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Palak Paneer (Indian Fresh Spinach With Paneer Cheese)


  • 2(5 ounce) bags Baby Spinach
  • 1large onion
  • 1⁄4teaspoon cinnamon
  • 1⁄4teaspoon ground cardamom
  • 1teaspoon ground ginger
  • 1⁄2teaspoon chopped garlic
  • 1⁄2cup chopped tomato
  • 3tablespoons plain yogurt
  • 1tablespoon coriander powder
  • 1⁄2teaspoon garam masala
  • 1⁄2teaspoon paprika
  • 1⁄2teaspoon salt
  • 8ounces paneer cheese, cut into cubes
  • 1⁄4cup heavy cream


  • Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
  • Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons 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.
  • Add paneer cubes.
  • Serve.


  • eatrealfood

    as is, this recipe is pretty good. i made it once, and then subsequently tweaked it to suit our tastes more. i omitted the paprika and added an equivalent amount of cayenne powder. i also used 3/4tsp each of cumin seeds and mustard seeds and sauteed it along with the onion. i then added the spinach directly to the onion, tomato and spices (i didn’t see the need to cook the spinach separately). i also pureed all the spinach and added 4tbsp of half and half at the end of cooking, instead of the yoghurt, this way it turned out super-creamy. it was perfect this way, and i will be making it with these modifications in future.

  • Steingrim

    My wife thanks you. I thank you. This is good stuff.

  • adopt a greyhound

    I made half a recipe for the two of us and it was great. Loved all the flavors and how they meld together. I made homemade paneer Homemade Paneer (Panir – Indian Cheese) to use in the recipe. Served with Best Ever Chicken Balti, Naan plus puppodums as an appetizer.

  • Sunbeam

    Wow, Sue L – this was delicious! Even my husband who does not like any kind of leaf said so!! The only minor change I made was to puree the full spinach mixture in the blender rather than half as your recipe suggests cos that way my DH would not know what the gravy was :). But he liked it even after I told him what it was. So thank you once, twice and many times more for an easy and tasty way to make my DH eat some leaves!!!

  • Chef Joey Z.

    This is a really tasty recipe. I used Stinging Nettles in place of the spinach but followed the recipe pretty much exactly as written. I think I’ll add a bit more spice next time as I like this with a stronger flavour. I served it with a combo of wild and brown rice. Thanks for posting I’ll make this again.

  • spatchcock

    Fantastic recipe. I like this much better than our local Indian restaurant’s palak paneer. I think I added a little more cream because I had to warm it longer at the end (I could only find frozen paneer.) I used normal spinach leaves, and it made it stringy so next time I’ll be sure to find the baby spinach. I feel about twenty pounds overweight from dinner, but fiance and I really loved this. Thanks!!

  • NeesesKitchen

    We absolutely love this recipe and have made it several times for guests. I use half and half instead of the heavy cream. It freezes really well to reheat for lunch. Both our Indian and American friends give this one two thumbs up!

  • sleepigrl

    Not exactly what I was looking for, but still pretty tasty. I used whole coriander, and didn’t care for the seeds/texture (my fault). Going to try this one again but adjust the spices a little. If you can’t find the paneer, an excellent substitute is Mexican Queso Blanco (aka queso fresco) – the texture & taste is very similar.

  • Batman’s Chef

    I made half the recipe as we didn't have enough spinach to make the whole. It was amazing. Two days later, made it again! (This time I made sure we had enough spinach). Changed nothing. It was perfect. Even after making it once, I felt no need to tweak it, which is highly unusual.

  • Jujubegirl

    Really fantastic, delicious. Couldn’t get better at a restaurant. I made my own fat-free paneer for this and followed the recipe to a T. Next time I will add some cayenne for some heat. I don’t think it makes 6 servings though–not for an entree anyway. It came out to 2-3 modest portions. This is a major keeper!