Palakh paneer authentic style

Name: Palakh paneer authentic style
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 18 large leaves Spinach leaves (blanched); 1 cup Spring onions; 6 cloves Garlic (green garlic will be ideal); 1 inch piece Ginger; 10 Green chillies; 1 handful Coriander leaves; 1 tbsp Ghee; 2 tbsp Oil; 1 tsp Cumin seeds; 1/8 tsp Asafoetida powder; 1 tsp Salt; 1 tsp Dhanajeera powder; 1/2 tsp Turmeric powder; 1 tsp Garam masala; 2 tbsp Fresh curd (optional); 1 cup Paneer (cubed)

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #punjabi #lunch #party #gettogether #restaurant #curry #healthy #Aneri vangio by Nayna Shah

This is the best recipe of authentic palakh paneer! I do not think any other recipe can be any better.

Simplicity is the key feature of palakh paneer. When red gravy is usually loaded with spices, the beauty of palakh paneer lies in its flavour of ghee with cumin and earthy spinach. There may be many versions of palakh paneer where they use tomato paste, onion paste etc, but if you want the very authentic and original flavour, nothing can bit this recipe.

#mybestrecipe #punjabi #lunch #party #gettogether #restaurant #curry #healthy #Aneri vangio by Nayna Shah

This is the best recipe of authentic palakh paneer! I do not think any other recipe can be any better.

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #punjabi #lunch #party #gettogether #restaurant #curry #healthy #Aneri vangio by Nayna Shah

This is the best recipe of authentic palakh paneer! I do not think any other recipe can be any better.

#mybestrecipe #punjabi #lunch #party #gettogether #restaurant #curry #healthy #Aneri vangio by Nayna Shah

This is the best recipe of authentic palakh paneer! I do not think any other recipe can be any better.

Saved

Ingredients

1 hr

2 servings

18large leaves Spinach leaves (blanched)
For the paste
1 cupSpring onions
6 clovesGarlic (green garlic will be ideal)
1 inchpiece Ginger
10Green chillies
1 handfulCoriander leaves
1 tbspGhee
For the curry
2 tbspOil
1 tspCumin seeds
1/8 tspAsafoetida powder
1 tspSalt
1 tspDhanajeera powder
1/2 tspTurmeric powder
1 tspGaram masala
2 tbspFresh curd (optional)
1 cupPaneer (cubed)

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Steps

1 hr

1

Boil water with 1/2 tsp salt and 1/2 tsp sugar. Add spinach, blanch for 2 minutes, then transfer to chilled water. Drain after 3-5 minutes. DISCARD WATER USED FOR BLANCHING.
2

In a blender, combine blanched spinach, spring onions, garlic, ginger, green chillies, and coriander. Blend to a smooth paste. Add a little water if required.
3

Heat ghee and oil in a pan. Add cumin seeds and asafoetida powder.
4

Add the spinach paste. Stir in turmeric, dhanajeera powder, garam masala, and salt.
5

Cook the paste for a few minutes, then add paneer cubes and a little water if needed.
6

Add fresh curd (if using), mix well, and simmer until desired consistency. Serve hot with rice or roti.
7

Tip: if you do not have spring onions, use regular onions. Chop and stir fry and then grind it along with the other ingredients for paste.

Tips

For a smoother paste, blend the ingredients thoroughly. Adjust the spice level by varying the number of green chillies.

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Priyangi Pujara @TheDivine

on April 12, 2026 14:35

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋