Urmil Aunty’s Punjabi Paalak Paneer

Paalak paneer is a traditional punjabi dish.  I started making it more often in the last 15 years or so — my kids really enjoy it.  It’s easy if you have the paneer ready ahead of time.  And it’s a great party dish.

Servings: about 8 people


  • 2 10 oz. packets of frozen spinach (chopped)
  • 1-2 tbs. ghee (or butter)
  • jeera (cumin seeds)
  • Red chile powder
  • Little bit of haldi & salt (spinach uses less salt)
  • Whipping cream (regular, not heavy) – add about 1/4 pint


  1. Unpack spinach and let it thaw for a few minutes (you can defrost it in the microwave).
  2. Put pan on medium heat.  Add 1-2 tbs. of ghee (or butter).  Add jeera (cumin seeds), haldi, red chile, and salt.  
  3. Then add the spinach.  Cover and let simmer on medium heat for 5-7 minutes.
  4. Optional: to make spinach smoother, let cool and put it in the food processor — pulse only once or twice.  You could also use a masher and mash the spinach straight in the pan.  Put back in pan on low heat. 
  5. Add whipping cream (to taste) and paneer that’s already been cooked (if paneer is frozen, wash it first).  
  6. Cover and let cook for about 2 minutes.  Then serve hot with any type of bread (roti, fulka, naan) or rice. 

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