Recipe – Palak Paneer

Prep Time: 10 minutes

Cooking Time: 15 Minutes

Serves: 4


  • Spinach (Palak): washed and chopped, 3 cups
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Butter or ghee or oil: 1 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Cashew (Kaju): 5-6
  • Poppy seeds(khus khus): 1 Tablespoon
  • Onion: finely chopped. 1/4th cup (1 Medium sized)
  • Milk cream or milk: ¼ Cup
  • Fresh Coriander leaves: 2 Tablespoon
  • Salt: 1 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon


  • Soak poppy seeds and cashew nuts in 1/4 cup of water for 10 minutes and blend into paste using the soaked water.
  • Blend ginger, green chili, onion and keep aside.
  • Blend spinach and keep aside.
  • Heat 4 cups water and 1/2 teaspoon salt in a pan. Turn off the heat, add the paneer cubes and keep aside.
  • Heat oil in a pan. Add cumin seeds and when it changes color, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add spinach puree, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 4-5 minutes.
  • Remove the lid and add milk cream and cashew, poppy seeds’ paste. Stir well and cook it for another 3-4 minutes.
  • Drain paneer cubes and add in the mix. Mix well and cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves.

Cook’s Note

  • You may use sesame seeds instead of poppy seeds.


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