Feb 142012

One of my favorite recipes with palak is palak paneer. When you google for the nutritional content for spinach you can very easily find that spinach just like many other dark green leafy vegetables has high nutrient content. For additional information click here. If I start the lecture of how good spinach is, my kids either revolt or tune out and it becomes an extremely difficult task for me to make them agree. But I figured if I serve palak(spinach) with paneer they just gobble it with no complaints. I love paneer too and so does many people. The palak paneer I’ve tasted at restaurants are usually bland. This recipe has texture, sourness, spiciness that will trickle your palate with a zing. Try it and let me know.

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Palak –3 cups (just remove thick part of the stem)

Paneer –1 cup (cubed)

Onions –1 small

Tomatoes –2 small

Ginger –1/4 inch

Garlic –5 pods

Coriander Powder (Dhania powder) –1.5 Tbsp

Cumin Powder (Jeera Powder)—1/2 Tbsp

Chillie Powder –1 Tbsp

Turmeric Powder –1/4 tsp

garam masala powder –1/4 tsp (optional)

Yogurt —1 cup

Cashews –7 nos

Poppy seeds —1/2 tsp

Corn starch or All purpose flour –1 tsp

Salt to taste

Butter –1 Tbsp

Oil –3 Tbsp


1. Wash spinach well. In a pan add butter and sautee spinach till they shrink. Alternatively you can also boil the spinach well, drain and reserve any liquid left while boiling. Let it cool. Grind the spinach in to a smooth paste using the reserved liquid.

2. Cut onions very finely and cut the tomatoes in to small cubes.

3. In a pan, add oil, add ginger, garlic and sautee till they are brown. Now fry onions till they turn in to crispy golden brown.

4. Add dhania powder, cumin powder, chillie powder, and tomatoes one after another. Sautee till the tomatoes are well cooked.

5. Whisk together yogurt and corn starch. Now add this to the tomatoe mixture and let it boil till oil floats on top.

6. Add the ground palak, salt and turmeric powder and let it cook for few mins.

7. Make a fine paste of cashew and poppy seeds. Add the paste to palak and let the gravy thicken.

8. Shallow fry paneer cubes in oil till the sides turn brown. You can also add raw paneer cubes if desired.

9. Just before removing from fire, sprinkle garam masala powder. This step is optional.

10. Serve hot with roti or rice with a side of cut onions and slice of lemon.

Photo Tutorial:

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Cook Spinach in little butter.

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Sautee ginger,garlic,onions,tomatoes,spice powders together.

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Cook the yogurt mixture with tomatoes until oil floats on top.

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Add spinach paste, salt,turmeric and fried paneer cubes.

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Enjoy delicious palak paneer with roti.

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  9 Responses to “Palak Paneer in rich yogurt sauce”

  1. Looks yummy. Love the presentation.

  2. Thank you…

  3. No recipe for roti?? Just made & ate the palak paneer all by itself.

  4. I never tired cooking Palak Panner with yogurt. Tried it today – it was very rich and yummy.

  5. Thank you Radha, glad you liked it.

  6. I tried this and it was yummy. It is a keeper recipe Jayanthi 🙂

  7. Very informative article, i’m regular reader of your
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  8. Hi. I tried this recipe and it was absolutely delicious. Thanks

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