Thursday, August 12, 2010


(Serves 3-4)

Palak paneer is best served with Indian bread. So use water only sparingly in the gravy for a rich consistency. The spinach paste can stick to the bottom of the pan if not cooked over medium heat and stirred continuously. So please do not leave your palak panner unattended when cooking. If it still sticks to the pan add some extra oil. You don’t actually need onion for this recipe, but I use it because it gives the gravy a better texture. For best results cut the onion into four pieces and soak them in boiling water for two minutes, make a paste and then sauté it. But, for me chopped white onions work out just fine. For that extra flavour garnish your palak panner with a big dollop of butter.


  • Spinach: 2 bunches
  • Cottage cheese: 200 grams, diced
  • Onions: 1 medium, finely chopped
  • Oil: 3 tablespoons
  • Garlic: 10 cloves, chopped
  • Green chillies: 2 chopped
  • Cumin seeds: 1 teaspoon
  • Whole dry red chillies: 2, broken
  • Salt: to tatse
  • Fresh cream: 4 tablespoons

Wash the spinach thoroughly in running water, cut the stems and blanch in salted boiling water for two minutes.  Refresh in cold water and make a smooth paste in a food processor. 


Heat oil in a pan and add the whole dry red chillies, garlic and cumin seeds. Give it a stir and after about thirty seconds add the onions and green chillies and sauté over medium heat till the onions turn translucent. Add the spinach paste and adjust salt. If required add some water. Cook over medium heat till oil separates, about eight to ten minutes. Add the diced cottage cheese, cover and cook for about two minutes. Turn off heat and stir in fresh cream. Serve hot with naan. 

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