Introduction
Palak Paneer Recipe is a classic dish that beautifully combines the richness of paneer (cottage cheese) with the goodness of spinach. It’s creamy, flavorful, and packed with nutrients, making it a perfect meal for both vegetarians and non-vegetarians.
In Pakistan, this dish has gained a special place at family dinners because of its healthy ingredients and delicious desi taste. The smooth spinach puree, lightly spiced with garlic, ginger, and green chilies, creates a silky green sauce that perfectly coats the soft paneer cubes.
Whether you’re cooking for your family or making something special for guests, this Easy Pakistani Style Palak Paneer Recipe is simple, wholesome, and absolutely delicious!
Ingredients
| Ingredient | Quantity | Notes |
| Fresh spinach (palak) | 500 g | Wash and blanch before blending |
| Paneer (cottage cheese) | 250 g | Cut into cubes |
| Onion (chopped) | 1 medium | Finely chopped |
| Tomato (chopped) | 1 medium | Adds slight tanginess |
| Garlic (minced) | 4 cloves | Essential for flavor |
| Ginger paste | 1 tsp | Adds warmth and aroma |
| Green chilies | 2–3 | Adjust as per spice level |
| Cumin seeds (zeera) | 1 tsp | For tempering |
| Red chili powder | ½ tsp | Optional for spice lovers |
| Turmeric powder | ¼ tsp | Adds color and flavor |
| Garam masala | ½ tsp | Traditional spice mix |
| Fresh cream | 2 tbsp | For creamy texture |
| Salt | To taste | Adjust as needed |
| Oil or ghee | 2 tbsp | For cooking |
| Water | ½ cup | To adjust consistency |
Instructions
Step 1 – Prepare the Spinach Puree
In a big container, heat water to boiling point and subsequently put spinach leaves in it. Let them stay in water for 2–3 minutes to get tender. Remove the spinach and quickly put it in cold water to retain its color. The spinach is then ready to be pureed into a fine paste and kept aside.
Step 2 – Sauté the Base Masala
Heat oil and ghee drops on a pan. Add cumin seeds or GO them crackle. Add chopped AND CUTING onions and sauté until golden brown. Add garlic, ginger, and green chilies; cook for another minute.
Step 3 – Add Tomatoes and Spices
On pan, put the mashed tomatoes and heat them until they get soft and let out oil. Combine turmeric, red chili powder, or salt and other. Mix and mix thoroughly to distribute on spices chillis uniformly.
Step 4 – Add Spinach Puree
Pour in the blended to mix spinach puree and mix with the masala. Add half a cup of water to adjust the consistency. Let it simmer on low flame for 5–6 minutes.
Step 5 – Add Paneer Cubes
Cubes of paneer should be carefully added into the spinach sauce along with the gentle stirring. Let the mixture cook for about 5 to 7 minutes over low flame so that the flavors of the sauce get fully penetrated into the paneer. Make sure to prevent overcooking as it will result in firm paneer.
H3: Step 6 – Finish with Cream and Garam Masala
Add fresh cream and garam masala. Mix well or cook for 2 or 3 min. Taste with adjust salt to your or spice as needed.
Step 7 – Serve and Enjoy
Turn off the heat and serve hot with naan, chapati, or steamed rice. Garnish with a drizzle of cream or butter on top.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 15 minutes | 25 minutes | 40 minutes | 4 servings |
Tips & Tricks
• Spinach cooked for a longer time will not only lose its nutrients but also its bright green color.
• Cubes of paneer should be fried in butter just to the point of browning to get a nice crust.
• A little lemon juice can be added at the end for a fresh, tangy flavor.
• Yogurt can be taken as a substitute for cream in the case of a lighter version.
Nutrition Facts
| Nutrient | Per Serving (Approx.) |
| Calories | 320 kcal |
| Protein | 16 g |
| Fat | 22 g |
| Carbohydrates | 10 g |
| Calcium | 200 mg |
| Iron | 18% DV |
History of Palak Paneer
In North India, specifically in Punjab, where spinach and milk products are prevalent, Palak Paneer originated. Eventually, this dish was liked in Pakistan too with some changes such as the addition of green chilies and usage of desi spices. It is a perfect combination of taste and health — the dish is green, creamy, and flavorful, therefore, loved by all.
Common Mistakes to Avoid
• Blanching spinach is not a step it allows retaining of color and elimination of bitterness.
• Cream should not be added too soon, for it can curdle.
• Paneer must be soft and fresh — hard paneer spoils the texture.
Serving Suggestions
Serve Palak Paneer with naan, tandoori roti, or steamed basmati rice. You can also pair it with salad, pickle, and lassi for a complete Punjabi-style meal.
Storage Method
You should dish chill out and after that, you can put it away. It is recommended to use a container that is airtight and to keep it in the fridge for a period not exceeding 3 days. Once again it can be heated gradually and bit of milk or water can be added so that the consistency becomes fresh again. Do not put it in the freezer as the spinach’s texture could change.
FAQs
Q1: Can I use frozen spinach?
Yes just thaw and drain if before blending to mix.
Q2: Can I replace paneer with tofu?
Tofu works well for a vegan version of palak paneer
Q3: Why is my Palak Paneer bitter?
It’s usually due to overcooked spinach or old leaves. Use fresh, tender spinach and blanch properly
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