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Palak Paneer (Curried Spinach & Cottage Cheese)

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: punjabi
Servings: 4 serving

Ingredients

  • 2 tbsp Oil (plus 2 tsp to cook spinach)
  • 6 ~ 8 cups Spinach, chopped (approximately 500 gms)
  • 2 Green Chilies
  • 1 medium Onion, finely chopped
  • ½ cup Tomato puree
  • 1 tsp Ginger-garlic paste
  • ½ tsp Red Chili powder
  • ½ tsp Garam Masala
  • 1 tsp Cumin seeds
  • 1 tsp Salt
  • 2 cups Paneer, cubed
  • 2 tbsp Heavy Cream (optional)

Instructions

  • Heat 2 tsp 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.
  • Wipe the pan clean with a tissue, heat 2 tbsp oil. Add cumin seeds and once the seeds start to splutter, add the chopped onions. Cook till the onions are lightly browned around the edges.
  • Stir in the ginger-garlic paste and cook for 1~2 minutes.
  • Add the tomato puree, cover and cook till the oil starts to float around the edges.
  • 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.
  • 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.
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