Memories of Palak Paneer

When I first moved to the US as a student and was learning to cook, I began with experiments on However, I soon got tired of the hit and miss results from that.

Hence, one sunny afternoon, boredom with class morphed into a frantic search for all possible Indian cookbooks in the school library. One of the recipes I found was for a classic and very common dish in my family…Palak Paneer. I had always loved this the way my Mom made it and although my version does not taste exactly like hers, I have received many compliments for it (one even from my notably hard to please mother! 🙂  ) and hence am assuming it is mighty good too! 🙂

Here it is.

Palak Paneer


  1. 1 big bunch spinach, washed thoroughly (or 2 bags of triple washed baby spinach, which you don’t have to get the grit out of! :-)) To wash spinach, I soak it in a big bowl of cold water and take out just the spinach that floats to the top as all the grit sinks to the bottom of the bowl.
  2. 1 tbsp canola oil
  3. 1 small pack of paneer (or 16 oz of homemade paneer), cubed
  4. 1/4 tsp turmeric
  5. 1/2 tsp red chilli powder
  6. 1 tsp salt
  7. 1/2 tsp cumin seeds
  8. 4 dried red chillis
  9. 1/2 cup plain yoghurt


  • Heat the oil in a large frying pan.
  • Add the paneer and fry them on all sides until they are golden. Drain on paper towels.
  • Meanwhile, add the cleaned spinach to a saucepan with about 3 cups of water.
  • Drain the spinach after the water comes to a boil. Save some of the water.
  • Blend the spinach, turmeric, chilli powder, salt with about 2 tbsp of the drained spinach water.
  • If there is oil remaining in the pan in which the paneer was fried, you can use that. Else, add about 1/2 tsp oil. Heat the oil.
  • Add the cumin seeds and the dried red chillis (stemmed and broken into pieces) to the hot oil, until they sizzle.
  • Add the spinach mixture from the blender to this pan. If you can’t get it all out of the blender in the first try, add upto 1/4 cup of milk to get it out.
  • Stir to mix. When the mixture starts to boil, add the yoghurt and stir it in.
  • Finally, add the paneer, stir and let it simmer for about 3 minutes.
  • Serve with rotis or rice.





5 responses to “Memories of Palak Paneer

  1. Looks great! Thanks for sharing:)

  2. What a wonderful and simple recipe! I will definitely try it Sonal… if it’s good enough for your mum…

  3. Thanks, Mallika..I look forward to hearing the results 🙂

  4. i made palak saag today…. i can relate to d bawarchi experinces… n hey its my first time here n u have a nice blog… wish i wud ever learn to b neat…

    Thanks, Swati!!

  5. Its a wonderful recipe and these pictures are making me hungry. You can check some more delicious Palak Paneer Recipes here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s