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Palak (Spinach) Paneer

Palak (Spinach) Paneer

Palak (Spinach) Paneer

Palak Paneer is creamy spinach dish with paneer . This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. I like to serve Palak Paneer with Naan or Tandoori Roti.
4.50 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 1 10 oz packet of chopped frozen spinach or 4 cups of fresh finely chopped spinach
  • 1/3 lb paneer
  • 2 med tomato pureed
  • 1 tsp chopped ginger
  • 1 tsp corinader powder dhania
  • 1/2 tsp turmeric haldi
  • 1/2 tsp red chili powder lal mirch
  • 1 tbs oil canola or vegetable oil
  • 1/2 tsp cumin seed jeera
  • 1/8 tsp asafetida hing
  • 1/2 tsp salt
  • 2 tbs whole wheat flour
  • 1/3 cup heavy cream
  • 1/2 tomato thinly sliced for garnishing


  • If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
  • blend the tomatoes and ginger to make puree.
  • Mix coriander, turmeric, and red chili with tomato puree and set aside.
  • Mix whole-wheat flour with heavy cream and set aside.
  • Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  • Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
  • Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
  • Add heavy cream mixture and let this cook another four to five minutes.
  • Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
  • Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.


You can replace the heavy cream with 1 1/2 cups of milk.
serve Palak Paneer with Naan or Tandoori Roti
Tried this recipe?Let us know how it was!

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246 thoughts on “Palak (Spinach) Paneer

  1. I made and ate palak paneer for the first time using Manjula’s recipe. It’s a really rich and delectable dish. Next time I’ll try using milk instead of cream.

  2. Fanatastic, and by far the best Palak Paneer recipe ever published. Kudos to you Manjula. My family loves this. I tried so many differen recipes, but certainly your recipe nails it. 🙂

  3. Manjula,

    I found your web site several months ago in search of Lemon rice recipe. A co- Worker made it for me 21 years ago when I was pregnant and i loved it. So after much searching I found your site and I love the lemon rice as well as this Recipe for Palak Paneer. I do now understand why the food is so good as it was very time consuming to prepare. But well worth it. I made my own Paneer from your recipe as well. This dish was so like the one at our Indian restaurant here. We were very pleased. thank you so much for the videos and the great site.

  4. Hello Manjula ji,
    It was my first time making paalak paneer. I used your recipe because I don’t eat onion or garlic. So your recipe was perfect for me. I made a slight change. Instead of using heavy cream, I used organic milk and ground cashews. I made it for last night’s party. Everybody liked it very much.

  5. Thank you Manula aunty……. We all love you. We just had our first kid, (cesraian) that my wife is recommended not to work. I am the scheff nowdays. we are at madrid, Spain. I tried this palak paneer for my wife and really , i am on my knees thanking you for the awsome recipe. it came out perfect and finger licking good.

  6. I just tried this with store-bought paneer, and used fresh spinach. I didn’t think there was enough spinach though so I would say chopping it more and really packing those 4 cups would be for the best. Excellent flavor. We served this dish with a meat dish with onions and this dish was still a champ and held its own as far as flavorful, spicy and satisfying. You can eat vegetarian and not feel hungry 1 hr later.

  7. Excellent recipe for palak paneer. No garlic or onion which is sometimes preferred. Mine was a little too thick at the end of cooking so I added a few tablespoons of milk to give it a smoother texture. Absolutely delicious.

    I made a triple batch so now I have plenty to go around.

    Thank you so much for the recipe!

  8. Hi ManjulaAunty,

    I’ve been married for about 7 months now and I’m so thankful for you. Everytime I make one of your receipes my husband and family keep saying..you’re such a good cook (and you’re my secret) Thank you for simplifing so many receipes and making cooking fun…rather than boring and painful.

    Your biggest fan!! 😀

    Sending you lots of best wishes

  9. I tried this recipe “Palak Paneer” today and it came out very well. My husband loved it and even I enjoyed it. I regularly make “Spinach Raita” and “Bread Potato Rolls” from your recipes.

    I got married recently after being a working woman. Your videos are really a boon. Thank you so much.


  10. Hello Manjula Aunty,

    I am using your paneer recipe to make this palak paneer but Im not sure about measurement.

    Do I use all the prepared paneer from your other recipe or less?

  11. Hello, Manjula. I made this recipe yesterday for 20 people. It was a huge success, with everybody wanting the recipe, so I gave them the link to your website. I also will link your site to mine. Thanks for all your wonderful recipes, and especially that they don’t have onion or garlic in them.

  12. Thank you so much for posting these videos and teaching me how to cook delicious Indian food! We’re vegetarians at home and we love Indian food, but I never had the courage to cook it from scratch. Your videos and websites are my go-to guide for delicious Indian cooking. We made you Palak Paneer last night and my goodness, it was delicious! Thank you again for showing the world how easy and delicious cooking can be!
    Please keep making videos. I love each and everyone of them.
    I’m off to make ginger relish now. Thanks Manjula!

  13. After having cooked with paneer for years, thanks to your website I finally built up the courage to make my own – and it was nice! Now I want to try all of your recipes with paneer in. I was wondering, what would you serve with palak paneer to make it into a nice meal?
    Thank you very much.

  14. Thank you thank you thank you for this wonderful recipe! I’ve seen lots of sag paneer / palak paneer recipes but this one looked great. It WAS. I made veggie biryani with spiced rice and this patak paneer for our Christmas Eve dinner last night (we had it with naan and mango chutney) and we thought this palak paneer was absolutely spectacular. Closest I’ve tasted to what I ate while I was in India. Nice and spicy and I think the asafetida makes a big difference. Wow, this one is a keeper. Also love the YouTube videos of all your vegetarian dishes. I plan to try most of them.

  15. I really love this dish and seeing the video helps me out a lot since I want to try and make this. However, the spices used would seem to make it a bit spicy. How would I be able to modify this for a 5 yr. old? Also, if I try your recipe for homemade paneer, do you suggest doubling it for this recipe?

  16. I’ve made this recipe many times, with delicious results.

    I have had trouble with frying the paneer, though. Whether too much oil, or too little, sometimes it starts to melt and stick together in the pan.

    I’ve found that by brushing the paneer with a little oil, I can gently broil it (about ten inches from the grill elements) until it turns that light yellow color. I turn it several times to make sure it cooks evenly. The side away from the heat doesn’t get hot enough to melt.

    I can easily cook 1 and 1/2 pounds of paneer, without worry, at a time this way – and yes, I love this recipe enough to make so much palak paneer at one time!

    It’s not necessarily better, by any means, but it does give me a bit more control over the paneer.

    Using hing also makes it tastier than trying to use garlic, onions, or such… and easier to prepare and clean up after!

    Thanks for this, and all your other great recipes!

  17. This is one of the best Indian recipes, in my opinion, since the chef takes something that is so healthy, but disliked by a lot of people (spinach), and turns it into something amazing. At the local Indian restaurant that I usually eat it, the spinach sauce can be paired with vegetables such as cauliflower and broccoli. And even without cubes of paneer, the sauce tastes kind of cheesy, like perhaps he crumbles it up very finely and adds it in. Have you ever heard of this Manjula? It’s very tasty.

  18. Is it possible to substitute whole wheat flour for another type of flour? I have very small cupboards and don’t have space to store more types of flour. Would Besan or All Purpose Flour work as a thickener?

      1. Thank you so much! I’ve tried many of your recipes and they were all very delicious on the first try. I really love your videos and you are fantastic at explaining all the techniques and details! I hope you get your own cooking show soon!!!

  19. i enjoyed wathcing you cook this dish , ive been craving it for the last two weeks prior to today, u made it look so simple but yet so patient and desirable this will become a meal for my fam this week… my only task is what could be served with it

  20. oh yea this was so yummy. I usually make southern Indian dishes because that is where I was brought up. I feel tired of making the same dishes over and over. I have been trying to make northern Indian dishes for many years. Sometimes they were good and sometimes they were bad because I didn’t know what they should taste like. Your recipes are a keeper. I made palak paneer several times. It came out good. But I like this recipe the best because it tastes nice and creamy. Thanks a million. My husband is loving it too 🙂

  21. Hi Manjula Aunty,

    I made Palak Paneer today. Unfortunately it didn’t turn out very well. Did you really mean one and a half cups of milk in lieu of the cream and NOT half a cup? Mine turned out like soup in the end.

    Also, if I’m using fresh spinach, do I just need to chop it finely and NOT pressure cook it?

    Your inputs will be greatly appreciated.

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  23. I live in Seattle, Washington and just found your website today after searching for videos on youtube for Palak Paneer. I am very excited to try several of your recipes and wanted to thank you so much for taking the time to share your recipes!


  24. Manjulaji, this looks delicious and if I may say so -very dhaba food looking 🙂
    I used to make palak paneer in an entirely different and easier way which btw is also delicious as vouched by others who have tasted it. But this one looks like a yummy variation and I will be trying it out soon.

    1. Preeti, Whole wheat flour is “atta” in hindi. I you don’t have it, just use plain white flour, which is the same as “maida”. You should be able to find either of these at a grocery store wherever you live.

  25. Hi Mrs. Manjula: I would like to ask how you did the tomato pure? Was it only the two tomatoes blended, or did you boiled them first and then blended them? Thank you very much.

  26. Aunty,prepared palak paneer yesterday…is difficult to get fresh cream in my place…the wheat flour with milk gave the same results as cream…it came out so nice & my family jus loved it…thanks a lot for recipe & this tip..

  27. Namaste Manjula. 🙂 I am in the USA too. Lately I have taken cooking as a hobby, and learning to cook. (Though my wife doesn’t think I can. 🙂 ) One Indian dish that we both of us like very much is Palak Paneer (We ate it in a party) and never found the same taste elsewhere. We hope to perfect this recipe of yours and see if can get the same taste we liked.
    Manjula, we would like to ask you for one more recipe: Mutter paneer. The recipe I found on the internet is so complicated. Your recipes, on the other hand, are so easy for a new learner like me, fewer ingredients, and easy to make. I hope you would please help us. Thank you.

  28. Made this for the first time and it went so wrong BUT tasted AMAZING!! made quite a few variations (without realising) and it came out top!! =)

    1. Hi,
      all Indian vegetable dishes are served alongside some form of carbs -either a bread like Roti, Parantha, Poori (Naan is hardly we eat everyday -more like once a fortnight) or rice. Usually you also have a dish of veggie proteins like a daal (lentils). This makes a meal nutritionally balanced (veggies, proteins and carbs).

  29. Manjula is in the United States so it’s logical she does her recipes the way she wants. It only takes a minute to go on line and look up the metric equivalent yourself. It’s not up to her to do it for everyone as metric system isn’t used here. You can google conversions or use http://www.convertme.com. When I use other websites I do not tell the author she needs to do it a certain way, I’m not lazy, I find it myself.

    1. This is a reply to Liane.

      You need to relax.

      If Manjula doesnt want to give metric measurements that’s fine. Unless you are manjula’s blog police, you dont need to be rude and obnoxious. Take a chill.

  30. This recipe is absolutely delicious. I was so pleased to find a recipe for Palak Paneer that was so enjoyable. Thank you for your recipes, I hope you have a cook book coming out soon!

  31. Manjulaji, I’ve been following your recipe’s for months now and i really appreciate that you are sharing your knowledge so well. Thank you so much for this. I’m your big fan and will keep following your recipes in future.

  32. hi manjula,
    thanks for this wonderful recipe. i didnt have red chillies, so i added a quarter spoon of cayenne pepper, and also 1 tsp of garam masala, 1/2 tsp of black pepper to make it spicy. it came out great!

    my only question is, how do we get a dark green color like the kind you get when you order in a restaurant?

    1. Assuming that you are using fresh spinach,blanch it and while doing that add a tsp of salt.
      The spinach looses it’s colour if you keep it a very long time in the hot water.Also, once you keep it on the flame do not over cook it.
      So just avoid above two things and you can get the dark green colour.

  33. Hello Manjulaji…. This recipe is simply and with just a few key ingredients….I am going to make it tonight, but using fresh spinach and fresh tomatoes….would it be possible to use gram flour instead of wheat flour, as I want to make it a bit thicker ?…. I very mush enjoy the way you present your videos…its like my Mum is doing her cooking…great presentation….Thanks once again.

  34. Hello Manjula. I love your videos. The recipe in the video says 1 Tablespoon of ginger but the print beaneath says 1 teaspoon. Which is correct? Thank you!

  35. Great recipe! A question though…

    In the video it looks like you are using flour but the recipe above states that we need to use whole wheat fllour. Which one of the two is to be used?

  36. Hello Manjulaji…. This recipe is simply superb….I made it yesterday and both my son and husband simply loved it….Thankyou so much for giving such easy and simple recipes that taste just fantastic…..

  37. Hello mam,

    You site is a gift. Thank you so much for sharing your knowledge in such an easy to navigate format. My husband and I have recently decided to become vegetarian, and so I will be returning to your site frequently. We think that this recipe is restaurant quality. Thank you again.

  38. Dear Manjula,

    Thank you very much for posting recipes. I tried two and both came very good. That too I was searching for recipes with no onion and garlic. I foind it here only. Thanks a lot.

  39. I discovered your website this weekend. As a vegetarian, I am always looking for flavorful recipes. I made this along with your recipes for naan, paneer, and allo dum for our Christmas dinner. It was very tasty and my husband loved the meal. Thank you for providing such tasty dishes and I love your videos. Thank you.

  40. This is the 4th or 5th recipe of yours that I have made. Everything has been fantastic! I prepared the recipe as it is written, not as you showed it in the video. I will be making this again for guests – it is one of the best things I’ve ever cooked. Thank you again, Manjula!

  41. Thank you for your great recipes and video. As a Montrealer, I appreciate all the help I can get to make Indian food at home which I love so much. I just would like to tell you that Palak Paneer is now a staples in my home. I made it at lease 5 times now.

  42. hello,
    I would like to say thank you for the great recipes. I am an american who has just married to a man from India and this website makes it much easier to cook dinners for him. The video’s help alot!

  43. hello Mam,
    Thanks for your delicious dishes, i tried your rasmalai style but it was not spongy rest every thing was fine. pls help me to make it spongy

  44. Hi Manjula aunty i love your palak paneer i have a question for you today > how long do you boil the spinach so it doesn’t burn ? PLEASE REPLY!

  45. Hello,

    Watched your palak paneer receipe.. i would like to try to make it.. could please explain it to me wht’s this “heavy cream” ?

    Also, can u please advice me the measurement to make for 50 servings?

  46. Hi,
    Your written recipe is very different from your video. Plus, you forgot to list the red chilis in the written recipe. When I made this, it tasted bland and not what I expected. I have eaten plenty of Palak Paneer and it should make my nose run with spiciness. This, however, was like eating creamed spinach with some cheese in it.
    I hope your other recipes are more accurate.

    1. Liz,
      You have probably eaten restaurant-style Palak Paneer and you should know that Indian food you have in restaurants is not at all typical of what people make at home. Also, if you did your homework, you’d know that Manjula Jain is of the Jain religion, meaning she doesn’t use onions or garlic in her recipes, which may attribute to what you call “bland”.
      I think it’s pretty out of line for you to call Mrs. Jain’s recipes “inaccurate” just because you’ve been to a couple of Indian restaurants.

  47. dear manjula mam
    today i tried ur palak paneer it came out very well but little bit of salty what shall i do for correct….bcoz it was my son bday i prepared it for him…could u pls help me
    with regards

  48. hello Aunty..this is a real good recipe…can we replace heavy cream with Lucrene cream cheese? Not the sour but the regular one. I bought it last month for 1 of the appetizers & its in refrigerator since then 🙁 Please reply.. Thanks.

  49. Dear Manjula mam
    Its really very helpful site for people like known or unknown…..because of lots tips and cooking recepies…..thank you very much for all your effprts you doing in valuable time…….I have a small request can we ask any recepies which we want to know and please tell me hhow to ask you…….
    with love and regards

  50. Hello Manjula Aunty,

    I have a question today which is not related to ur cooking.
    This is for my general knowledge. Please don’t mind or get offended. Please………
    I want to know why Jains don’t eat onions and garlic. Is this related to religion or health ?

    Do reply.


  51. Aunty,

    Thank you for your great recipes and videos, they are the best ones for Indian cooking and I love them!
    I often make vegetarian Indian food feast for all my friends here in Iceland, a small island in the north of Europe. See, you are famous even far away from India!

    Thank you 🙂

  52. I love your website, I felt like I’d struck gold when I found it. I absolutely adore Indian food since I discovered it about a year ago and now since I have some free time I will be cooking your recipes every chance I get!! Made the palak paneer for my husband last night since he loved to order it when we went to an Indian restaurant and he loved it. Thank you Manjula!!!

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