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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Vegetables & lentils

Palak Paneer

Soft paneer cubes in a rich green spinach sauce.

South AsianMildVegetarian
Prep15 min
Cook30 min
Soak / rest0 min
Total45 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Palak Paneer
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Wash spinach thoroughly. Wilt in a covered pan with 2 tablespoons of the measured water for 3–4 minutes. Cool slightly and blend coarsely. Cut paneer into 2 cm cubes.

  2. 02

    Fry chopped onion in oil for 7 minutes. Add minced garlic and ginger, chopped tomato, spices and salt and cook for 6 minutes.

  3. 03

    Add spinach and remaining water; simmer 5 minutes. Fold in paneer and cream and heat gently for 4–5 minutes. Avoid a long boil to keep paneer soft.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

Includes: Milk

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Palak Paneer

Step 1 of 3

Wash spinach thoroughly. Wilt in a covered pan with 2 tablespoons of the measured water for 3–4 minutes. Cool slightly and blend coarsely. Cut paneer into 2 cm cubes.