Palak Paneer (cottage Cheese In Spinach Gravy)

Palak Paneer!........Hmmmm. This is my 5 year old son's reaction when I tell him that I have cooked Palak Paneer for dinner. And I feel relaxed as I know for sure that he will not throw tantrums for eating his food. It is only for this reason That I cook it so often. Otherwise also It is a household recipe across India. Although the main ingredients are more or less same but still we find taste differ across places with addition of one or two more ingredients like in Punjab, they add fresh cream instead of cashew to overcome the bitterness of palak. In Delhi the spices and chopped spinach is cooked and then pureed to make the gravy....And I have also eaten the Bengali version of Palak Paneer where they cook the gravy in Mustard oil and tomatoes and add a bit of sugar to taste. Here is my way of cooking Palak Paneer and the best part is it just takes 30 mintues to cook.....

Total votes: 649

Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
15 mintues
Cooking Time: 
30 mintues


Palak (spinach) 200 grams (7 ounce)
Paneer (cottage cheese) 100 grams (3.5 ounce)
Onion Paste 2 tablespoon
Ginger-garlic paste 2 tablespoon
Cashew Paste 2 tablespoon
Milk ½ cup
Refined Oil 2 table spoon
Salt 1 tablespoon
Sugar ½ tablespoon
Green chilli paste - 1 tablespoon
Boil the palak and puree it.
In a pan put the refined oil and shallow fry the paneer. Take them out and keep aside.
In the remaining oil put the onion and ginger- garlic and green chilli paste and sauté for two mintues.
Add the cashew paste followed by palak puree and fry for five mintues.
Afterwards add milk, salt, sugar and paneer and cook it over low flame for 5 mintues. Palak paneer is readyy. Serve it with Chappati,pulao or naan.