Indian · Recipes

Palak paneer 


Paneer – 1/2 pound pack (Indian cottage cheese) cut into 1 inch pieces 

Palak or Spinach  – 2 big bunches 

Onion – 1 big sliced

Tomatoes – 2 big sliced

Green chilli – 2 optional

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Coriander+Cumin+Fenugreek seed powder (CCF) powder – 3/4th tsp

Garam masala powder – 1/4 th tsp 

Water – 2 cup

Oil – 2 TBSPS 

Butter – 2 TBSP

Heavy Cream – 1 TBSP 

Salt to taste

Serves 5-7


  • In a pan, on medium-high, add oil, put the onions, green chilli & cook till they r slightly brown.
  • Add spinach & tomatoes to it & cook until all the water is evaporated.
  • Once done, blend the mixture to a fine paste & set aside (add a splash of water to blend if required).
  • In the same pan, put the butter into it & add ginger garlic paste, red chilli powder, turmeric, CCF powder & salt.
  • Add the paneer to it & gently stir in since the panner can fall apart easily.
  • Add the blended mixture of spinach into the pan.
  • Add water to make the curry thinner.
  • Cook for 10 minutes.
  • Turn off the heat & add heavy cream.
  • Serve with naan (Indian bread) or rice.

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