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Tuesday, July 9, 2013

Palak Paneer

IMG_9923 Palak Paneer is my daughter’s absolute favorite. There are many variants of Palak Paneer that I have come across. This particular one I learnt from Kalpi Pishi. She always used cinnamon in tadka which gives an unique flavor.


  • 250 gms. paneer ( Cottage cheese) cut into cubes
  • 1 bunch spinach cleaned and washed
  • 1 medium tomato finely chopped
  • 1 medium onion finely chopped
  • 1” ginger grated
  • 2-3 cloves of garlic finely chopped
  • 2 green chilies finely minced
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/4 tsp. turmeric powder
  • 1 tsp. kasuri methi ( Dry fenugreek powder ) 
  • 1/2 cup cream
  • 1” cinnamon stick
  • 1 tsp. sugar
  • Salt to taste
  • Oil


Heat 2 cups of water till warm and dissolve 1tsp. salt into it. Dunk the paneer cubes into it. This will make the paneer ultra soft.

Clean and wash spinach thoroughly. In a pot bring 1 cup of water to a rolling boil and then add spinach leaves to it. Add 1/4 spoon of turmeric to it. This turmeric will help retain its fresh green color. Allow it to simmer for 2-3 minutes before you drain the excess water. Now dunk the spinach leaves in a pot full of cold water.

Heat oil in a pan and temper it with cinnamon stick. Allow it to sizzle and then add chopped onion, ginger and garlic. Fry on low heat till onion turns translucent. Now add chopped tomato, chili, coriander and cumin powder. Fry on low heat till the raw smell goes away and oil separates out. Allow this mixture to cool down completely.

In a blender take blanched spinach along with the spice mixture. Puree them into a smooth paste.

Transfer the pureed paste into a pan and bring it to a boil. Add kasuri methi, salt and sugar. Cook it covered for 2-3 minutes.

Drain the paneer cubes and add them to the gravy. Sprinkle garam masala powder and add fresh cream to it. Mix once more before you turn off the heat.

Serve with kulcha or naan.

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