Palak Paneer (Spinach and Cottage Cheese Curry)


  • 250 gm spinach leaves, washed
  • 200 gm paneer, cut into cubes
  • 1/2 tsp cumin seeds
  • 3 green chillies
  • 1” chopped ginger
  • 4-6 chopped garlic cloves
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 2-3 tbsp fresh cream
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 3 tbsp oil

Method –

  1. Heat 2 litres of water in a saucepan.
  2. Let it come to a boil
  3. Add the spinach leaves
  4. Blanch the leaves for 2 minutes on high flame
  5. Drain the water and pour cold water on the spinach. Set aside in a colander
  6. Heat 2 tbsp oil in a pan
  7. Add cumin seeds, green chillies, ginger, garlic and onion
  8. Fry it for 2-3 minutes on medium flame
  9. Add chopped tomatoes
  10. Cook till it becomes a little soft about 2-3 minutes
  11. Blend the spinach leaves and the onion tomato mixture in a grinder using very little water to a smooth paste
  12. Heat oil in the same pan
  13. Once the oil is hot, reduce the flame to low
  14. Add turmeric powder, red chilli powder, cumin powder and coriander powder to the hot oil
  15. Mix it well and fry it till oil separates
  16. Add the blended spinach mixture to the pan
  17. Keep the flame low and mix it well
  18. Cover with lid and cook for 2-3 minutes on medium heat
  19. Add cream and mix well
  20. Add garam masala powder and salt
  21. Add paneer cubes and gently stir it
  22. Cover with lid and cook for 2 minutes on low heat
  23. Switch off the heat
  24. Garnish with a little fresh cream

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