Palak (Saag) Paneer

If you don’t know how to make paneer, I recommend this recipe.

Recipe adapted from Veg Recipes of India.

This recipe is: vegetarian, gluten free


  • 9-11 oz spinach, with any hard stems removed
  • 12 oz paneer, sliced into cubes
  • 2-3 tbsp oil
  • 1/2 tsp cumin seeds
  • 2 small Indian bay leaves
  • 1 pinch turmeric
  • 1 medium onion, chopped
  • 1 tsp ginger paste + 1 tsp garlic paste (1/2 in. ginger and 4 small-medium cloves garlic, ground to paste)
  • 1.5 tsp finely chopped green chiles (or 1/2 tsp red chili powder)
  • 1/2 tsp black pepper
  • 1 tsp fenugreek
  • 1/2 tsp garam masala
  • 3-4 tbsp heavy cream
  • salt to taste


  1. Blanch the spinach for 3 minutes and immediately place in an ice bath. Remove after 1 minute and place into a blender. Blend into a smooth puree, scraping the sides of the blender jar as necessary.
  2. Heat the oil in a medium-large skillet. Cook the paneer cubes in the oil until lightly golden brown on each side. Remove the paneer to drain on paper towels and set aside.
  3. To the same skillet, add the cumin, bay leaves, and turmeric. Saute until the cumin seeds crackle, then add the onions and saute until they are light golden.
  4. Add the garlic ginger paste and chopped chiles, and cook until the smell of raw garlic goes away.
  5. Add the black pepper and fenugreek and stir well, then add the spinach puree. Season with salt to taste. Stir well and simmer for 5-6 minutes, until thickened.
  6. Mix in the garam masala and cream, then turn off the flame. Add the paneer cubes and cover the pan. Serve with basmati rice and/or naan.

Serves 2-3.


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