Palak Paneer | Indian Cottage Cheese in Spinach Sauce.

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Palak Paneer | Indian Cottage Cheese in Spinach Sauce.


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 4
  • 1 kgs palak/baby spinach

  • 400-500 gms paneer

  • 2 nos onion medium (finely diced)

  • 4 nos tomato medium (finely chopped)

  • 1 inch ginger (finely diced)

  • 2 tbsp garlic paste

  • 2 tbsp coriander powder

  • 2 tbsp kasoori methi (crushed)

  • 2 tsp red chili powder

  • 2 tsp cumin seeds

  • 2 tsp turmeric

  • 1 tsp nutmeg powder

  • 2 tbsp cooking oil

  • 2 tbsp desi ghee/clarified butter

  • 2 tsp salt

  • 1/2 cups milk


  • Intro: Palak Paneer is a very popular North Indian delicacy which is cooked in a Spinach & Tomato based gravy. A vegetarians’ delight.
  • Wash the spinach & tomatoes. Blanch them together with a cup of water. Let it cool down.
  • Take out the tomatoes. Remove the skin. Grind the spinach & tomatoes together to a smooth purée, saving the stock. Cut the Paneer into thick rectangles.
  • Heat oil in a nonstick pan. Shallow fry the Paneer until golden over medium heat. *Do not overcrowd the pan.
  • Remove & soak in hot water with a teaspoon of turmeric & salt each. *Soaking the Paneer in hot water keeps the Paneer soft.
  • Now add the desi ghee in the same pan. Tip in the jeera seeds. Let them crackle.
  • Add the onion & the ginger. Sauté until golden. Add the garlic paste. Cook for 2 minutes.
  • Add the spinach along with the Dhania powder, Degi mirch, Turmeric, Nutmeg powder & salt.
  • Cook covered for about 10 minutes, stirring occasionally.
  • Add the milk & stock. Adjust seasoning. Drop the fried Paneer one by one. Stir gently.
  • Sprinkle Kasoori methi.
  • Serve hot with Roti/Parantha/Naan.
  • Enjoy!