Palak Paneer (Spinach Curry)

Palak Paneer (Spinach Curry)

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"Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!"
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35 m servings 333 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 7499 mg
  • 300%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
  2. Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
  3. Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.


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Pretty good if only i didn't add as much salt as it says. But i added more tomato to reduce the saltiness.

This recipe doesn't have as much spinach as the local E. Indian restaurants put in their dishes, but it was still good.

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