Palak Paneer

Recipe by Charishma_Ramchanda

One of my favourites, it's also mom's favourite and my late grandmom's as well.

Top Review by Susan Nieuwenhuis

When I finally finished this dish, it was everything I had hoped for and much more delicious and prettier than the same dish at our favorite South Indian restaurant. I did NOT grind the palak to a paste simply because the spinach was very young and I had "stemmed" it. It's still creamy in texture. "Step 11" seemed unclear so I skipped from "Step 10" to "Step 12". In place of paneer, I substituted Extra Firm Tofu, since I had that on hand, but next time will get the paneer from my Indian grocer. It's funny, I'm from East Tennessee from Scottish heritage and my husband is from Holland, but we have become "smitten" by the South Indian cuisine and I have committed to learning how to cook, not only South Indian but a broad assortment of Indian foods. I'm having a wonderful time with the flavors. Thank you for this website!!!!

Ingredients Nutrition


  1. Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
  2. Set aside.
  3. Wash and chop palak finely.
  4. Cut onions into small pieces.
  5. Cut tomatoes into 2 inch cubes.
  6. Heat a little butter.
  7. Fry palak till it shrinks.
  8. Allow to cool.
  9. Grind to a smooth paste.
  10. Grind cashews and poppy seeds together to a smooth paste.
  11. Fry all the spices in little ghee and then powder.
  12. Heat rest of the butter with little oil and fry onions till crisp and golden.
  13. Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
  14. Stir for a minute.
  15. Add whipped curds.
  16. Cook on reduced flame till oil floats on top.
  17. Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
  18. Mix cashew-poppy paste and pour just enough water required for the gravy.
  19. Cook on medium flame till gravy becomes thick.
  20. Add paneer pieces.
  21. Remove from heat.
  22. Sprinkle garam masala powder.
  23. Serve hot with finely cut onions and lime.

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