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Palak Paneer recipe delicious easy and healthy

Easy Palak Paneer - How to Make

Palak paneer recipe that is easy to make, delicious and healthy in 30 Minutes. Paneer curry recipe made with Indian cottage cheese in the aromatic and healthy spinach  gravy.
5 from 4 votes
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Course: curry
Cuisine: Indian, indian cuisine
Keyword: palak, Paneer, paneer recipes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 398kcal
Author: Rekha Kakkar


  • 2 tablespoons oil
  • 2 bay leaves
  • 1 cup tomato puree
  • salt to taste
  • 1 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon kasuri Methi
  • 3 tablespoon cream
  • 200 grams paneer cut in 1 inch cubes

For palak paste,

  • 5 cups spinach palak,cleaned and washed,
  • 3 green chillies
  • 8-10 cashews
  • 5-6 tablespoon walnuts
  • 2 tablespoon Yogurt dahi
  • ½ cup of water


  • To prepare the palak paste, blend spinach, chillies, cashews, curd, walnuts along with water to make a smooth paste. keep it aside. Add about ½ teaspoon of lemon juice if you wish to.
  • heat up oil in a pan, and add bay leaves in it.
  • Now add fresh tomato puree and let it cook for 4-5 minutes on medium heat. Keep stirring in between.
  • Then add salt to taste, black pepper, coriander powder and mix them well in the curry. Add kasuri methi.
  • Close the lid and let it cook for 7-8 minutes. Keep stirring occasionally in between.
  • Cook the masala till it leaves the sides of the pan. Take care to roast the masalas and cook for 2-3 minutes really well. This step enhances the taste of the curry.
  • Now add the spinach puree and mix it well. You can add some hot water to adjust the consistency if required.
  • Let this curry cook for 10-12 minutes on slow-medium heat with stirring once or twice in between.
  • Add garam masala powder and cream and mix them in the curry.
  • Now add the Paneer which is cut into cubes . Also add crushed kasuri methi
  • Cook this for 2-3 minutes on slow medium heat. Keep stirring in between as thick curries tend to stick to the bottom of the pan. You can also add kasuri methi for extra flavour.
  • Serve it hot in a bowl and garnish the palak paneer curry with some cream or malai.
  • Enjoy this bright and beautiful palak paneer curry with hot crisp paratha/Roti naan or some veg pulao at dinner. 



  • Some recipes use blanched spinach but this one is made simply with washed leaves. This helps to retain maximum nutrition in the curry as boiling may dissolve some nutrients to the water.
  • Make sure the palak puree is smooth to get that creamy texture.
  • Use soaked cashews for this curry.
  • Do not use old and sour curd it might just take the curry to taste sour.
  • You can use Tofu if you want to make it vegan, but that will be called Palak tofu. 
  • This recipe uses less and basic masalas as it doesn't overpower the taste of the veggies and makes spinach star of the dish.
  • I make this without onions you can add if you like, but it tastes better without onions.


Calories: 398kcal | Carbohydrates: 15g | Protein: 12g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 183mg | Potassium: 610mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4034IU | Vitamin C: 22mg | Calcium: 328mg | Iron: 3mg