Paalak Paneer

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Servs: 4   Makes: 4 large cups   Prep:   Cook:

Paalak (Spinach) is the stuff Popeye munches to gets some bulge in his biceps. But Paalak Paneer (Indian Cottage Cheese in a Spinach gravy/sauce) is one awesome North Indian dish that can give your waistline a bulge :) I am not sure how an authentic PP is made, but this is pretty much my own version, which is based on a few blogs/suggestions I received.

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Ingredients [?]

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  • add   Main Ingredients for the gravy:
  • add   Oil/Ghee 6 tsps
  • add   Cumin - 1 tsp
  • add   Coriander Powder - 2 tsp
  • add   Turmeric - 1 tsp
  • add   1 large onion (or 3 shallots) minced
  • add   Garlic paste/chopped 1tsp
  • add   Pepper powder (fresh ground if possible) - 1 tsp
  • add   Curd/yoghurt - 1 tablespoon
  • add   Dried Fenugreek Leaves (Kasoori Methi) - 3 tsps
  • add   Salt
  • add   Garam Masala - 1 tsp
  • add   Powder Freshly:
  • add   Cinnammon Powder - 1 pinch
  • add   Cardamoms - 4
  • add   Blend:
  • add   3 medium sized tomatoes (pureed)
  • add   Pressure Cook:
  • add   Spinach: 1 bunch (a regular plucked/cleaned bag from Wholefoods is good enough)
  • add   Ginger paste/grated 1 tsp
  • add   Chillies (chopped) 5 - 7 (as per the desired piquancy)
  • add   Panneer - 1 (14 oz block)


  1. After cleaning the Spinach once with water, pressure cook it with grated ginger and green chillies.
  2. while the spinach is cooking, puree the tomatoes and heat a pan in the mean time.
  3. in the pan, pour some oil or ghee (clarified butter), add the Cumin (Jeera) seeds and Dhania (Coriander powder). Add the freshly powdered cinnamon and cardamom.
  4. Add the Garlic paste (or minced) saute it a lil bit. then add Onions. Saute until Onions are soft and slightly brown (not too brown) and add Turmeric.
  5. Add the pepper powder and curd/yoghurt. Saute the mixture until all you the mixture looks like a rich yellowish-brown gravy (no yoghurt whiteness should be seen).
  6. pour the tomato puree and saute until most of the water is gone.
  7. Once the Spinach is cooked, blend the mixture and pour it into the pan that has the tomato/onion mixture.
  8. keep boiling the Spinach mixture has reached the desired consistency.
  9. Crush the dried fenugreek leaves in a paper and mix it with the Spinach gravy.
  10. Add salt as per taste.
  11. Once this is done, keep the gravy aside.
  12. If you have frozen panneer, microwave it until its soft enough to be diced.
  13. (Deep/shallow) Fry these paneer cubes until slightly brown. Strain the fried cubes in a strainer and wash it under running water (takes of some oil sticking to the cubes)
  14. add these paneer cubes to the gravy. Boil the complete mixture for about 5 mins.
  15. Sprinkle garam masala on the Paalak Paneer, mix it well.
  16. And you are done!

ChefsugNote From The Chef

SuperCooker 13:55, 20 Jun 2011

you can add one tbsp of heavy cream if you want to make it more tasty. Its best served with Naan (with some unsalted butter on top) or Tandoori Roti

Recipe Reviews 1 reviews


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