Palak Paneer | Cottage Cheese in Spinach Gravy

Make Palak Paneer at home without losing its natural dark green color. Tempering of Ghee & Garlic makes this Palak Paneer taste out of this world!


  • 300 gm Spinach/ Palak
  • 250 gm Cottage Cheese (Paneer)
  • 1 Medium sized Onion roughly sliced
  • 1 Medium sized tomato roughly chopped
  • Green Chillies as per your taste – using 5-6
  • 1 Inch chopped Ginger
  • 2 Tbsp Butter
  • 1/4 Tsp Garam Masala
  • 1/8 Tsp Turmeric powder
  • 1/2 Tsp Cumin (Jeera)
  • 28 Small cloves of Garlic (half for gravy and for tempering)
  • 1 Tbsp Ghee for tempering
  • Some Oil
  • Some water to blanch and cool the Spinach
  • Salt to taste


To Make Gravy:

  • Take 4-5 cups of water in a big pan and bring it to a boil. 
  • Add 300 gm spinach to the water and boil it for 2-3 minutes. Do not boil spinach very long as it would loose its dark green color. 
  • After 2-3 min of boiling, remove spinach from boiling water and immediately put it in to ice cold water. Leave the spinach in the water for a minute. This will help stop further cooking of spinach. Strain the spinach after cooling it for a minute. 
  • Grind the spinach to a smooth paste using a mixer grinder. 
  • Heat 1 Tbsp oil in a pan and add 1 medium sized roughly sliced onion to the oil and sauté till they become slightly translucent. 
  • Add 14 small cloves of garlic, 1 inch chopped ginger and sauté for a minute.
  • Add green chilies. I have used 5 green chillies here which are not very hot. You can adjust the quantity of green chillies as per your taste. Sauté the mix for a minute. 
  • Add 1 medium sized roughly chopped tomato and cook till they become tender. Switch off the flame and grind the mixer to a smooth paste. 
  • In the same pan, heat 1 Tsp oil and add 2 Tbsp butter to it. 
  • Once the butter heats up add 1/2 Tsp cumin (jeera) and sauté them for few seconds.
  • Add 1/8 Tsp of turmeric powder and sauté for few more seconds.
  • Add the masala paste to the pan. Mix it well and add little bit of water. Cover the pan with a lid and cook the masala till oils are separated.
  • Once the masala is cooked, add the spinach puree to the masala and mix well.
  • After a minute or so, add 1/4 Tsp of garam masala and some salt to taste. Simmer this gravy for another 2 minutes. 
  • Add the Paneer (cottage cheese) pieces to the gravy. I like them raw, but, you can fry them before adding them to the gravy if you wish.
  • Gently mix paneer in the gravy ensuring paneer does not break. Simmer this for a minute and turn off the flame.

For Tempering (Tadka):

  • Take an iron laddle/ kadchi and heat 1 Tbsp ghee. 
  • Add remaining 14 small cloves of garlic and fry till they become slightly golden in color. Now, pour this ghee-garlic mix over the gravy and top it up with some fresh cream. Enjoy!


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