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Palak Paneer (Cheese-Spinach Curry)


Spinach (Palak) – 250 gm, finely chopped
Cottage cheese (Paneer)- 200 gm
Cumin seeds (Zeera)- ½ tsp
Green cardamom powder (Chhoti elaichi) – ½ tsp
Clove powder – a pinch
Cinnamon powder (Dalchini) – a pinch
Onion- one big, finely chopped
Tomato- one big, finely chopped
Ginger paste- 2 tbsps
Garlic paste- 2 tbsps
Kasuri Methi (These are dried methi/fenugreek leaves available in Indian Grocery Stores) – 2-3 tbsps
Coriander powder (Dhania) – 1½ tsps
Turmeric powder(Haldi)-  ½ tsp
Cumin powder (Zeera)- 1 tsp
Red chili powder as per taste
Thick fresh cream- 2 tbsps
Oil for cooking


  • Boil chopped palak in open vessel. After cooling blend boiled palak in a blender by adding very little water. Keep the palak paste aside.
  • Cut paneer into cubes. Fry them in butter or oil till they are golden. Drain them on an absorbent paper to soak away extra oil. Keep the fried paneer aside.
  • Heat butter in your cooking pan.
  • Add cumin seeds till they are brown.
  • Add finely chopped onions and fry till they turn pink. Little salt can be added to fasten the process.
  • Add ginger and garlic paste and fry till they are golden brown.
  • Make a paste of all dry masalas in water.
  • Add paste of all masalas and fry well.
  • Add crushed Kasuri Methi.
  • Add finely chopped tomato till they are properly cooked.
  • Turn off the flame. Cool the mixture and grind to a paste to form a creamy gravy.
  • Again turn on the flame and mix creamy gravy and palak paste properly.
  • Add pre-fried paneer cubes.
  • In the end add thick , well beaten fresh cream and mix properly.

Serves/Makes:  3-4


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1 Comment

  1. Anjana Agrawal


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