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Punjabi Palak Paneer Recipe

Punjabi Palak Paneer Recipe Restaurant Style

Step by step instructions to make tasty Punjabi palak paneer at home.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine Indian, Punjabi
Servings 4 people
Calories 366 kcal


  • 1 Chopped palak large bunches
  • 10 Garlic pods chopped
  • Salt as per taste
  • 8 Green chillies 
  • 200 grams Paneer
  • 1 tbsp Jeera
  • 1 tbsp Dry mango powder or lemon juice 
  • 2 tbsp Oil
  • 2 tbsp Fresh cream


  • Rinse the spinach well under running water to remove any dust or pesticides. Soak it in salt water for 5 min and drain the water. Grind the spinach along with green chillies and keep it aside.
  • Take oil in a heavy bottomed vessel. Once the oil is heated, add jeera and let it sizzle. Then add the chopped garlic. Sauté till nice aroma.
  • Now add the pureed palak and stir. Add salt and check for seasoning. If needed add some more water and cook on a medium flame for about 10 mins with the lid closed.
  • Add the paneer cubes and cook for 2 mins. Some people prefer to deep fry the paneer cubes. You can do it as well. But, as I already said, I make the fresh paneer whenever I want to use it, I do not fry it.
  • After the paneer cubes become soft and tender, add dry mango powder or lemon juice and mix well and cook for 2 more minutes.
  • Switch off the flame and add the cream. Mix it well and transfer to a serving bowl.


* Do not cook after adding the cream, as this may curdle it and the richness of the cream will not be retained in the dish.
** If you want to use the frozen paneer, keep it in warm water for 10 mins to soften it.
Keyword dhaba style recipes, north indian, palak paneer, Punjabi recipes