Palak Paneer

Palak Paneer


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One of my favorite dishes in Indian cuisine, this is made with spinach and paneer, a mild Indian cheese.  You can make your own paneer or find it in gourmet groceries or any Indian market.  Ghee is simply clarified butter, which you can also make yourself or buy ready-made.

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  • 2 5 oz. bags baby spinach
  • 1 large onion
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground cardamom
  • 1 tsp. ground ginger
  • 1/2 tsp. chopped garlic
  • 1/2 C. chopped tomatoes
  • 3 Tbs. plain yogurt
  • 1 Tbs. coriander
  • 1/2 tsp. garam masala
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 8 oz. paneer cheese, cut into cubes
  • 1/4 C. heavy cream

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Cut spinach into shreds and cook in 3 Tbs. water until tender remove from heat. Sauté onion, cinnamon, cardamom, and ginger in 12 tbsp. ghee or oil until onion is translucent. Then add garlic and chopped tomatoes, and reduce heat. Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling. Add coriander, garam masala, paprika, and salt, mixing well.

Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.  Remove from heat.  Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir. Slowly stir in heavy cream, and heat through on low heat, then add paneer cubes and serve.

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