Course: Maincourse

Prep. Time: 15mins.

Cooking time: 45mins.


  1. Bunch of palak (spinach) leaves
  2. Finely chopped onions
  3. Finely chopped ginger
  4. Finely chopped garlic
  5. Green chillies
  6. Bay leaf
  7. Red chillies
  8. Cumin seeds
  9. Cumin powder
  10. Coriander powder
  11. Garam masala
  12. Paneer cubes
  13. Ghee
  14. Oil


  1. Blanch palak leaves in the boiling water for about 3-4 mins.
  2. Meanwhile heat one tbsp ghee in a pan and saute the paneer cubes.
  3. Make puree of blanch palak along with green chillies in a grinder.
  4. Heat oil and butter in a pan and crackle cumin seeds along with bay leaf.
  5. Add chopped garlic and ginger and saute for few secs.
  6. Add the chopped onions and saute till lightly brown.
  7. Once the onions turn brown, add the dry spices and saute for a min.
  8. Add the paneer and palak puree and cook for about 7 to 10min.
  9. Once the palak paneer is done, add cream and little kasuri methi.
  10. Serve with hot parathas.


  1. Immediately transfer the palak from boiling water to cold chilled water to stop its cooking process and to retain the green colour of the palak.
  2. Always add little sugar to any green leafy vegetables to retain its green colour even during its cooking process.