Palak Paneer


If you live in Delhi and don’t eat Paneer thrice a week, you will be considered an alien. This is a city where you will find Paneer being used in practically everything – from Main Courses and Paranthas to even Patties and Momos! Well, I don’t use Paneer that liberally, but yes, I do love it and use it at least once in 10 days in my kitchen. But that is mostly for preparing a Main Course. And when it’s the season of greens, what better and tastier than Palak Paneer? It is one of the easiest Paneer dishes that I prepare, and undeniably, one of the yummiest too. Eaten with both Roti and Rice, this Palak Paneer will sure leave you drooling for more. Here’s the recipe:


1 bunch spinach leaves
250 grams cottage cheese (cut into cubes)
1/2 teaspoon cumin seeds
1 bay leaf
2 dry red chillies
2 black cardamoms
1 green chilly (finely chopped)
1 tablespoon ginger-garlic paste
1 large onion (blended into a paste)
2 medium tomatoes (pureed)
1 teaspoon cumin powder
1/2 teaspoon black pepper powder
1/2 teaspoon garam masala powder
Salt (to taste)
150 ml water
1 cup fresh cream
2 tablespoons refined oil
1 tablespoon butter
1 tablespoon ghee


Roughly chop the spinach and discard the stems. Wash well in running water and blanch in salted water for 5-7 minutes. Drain the water and let the spinach cool. Puree it in a blender and keep aside.

Heat 2 tablespoons oil and 1 tablespoon butter in a pan. When the butter starts foaming, add cumin seeds and allow them to splutter. Then add bay leaf and black cardamoms. Fry for 20 secs. Add the ginger-garlic paste and fry till it starts turning brown. Then add the onion paste and fry till it turns golden. At this point, add the tomato puree and fry till oil separates. Now mix in chopped green chilly, cumin powder, black pepper powder, garam masala powder and salt and stir well. Add 50 ml water and stir again. Discard the bay leaf and black cardamoms. Now add the pureed spinach and mix well. Add 100 ml water and bring to a boil. Add the cottage cheese cubes and fold them in very gently. Then cover the pan with a lid, lower the heat and simmer for 10 mins. Remove the lid and fold in the fresh cream. Remove from heat and transfer to a serving dish,

In another pan, heat 1 tablespoon ghee and fry 2 dry red chillies in it. Pour this over the Palak Paneer and serve hot.

Eat, drink and be merry! 🙂


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