Palak Paneer

Culinary versatility of spinach is leveraged in different parts of the world for preparing several dishes from salads, soups, starters, subjis, rice and even juice. Palak paneer is a delectable dish that goes very well with rotis that originated from Punjab. Tofu can be replaced for paneer for dairy allergic people or those who’d like to include soy protein.


1.       Tomato – 2
2.       Green chili – 2
3.       Ginger – 1 “
4.       Spinach – 1 bunch
5.       Paneer – 200gm  cubed
6.       Cumin seeds – 1 tsp
7.       Chili powder – 1 tsp
8.       Garam masala – 1 tsp
9.       Salt as per taste
10.   Oil – 2 tbsp


Step 1: Clean and blanch the spinach in some water. Let it cool for some time.
Step 2: Grind the spinach, tomatoes, chilis and ginger finely in a mixer.
Step 3: In a non-stick pan heat the oil and shallow fry the paneer cubes. Drain and keep them aside.
Step 4: In the same oil, splutter some cumin seeds and sauté the puree in it. Add chili powder, garam masala and adjust salt.
Step 5: Mix the shallow fried paneer in the gravy and serve hot with rotis.

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