Saturday, 27 June 2015

Palak Paneer !

Palak Paneer (Spinach & Cottage Cheese) is a rich Punjabi delicacy where the paneer is cooked in a thich sauce made from pureed blanched spinach and sesaoned with some wonderful Indian spices, Garam Masala and finished with some fresh cream.
 It is so healthy and tasty and one of my favourite gravy dishes. I take care not to overcook the spinach and maintain the fresh green color.. Even my little one enjoys this dish and sometimes to make it more healthy I skip the cream just to benefit only the iron from spinach and protein from paneer. 
I have already posted Aloo Palak which is more or less similar to this dish. You can check it HERE


  • 2 bunches spinach
  • 350 grams Paneer (Cottage Cheese)
  • 1 medium onion (finely chopped)
  • 2 tomatoes (pureed)
  • 2 green chillis
  • 1 - 2 tbsp oil
  • 1 tsp Cumin seeds
  • 2 -3  Cloves
  • a pinch of asafoedita
  • 1 tbsp Ginger Garlic paste
  • salt as needed
  • 1 tsp Red chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp garam masala
  • 3/4 tsp sugar
  • 1 tsp Crushed Kasuri Methi (Dried Fenugreek)
  • 2 tbsp Fresh Cream (Optional)

  • Separate the spinach leaves from the stalk and wash them well.
  • Boil some water and blanch this spinach in it for 2 - 3 minutes and just when it startes shrinking turn off stove. Drain and reserve the water for later use. 

  • Cool the spinach and puree it with Green chillis.

  •  Heat oil in a pan and add cumin seeds, hing and cloves, followed by onion and GG paste.
  • Saute them well.

  • Once the onion is soft and sauted well, add the spice powders (except garam masala) and salt and fry well. 
  • Sprinkle some water if they are getting dry n burnt.

  •  When masala is cooked well, add tomato puree and allow the tomato to cook well till raw smell fades and oil starts separrating. Then add some water and bring to boil.

  •  Add the spinach puree, sugar and mix well. 
  • Allow to cook for a minute or two and then sprinkle some garam masala n give a mix.

  •  Meanwhile. when doing above steps, you should soak the paneer cubes in warm water for 5 - 10 minutes.
  • Add the paneer cubes to the spinach gravy, and adjust water (use the spinach blanched water)

  • Cook in low flame for 2 - 3 minutes and then crush some kasuri methi and add to gravy.
  • Finish with cream , mix well and turn off stove.


  • Take care not to overcook the spinach else, the gravy would be dark green to black in color and you will lose the nutrients as well.
  • Instead of soaking paneer in warm water, you can also shallow fry in few drops of oil before adding to gravy.
  • Adding cream is optional, but it does enhances the taste and also brings in a creamy consistency.
  • You can also add some milk before adding cream or just milk instead of cream.
  • Make it No onion No garlic recipe too skipping onions and GG paste. You can get an idea how to make this by referring this Aloo Palak recipe here
  • Adding sugar balances the acidity from tomatoes, and also helps in maintaining the fresh green color of palak.

With Love,

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