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Palak Paneer-Indian spinach and cheese recipe.

Palak Paneer | Spinach with Indian Cheese

Safiya | FeastwithSafiya
Palak Paneer is such a wonderful combination of fresh spinach, Indian cottage cheese, tomatoes, and Indian spices. Loved and adored all around India! Made with just the right amount of spices, pureed spinach, onion, tomatoes and Paneer.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 5
Calories 355 kcal


  • 1.5 pounds Spinach
  • 8 oz Paneer , Cut into cubes
  • 1 large Onion , Chopped
  • 2 medium Tomatoes , Chopped
  • A handful of Cilantro
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Kashmiri Chili powder
  • 1 ½ teaspoons Cumin-Coriander powder
  • 2 Tablespoons Ginger-Garlic paste , or minced 5 garlic cloves & 1-inch ginger
  • 3 Tablespoons Oil , more to fry Paneer
  • 1 Tablespoon Butter
  • 1 to 2 Whole dried Red Chilis , optional
  • 1 Tablespoon Kasoori Methi-Dried Fenugreek leaves
  • ¼ cup Heavy Cream
  • 5-6 cups Water to blanch the Spinach
  • 2 cups Cold water for after blanching bath for Spinach
  • 1 teaspoon Salt or to taste

Garam Masala Blend

  • 1 small stick of Cinnamon
  • 4 Black Peppercorns
  • 2 Cloves
  • 2 Cardamom Pods


  • Blanch the spinach in a large pot of boiling water for about 2 minutes or just until the leaves start to wilt. Set the timer for 2 minutes.
  • Transfer blanched spinach into a large bowl of cold water. The cold water bath helps retain the bright color of the spinach. Take the spinach out of the water. Squeeze all the excess water from the spinach.
  • Grind Cinnamon, Black Peppercorn, Cloves, Cardamom Pods into fine powder in a coffee or spice grinder for garam masala. Set it aside.
  • Heat oil in a heavy bottom pan on medium heat and add cumin seeds. Once the cumin seeds start to change color or pop, add onion & whole red chilis. Cook it until the onions are translucent or soft.
  • Add the ginger-garlic paste, chopped tomatoes, turmeric, salt, cumin-coriander powder, whole ground spices, dried fenugreek, spice blend, and chili powder. (Add cashews now if substituting for heavy cream.)
  • Mix it well and let it cook until tomatoes soften and the oil starts to separate.
  • Take it off of the stovetop and let the mixture cool down.
  • In a large skillet, heat some oil on medium heat. Add cubed paneer to it and turn the heat down to low. Cook until golden brown. Stir in between so paneer cooks evenly.
  • In a blender or food processor, take blanched spinach, tomato-onion mixture, and cilantro. Blend it until a smooth consistency.
  • Heat butter in the same pan we cooked the onion and tomatoes. Add spinach mixture. Cook it on low heat until warm or approximately 3 to 4 minutes.
  • Add heavy cream and stir well until well combined. Add fried paneer and cook for two minutes on low heat or until Paneer softens.
  • Serve it hot with Naan, plain rice, or Indian roti.


  • Frying Paneer is completely optional.


Calories: 355kcal
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