Recipe – Paalak Paneer

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A yummy hot meal is what we all look forward to after a hard days work. Grappling with crazy work hours ,crazier bosses and  choc-a-bloc traffic, a goodie for dinner looks like a distant certainty. Well not anymore! At the Chatore Diaries we bring to you some gorgeous, lip smacking weekday dinner quick fixes.


Paalak Paneer-the quintessential dish that has traveled all the way from Punjab, has struck the culinary chords of many across the country.


The best thing about this dish is that besides being tasty and healthy, it is something that gets done in a jiffy. So all you need to pick up on your way back home is spinach and a block of wonderful fresh paneer. The rest of the ingredients are staples on your kitchen shelf.


The Ingredients

  • Fresh Paneer (Cottage Cheese)       250gms
  • Fresh Spinach                                2 bunches
  • Green Chillies                                4-5
  • Garlic                                            10-12 cloves,finely chopped
  • Tomato                                         1 finely chopped
  • Onions                                          2 finely chopped
  • Cumin seeds                                 1 tbsp
  • Dry Red Chillies                            2
  • Fresh Cream (Optional)                 3 tbsps
  • Salt to taste
  • A pinch of sugar
  • Oil


The Making of the Palak/Spinach  Puree

  • Pick up your spinach and remove the stems
  • Wash all of it thoroughly under cold running water
  • Fill a vessel with water, a little below the brim. Take a large vessel
  • Bring this water to a boil
  • Quickly tip in your spinach leaves
  • Leave them in this boiling water for not more than 2 minutes

  • Drain the water and wash the spinach leaves under cold running water for a minute
  • Set them aside
  • Chop the green chillies
  • Once the spinach is cool enough, just pop in the spinach and the chillies together in a food processor/mxie and grind the mixture to a paste. You could add a little water in while grinding if you want, but be sure not to add too much since we want a thick paste
  • Set the paste aside



The Making of the Gravy

  • In a heavy bottomed pan tip in some oil
  • Once the oil is hot enough, pop in your red chillies
  • Tip in your cumin next
  • Dont allow your cumin to burn
  • Add the chopped garlic next
  • Sauté this till the garlic leaves a nice aroma
  • Tip in your onions next
  • Saute this whole mixture for around a minute till your onions brown
  • Tip in your chopped tomato next
  • Saute away again till your tomatoes become pasty, this shouldn’t take more than 3-4 minutes

  • Once that is done, add the spinach puree next
  • Give it a nice mix

  • Add salt to taste and the pinch of sugar
  • Let this bubble for around 2 minutes

  • Add in your paneer next
  • Cook the paneer for not more than 2 minutes, cooking it for too long might make the paneer very rubbery

  • Add in the fresh cream next, and give it one final twirl


Steaming hot gorgeous paalak paneer is ready! Your yummy weekday dinner treat is all yours to enjoy!

Have it with hot phulkas or rice!


2 thoughts on “Recipe – Paalak Paneer

  1. The recipe looks awesome and seems really easy to cook!! Also, bhabhi I had a quick question. This recipe will serve how many people?

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