Palak Paneer

“Palak Paneer” is one the most known dish associated with Punjabi Cuisine after Dal Makhani. I love Palak paneer for its  simple flavors and paired with a Naan or phulka makes it a good combo. Lets straight go to the recipe now.

Palak Paneer


Paneer Cubed

Palak 3 Bunches

1 g.chilli

2 cloves of garlic

8 Cashews

1 Small onion sliced

1 Medium Tomato

1/4 Cup malai

Butter 2 tbsp

Garam Masala 1 Tsp



Clean and wash the palak nicely and dunk them into a pot of boiling water.

Add g.chilli, garlic, onion and cashews and let the spinach cook for mins till soft.

Drain the excess water and blend to a smooth puree.

Blend the tomatoes along with the malai to a puree.

Heat Butter in a pan, add the tomato puree and cook for 2-3 mins. Add salt and garam masala at this stage.

Then add the palak puree and mix nicely and cook again for 2 mins.

Add cubed Paneer and let cook for some time.

Serve With Naan or roti of your choice with a slice of lime and onion rings.


I don’t fry the paneer for this recipe, i just cube them add it the gravy.

This is not a spicy version, u can increase the no of g.chillies for a spicier taste.

I like the Palak and paneer to be the prominent flavor so not many masalas are added.

I am sending this recipe to Let’s Cook Series #6 ~ Subzis for Rotis hosted by Tickling Palettes



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