Palak Paneer

The  first time I made this dish it didn’t come out quite well.. The  mistake was that I had made it using coriander ,chilli, turmeric & garam masala powders… Later my sister in law explained to me that this was one dish that you make with minimal ingredients; there is no need for any spice powders. Just blanche the palak , grind it with chillies, and add to sautéd onions.. that’s it.. easy and delicious..

Recipe Source (slightly adapted)
Sanjeev Kapoor


  • Spinach – 2 large bunches
  • Cottage cheese (paneer)  – 100 grams
  • Green chillies – 2-3
  • Garlic – 5 cloves
  • Oil -3 tablespoons
  • Cumin seeds -1/2 teaspoon
  • Salt -to taste
  • Lemon juice -1 tablespoon
  • Fresh cream – 4 tablespoons


  1. Remove stems, wash spinach thoroughly in running water.
  2. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
  3. Remove stems, wash and roughly chop green chillies.
  4. Grind spinach into a fine paste along with green chillies.
  5. Dice paneer into one inch by one inch by half inch pieces.
  6. Peel, wash and chop garlic.
  7. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute.
  8. Add the spinach puree and stir.  Add water if required.
  9. When the gravy comes to a boil, add the paneer and mix well.
  10. Stir in lemon juice. Finally add fresh cream. Serve hot.

Sending this to AWED Indian Cuisine Event hosted by Umm Mymoonah of  Taste of Pearl City , started by DK of Chef In You


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