Palak Paneer || Spinach Paneer ( 2 IN 1 SERIES )

Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

Palak Paneer is a classic recipe that is loved by many. A truly Punjabi curry, this palak paneer has many ways of doing it. Palak greens are easily available in India through the year. While it is a luxury vegetable and not found very often in my part of the world, I try to replace it with Spinach. Spinach has a closer taste to palak greens and there is not much of a compromise in its taste. So it is our version of palak paneer.

I always add mild spices to make this palak paneer to highlight the flavors from spinach. Also, my version of palak paneer has less fat and on a healthier side. Spinach has a great Iron content and Paneer is rich in calcium and protein, hence making it a wholesome and complete food. Add in a roti along with this bowl of curry and make it a complete meal.

For other paneer recipes in the website, refer to the links below:

Paneer Biryani 

Paneer Lababdar 

Paneer Curry ( No Onion, No Garlic Version) 

Paneer Tikka Masala




0/14 Ingredients
Adjust Servings


0/7 Instructions
  • Heat a pan with a teaspoon of oil. Add three cups of spinach and sauté until it wilts. Boil with a quarter cup of water.
  • In a mixer jar, add one green chili and cooled down spinach. Make a puree and set aside.
  • Heat a pan with a tablespoon of oil. Once it is hot, add jeera seeds and crushed coriander seeds. Once it is roasted, add chopped onion. Sauté until soft.
  • Add chopped tomatoes and sauté till soft. Add turmeric powder, red chili powder and salt. Sauté and cook with a lid on until the raw smell goes off.
  • When the oil begins to ooze out, add the spinach puree to it and allow it to boil for 3- 4 mins.
  • Add cubed paneer and let it boil for 2- 3 mins until it thickens.
  • Heat a teaspoon of oil and add quarter teaspoon of garam masala powder to it. Turn off stove and add it to the curry. Serve the curry with rotis and rice.


  • I have used spinach to make this recipe. You can also try using palak greens or a combination of spinach and palak greens to make it.
  • Adding a teaspoon of sugar while the spinach boils will prevent discoloration. Do not skip this.
  • I like to have subtle flavors in palak paneer, to highlight the earthy spinach flavor.
  • Soak the paneer in warm water until it is ready to be added to retain its softness.

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