Palak Paneer (spinach and cottage cheese)

by on October 24, 2012
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  • 500 gms Paneer
  • 2 medium-sized bunches of fresh spinach
  • 1/2 bunch fresh fenugreek leaves
  •  4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large onion chopped fine
  • 1 large tomato diced
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • Salt to taste


  • 1. Cut the paneer into 1″ cubes.
  • 2. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden.
  • 3. Remove and drain on paper towels. Keep aside.
  • 4. Add 2 tbsps of oil to the same pan and fry the onions till soft.
  • 5. Add the ginger and garlic pastes and fry for a minute.
  • 6. Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well.
  • 7. Add salt to taste and mix well.
  • 8. Cook till the spinach and fenugreek leaves are soft and like pulp.
  • 9. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
  • 10. Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
  • 11. Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

See recipes for Garam Masala and breads in this collection

Paneer is a special favorite with North Indians. This “cottage cheese” with its delicate milky flavour is used all over India to make delicious dishes ranging from curries to desserts. Available at most supermarkets in block form or even as curds, it readily takes on the flavor of the spices in which it is cooked. When used to make desserts it gives a rich and creamy flavour. Paneer can be bought at the supermarket or better still, made at home quite easily.

More readily available is Queso Fresca, which does not melt as readily as other cheeses.


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