Palak Paneer (Spinach and Cottage Cheese)

One of the most popular paneer recipe at Indian restaurants is palak paneer, a mildly flavored dish made with spinach and cottage cheese (the paneer), along with the typical Indian spices.

Thanks to the large portions of spinach and fenugreek leaves included in the recipe, this dish takes on a deep green hue. The cubed paneer are pan-fried first, contributing a nice texture to the dish. Palak paneer gets even better when served with your favorite flatbread.


  • 1 pound/500 gms paneer (look below for recipe to make your own paneer)
  • 2 medium-sized bunches of spinach (fresh, approximately 1 lb. or 500 gm.)
  • 1/2 bunch fresh fenugreek leaves (approximately 1/4 lb./125 gms)
  • 4 tbsp. vegetable oil (or canola/sunflower oil)
  • 1 large onion (chopped fine)
  • 1 large tomato (diced)
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • Garnish: 1 tbsp. of butter


Cut the paneer into 1″ cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.

Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric, and garam masala powders and mix well. Add salt to taste and mix well.

Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.

Add the previously fried paneer cubes to this gravy and mix to coat the pieces.

Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).


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