Palak Paneer (Cottage Cheese in Spinach Gravy)

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 30 minutes
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Soft paneer cubes in a delicious spinach gravy infused with spices, Palak Paneer is one of the most popular vegetarian dishes. Try out this easy to cook recipe.


  • 250 gm spinach
  • 200 gm paneer (cottage cheese)
  • 1 bay leaf
  • 1 medium onion finely chopped
  • 1 tbsp garlic finely chopped
  • 1 tbsp ginger finely chopped
  • 1-2 green chillies chopped
  • 2 tomatoes pureed
  • 1 tsp red chillies powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp garam masala
  • 2 tsp dry fenugreek leaves (kasoori methi)
  • 2 tbsp oil
  • Salt to taste


  • Clean and wash the spinach. Boil water in a pan. Blanch the spinach until it changes color.
  • Remove it to a bowl with ice cold water so that it retains its color. Squeeze out the water from the spinach. Puree it into a smooth paste and keep aside.
  • Cut the paneer into bite sized cubes.
  • Heat oil in a pan. Add the bay leaf.
  • Add in the garlic. When it changes color, add the ginger and cook for a minute.
  • Add the chopped onions and the green chillies. Saute until the onions are translucent.
  • Add the tomato puree and saute for a minute or two.
  • Now add the dry masalas – salt, red chillies powder, cumin powder and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
  • Add in the spinach puree. Mix well. You can add a bit of water if required.
  • When it begins to bubble, add in the paneer pieces. Mix until they are well coated. Do not cover the pan or the spinach will lose its color.
  • To finish, add the garam masala and kasoori methi. Mix well. Palak paneer is ready to serve.



  • Paneer pieces can be any shape of your choice but cubes work best. You can also fry the paneer but I prefer the soft texture of the unfried one.
  • Do not add turmeric as it would decolorize the spinach.

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