Palak Paneer

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 140 cookbooks   This recipe has been viewed 110821 times

Palak or saag is one of the favourite leafy vegetables in north Indian households. They use the versatile palak in a variety of preparations such as raita, gravy and even kofta!

Add your private note

Palak Paneer recipe - How to make Palak Paneer

Preparation Time:    Cooking Time:     Serves 2
Show me for servings


    For the white gravy

    1. Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.
    2. Cool and blend to a smooth paste. Keep aside.

    How to proceed

    1. Boil 4 cups of water with salt and cook the spinach leaves in it till tender. Take care not to loose colour of the leaves.
    2. Remove from flame and drain. Blend to a smooth purée.
    3. Heat the oil and butter in a pan and add the ginger, garlic and tomatoes to it.
    4. Sauté for sometime till the mixture leaves oil and then add the white gravy, spinach purée, black salt and salt. Stir for about 1 minute.
    5. Add the paneer cubes, dried fenugreek leaves, Punjabi garam masala, sugar and cream and bring to a boil.
    6. Serve hot.

    RECIPE SOURCE : Punjabi SubzisBuy this cookbook
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Peppy Chutneys to Jazz up Your Meal

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name

    Forgot Login / Passowrd?Click here

    If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


    Palak Paneer
     on 02 Mar 16 02:48 PM

    It''s superb. Just wanted to know why add sanchal along with salt?
    | Hide Replies
    Tarla Dalal    Hi Kiran, Sanchal adds a good taste to this recipe, however if you don''t like you can surely omit it. Do try the recipe and let us know how it turned out..Happy Cooking !!
    02 Mar 16 05:14 PM
    Palak Paneer
     on 05 Oct 15 02:11 PM

    you should not eat palak and tomato together and lot. it causes kidney stone.... this receipes should be strictly avoided and chef should not suggest this
    | Hide Replies
    Tarla Dalal    Spinach contains oxalates which binds calcium from paneer and hence this combo is on the avoid list for those suffering from kidney stones. Otherwise consuming this combo occasionally will not cause stones.
    06 Oct 15 03:56 PM
    Palak Paneer
     on 12 Aug 14 10:53 AM

    My record has stuck at YUMMMMMMMMMM!!!! Too delicious to describe in limited amount of words!!! This recipe rocks!!
    Palak Paneer
     on 07 Sep 12 11:56 AM

    Tried this out yesterday.I remembered when once in Mumbai I had eaten this subji in a restaurant and could not forget the taste,when I prepared it at home I got the same taste.Thanks to Tarlaji for the same.