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Monday, 10 November, 2008

Palak Paneer (Spinach and Cheese)


  1. 1 medium onion cut into small pieces
  2. 250 gms paneer cut into cubes
  3. 2 bunches of cut spinach
  4. 1 green chillie sliced
  5. 2 medium tomatoes cut into cubes
  6. 1 inch grated ginger
  7. 3 cloves garlic
  8. 3 green cardamom
  9. 3 cloves
  10. 1 inch cinnamon
  11. 1/2 tsp. turmeric
  12. 3/4 tsp. red chillie powder
  13. 1/2 tsp. cumin powder
  14. 1 tsp. garam masala
  15. 2 tblsp. plain yogurt/curd
  16. 1 tblsp. milk
  17. 1 tsp. kasuri methi
  18. 2 tblsp. oil
  19. salt as required


  • Take a heavy bottomed pan. Heat 1 tblsp. oil and saute the cinnamon, clove, cardamom and kasuri methi.
  • Fry onions, ginger,garlic, chillie and tomatoes one after the other.
  • Add turmeric, chilli powder, garam masala and cumin powder and saute for another 2 minutes.
  • Add the chopped spinach and saute for another 2 minutes.
  • Cool the mixture and blend it to a smooth paste.
    When the mixture is cooling, fry the paneer in a tblsp butter, until lightly browned on all sides. Paneer can be added to the palak mixture fried and non fried, as per your taste. I like to fry the paneer.
  • Take another vessel and heat 1 tblsp oil. Add the paste and salt, cook it for 2 minutes. Slowly add the milk and yogurt and mix. Keep it on the stove on a low fire for another minute and then add the fried paneer, cook the gravy for 2 more minutes and remove from fire.
  • Serve it with rotis or rice.