Veg Recipe

Paalak Paneer

Garnish the Paalak Paneer with some more Fresh Cream and serve hot.

After a long break, I cooked Paalak Paneer (Spinach Cottage Cheese) which turned out to be very rich and delicious.  Try cooking this Vegeterian delicacy at home.



  • Fresh Paalak (Spinach) Leaves – 500 gms.  Clean it with fresh water.
  • Fresh Paneer (Cottage Cheese or Tofu) – 500 gms – cut into cubes of 1 X 1 inch size approx.
  • Pure Ghee (Clarified Butter) – 2 tbs.
  • Fresh Cream – 50 to 75 gms.
  • Cooking Oil – 4 tbs.
  • Black Pepper – 1 tbs.
  • Cinnamon stick – 2 inch
  • Clove – Half tbs.
  • Jeera (Cummin) seeds – 1 tsp.
  • Small Green Cardamom – 2.
  • Brown Cardamom – 1.
  • Bay leaves – 1 large.
  • Coriander seeds – 2 tbs.
  • Methi Dana (Fenugreek seeds) – Half tsp.
  • Star Anise -1.
  • Mace (Javetri) – 2 to 3.
  • Pure Fresh Haldi (Tumeric) – if available – 1 inch.  If not available use 1 tsp of Turmeric powder.
  • Red Chilli Powder – 1 tbs.
  • Green chilli- 1.
  • Salt to taste.
  • Aam Chur (Dry Mango) powder – 1 tsp.
  • Onion – 3 medium size – finely chopped.
  • Tomato – 3 small size – finely chopped.
  • Ginger – 1 inch – finely chopped.
  • Garlic – 10 to 12 cloves – finely chopped.
  • Fresh Coriander leaves – 2 tbs – finely chopped.


  • Clean the Paalak leaves with water and blanch it in hot water for 5 to 8 minutes.  Add half tsp of salt during this process.
  • Remove the blanched Paalak and place them in cold water bowl.  This will help to retain the bright green colour of Paalak.
  • Remove the Paalak from cold water after 5 to 8 minutes and place it in a bowl.  Use hand blender to blend it into fine Paalak Paste.   Keep it aside.
  • Take a deep frying pan and add 4 tbs of cooking oil.  Heat it up.
  • Add Paneer cubes in batches and fry it until very light golden brown from all sides. Do this for all the paneer.  Keep the paneer aside.  Donot throw away the oil.  This same oil will be used for cooking Paalak Paneer dish.
  • Take a flat Pan and heat it up.  Add all the dry whole masalas to it and roast it for 2 to 3 minutes.  Add chopped ginger, garlic, green chilli and fresh tumeric and roast them for another 2 to 3 minutes.  Don’t allow them to burn.
  • Take a mortar passle (Stone crusher).  Add all the above roasted ingredients into the stone crusher (use grinder if stone crusher is not available).  Add less than half cup of water.  Crush these ingredients into fine paste.  Keep it aside.
  • Take a large deep Kadai (Pan) and add the same oil used to fry Paneer.  Heat it up.
  • Add 1 tsp of cummin seeds and allow it to pop.
  • Add chopped onion and fry it until golden brown.
  • Add masala paste (crushed into fine paste in stone crusher) to the kadai.  Mix them well.  Add little water to prevent the masalas from burning. Keep stiring and fry the masalas for 3 to 4 minutes.
  • Add chilli powder, salt to taste, aam chur powder to the kadai and keep stiring for 2 minutes.
  • Add chopped tomatoes and keep stiring until tomatoes are properly cooked.
  • Add fried Paneer into the kadai and gently stir it to prevent the Paneer from breaking.  Add One cup of water and keep stiring this mixture slowly.
  • Cover the kadai with a lit and reduce the heat to minimum for 3 to 4 minutes.
  • Add Paalak paste to the kadai and gently stir them well.  Cover it with a lid and allow it to cook on slow heat for 4 to 5 minutes.
  • Add Ghee to the kadai and again gently stir it.
  • Add Fresh Cream to the kadai and gently stir it until fresh cream is mixed well. Cover the kadai with a lid and allow it to cook on slow heat for another 4 to 5 minutes.
  • Turn off the heat.
  • Take a serving bowl and transfer the Paalak Paneer in it.  Garnish the Paalak Paneer with some more Fresh Cream and serve hot.
  • Paalak Paneer goes well with Roti, Paratha, Naan or even Fresh Bread.
  • Enjoy Eating.


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