Palak Paneer Recipe

The Palak paneer is one of the most easily recognizable dishes of Indian cuisine. One of the flagships of vegetarians who can hardly miss on the tables. Widespread even in restaurants rich in iron, protein and delicious even for children, this is a classic recipe vegetarian Northern India much loved by the Indians, also popular abroad, you will always find in the menus of Indian restaurants, a cream of spinach with cubes of paneer and spices.

The Palak Paneer is one of the most common dishes in Indian restaurants all over the world. Prepared with spinach, cheese, paneer and a blend of spices, this recipe is delicious and easy to prepare. Spinach is actually among the vegetables with the highest content of iron , but there is a widespread misconception that it contains a large amount so that sometimes you eat spinach in certain cases of anemia. In addition, other substances folic acid present in spinach with iron form of coordination compounds and therefore make it less bioavailable.

A native of southwestern Asia, it was introduced in Europe around 1000, although it has become more and more important as a food only during the nineteenth century. Of this plant will consume the thick and green leaves.

Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 180 calories, 4.6 grams fat


20 paneer cubes
2 onions
2 garlic cloves
1 tsp coriander
1 tsp cumin
1 tsp sugar
4 tbsp oil
1 bunch spinach
1 tsp ginger paste
1 small stick cinnamon
2 green chillies
1 tomato
1 tbsp butter
1 tbsp cream
Salt to taste

Recipe Method:

Wash and drain the water from spinach. Chop them coarsely.

In a pan put little water and bring it to boil. Add spinach, ginger, cinnamon, tomato, chillies and half of the onion. Cool and grind them coarsely in a blender.

In the same pan heat the oil, fry onions till translucent. Add garlic, mix all the spice powders and stir. Add the spinach paste and let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes and switch off the flame.

Serve garnished with cream and grated cheese on top.

Microwave Palak Paneer

Wash and drain the water from spinach. Chop them coarsely.

Wash and cut tomatoes into big pieces, take out the seeds from green chilli and cut it into small pieces, peel ginger and cut it into big pieces. Mix it altogether in a mixer and make a paste. Take out this paste in a small bowl.

Take square pieces of Paneer, apply salt on each piece and leave it like that.

Put the washed leaves of spinach in a microwave safe bowl, cover it with the lid and microwave it for 4 minutes. Take out the bowl from the microwave. Cool and blend it in the mixer to make a paste.

Take a microwave safe bowl, put some oil into it, add cumin, coriander powder, and microwave it for 2 minutes without covering it. Take out the bowl after 2 minutes and add tomato puree/paste and microwave it for 3 minutes. Add spinach paste, cream, paneer slices, salt, sugar, cinnamon, into the microwaved tomato paste and microwave it for 3 minutes.

Palak Paneer is ready. Garnish it with cream and serve it with fresh hot chapatis, paratha or rice.

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