Palak Paneer by Tarla Dalal

Tarla.Dalal's picture

Jan. 02, 2014

Many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavor. The paneer in this recipe has been fried to add some extra flavor. You can however add the paneer pieces without frying if required.


Chopped spinach 10 Cup (160 tbs)
Cottage cheese cubes 1 1/2 Cup (24 tbs) (paneer)
Oil 2 Tablespoon
Finely chopped onions 3/4 Cup (12 tbs)
Garlic cloves 4 , grated
Ginger 1 Inch
Green chillies 2 , chopped finely
Turmeric powder 1/2 Teaspoon
Tomato pulp 3/4 Cup (12 tbs)
Salt To Taste
Punjabi garam masala 1 Teaspoon
Fresh cream 2 Tablespoon
Water 1 Liter



1. In a vessel full of boiling water (around 1 liter) blanch the spinach for 2 - 3 minutes. Then drain and refresh with cold water. Keep aside for sometime to cool. Then blend in a mixer to form a smooth purée.


2. In a kadai, add oil and when hot add onions and sauté until translucent. Then add garlic, ginger, green chilies, and turmeric powder, and sauté for a minute or two.

3. Now, add tomato pulp and sauté for a few minutes until the oil starts coming up, while stirring continuously.

4. Add spinach purée, along with 2 tablespoons of water and cook for a couple of minutes, before adding salt, garam masala, and fresh cream.

5. Now mix in paneer and cook for another 1 - 2 minutes. Turn off heat.


6. Serve the dish hot.


4 spinach bunches yield around 10 cups of chopped spinach.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 228Calories from Fat 95

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 705 mg29.38%

Total Carbohydrates 20 g6.7%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet