Palak Paneer Recipe
Spinach & cottage cheese cooked with tomato & onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dairy
Spices
Others
Method
Preparation
- 1
Prepare the Spinach
Wash the fresh spinach thoroughly under running water. Blanch the spinach in boiling water for about 2 minutes. Drain and immediately transfer to cold water to stop the cooking process. Once cooled, blend the spinach into a smooth paste and set aside.
- 2
Chop the Vegetables
Finely chop the onion and tomatoes. Slit the green chili lengthwise.
- 3
Prepare the Paneer
Cut the paneer into cubes and set aside.
Cooking
- 4
Heat the Oil
In a pan, heat the oil or ghee on medium heat.
- 5
Sauté the Cumin Seeds
Add cumin seeds to the hot oil and sauté for a few seconds until they start to splutter.
- 6
- 7
Add Tomatoes and Spices
Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture.
- 8
Mix in Spinach
Stir in the spinach puree and cook for about 5 minutes. If the mixture is too thick, add water to achieve the desired consistency.
- 9
Add Paneer and Garam Masala
Gently add the paneer cubes and garam masala. Mix carefully to coat the paneer without breaking it.
- 10
Simmer
Cover and simmer for another 5 minutes on low heat to allow the flavors to meld together.
- 11
Final Touch
Check for seasoning and adjust salt or spices as needed. If desired, add slit green chili for extra heat.
Serving
- 12
Serve Hot
Serve the Palak Paneer hot with roti, naan, or rice. Garnish with a dollop of cream if desired.
