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Delicious and creamy Palak Paneer recipe easily make at home


  • 250 grams Spinach (or 5 to 6 cups roughly chopped)
  • 2 Green Chilies (chopped)
  • 2 Medium Garlic Cloves (roughly chopped, optional)
  • 1 inch Ginger (roughly chopped)
  • 3 cups Water (for blanching spinach)
  • 3 cups Water (for ice bath)
  • 2 tablespoons Butter (or oil, or ghee)
  • ½ teaspoon Cumin Seeds
  • 1 Medium Tej Patta (Indian bay leaf)
  • ⅓ cup Onions (finely chopped)
  • 1 teaspoon Garlic (finely chopped)
  • ⅓ cup Tomatoes (finely chopped)
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chili Powder
  • 1 pinch Asafoetida (hing, optional)
  • ½ cup Water (or as required)
  • ½ teaspoon Garam Masala
  • 250 grams Paneer (cubed)
  • 2 tablespoons Low Fat Cream (or 1 tablespoon heavy whipping cream)
  • 1 teaspoon Kasuri Methi Leaves (dried fenugreek leaves)
  • Salt (as required)
  • 2 teaspoons Cream (for garnish, optional)
  • 1 inch Ginger (julienned, for garnish)
  • Lemon or Lime wedges (for serving)


  1. Prepare the Spinach:
    • Blanch the spinach leaves in boiling water for 2 minutes.
    • Immediately transfer them to an ice bath to retain the green color.
    • Once cooled, drain and blend the spinach along with green chilies, garlic, and ginger into a smooth puree.
  2. Cook the Masala:
    • In a pan, heat butter and add cumin seeds and tej patta.
    • Once they sizzle, add onions and cook until they turn golden.
    • Add chopped garlic and tomatoes, and sauté until the tomatoes soften.
    • Stir in turmeric powder, red chili powder, and asafoetida.
  3. Combine Spinach and Masala:
    • Add the spinach puree to the pan.
    • Pour in half a cup of water or as needed to adjust the consistency.
    • Bring to a boil and then simmer for 5 minutes.
    • Sprinkle garam masala and kasuri methi, and mix well.
  4. Add Paneer:
    • Add paneer cubes to the gravy and cook for another 5 minutes.
    • Stir in the cream and cook for 1 minute.
  5. Garnish and Serve:
    • Garnish with cream and julienned ginger.
    • Serve hot with lemon wedges on the side.

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