Lasooni Palak Paneer

Lasooni Palak Paneer

Garlic really makes everything better doesn’t it? The beauty of making this dish at home is that you can literally put as much garlic as you want! I usually find that Palak Paneer at restaurants mess up their proportions of masala to palak. It either tastes waaaaay too spinachy or not at all. They also overdo the cream. I like my palak paneer with very little cream to let the spinach shine through a lot more. And of course, the best part of mixing in an insane amount of crispy garlic and ginger for those little golden nuggets throughout your meal!

Lasooni Palak Paneer

Lasooni Palak Paneer

Course: Lunch, DinnerCuisine: IndianDifficulty: EZ


Prep time


Cooking time




  • Paneer (200g)

  • 3 large bunches of spinach

  • 3 small red onions (around 230g)

  • 2 medium tomatoes

  • 6-7 garlic cloves (3 roughly chopped, 4 finely sliced)

  • 1.5 inch ginger (half roughly chopped, half matchsticks)

  • 2 green chilies

  • 1 tsp whole jeera

  • 1 tsp spicy chili powder (to taste)

  • 1 tbsp garam masala

  • 1/2 cup yogurt or heavy cream (Up to your discretion here, if you like it creamier, you can add even a whole cup of heavy cream! Just make sure to adjust the spices if you do go excessive on the cream.)

  • Salt (to taste)

  • Oil

  • Fresh Coriander (garnish)


  • Roughly chop onions, half of the ginger, half of the garlic cloves, and tomatoes.
  • Sweat the onions, ginger, and garlic down with salt. Get a little bit of color on them.
  • Add the tomatoes in and cook through well.
  • Wash and blanch spinach for a couple minutes in boiling water.
  • Blend spinach and tomato masala with 2 green chilies.
  • Sauté all spices in a pan and add purée in. Careful of the purée cause it’s gonna bubble like crazy when added to a hot pan! Lower the heat and keep stirring for a bit while it calms down.
  • Season and simmer with the lid on for around 7-8 minutes.
  • Add cream or yogurt in as you wish and simmer for 5-6 more minutes.
  • Cut your paneer and add it in and simmer for a couple more minutes.
  • Fry the garlic slices and ginger matchsticks until golden. Stir in most of it into the palak paneer, reserving a bit to top the dish.
  • Taste and adjust seasoning and spice.
  • Garnish with coriander, garlic flakes, ginger matchsticks, and serve with naan or rice!