How to Make

Sharma’s Kitchen
Palak Paneer

*Images for representation purposes only

Blanching spinach

1. Using a colander or strainer, rinse the palak or spinach leaves (200 to 250 grams), very well in running water.

2. Boil 3 cups water in a pan or microwave or electric heater or in a pan. Add ¼ tsp salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.

3. After 1 minute, strain the spinach leaves.

4. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.

5. Then drain the ice cold water. Add the spinach in a blender or grinder jar with ½ inch chopped ginger, (1 or 2 small to medium) garlic cloves and 1 or 2 green chillies. You can also use a hand-held immersion blender to make the puree.

6. Make a smooth spinach puree. No need to add water while making the puree. Keep the spinach puree aside.

7. heat 2 tbsp oil (or ghee or butter) in a pan or kadai. Here I have used butter. If using butter, melt it a low flame making sure that the butter does not brown.

8. Add ½ tsp cumin and let them splutter.

9. Then add one small to medium-sized tej patta (Indian bay leaf).

10. Add ⅓ cup finely chopped onions (1 small to medium sized onion).

11. saute till the onions become golden.

12. Then add the finely chopped garlic (4 to 5 small to medium sized). Saute till the raw aroma of garlic goes away. No need to brown the garlic.

13. add ⅓ cup chopped tomatoes (1 small or medium sized tomato).

14. Stir and saute the tomatoes till they soften.

15. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add ¼ tsp turmeric powder, ½ tsp red chili powder and a pinch of asafoetida (hing). If you do not have asafoetida, then skip it.

16. stir very well.

17. Then add the palak puree.

18. Stir well.

19. add about to ⅓ to ½ cup of water or as required. Stir again.

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Nutrition facts about

  • Paneer has almost similar nutritional profile as cottage cheese. It is one of the nutritious, low-calorie dairy products; carries 80 cal/100g, 10-15% protein and small amounts of high calorie fats and sugars. It, therefore, is quite popular and an excellent food for people who are on diet programs.
  • It provides high-quality protein that is rich in all essential amino acids required for growth and development and help stay healthy.
  • Paneer is low-lactose dairy product and contains minimal amount of lactose (0.1 g/oz) making it one of the good source of protein and minerals for those with lactose intolerance. During curdling process, most of naturally occurring lactose in milk is converted into more easily digestible lactic acid.

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