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Palak paneer is made with palak and paneer mixed with a variety of aromatic spices, ginger, garlic, onions, and chilies. Blanched and cooked to perfection, the steps to make palak paneer at home are very easy, as you will learn from my recipe.

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KEY TAKEAWAYS

Palak paneer is a very popular dish in India.
Serve it with roti, chapati, paratha, and steamed rice.
Palak paneer tastes creamy, earthy, and mildly spicy.
Other similar recipes are matar paneer, paneer butter masala, shahi paneer, palak saag, sarson ka saag, and makki palak saag.

The Ingredients:

500 grams spinach (palak)
250 grams paneer (cut into small square or rectangular shapes)

6 tbsp cooking oil
½ tsp cumin seeds
2 pieces green chilies (whole)
1 piece ginger (2 inches in size, chopped roughly)
12 cloves garlic
1 piece onion (large, sliced finely)
1 piece tomato (large, sliced finely)
½ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin powder
1 tsp coriander powder
Water as required
1 tsp Maggi Masala-ae-Magic (or garam masala powder)
4 tbsp fresh cream (optional)
Salt to taste

I came across this recipe during a society book club meeting. One of the members offered this dish to the snacks table as her contribution. I liked the flavor and taste of the saag. I enquired for the recipe and she was glad to write it down on the backside of a bookmark.

I tried it the following Sunday. My husband said it was “literally delicious,” and the boys called it “story snack.” Now, it is our weekend special food. That gathering reminded me how books and food go hand in hand — both full of spice, warmth, and often, a surprise twist at the end.

How to Make Palak Paneer? (Step by Step Guide with Images)

Step 1: Heat some water in a pan and put 500 grams of spinach (palak) in it. Cover it and cook for about a minute.

Step 2: When the palak turns soft, remove them and strain the water. Keep it aside to cool down.

(Pro tip: Do not boil the spinach for a long time, or else it will lose its vibrant green color and become blackish).

Step 3: In the meantime, fry the paneer pieces. Heat 2 tbsp of cooking oil in a frying pan and put 250 grams of paneer (cut into small square or rectangular shapes) in it.

(Pro tip: For a richer taste and flavor, you can use ghee or butter to fry the paneer pieces).

Step 4: Fry them for about half a minute until they start turning golden. Remove them and keep them aside.

(Pro tip: Do not fry the paneer for more than a minute, or else they will become chewy).

Step 5: Now, heat 2 tbsp of oil again in the pan and put ½ tsp of cumin seeds in it. Fry them for about 10 seconds. Now, first add 2 pieces of green chilies (whole), 1 piece of ginger (2 inches in size, chopped roughly), and 12 cloves of garlic. Fry them for about half a minute.

Step 6: Then, add 1 piece of onion (large, sliced finely) and 1 piece of tomato (large, sliced finely). Cook them for about 2 to 3 minutes on a medium flame.

Step 7: The onions and tomatoes should be tender by now. Check them. Switch off the gas stove and let it sit for a while to cool down completely before blending.

(Pro tip: Cooling the ingredients is crucial to preserve the right color.)

Step 8: By the time it cools, put the blanched spinach in a mixer to blend it to a smooth paste. If needed, you can add a few teaspoonfuls of the water you strained after blanching the spinach.

Step 9: Transfer the spinach paste to a bowl.

Step 10: Now, transfer the cooked onions and tomatoes to the blender and make a smooth paste of them as well.

Step 11: Now, heat 4 tbsp of cooking oil in the frying pan on a low flame. Put ½ tsp of turmeric powder and 1 tsp of red chili powder in it. Stir and fry them for about 10 seconds. Add the onion and tomato paste to it. Mix and let it cook for a minute.

(Pro tip: You can add these powdered spices later with the spinach paste as well, but frying them slightly beforehand will add to the color).

Step 12: When the oil starts to separate, add ½ tsp of cumin powder and 1 tsp of coriander powder to it and mix them nicely with the masala.

Step 13: Cover and cook it for about 2 minutes on a low flame.

Step 14: After two minutes, remove the lid, mix the masala again, and then add the palak paste to it. Mix it nicely with the masala, cover it, and cook for about two minutes more.

Step 15: Remove the lid after 2 minutes and add water as required. Mix it nicely.

(Pro tip: Palak paneer will become thick as it cools down. So, do not make it too thick initially).

Step 16: Add salt to taste. Mix.

Step 17: Add the fried paneer. Mix it nicely with the palak paste. Cover and cook it for 2 to 3 minutes on a medium flame.

Step 18: After 3 minutes, remove the lid and add 4 tbsp of fresh cream. Mix it nicely.

(Pro tip: Though optional, adding fresh cream to palak paneer adds to the thickness, color, and taste. If you do not have fresh cream at home, blend the malai of milk and add to the dish).

Step 19: Finally, add 1 tsp Maggi Masala-ae-Magic (or garam masala powder) to it and mix nicely. Add some grated paneer and fresh cream, though this is optional.

Step 20: Check the thickness. Finally, mix them nicely. Switch off the gas stove and transfer it to a serving bowl.

Step 21: Your tasty and delicious homemade palak paneer is ready to serve. Garnish it with a little bit of grated paneer, a few cubes of fresh paneer, and some fresh cream, and enjoy.