By Aditi Saraswat
November 3, 2026
Palak paneer gets its texture from the contrast between the earthy taste of spinach and the mild, creamy flavour of paneer. Spinach adds iron, whereas paneer adds protein in a delectable curry. Blended with onion, tomato and everyday spices, the greens make a thick gravy that pairs beautifully with roti or rice.
250 g fresh spinach (palak) 200 g paneer, cubed 1 medium onion, finely chopped 2 medium tomatoes, chopped 1 tbsp ginger-garlic paste 1 green chilli 1 tbsp oil or ghee ½ tsp cumin seeds ¼ tsp turmeric powder ½ tsp red chilli powder ½ tsp coriander powder ½ tsp garam masala 1 tbsp fresh cream (optional) Salt to taste Water as required
Wash the palak leaves thoroughly under running water and blanch in boiling water for about a minute or two. Transfer it immediately to ice-cold water to maintain its green colour.
Drain the leaves and then blend with green chilli and some ginger to make a smooth puree. Avoid adding too much water as the gravy has to be thick.
In a deep pan, heat oil and add cumin seeds to it, then sauté onions until translucent. Now, mix in ginger-garlic paste and cook until its raw aroma vanishes.
Now, add in chopped tomatoes, turmeric, chilli and coriander powders. Cook everything until the tomatoes turn soft and the masala thickens, then mix in the spinach puree.
Simmer gently on a low flame for about 4–5 minutes, then add paneer cubes, garam masala and salt to taste. Finish with cream, if using, and serve hot.