Indian Palak Paneer

Palak Paneer
One of the most popular vegetarian curries - Indian Cottage cheese cooked in a creamy spinach sauce. Saag Paneer is another version of this entree with more veggies, where along with spinach, Mustard Greens (Sarso), Methi (Fenugreek) Leaves and other greens make it more nutritious.

Spinach/Palak Leaves - about 6 cups
Paneer/ Indian Cottage Cheese - 250 gm
Onion - 1 medium
Tomato - 1 medium
Milk - 1/2 cup
Green Chillies - 4
Ginger/Adrak - an inch piece
Garlic - 3 big cloves
Cumin/Jeera Seeds - 1/2 tsp
Chat Masala - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Kasuri Methi/Dry Fenugreek Leaves - 1 tsp

How to cook Indian Palak Panir:
  • Puree spinach leaves, green chilies and about 1/2 cup water to a smooth fine paste. I used Organic Baby Spinach leaves. You can add tender stems as well.
  • Puree roughly diced tomatoes, ginger, garlic to a fine paste. Add little water if required.
  • Finely chop onions.
  • Heat about 1 tbsp oil in a pan. Add cumin seeds and after few seconds, add onions. Sauté until onions soften. Add tomato paste and cook until it thickens.
  • Now add spinach paste and cook it covered until it starts boiling. Add salt, chat masala, garam masala, crushed kasuri methi leaves, fresh ground black pepper and continue cooking until it thickens.
  • Add milk and stir. Lastly, add paneer cubes and cook it covered at low heat for about 5 minutes or until you get the desired consistency.
  • Traditionally, milk cream/malai is added to Palak Paneer. I have used whole milk instead. You can add yogurt/dahi or whipped cream as well. Also, you can shallow fry the paneer cubes in butter or oil.
Serve creamy Palak Paneer with roti, Naan or steamed rice. 


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