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Palak Paneer (Paneer with Spinach)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 400 gms paneer cut into 1-inch sized cubes
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon garam masala
  • salt to taste
  • 1 tablespoon tomato paste
  • 1 large tomato finely chopped
  • 300-400 gms frozen spinach thawed and pureed
  • ½ cup plain yogurt beaten till smooth
  • water as needed


  • Heat about a tablespoon of oil in a non-stick pan, and fry the paneer pieces in batches till lightly browned on all sides. Remove from heat and keep aside.
  • Heat the remaining oil in the same pan and add in cumin seeds. Once they start to sizzle, add in the onions, ginger and garlic.
  • Fry the onions, ginger and garlic till fragrant and lightly browned. Add in the spices, salt and tomato paste, and fry for a few seconds till mixed well.
  • Mix in chopped tomatoes and cook till it begins to soften and pulp.
  • Slowly stir in the spinach puree and cook covered on low heat for 4-5 minutes till it starts to bubble. Add in the beaten yogurt, stirring well to blend in.
  • Add in the fried paneer pieces and let it cook for another 4-5 minutes, stirring occasionally, till the sauce starts to bubble. Add in some water if you’d like a thinner consistency and let it come to a quick boil.
  • Serve warm over some rice or with a side of warm Naan.


If using fresh spinach, then give it a quick steam before pureeing it.