Tuesday, 10 June 2014




  • Spinach (palak) - 1 bunch
  • Paneer (cottage cheese) 200 grams (cut into cubes)
  • Tomatoes - 2 medium sized (puree form)
  • Green chilli - 1
  • Ginger grated - 1/2 inch
  • Jeera (cumin seeds) - 1/4 teaspoon
  • Heeng (Asafoetida) - a pinch
  • Turmeric powder (haldi) - 1/4 teaspoon
  • Dhania (coriander) powder - 1/2 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Salt to taste (1 teaspoon approx.)
  • Oil - 1-2 tablespoons
  • Oil - for deep frying
  • Water - 2 cups

  • Chop spinach leaves and wash them with water nicely.
  • Put spinach leaves in a pressure cooker with 1 cup water.
  • Keep them on high flame. As the pressure reaches maximum, lower the flame and let it get cooked for 5 minutes.
  • After 5 minutes, turn off the flame and allow the pressure to get released.
  • Once pressure releases, turn off the flame and open the cooker.
  • Allow the boiled spinach leaves to cool down.
  • Once they are cooled down, use a hand blender and blend the leaves.
  • This would make them turn into a smooth paste or a liquid.
  • Keep this aside.
  • Next, heat oil for deep frying.
  • Place paneer inside the hot oil for deep frying.
  • When it turns golden brown in color, take it out on a tissue paper or paper towel to soak excess oil.
  • Keep fried paneer aside.
  • Next, heat 2 tablespoons oil in a pan.
  • Put Heeng (asafoetida), cumin seeds (jeera) & grated ginger to the hot oil.
  • As they crackle and change color, add tomatoes and chopped green chillies.
  • Next, add turmeric powder (haldi), red chilli powder, dhania powder.
  • Allow it to get cooked well.
  • As the mixture starts leaving oil, add salt and garam masala powder.
  • Once it leaves oil, add spinach mixture prepared to the cooked tomatoes.
  • Mix them well. Add approximately 1 cup water at this time.
  • Bring it to a good boil on high flame.
  • When it gets boiled, reduce the flame and cover the pan.
  • Let it simmer on low flame.
  • It will take around 15-20 minutes to get cooked and become thick.
  • Keep checking in between.
  • Once cooked, add deep fried paneer pieces.
  • Cook them for 2 more minutes and turn off the flame.
  • Palak paneer is ready to serve.


kitchen queen said...

delicious palak paneer.

Anonymous said...

its realy nice recipe


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