Palak(Spinach) Paneer Recipe

February 18, 2009 at 9:59 am 1 comment


  • 4 cups Spinach
  • 1/3 lb Paneer
  • 1 medium Tomatoe
  • 1 tsp chopped Ginger
  • 1 tsp Coriander powder (dhania)
  • 1/2 tsp Turmeric powder (haldi)
  • 1/2 tsp Red chili powder
  • 1 Tbsp. Oil
  • 1 tsp. Cumin seed (jeera)
  • Pinch of Asafetida (hing)
  • 1/2 teaspoon Salt, or to taste



  • Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand/dirt. Drain the spinach and then repeat soaking and draining.
  • Add Spinach,onion,tomatoe,(1/2 tsp)cumin,ginger in blender; Grind it like a paste .(If you want creamy texture blend it for a minute).
  • Cube the paneer in half inch pieces and deep fry them on medium high heat for few minutes; note, paneer become very light gold in color.
  • Heat the oil in a saucepan;Add hing and cumin seed. After cumin seeds crack, add grounded paste, and let it cook for a few minutes.Keep it covered to avoid splatter.
  • Add turmeric,chili & coariander powder; let it cook on low medium heat for 10 minutes covered.
  • Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pan should remain covered until the cooking is finished, otherwise the spinach will splatter.

  • If using frozen spinach thaw and blend it for a minute so spinach has a creamy texture without becoming pasty.
  • Mix 2Tbsp. whole-wheat flour with 1/3 cup heavy cream and set aside.Add heavy cream mixture before add paneer and let this cook another 4 to 5 minutes.
  • You can replace heavy cream with 1 1/2 cups of milk.

Entry filed under: Vegetables. Tags: , , , , , , , , .

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1 Comment Add your own

  • 1. Usha  |  February 18, 2009 at 4:00 pm

    What a lovely color, looks pretty and delicious 🙂

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