Palak paneer(cheesy spinach)

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Palak paneer(cheesy spinach)


  • Spinach(palak): 2bunch or 250gm (washed and clean)
  • Paneer: 250gm(I used homemade cottage cheese, recipe given below)
  • Butter or oil: 1/4cup(I used butter for rich flavor)
  • Tomato: 2(chopped)
  • Chopped ginger garlic: 1tbsp each
  • Chopped onion: 1/2cup
  • Chopped Green chili: 2
  • Garam masala powder: 1tsp
  • Turmeric powder: 1/2tsp
  • Red chili powder: 1tsp
  • Cumin and coriander seeds: 1tsp each
  • Whole garam masala:( cardamom: 2, cinnamon: 1 stick, bay leaves: 1, clove:2)
  • Milk or coconut milk: 2 cup
  • Salt as needed
  • Dry fenugreek leaves or Kasuri methi: 1tsp
  • Cream or grated cheese for garnishing


Heat 4 cup water in a bowl. Add clean spinach into boiling water and let it cook for 3-4minutes on high flame (do not cover the bowl, otherwise spinach lost his color). turn off the heat.


immediately drain all water and place soft spinach in cold water for 5 minutes. again, drain water and transfer spinach into a blender or food processor. blend until smooth. set aside.


Heat 2tbsp oil in a pan, add onion and cook until soft. Now add chopped ginger garlic, cumin and coriander seeds, green chilies, whole garam masala and fry for a minute. Then add chopped tomato, chili and turmeric powder, salt and cook until tomatoes become soft. turn off the heat and place all masala and tomato mixture into food processor. Add 1/2cup milk and blend until smooth.




Now in a big bowl add 2cup milk, spinach puree, masala puree and mix well. Cook on medium flame until boil.
Heat butter in a frying pan, add paneer cubes and fry for just 2 minutes. Turn off the heat and pour paneer with butter into spinach mixture. Add garam masala powder, kasuri methi, mix well and cook for 2 minutes. Adjust salt and turn off the heat. Sprinkle cream and mix well.
Serve hot with roti, naan, puri or rice.
[[******8Homemade paneer:
  1. Fresh milk: 2 kg
  2. Yogurt: 1/2 kg (mix 1tsp salt)
in a large sauce pan, add milk and bring to a boil over medium-high heat. When it comes to a boil, add yogurt and stir until milk separates completely into curds.
Turn off the flame and drain green water using cheese cloth or muslin cloth.
Then wrap the cloth and place a heavy plate on it. To press it into a solid cheese, put weight in the middle of a plate then liquid will be squeezed out. Cottage cheese is ready.]]]



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