Friday, October 8, 2010

Palak Paneer


  • 2 cups paneer (cottage cheese), cut into cubes 
  • 10 cups spinach (palak) with stems
  • ¾ cup onion, finely chopped 
  • 4 cloves garlic grated 
  • ½"  piece ginger, grated 
  • 2 green chillies, finely chopped 
  • 3 green chilies
  • 1 tsp cumin seeds 
  • 2 tbsp oil 
  • salt to taste


  1. Wash, dry a little and then cut palak finely with the stems.
  2. In a thick bottom pan add chopped palak, chopped chillies and a little salt. Let palak cook for 6-7 min. DO NOT add water while cooking. Only if you fill its too dry then only you can add a little not too much.
  3. When cooked and cooled for few mins, grind it to a smooth paste. Keep aside.
  4. Now cut the paneer into small pieces and deep / shallow fry in oil until golden brown, (Can add paneer without frying as well)
  5. Heat the oil in a pan and fry the onions till they turn translucent.
  6. Add garlic, ginger and fry for a little time.
  7. Add the spinach purée, paneer and salt if needed. Bring to slight boil.
  8. Serve hot. ENJOY 

Note: If you fill the palak puree is to watery you can mix the wheat flour in water and mix to the puree while boiling, 2 tsp flour 1 tbs water)

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