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Indian Paalak Panner Gravy

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“This is one of my favorite Paneer recipes. Paneer refers to Indian Cottage cheese and Palak is spinach. Its different from many indian curries as it is not very spicy and has a creamy texture. Good for a main course of a vegetarian meal and should be served hot with Roti/Naan.”

Ingredients Nutrition


  1. Add some water in a container and put the spinach, garlic pods, cloves and ginger into it. Cover and heat for 5-6 minutes. Don't boil.
  2. Strain the excess water and keep that water aside. Blend the remaining ingredients into a smooth paste.
  3. Cut the panir into cube shapes and shallow fry in the refined oil till they turn golden brown.
  4. After they have turned golden brown and the surface slightly crunchy, remove from the oil and put them in the lukewarm water.
  5. Now for the gravy part , in a pan add butter and melt it. Then put in the green chillies.
  6. After some time put in the blended spinach mixture and stir. Add salt, Garam Masala powder and mango powder and keep stirring.
  7. Once it starts drying slightly, pour in the fresh cream and stir. Depending on how thick you like your gravy, you can add some of the remaining water used for boiling the spinach if its too thick.
  8. Now put in the Paneer pieces into the gravy and stir constantly until its nice and consistent.
  9. For serving, take it out in a bowl and put a little bit of fresh cream over it.
  10. Serve hot with Roti / Naan / Parantha / Any other bread of your choice.

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