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Palak Paneer

  • Author: Meagan


So great! the girls loved this – and you will too if you enjoy your Indian food.  I borrowed this from Kyla at their new blog Blisteringly Drunk, and I didn’t change anything except to go heavy on the spices.  I’ve listed here exactly what I will do for the thousands of times that I know I will be making this in the future – enjoy!



4 T. canola oil

2 inches of fresh ginger, peeled and finely chopped AND 4 to 6 cloves of garlic, finely chopped

1 large onion, finely chopped

1/2 c. methi (dried fenugreek leaves)

2 t. EACH cumin, coriander AND kosher salt

1 t. garam masala

2 good-sized tomatoes, diced – though a can of diced tomatoes could also work in a pinch

1 can (30 oz/850 g) Saag – usually just pureed spinach but the one I found actually had mustard greens listed as the first ingredient

400+ g cubed paneer – this keeps getting easier to find so I’ll buy the super pack, cube it up and portion it out – it freezes beautifully


Heat the canola oil in a large skillet and add the ginger, garlic, onion and methi.  Cook for several minutes until all has softened and the mixture is starting to brown, then add in the 4 spices and cook another few minutes until the aroma takes off.

Add in the diced tomatoes and mix well, lower the heat and allow it to cook together for another 10 minutes or so – it should be thick – this is the masala.

Add in the Saag and paneer and let it simmer on low for about 15 minutes – be careful to stir it regularly because it should be very thick and perfect at this stage.  Serve as you wish – we often order a couple of our favorite Indian takeout dishes to go with this.

  • Category: Vegetarian, Spinach, Vegetarian


From Meagan's Kitchen

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