Dairy Farmers of Canada

Palak Paneer

This dish is a simple and quick variation to the classic restaurant favorite Palak Paneer. Using a pack of frozen spinach makes this a breeze to prepare and the dish comes together easily in no time. This pairs beautifully with a side of warm naans.

  • Prep: 10 min
  • Cooking: 20 min - 25 min
Yields 6 servings
palak paneer


  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp (5 mL) ground coriander
  • 1/2 tsp (2 mL) chili powder
  • 1/2 tsp (2 mL) ground cumin
  • 1 pkg (300 g) frozen spinach thawed and pureed
  • 1/2 cup (125 mL) plain yogurt whisked until smooth
  • Salt to taste
  • 12 oz (350 g) paneer cut into bite-sized pieces (about 2 cups/500 mL)
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In a large, deep non-stick skillet, heat butter and oil over medium-high heat until butter melts. Add onions and garlic; sauté about 2 minutes or until tender. Stir in coriander, chili powder and cumin; sauté for 30 seconds or until fragrant; stirring well to prevent the spices from burning.

Stir in pureed spinach, yogurt and salt; reduce heat to medium-low and cook covered for 8 to12 minutes or until it starts to bubble. Stir in paneer; cook covered for 5 to 6 minutes or until it softens and is cooked through. Give it a final stir and serve warm.


Frozen spinach works best while cooking dishes like this, which require a reasonable amount of it in pureed form. To use fresh spinach, use 6 to 7 cups (1.50 to 1.75 L) baby spinach and steam until wilted; puree.

Look for paneer in the dairy section of most large supermarkets.

Nutritional information

Per serving
Energy: 268 Calories
Protein: 17 g
Carbohydrate: 8 g
Fat: 20 g
Fibre: 2 g
Sodium: 169 mg

Top 5 Nutrients

(% DV*)
Calcium: 49 % / 542 mg
Folate: 44 %
Riboflavin: 41 %
Vitamin A: 41 %
Vitamin B12: 56 %