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Palak Paneer

This traditional Indian dish is a classic. Filled with spinach, paneer and spices it makes for a yummy meal. Serve it with my easy homemade Jeera (cumin) rice and it is perfect.
Prep Time 20 mins
Cook Time 15 mins
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 people


  • Cooking pot
  • Stirring spatula
  • Chopping board
  • Knife
  • Blender
  • Small sauté pan
  • Medium sauté pan


For the Palak Paneer

  • 1 tbsp Oil
  • 2 Medium Onions roughly chopped
  • 2 tsp Ginger roughly chopped)
  • 3 Garlic cloves roughly chopped)
  • 1/2 Medium Tomato roughly chopped)
  • 2 tbsp Fresh Coriander roughly chopped)
  • 1/2 cup Water divided through out the recipe
  • 1 tsp Cumin powder
  • 1 tsp Garam masala
  • 1/2 tsp Fenugreek powder
  • 2 tbsp Cashew nuts
  • 4 Bunches Palak spinach
  • Salt and Pepper
  • 300 gm Paneer

For Tadka 1

  • 1 tbsp Ghee
  • 1 Cinnamon stick
  • 4 Cloves
  • 2 Bay leaves
  • 2 Cardamom pods

For Tadka 2

  • 2 tbsp Ghee
  • 1 tbsp Ginger finely sliced
  • 1 tsp Cumin seeds
  • 3 Red chilies

For the Jeera Rice

  • 2 cups Cooked rice
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 2 tbsp Coriander chopped
  • Salt


  • In a deep cooking pot on medium heat we add our onions, garlic, ginger, chili and cook them in oil. Then we add fresh tomato and coriander, cook further. The cumin powder, fenugreek powder and garam masala powder go into the pot. I then add the cashews and some of the water to cook it down for a couple of minutes.
  • The spinach gets added in parts as it takes time to wilt down. Once all the spinach is added into the pan, cook it for a couple of minutes and then it's time to blend. Take your time with this and do it in parts if needed. But once the mixture is smooth we are good to go.
  • Now we make the first tadka, add a little ghee in the same pan and add the whole spices (cinnamon, bay leaf, clove, cardamom) we add the pureed spinach mixture into the hot pan with the spices and stir around. Add some water to adjust the consistency if needed. Add the paneer and cook for a few minutes on low heat. Once the paneer is soft take off the heat and set side.
  • We now make the second tadka for the garnish. In a small sauté pan add the ghee, sliced ginger, cumin seeds and red chili. Cook this until the ginger is golden brown and you can smell the spices. Take off the heat and pour over the palak paneer.
  • To make the Jeera rice, we steam or boil our rice in advance and set aside. In a medium sauté pan add the ghee, cumin seeds and let this heat up really well. Add the cooked rice and stir around. Season with some salt and sprinkle over fresh coriander.
  • Serve the palak paneer with the jeera rice.


  • Make sure to blend the mixture well to ensure it is all smooth.
  • Don't skip on the first tadka as it makes the dish aromatic and flavorful.
  • When making the jeera rice, ensure not to over cook the rice as we don’t want it to become sticky.