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.

  77. 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

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

    1. welcome supriya. its the spinach. some spinach leaves especially the baby spinach does have slight bitter taste.

  79. 2 Times v drain d palak thn what abt vitamins. V Dnt get any vitamins so plz tel abt tht

  80. 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. <35 stars

  81. 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.

  82. 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.

  83. 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.

    1. thanks simmi. add some more water and simmer till you get required consistency. may be you have added little less water. it should not happen.

  84. 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….

  85. 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 🙂5 stars

    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.

  86. 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?4 stars

    1. thanks harshima. no it does not. just refrigerate and have it next day.

  87. Very easy t o prepare.everyone loved it.nice restaurant lke taste.thanks a lot5 stars

  88. Really awsome!my mom tried it .It was ally yummy THANK YOU VERY MUCH 😀

  89. 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.

  90. 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.


  91. Fantastic use of pictures for each step of the recipe. This worked wonderfully for me, who’s very new to cooking! Thank you!5 stars

  92. 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!5 stars

    1. welcome shruti. glad to know this. thanks for sharing your experience. cooking can be fun also as well as creative.

  93. Hi Dasssna,
    Simply love your recepies , you make things so simple and easy to make. Thank you so much5 stars

  94. 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.5 stars

    1. welcome rashmi. glad to know this. thanks for sharing your positive feedback and experience.

  95. Hi,

    I am in US. I don’t think we get amul cream here. What other substitute can I use ??

  96. Paalak paneer recipe purrrrrrfect..
    It came out awwwesome.
    My child loved it said better than any restaurant 🙂 thanq for all recipes I always follow5 stars

    1. welcome kanishka. thanks for sharing positive review on palak paneer recipe. glad to know this.

  97. Paalak paneer receipe is awesome. My saasuma also liked d paalak paneer……5 stars

  98. 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.

  99. 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.

  100. 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..

  101. 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!5 stars

    1. thanks jacob for sharing positive review on palak paneer recipe. glad to know this.

  102. I love your step-by-step pictures as well your video. Great way to learn something new. This looks delicious!

  103. I tried this recipe by substituting paneer with tofu. It turned out to be great! Thanks for sharing this amazing recipe!5 stars

    1. welcome shruti. thanks for sharing your experience and positive review.

  104. 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

    1. thanks seetha for sharing positive feedback and also for your tip. i am sure it will help the readers.

  105. Thank you so much for the recipe. i tried it and it was fabulous. My hubby, and others loved it 🙂5 stars

  106. Very tasty. Did find it a bit spicy. Added 1 chopped potato and 2 tbsp curds instead of cream.5 stars

  107. 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…..5 stars

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

  109. 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

    1. thanks garima for sharing this positive feedback on recipes and food photographs. happy cooking.

  110. 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.4 stars

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

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

  112. Amazing recipe. Have tried it number Of times. It always turns out to be perfect.3 stars

  113. 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!5 stars

  114. 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.

    1. welcome penny. thanks for sharing your positive feedback. yes do try some more recipes.

  115. Wow!! it turned up extremely good!!
    I dint have bay leaves…so i added some cinnamon and cloves!!5 stars

  116. 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.4 stars

    1. welcome anuzz. thanks for sharing your positive feedback on the recipe and its presentation.

  117. 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!5 stars

    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.

  118. 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.

  119. 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.

  120. 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 🙂

    1. welcome shruthi. glad to know that you and your son, both liked the recipe.

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

  122. 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 ?


    John5 stars

    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



  123. 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,

    Aakanksha5 stars

    1. thanks aakanksha. agree the recipe is simple as well as good. sure, do try the other recipes as well.

  124. hi…am new to your site.Kindly give me the measurement of the palak.How much is 1 bunch.Thanks

  125. 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!

    1. i am not sure about ounces, but you can use 3 to 4 cups of chopped spinach.

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

  127. Very tasty, but if u give what amount or weight of ingredients of Vegetable its Very easy. Thank you.5 stars

    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.

  128. palak paneer is one of the most favrt dish of all indian ……..: ), ; )

  129. I made this for lunch today… It was so yummmm.. Thanks a lot 😀
    Love <3
    Mukta5 stars

  130. 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.

  131. 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?

    1. the taste will mellow down a day later. but still taste good. no worries 🙂

  132. 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 you5 stars

  133. 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:-)5 stars

    1. thanks nimitha for the generous and positive feedback. pleased and nice to know 🙂

  134. 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. Thanks5 stars

    1. welcome neelima. good to know that everyone liked it. happy meal time.

  135. 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

    1. the ice bath helps in retaining the color. some people also add baking soda to keep the green color.

  136. 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.

  137. 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.5 stars

    1. welcome vinay. thanks to you for giving 5 star rating and for your kind words.

  138. 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….4 stars

    1. welcome tara. nice to know that you liked the recipes. thanks for the suggestion of increasing the amount of tomato puree, i will give it a try.

  139. 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.5 stars

  140. 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 Thankyou5 stars

  141. 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 tc4 stars

    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.

  142. 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!5 stars

  143. 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).5 stars

  144. 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 paste5 stars

    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.

  145. 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?5 stars

  146. 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.

    1. aparna, you can just add paneer to the gravy and let it cook for a few minutes.

  147. This recipe helped me in an emergency when I had to serve my guests with palak paneer5 stars

  148. Thank you for the recipe. Enjoyed week-end with home made Palak Paneer and hot chapatis. It was so easy to follow…5 stars

  149. 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.

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

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

  152. thanks for the recipe.. i tried this step by step and this was toooooooo good.. thanks again!5 stars

  153. 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. OnB3 stars

    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.

  154. 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 🙂

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

  156. 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!

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

    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.

  158. 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.

  159. 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 paneer5 stars

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

  161. 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.


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

  163. 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.

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

  165. Delicious recipe.

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

  166. 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!

    Tejaswini.4 stars

  167. 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.

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

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

    Thanks a lot……….5 stars

  170. 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.5 stars

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

  171. Your palak paneer preparation is looking yummy. Your Photographs of preparation is also very good. Its really very good. Keep it up5 stars

  172. 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!5 stars

  173. 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 today4 stars

  174. 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.

  175. Hey..I am staying in Dubai..This recipe is amazing, Best palak paneer ever had .. Thank You!!5 stars

  176. 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.5 stars

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

  177. Hi Dassana

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

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

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

    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.

  179. 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!!4 stars

    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

  180. 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.4 stars

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

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

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

  183. 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..

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

  185. This was amazing and pretty much identical to my favorite restaurant Shalimar. I am so pleased with this recipe, thank you so much!5 stars

    1. welcome brittney. now you can enjoy restaurant style palak paneer at home 🙂

  186. 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

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

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

  188. 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.

  189. 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!

  190. This recipe was really awesome and my daughters and husband loved it. Thank you for sharing it.5 stars

  191. 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.5 stars

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

  192. 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.

  193. 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!5 stars

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

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

  195. 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! 🙂

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

      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… 🙂 🙂 🙂5 stars

        1. welcome deepthi. thanks for sharing positive on palak paneer. do try some more recipes.

  197. Thanks for the great recipe. Just had a wonderful dinner with my mom and sister5 stars