Palak Paneer

This is my version of Palak Paneer that is very easy, quick to prepare and never fails to taste delicious!!


Palak (Spinach) – 100gms

Paneer – 200gms

Butter – 2 tablespoon

Oil – 1 tablespoon

Jeera/Cumin – 1 teaspoon

Garlic (finely chopped) – 1 tablespoon

Onion – 1 large

Red Chilly powder and Salt – as per your taste


Blanch Palak in boiling water for about 5 minutes. Transfer the palak onto a bowl of cold water and let it sit for about a minute or two.

Now blend the palak into a fine paste using a food processor.

Heat some oil and add 2 tablespoons of butter in a pan. We are using some oil along with butter, as the oil stops the butter from burning away. Add cumin seeds followed by finely chopped garlic. Now add finely chopped onions and sauté until it is slightly pink. The slight crunch from the onions adds a unique taste to the dish. Hence, do not wait until it turns golden brown.

It’s now time to add the paste we prepared by blanching the palak.

Add Red chilly powder and salt as per your taste and let it simmer for about 10 minutes. Finally add the king of the dish – the Paneer, cut into cubes. Cook for not more than 5 minutes to prevent the Paneer from becoming rubbery/hard. You can garnish with some fresh cream if your desire. Tastes best with a few drops of lemon juice squeezed on top of it. It goes well as an accompaniment with Chapati/Roti or Nan.

Author: Reverie

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