Palak Paneer

An excellent side dish for rice and bread - Cottage cheese cooked in spinach gravy.

Palak Paneer Recipe
Total Time (Mins): 
Prep Time (Mins): 
Cook Time (Mins): 

Spinach: 1 bunch
Garlic Cloves: 6-7 
Peeled Ginger: 2 inch
Medium Red Onions: 2 (finely chopped)
Green Chilies: 2-3
Cumin seeds: 1 tsp
Asafetida/ Hing: ¼ tsp
Star Anise: 2
Cinnamon: 1 stick
Black Cardamom: 2 pods
Turmeric: ½ tsp
Red Chili Powder: 1 tsp
Roasted Ground Coriander Powder: 2 tsp
Garam Masala powder: 1 tsp
Cottage Cheese: 250 gm (cubed)
Dried fenugreek leaves powder / Kasuri Methi: ¼ tsp
Thick Cream: 3- 4 tbsp
Salt to taste
Vegetable Oil for frying: 3 tbsp


Cooking Method: 
Frying, Simmering
Skill Level: 

1) Chop cleaned spinach leaves including its tender stalks.

2) Add it to a hot wok

3) Add wilt leaves and leave it for 3 mins.

4) Remove from heat when water separates and all the spinach is wilted, reduced in quantity and dark green in colour.

5) Cool it and then grind it into a paste adding salt and green chilies with minimum amount of water (approx. 1/4th cup).

6) Grind ginger and garlic into a paste adding minimum amount of water (2 tbsp). 

7) Heat oil in a sauce pan, and add cumin seeds.

8) On a low flame, let it turn dark brown. Add star anise, cinnamon and black cardamom pods. Fry for 30 sec.

9) Add asafetida and after 15 sec, add finely chopped onions. Fry till it turns glossy golden brown on a medium flame.

10) Add ginger and garlic paste and cook till entire mixture is golden brown and oil separates. 

11) Add turmeric powder, red chili powder, coriander powder and fry for 1 min. 

12) Add pureed spinach and little more water (1/2 cup). Cook it to boil. Add garam masala and stir well.

13)  Add cubed cottage cheese. Let it simmer for 5 min. 

14)  Lower flame to add beaten cream and stir well. Add dried fenugreek leaves powder. 

15)  Simmer for 3-4 min and remove from heat and serve hot

Common Mistakes: 

1) Can substitute cottage cheese with sweet corns (1/2 cup boiled) or fried koftas.

2) Can add milk (1/2 cup) in place of cream.


1) Blanching is another way before pureeing spinach but wilting or partially cooking in the wok is faster and easier.

2) Adding salt while pureeing, keeps the color intact.


Garnish with cream and serve it with rice or Indian bread (rotis).