Palak Paneer



  • 1 kg spinach leaves, blanched
  • 250 gm. of cottage cheese cubed (Paneer)
  • 1 tsp. cumin seed
  • 3 to 4 bay leaf
  • 2 tomatoes (blanched in hot water, peeled and pureed)
  • 1 inch piece of ginger
  • 7-8 Cashewnuts soaked in hot water
  • 1 green chili
  • 1/2 tsp. salt
  • 1/2 tsp. turmeric powder
  • 3/4 tsp. red chili powder
  • 1/2 tsp. coriander powder
  • 3/4 tsp. garam masala
  • 1 tsp. butter
  • 1 tsp. fresh cream, optional


Blend the spinach leaves in a blender and make a thick spinach paste. Make the paste of tomatoes & Cashewnuts, green chili and ginger, in a blender, keep aside.

Heat a heavy bottomed wok; add butter and cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and salt, let it cook further for another 5 minute.

Add pieces of cottage cheese and mix it well. Add ½ cup of water, if required, Cook and cover on low heat for 4-5 minute. Remove bay leaves. Serve this with hot Corn Purees. Garnish it with fresh cream, if you wish.


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