To make Palak Paneer less bitter, here are a few tips you can follow: 1. Use fresh spinach leaves: Fresh and young spinach leaves tend to be less bitter compared to older leaves. Ensure the leaves are vibrant green and free from any yellowing or wilting. 2. Steam or blanch the spinach before making a puree. Do not cook the spinach puree for too long. 3. Add some cream to the spinach gravy. This will balance the taste of the spinach. 4. Do not add the garam masala until nearly the end of the cooking.