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Healthy Mushroom Palak Paneer

  • Author: Siri
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


A creamy and healthy palak paneer or mushroom palak paneer made with fresh Indian cottage cheese simmered in a fragrant pureed spinach gravy can be served with flatbreads like roti or rice.


  1. 250 g spinach or 2 small bunches.
  2. 250 g paneer cubed, indian cottage cheese
  3. 250 g mushrooms halved
  4. 1 tomato large
  5. 1 onion medium
  6. 2 green chilli small
  7. 1/2 tablespoon ginger garlic paste
  8. 1 teaspoon vegetable oil
  9. 2 garlic pods
  10. 3 cloves
  11. 3 green cardamom
  12. 1 bay leaf
  13. 1 teaspoon coriander powder
  14. 1 teaspoon cumin powder
  15. 1/4 teaspoon red chilli powder
  16. 1/4 teaspoon garam masala
  17. 1/2 tablespoon Kasuri methi, dried fenugreek
  18. 23 tablespoon low-fat milk
  19. 1/2 lime, juiced
  20. salt to taste


  1. To a pot of boiling clean water add washed spinach leaves, a pinch of salt and switch off the flame. Blanch them for at least 5 to 7 minutes or until the leaves are wilted.
  2. Immediately transfer the leaves to a bowl of ice-cold water which helps in retaining the green colour for the spinach.
  3. To a blender jar, add drained spinach leaves, chopped tomatoes, green chilli, garlic pods, cloves and cardamom.
  4. Blend into a fine puree, leavings the puree little bit coarse also adds a nice texture to the curry.
  5. Heat oil in a pan and add bay leaf, chopped onions. Fry them until the onions turn pink or translucent.
  6. Add in the pureed spinach mixture and cook it covered for at least 5 min on medium to low flame with a lid covering to avoid spluttering of the curry.
  7. Once the puree is cooked and changed into thick olive green colour, add red chilli powder, cumin and coriander powders along with salt and mix well. cook for another couple of minutes until the spices are cooked.
  8. Add 1/2 cup of water and cook on a medium flame for 5 minutes.
  9. Add paneer cubes, washed and softened mushrooms(soaked in hot water for a couple of minutes) and mix well. cook for 5 minutes
  10. add in garam masala and Kasuri methi, give a good mix and simmer for a couple of minutes.
  11. Switch off the flame, add in milk, optional lemon juice, give a good stir.
  12. Serve with rice or roti and a big salad.


  • soak store-bought paneer in warm water to soften it, you can buy paneer in any Indian stores or are supermarkets like asda, Tescos etc.
  • half the quantity of green chillis for a less spicy version.
  • if using tofu, season with spices and lightly pan fry them using few drops of oil.
  • if you think the gravy turned out bitter than you expected, little amounts of sugar can help.
  • Use leftover palak gravy as a spread on dosas, sandwiches, making dough for chapati or even vegetable pualo.
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Indian

Keywords: palak, spinach, paneer, cottage cheese, indian, curry