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Spinach Indian Cottage Cheese (Palak Paneer)


  • 1 cup Indian cottage cheese (Paneer)

  • 3 cups Spinach (3 cups after grinding)

  • 1 cup finely chopped onion

  • 1 cup finely chopped tomatoes

  • 2 pods of garlic and 1/2 inch ginger, finely chopped (or 1tsp ginger garlic paste)

  • 2 green chillies

  • 1/4 tsp pepper

  • 1/4 tsp cumin seeds

  • 1/4 tsp turmeric

  • 1/2 tsp coriander powder

  • 2 cloves (optional)

  • 1/4 cup fresh finely chopped coriander

  • 2 tbsp oil


  • In a large vessel heat 2 cups of water. Add the spinach to this water and switch off the flame (Do not boil water else spinach will turn dark in colour). Leave the spinach in hot water for 15-20 min and keep mixing from time to time.

  • Once the spinach turns soft, drain the water completely and allow it to cool. Blend this to a fine puree. Do not add water so that the puree is thick

  • In a pan heat 2 tbsp of oil. Once the oil is hot, add the paneer pieces and fry them. Place the fried paneer on a plate

  • In the remaining oil, add cumin seeds and once they splutter, add the garlic. Once garlic turns brown, add the cloves and next add onion. Once it starts turning brown, add the tomatoes and continue to fry until the skin of the tomatoes starts separating.

  • Add ginger to it and fry.

  • Slit the green chillies lengthwise and fry them

  • Add the turmeric, pepper powder and coriander powder

  • Next add salt and mix

  • Once it mixes well, add the puree and mix well

  • Add the paneer pieces and once it comes to a boil, garnish with coriander

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