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Restaurant style palak paneer curry in grey ceramic bowl, naan bread on the side.
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4.93 from 14 votes

Palak Paneer Recipe

Palak Paneer is a delicious and hearty restaurant style North Indian dish of spinach and paneer cooked in onion, tomato, spices and cream. Pair this restaurant style delight with any Indian bread, rice or jeera pulao.. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Curries, Main Course
Cuisine: Indian
Diet: Gluten Free, Keto, Low Carb, Nut-free, Vegetarian
Servings: 6
Calories: 254kcal
Author: Farrukh Aziz


Blanching The Spinach

  • 250 grams Spinach
  • Water to Blanch Spinach
  • ¼ tsp Soda Bicarb
  • Ice cold Water with Some Ice Cubes

For Palak Paneer Curry

  • 200 grams Paneer cut in cubes
  • 5 tbsp Oil or Ghee or Butter
  • 1 tsp Cumin Seeds
  • 6 cloves Garlic crushed or chopped
  • 3-4 Dried Red Chillies
  • 2-3 Green Chilies finely chopped
  • 1 Onion medium size, finely chopped
  • 1 Tomato medium size, finely chopped
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • Salt as per taste
  • ½ tsp Lemon Juice
  • 2 tbsp Cream plus for garnishing

For the tadka (tempering)

  • 1 tbsp Ghee or Oil or Butter
  • 1 tsp Cumin Seeds

For dhungar or smoke (optional)

  • Live charcoal or lump coal
  • Small bowl or a piece of foil.
  • 1 tsp Ghee or oil



  • Trim the stem , clean and wash the spinach well.
  • Boil enough of water in a large pot, add soda and spinach.
  • Let the spinach blanch for 2 minutes.
  • Take the blanched spinach out and immediately put it into ice cold water. Let it sit in the water for 2-3 minutes.
  • Put the blanched spinach in a blender and blend it to a puree.
  • Dip the paneer cubes in hot water for 3 to 4 minutes or microwave it for 2 mins. Set it aside.

Making The Palak Paneer

  • In a heavy bottom pan or kadhai, heat oil or ghee.
  • Add cumin seeds, allow it to crackle. Add crushed garlic and fry till its golden brown.
  • Add broken whole red chilies and green chillies. Fry for 15 seconds.
  • Add chopped onions, and saute till it turns translucent.
  • Now, add chopped tomatoes and cook for 1 minute on high heat.
  • Add coriander powder, garam masala powder, salt.  Mix well.  
  • Cover and cook the tomatoes on medium heat until soft.
  • Increase the heat to high, add pureed spinach and saute it for a minute.
  • Add Paneer, cream, mix and saute for another minute.
  • Add lemon juice, mix and immediately take it off the stove.

To Give Tadka or Tempering (optional)

  • Heat 1 tablepsoon of oil in a small pan. Add cumin seeds and allow it to crackle.
  • Pour the tadka over the Palak Paneer
  • Dish out and garnish with cream. Serve.

To Give Charcoal Smoke or Dhungar (optional)

  • Burn a small piece of charcoal or lump coal on stove top until red hot. (be careful and use tongs  while burning it)
  • Then, with the help of tongs, carefully place the live charcoal over the foil or in the bowl. Top it with ½ teaspoon of ghee and immediately close the lid.
  • Now, place a small bowl or small pieces aluminium foil on the palak paneer curry.
  • With lid closed, leave the spinach paneer gravy undisturbed for 5-7 minutes to infuse the dhungar well.


Modify the chilies as per your taste.
If you are looking for vegan version, then use extra firm tofu instead of paneer and cashew cream or coconut cream instead of cream.
You can add little yogurt or even milk, if you want to.


Calories: 254kcal | Carbohydrates: 8g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 422mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5560IU | Vitamin C: 27.6mg | Calcium: 239mg | Iron: 2mg