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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.
4.5 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. hello Majula aunty,

    thanks for sharing your recipe. I had a question, i dont have heavy cream at home,can i use evaporated milk?


  2. I tried palak paneer for Holi and it turned out great. I have tried several other recipes, all had came out really tasty. You really have simple, easy to follow recipes.. thanks so much for sharing your experience in cooking through this website.. you had made cooking so much easy and interesting.

    I really appreciate vegetarian recipes that to without onion and garlic. Your site makes my kitchen life so much easier.

  3. hello manjulaji,

    as u said to use cream in palak paneer what does it means which cream we have to use? i have a doubt.

  4. I just found this site yesterday, and made this dish last night. Delicious! I am looking forward to trying many more of your recipes, Manjula!

  5. dear manjula aunty,
    i made palak paneer frm ur recapie 2day…n it ws yummy..thnx a lot.but one problem.i made paneer as u told,but it was`nt rolling into balls…it ws brittle.what do i do nxt time?

  6. Hi Aunty,

    U mentioned Jeera and Dhania powder in the writting but u dont seem to use it in video can u please clarify.

    Many Thanks

    1. I think Manjula used cumin seeds when the oil in the second pan starts boiling, but I was wondering about the coriander powder as well. Aunty, please clarify.

  7. I made this for my husband, he LOVED it! Have never made it before and found it very easy. Thanks for the great recipe πŸ™‚

  8. hi manjula ji,i luv ur way of cuking.u r just great..i tried many recipes n now i wanna try palak paneer but i want 2 know that spinach is of 2 types. 1st vid large leaves n 2nd vid small leaves,witch 1 u used in this recipe???????the normal indian palak or spinach?????plz reply me as soon as possible.thanx

  9. Hi Manjula,

    Thank you for your recipes and videos. I’ve learned a lot from them.

    A couple questions. Can paneer made with 2% milk be used here?

    Also, you suggest using 1 1/2 cups milk in place of 1/3 cup heavy cream–is this correct? It seems like a lot more liquid would change the character of the dish?



  10. Hullo Manjula Auntie

    I like ur recipes and have tried palak paneer successfully.
    I would like to request few recipes:-

    Sarson ka saag and makki ki roti- I havent found this in any Indian restaurant here. πŸ™
    and Malai kofta

    It will be great if you post these recipes.
    Thanks in advance

  11. Thank you for this wonderful recipe Manjula! I was able to make this dish in just under 30 minutes, and it was delicious! I really enjoy your cooking videos.

  12. Dear Manjula,
    I am going to prepare an Indian meal on saturday for 4. This afternoon I made Samosa’s which I will put in the freezer till saturday. I already made paneer for the Palak paneer I am going to serve. I enjoy your recipies so much and also your instructions in the video’s. Thank you Manjula

  13. Manjula,
    This is my sister in law’s and my favorite dish.. I made if for the first time and it was incredible. Thank you so much for making this indian cooking so easy.

  14. I love your Recipe
    I learn here a lot haha u know what i don’t sleep hungry any more
    To Manjula
    Keep it up

  15. Hello Aunty,

    We like your Jalaebi Receipe a lot,Can you please upload a video how to make FAFDA(It’s gujarati dish specially for Dasherra festival in Gujarat)…

    1. Look under the “Desserts” category to the left under “VIDEOS and RECIPES” and you will find all the sweets you are looking for!

  16. Hello Auntyji,

    I thought you might like to know that there is a small spelling error in the above recipe – 4 cups of fresh *finely* chopped spinach. It says finally.



  17. Dear manjula aunti,
    ur recipes r really wonderful. Thank u verymuch. Now onwards i will not feel any tension if some guests r coming to my house what to to , what to do like that . ur videos r also really helping alot. Till date we r eating all those dishes but today we can make at home on our own. Pls show some pizza varieties and south indian cooking(like sweets and deserts and juices, ice-creams,pickles,etc…). Thank u very much . and thanks to that person who is taking the video with lot of patience.
    thank u we expect some more recipes from u
    Happy Diwali

  18. With the leftovers, I added yogurt to take it to a soup consistency. Absolutely delicious both ways.
    I LOVE your recipes!

  19. Thanks once again from Baton Rouge, Louisiana! Recently I took an Indian cooking class, which was fantastic, but this is one recipe that we did not learn, so I was very excited to find this one online. It was delicious; maybe my favorite recipe so far!

  20. Hello Auntie,
    I really like your recipes.I also cook food without onions and garlic and your
    recipes are great help.

  21. Thanks from Baton Rouge, Louisiana! I shared this with my family and this was our favorite recipe of yours so far, especially for my little sister.

  22. Hi. I am a vegan from sweden i really like your recepies this site is added to my favorites in my browser for now. Go Green πŸ™‚

      1. Hi Jaya,

        Please do not post any comments/suggestions in response to other viewers’ questions. Your response, regardless of whether helpful or not, is unsolicited. The only replies that matter are those of Manjula. This is, after all, Manjulaskitchen.com.

        – Swapna

        1. Please notice that Priya posted her question TWO weeks ago with no answer.

          Further, this is an OPEN FORUM and all readers are allowed to comment on each other’s questions!

          1. also Swapna, there have been TWO OTHER posters with the screen-name “Jaya” just as an FYI. Duplicate screen-names are not blocked from registering on this site.

          2. Hi Jaya,

            For the forum, please select “Forum” on the menu above so that this space below each recipe is utilized solely for correspondence between Mrs. Jain and the visitors to this site, as intended.

            Thanks for your cooperation.

            – Avanti

  23. Munjulaaunty , r u by any chance a Jain because I am looking at a lot of ur recipies and I see that in your gravys u don’t use
    onions and garlic

  24. Wonderful! This was always my preferred dish in Indian Restaurants, but the one that I made today using your recipe was at least as good as them!!! Thanks a lot for all the work you put in here (I will try other recipes too), and greetings from Germany!

  25. This was delicious – I used my own garam masala instead of just cumin and as we couldn’t find hing, sauteed onion for a few minutes over medium heat with the garam masala, added 2 smashed and minced cloves of garlic for 1 minute. Then added the tomato puree. I didn’t realize the chilis we had were very spicy indonesian hot chilis so the dish was quite fiery but fantastic!
    Also I didn’t have time to make paneer and the shop didn’t have any fresh cheese – so we used ricotta saltata and it was fabulous.
    Thank you so much!!

  26. Dear Manjula

    Just made this recipe and it was superb, the best palak paneer I’ve ever tasted. I replaced the cream with milk (didn’t have cream – and also for health reasons!)

    I’ve tried a number of your recipes and they are consistently excellent – many thanks!


  27. hello aunty,i really loved your recipe,but the spinach we get here is frozen n turns bitter n dark green in color when i make palak paneer…..

    any other option?????

  28. This was SO GOOD! I just made this, but used a can of diced tomotoes that I put through the blender to puree. I also made the homemade paneer on your site and put this in the recipe. Superb!! I’ve been to India and love the food and have to say this is better than any restaurant version of palak paneer that I’ve had anywhere in the US! I’m going to make all of your recipes πŸ™‚ Thank you!

  29. Another winner.

    I used
    – 3/4 cup reduced fat buttermilk instead of cream
    – firm tofu instead of paneer.
    Other than that I followed the recipe exactly using fresh spinach blanched and finely

    I like this recipe for its simplicity and the taste of spinach is not overwhelmed by
    the spice ingredients. Compared with the vahrehvah chef’s version this recipe
    takes less time and fewer ingredients.

  30. Hi aunty, i had asked for peda recipe for which i have no reply…

    please do reply…i want to know if i can replace paneer with potatos…

    1. There already is a recipe posted here for Peda. Just curious, but why would you want to replace the paneer with potato?

      You will just have to do it on your own and see how it turns out. I don’t think it is a common practice to substitute potato for paneer in a sweet dish, but it might turn out ok. Let us know!


      1. Hi Aunty,

        I replaced paneer with potato becoz of the cholestral in paneer is more and i dont want much to b eaten by hubby ….i already make paneer based sweets so many from ur site….

        Instead of paneer with potato is also good taste…..i tried and we felt good….I think instead of paneer potato can b added for high end cholestrol people..

  31. Dearest Manjula,
    Thank you so much have having such a great website available for those of us who LOVE indian cuisine!!! I have tried a few of your recipes with much success. My question is can I make the palak paneer ahead of time, refreigerate, and then reheat it?
    Thank youf ro your time and my kids (Josh – 5, and Lexi -2) LOVE your recipes as well..as well as watching Manjula herself cook!! πŸ™‚

  32. Hi manjula aunty, I tried the palak paneer recipe , when i add the wheat flour paste to the spinach it does not blend well it forms lumps, can u tell me why? thanks

  33. I was delighted to find your website! I tried this recipe and it went over very well. Tonight I’m trying the garbanzo beans and tomorrow I’m attempting naan. It’s really fantastic to find such a great set of recipes for veggies!! Thankyou for doing this!

  34. hi manjula aunty..
    tried your palak panner recipe yesterday.. it was really really delicious..
    instead of heavy cream i tried using powdered cashew.. it went really well.. thanks for your recipe..

    Anjlee, UK

  35. Hi Aunty,

    I tried your cocunut burfi yday it came out very good.Can you please tell me how to do with fresh spinach instead of frozen.Do i need to grind the fresh spinach as itis or i need to fry itin little bit oil till the raw smell goes and then grind.appreciate your advice.

      1. Dear Manjulaji, I tried palak paneer with fresh spinach but in the food processor it came out finely chopped instead of creamy. I blanched the spinach before using the processor and I tried adding a little hot water to blend it, but no success. Any hints for making the fresh spinach come out creamy? I hope to use your recipe at a dinner party.

  36. will try tonight !!!!! & let u know…….. i have tried many of ur sweets….. they came really good….. thanks manjula aunty!!!!

  37. Hi Manjulaji
    I have made many dishes watching your videos.And all turned out good.
    Just saw your Palak Paneer and have a question-which heavy cream you used?
    Is it home made or purchased from store?

  38. Manjulaji,
    I am a great fan of yours. I like all the recipes of yours. I have tried a couple of them and they came out very well.
    Can we add rice flour instead of whole wheat flour


  39. Dear Manjula Aunty,

    The method of how to make Palak Paneer is different from the way you make it in your video. My question is, if I follow the method, will it still become as nice as the one you show in your video?
    Thank you for your reply.

  40. Hello,

    Thank you for your recipe – is it possible to substitute whole milk for heavy cream? I am sorry to be so audacious as to suggest a substitution before trying the recipe in its original form.

    Thank you,

    1. The recipe now says that you can substitute the heavy cream with 1 1/2 cups of milk, not sure if that was added before or after your comment. The purpose of the cream is as one of the thickeners for the dish. The heavy cream only requires 1/3 cup, so by adding 1 1/2 cups of milk, it essentially means that you’re still adding the same amount of fat content (which thickens the sauce), so if you have access to heavy cream you might as well just use that.

      1. Whole milk usually doesn’t contain more than 4% fat… 1.5 cups of whole milk, therefore, would contain about 15 grams of fat, at most.

        Heavy cream, on the other hand, is about 35% fat… a third of a cup (about 85 ml) would contain more than 30 grams of fat.

        What really thickens the sauce is the flour or cornstarch, which creates a kind of roux (not just with the dairy fat, but also with the vegetable oil in the recipe) when you cook it.

        Not trying to be rude, just trying make sure others understand your calculation, guess, or assumption is erroneous.

  41. This is wonderful when avocado and/or green peas are added. Gives a nice green color. I also add onions in the beginning with the jeera, and garnish with fresh cilantro at the end.


  42. I tried paneer palak yesterday, the taste turned out good but the color was not green that is it looked anything but palak what went wrong ?

  43. I tried your recipe and it came out really well. I made this recipe with fresh methi (I like the bitter taste of methi) instead of palak and tasted really good. After trying “Kadai Paneer” from your site this is the second dish which I tried yeaterday and both taste yummy…

  44. Hello Auntyji
    I tried this dish yesterday and we enjoyed its great taste. It was tasting like the one i ate in ISKON run hotels. Thanks for the tasty recipe you have shared with us.

  45. hello, i was wondering what hing or asafetida is. im planning to make this, but i dont know what it is, or where to get it, and is it possible to completely omit this ingredient?

  46. Hello,
    Thanks for this reciepe…. your website is very helpful for bachelors like us living abroad… I am in Boston and believe me cooking is a nightmare for me…. but your site comes handy and helpful…
    Thanks a lot

  47. Manjula,

    I spent a month in Jaipur with a Jain family earlier this year. There I had some of the best food I’ve ever had in my life. I have been searching for authentic recipes for some of my favorite dishes since then. I have made several of your recipes now and all have been great. Thank you very much for the effort you put into this site!

  48. Hello Manjula-ji,

    I followed you recipe for Palak Paneer and it turned out perfect. All my friends liked it a lot !! Have tried many of your other recepies too ! You make everything look so simple and do-able..Thanks for all the effort..!

  49. Hi Manjula,

    Thank you for creating these excellent videos. I am making the Palak Paneer for dinner tonight; this in one of my favorite dishes. I appreciate how you show every step in the cooking process, it helps me make sure I’m doing it right. Again thanks and I look forward to creating more of these tasty dishes.

  50. I’m a pretty proficient cook, you might call me an amateur gourmet (paradoxical, I know) but I have never made palak paneer before. I followed Manjula’s recipe for the most part and it turned out great. I added a little bit of pureed garlic, and toasted ground cumin.Instead of blending the palak beforehand, I added the frozen spinach to the fried tomato mixture and added a little bit of water. Once it cooked down I blended it with a handheld immersion blender dirctly in the pot. I also used half and half instead of heavy cream and added butter to make it creamier. I was very pleased with the results and will be trying some of her other recipes.

  51. Hello:
    “Mix ginger, coriander powder, turmeric, and red chili powder with tomato puree and put aside.”

    In the video, you put the spices in the oil first and then added the tomato puree. Wouldn’t that be better so as to release the flavor more from the spices? Or does it make no difference.


  52. Hi – I really love your website and the step by step video instructions. I love Indian food and you make indian cooking very easy to do for non-Indians like me.

  53. Hi Manjulaben! I really appreciate your efforts in helping us. I love your website and it has been very helpful.

  54. Hi Sonika,
    This is one of those dishes that garam masala would taste good in. If you have a preference for garam masala (like I do), just add it in at the end just before the cream.

  55. Hi Yasmin,
    Manjula shows how to make paneer at home. See her video under the Category “Paneer” titled “how to make paneer”. It’s easy to make.
    Since you are in Malaysia, see if you can find an Indian grocery store you should be able to buy blocks of packaged paneer in the refridgerated section. This is an option if you don’t want to make it yourself.
    Hope this helps you.

  56. Hi Manjula
    I love ur videos!
    Nway, for this palak paneer recipe..I live in Malaysia..and i do not know where to get this paneer from..Do help..I so want to try out your recipe soon!

  57. Hello Manjula, I have just discovered your videos and website… wonderful! Thankyou for doing it!
    I have a question about frying the paneer. I make my own, and when I fry it, it melts in the hot oil… is there anything I can do about this, or is it just my paneer is different to store bought?!
    Thanks again, Lucy.

  58. Hello Sue, it is a good idea to make more for later use and every thing you say you did sounds fine if I am using fresh spinach after washing take out the water and I will chop them using food processor that gives little creamy texture. Fresh spinach comes out better then frozen, usually people make mistake adding too much or too little salt. Sorry I have not been a big help just can not figure out where you wnt wrong.

  59. OK so I attempted to make the dish

    And I did horrible

    The paneer I did perfect just like in the video

    where I went wrong was because I was trying to use 3 bags of fresh spiniach
    i over estimated my tomatoe usage

    and put a whole can of crushed tomatoes in
    and i used maybe 6 tbl spoons of floor and one large cup of milk

    i think i did ok guessing the other amounts

    but What would you say are the more acurate amounts of measurement on a larger scale cooking attempt

    for example four pounds of fresh spinach

    the reason why i made so much is i work all week no time to cook

    also should i take the dish and try and rinse some of the tomatoe out of the sauce with water

  60. Hi Manjula!

    My name is Sue and I live in London Ontario Canada

    And about a month ago I discovered your You Tube videos and I swear by them and refuse to watch anyone eles!


    Today Saturday May 17th(sisters b-day) I’m going to make my first palak paneer dish ever.

    I love your advice on buying the pre made paneer and I was able to find some at the Indo-Asian Grocers near my home.

    I can’t wait to get started and I absolutely love your website, it looks fabulous!



  61. Mrs. Jain: Do you have a brand of store-bought paneer you prefer? Also, do you make your own paneer very often? Just curious. I enjoy making it, but mine always seems to spatter more than the store-bought kind when frying…

  62. Hi Manjula Ji,
    I love palak paneer and after watching u r video i felt i too can prepare. I tried today and it is so tasty. Thank u so much for u r receipee.

  63. Hi! I just found your site while looking for a palak paneer recipe with which to use up my paneer.
    My paneer had unfortunately already gone bad, so I ended up substituting with pressed tofu. It didn’t fry as well as paneer, and the taste wasn’t quite as good, but I actually prefered the texture. I also used coconut milk instead of heavy cream, making it entirely vegan. The spices were heavy enough to mask any coconut flavor.
    I didn’t have any tumeric, and I used canned, chopped tomatoes, and didn’t bother pureeing them, but those were the only other deviations from your recipe.
    I think I oversalted it a little, but it still tasted fantastic (and we had plenty of basmati rice with which to mix it). My father and I ate it with some fried gota, and we plan on making it again.
    Thanks for the recipe; I’m definitely planning on looking at some of your other ones!

  64. That’s cool! I tried to cook it for a first time and it went delicious. Thanks a lot for your website :).

  65. Hi, I love your recipes! Thank you! I have 2 questions about your palak paneer recipe.

    1. I want to use the fresh spinach leaves from my garden instead of the frozen store-bought package. With fresh spinach, do I need to cook or puree it before I add to the oil, spices, tomato puree mixture?

    2. I think there are some small differences between the YouTube video and the written recipe. I think in the video you did not use any coriander, you used more ginger (1 TBL instead of 1 tsp), you put in red chiles (but not in written recipe), and you did the flour differently (use whole wheat flour and combine it with cream; in video you just combined flour with water).

    So I was just wondering if these things make any difference to how it turns out.
    Thanks again!

  66. hi manjula ji
    i love your recipes. would you like to tell me which cream is the best in market.can we make cream at home. or is there any substitute of cream in palak paneer.

  67. Manjula Aunty,

    I tried your recipe – Palak Paneer. It came good.

    Panner will add weight to our body – so I am thinking instead of Paneer if we can replace it with Cauliflower or Aloo. Your suggestions please ?

    And, Thanks for your recipe.

  68. hi manjula,
    i just want to try palak paneer. one que. can i put besan instead of atta. and which cream is best in market.

  69. Munjula Aunty,

    Enjoyed watching this recipe…had a query…did u grind spinach?pls let me know wt we need to do with spinach?

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