Palak paneer

(from Asaka’s recipe box)

Categories: difficult but worth it, not tried


  • 250 gms paneer (cubed and lightly fried till brown in a tsp of ghee)
  • 3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside
  • 1 1/2-2 tbsp ghee (clarified butter)
  • 1 tsp cumin seeds
  • 2 onions finely chopped
  • 2 green chillis slit length wise
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli pwd
  • 1 tbsp coriander pwd
  • 2 big juicy tomatoes (blanched in hot water, peeled and pureed)
  • 1 cup water (use the water in which spinach was blanched)
  • salt to taste
  • 1/2 tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
  • 1 tbsp malai (top of milk)
  • 1/4 tsp kasuri methi (optional


  1. Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

  2. 2 Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and coriander pwd and combine well.

  3. 3 Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.

  4. 4 Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.

  5. 5 Add malai, garam masala pwd and kasuri methi and mix well.

  6. 6 Reduce flame, cover and cook for 2 mts.

  7. 7 Serve hot with rotis or white steamed rice or rotis.

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