Palak Paneer



  • 300 g spinach
  • cold water, enough to cover the spinach
  • 200 g paneer
  • olive oil, enough to coat the paneer cubes
  • 1/4 tsp turmeric
  • 2 tbsp, ghee
  • 2 medium onions, chopped
  • 1 tsp ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • salt and pepper, to taste
  • 2 medium tomatoes, pureed
  • 4 tbsp milk



  1. Wash spinach and blanch it in boiling water for a couple of minutes before transferring it to a bowl of cool water.
  2. Once the blanched spinach is cool enough, purée it.
  3. Chop the paneer into cubes and toss with salt, black pepper, turmeric, and olive oil.
  4. Spread the cubed paneer on a sheet pan and grill lightly for about 10 minutes.
  5. Heat the 2 tbsp of ghee and add in the chopped onion, stirring for 2 – 3 minutes until browned and fragrant.
  6. Next, add in the ginger and garlic, and sauté for a minute.
  7. Add the pureed tomato paste along with red chilli powder, salt, coriander powder,  garam masala, and turmeric powder, and let it simmer for a few minutes.
  8. Next, add the puréed spinach from the second step and let it simmer for another few minutes.
  9. Stir in the milk, and let it simmer for another few minutes.
  10. Lastly, add the paneer from step 3 to this mixture and let it cook.
  11. Remove from heat after a few minutes, and serve with your favorite main (dish rice, dosa, idly).

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