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Palak Paneer

Indian Cottage Cheese cubes in Spinach onion tomato gravy.
Author Nandini

Ingredients

  • 20 Paneer cubes (or 200 gms of Paneer)
  • 1/2 Onion chopped
  • 1 Tomato chopped
  • 1 tbsp Cooking oil (I use olive oil)
  • ½ tsp Kashmiri Chili powder (You can use regular chili powder)
  • 1 tsp Coriander powder
  • ½ tsp Garam masala powder
  • Salt to taste
  • ½ tbsp Kasoori Methi (Dried fenugreek leaves), crushed
  • 2 tbsp Fresh cream or whole milk (optional)

For the spinach puree

  • 1 bunch Spinach
  • ½ inch Ginger
  • 2 Green chilles
  • ½ tbsp Kasoori Methi (Dried Fenugreek Leaves)

Instructions

  • Cut paneer into cubes and soak in some hot water till ready to use. I find that this makes the paneer softer.
  • Put all the spinach puree ingrediants together and blanch in hot water. To make things quicker i usually put the spinach, ginger, green chillies, and Kasoori Methi in a glass bowl, add about 1/2 cup water and microwave it for about 2 minutes.
  • Once the spinach mixture has cooled down, puree it in a blender.
  • Heat up a pan, add 1 Tbsp of cooking oil. When hot add the chopped onion, fry till translucent.
  • Add chopped tomato, red chili powder, and coriander powder. Mix it well. Fry till oil separates about 15 minutes on medium-low flame covered with a lid.
  • Add the spinach puree and mix it well. Add salt to taste.
  • Let this cook for about 5 minutes uncovered.
  • After 5 minutes, add drained paneer with garam masala and crushed Kasoori Methi.
  • Stir and cook for a few more minutes.
  • To add some creaminess to the gravy, you can add about 2 tbsps of fresh cream or whole milk.
  • Switch off the flame and your delicious Palak Paneer is ready!