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Palak Paneer (Curried Spinach & Cottage Cheese) Yum
Palak Paneer (Curried Spinach & Cottage Cheese)
Course side dish
Cuisine punjabi
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 6 ~ 8 cups Spinach – chopped
  • 4 oz Paneer . – cubed
  • 1 Onion – medium, finely chopped
  • ½ cup Tomato puree
  • 2 ~ 4 Chilies Green
  • 1 tsp Ginger-garlic paste
  • ½ tsp Chili powder Red
  • 1 tsp Garam Masala Curry powder /
  • 1 tsp Cumin seeds
  • ½ tsp Fennel seeds
  • to taste Salt
Course side dish
Cuisine punjabi
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 6 ~ 8 cups Spinach – chopped
  • 4 oz Paneer . – cubed
  • 1 Onion – medium, finely chopped
  • ½ cup Tomato puree
  • 2 ~ 4 Chilies Green
  • 1 tsp Ginger-garlic paste
  • ½ tsp Chili powder Red
  • 1 tsp Garam Masala Curry powder /
  • 1 tsp Cumin seeds
  • ½ tsp Fennel seeds
  • to taste Salt
Palak Paneer (Curried Spinach & Cottage Cheese)
Instructions
  1. Heat 2tsp oil in a saute pan, add the spinach and green chilies. Cook till the greens are wilted, about 3~4 minutes. Remove from the pan and let cool, then grind to a smooth paste.
  2. Wipe the pan clean with a tissue, heat 2tbsp oil. Add cumin and fennel seeds; once the seeds start to splutter, add the chopped onions and cook till the onions are lightly browned around the edges.
  3. Stir in the ginger-garlic paste and cook for 1~2 minutes.
  4. Add the tomato puree, cover and cook till the oil starts to float around the edges.
  5. Slowly add the spinach puree, red chili powder and salt. Mix well and cook covered till the flavors mingle. Add a little bit water if the mixture is too thick.
  6. Add the paneer and garam masala. Mix well and cook for 3~4 minutes to heat paneer through. Serve hot with roti, naan, kulcha and fried rice.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook Challenge: June — Week 3‘.

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