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Palak Paneer

Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Palak Paneer


for 8 servings

  • 2 lb spinach leaves (1 kg), + ¼ tsp turmeric powder (blanched and pureed into a paste)
  • 2 cups onion (300 g), diced
  • ½ cup olive oil (120 mL)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste


  • ¼ teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • ½ teaspoon salt, heaping
  • 1 ½ teaspoons cumin seeds, crushed and roasted
  • 1 tablespoon coriander seeds, crushed and roasted
  • ¼ teaspoon chaat masala
  • ¼ teaspoon black pepper, crushed and roasted
  • 1 tablespoon dried fenugreek leaves
  • 4 medium tomatoes, peeled and chopped
  • 3 medium potatoes, peeled
  • 2 cups milk (480 mL)
  • 2 green chiles, chopped
  • ½ lb paneer (200 g), (firm cottage cheese), cut into cubes

Nutrition Info

    Calories 371
    Fat 25g
    Carbs 27g
    Fiber 6g
    Sugar 8g
    Protein 14g

Estimated values based on one serving size.


  1. Heat oil in a skillet, add chopped onions, and fry them until they are soft.
  2. Add ginger garlic paste, saute for 5 minutes, then add the spices.
  3. Saute for 5 minutes and then add chopped tomatoes.
  4. Mix tomatoes well, cover, and cook for 7 minutes until tomatoes are soft.
  5. Now, add potatoes and cook until potatoes are coated with the spices and tender (approximately 10 minutes).
  6. Add spinach puree (made with turmeric) and stir to mix well. Reduce the heat to low, cover, and cook for 10 minutes.
  7. Then, remove the lid and add chopped green chillies. Increase to medium-high heat and add milk. Cook for another 10 minutes, or until gravy begins to thicken. At this point, take off heat and set aside.
  8. In a separate pan on medium heat, fry cottage cheese cubes in 1-2 tbsp vegetable oil or ghee.
  9. Finally, garnish the gravy with fried cottage cheese, green chillies and coriander leaves.
  10. Enjoy!

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