Paalak Paneer (Cottage cheese cooked in spinach gravy)

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 Palak paneer is an North Indian cuisine dish consisting of spinach and paneer in a thick curry sauce based on pureed spinach, with garlic and garam masala. It is a popular vegetarian dish.

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  • for palak puree
  • 1 bunch fresh spinach/palak
  • 1 or 2 green chilies, chopped
  • 1 garlic, roughly chopped
  • ½ inch ginger, roughly chopped
  • For tempering
  • 1 small sized onion, finely chopped
  • 1 small tomato, make Puree ( You can also use canned puree)
  • 4-5 garlic finely chopped
  • ½  tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • A pinch of asafoetida/hing
  • ½ tsp garam masala powder
  • 1 bay leaf
  • 200 gms paneer
  • 1 or 2 tbsp cream, (optional)
  • 2 tbsp oil or ghee or unsalted butter
  • 1 tsp kasuri methi leaves/dry fenugreek leaves (optional)
  • Salt for taste
  • Water as required


  • Making the spinach puree
  • Boil water in a pan with some salt,switch off the fire and add the spinach leaves in the hot water.
  • Close with a lid and let the spinach leaves sit in the water for 2-3 mins.Drain the water & then puree the spinach in a blender with ginger, garlic and green chilies.
  • Make a smooth puree.
  • Heat oil or ghee in a pan or kadai,fry the cumin first & then add the bay leaves and onions.
  • Saute till the onions become translucent.
  • Now add the garlic and saute till the raw aroma goes away.
  • Add the tomatoes puree& saute till the masala leaves oil.
  • Add the turmeric powder, red chili powder and asafoetida.
  • Stir and saute for some seconds.
  • Add the spinach puree. add some water if required.
  • Simmer for 6-7 minutes or more till the spinach is cooked.
  • Add salt and garam masala, stir and add the paneer cubes.
  • Cook the gravy till the paneer cubes become soft and succulent. about 3-4 minutes.
  • Add some crushed kasuri methi leaves now, mix well.
  • Garnish with some cream if you want.
  • Serve hot with some rotis, naan or jeera rice.Enjoy Ting 😉


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