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Tamarindy's Palak Paneer

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“I love Indian I keep experimenting different Indian recipes...I was searching for a perfect Palak Paneer recipe for quite a time, but couldn't find I mixed and matched few recipes and came up with my own...this one goes very well with Indian Naan, roti or Basamati rice..”

Ingredients Nutrition


  1. Blanch the spinach in water (around 1 cup), and transfer it to cold water to retain the color. In the same water, add chopped onion, chopped tomatoes, garlic, ginger, cloves, cardamom pods, bay leaf, cinammon and peppercorns. let it cook for around 10 mins over med. heat until the whole kitchen starts smelling like spices and onions are tender.
  2. Take out all the spices from water. and puree the remaining mixture with water. Puree the spinach leaves with as little water as possible. Now mix both the mixtures.
  3. Heat the oil in a pot over medium heat and add turmeric powder.This will give a nice color to the dish. Now, add garam masala and the pureed spinach, onion tomato, garlic, ginger mixture. Add ground coriander and ground cumin. Let it cook through until all the water evaporates and the mixture starts leaving oil.
  4. Now, lower the heat and add heavy cream and salt according to your taste. Add paneer cubes and defrosted peas.
  5. The last step is very important. Your Palak paneer is almost ready but this last step will give it tons of more taste. Heat the butter in a separate skillet, over medium heat. when the butter melts completely and is heated through, add the paprika powder. I like it hot, so I use Indian red chilli powder here. When you add paprika, it should sizzle.If the powder sinks to the bottom without making any sound, then you probably added it too soon. Wait until the butter is enough hot. I try adding just a pinch of paprika (chilli powder in my case.)) in the butter and when it sizzles, I add remaining.
  6. Now, pour this butter on top of you palak-paneer.
  7. Enjoy it with some cooked basamati rice or Naan and Raita.

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