Palak Paneer

Page 1 of 2

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 4-6
  • About This Recipe

    “One of my favourites, it’s also mom’s favourite and my late grandmom’s as well.”


  • 4bunchesspinach( Palak)
  • panir( made from 1 litre milk)
  • 2tablespoonsbutter
  • 2mediumonions
  • 1 1/2 tablespoonsdhaniya powder( corriander powder)
  • 1 1/2 tablespoonsred chili powder
  • 1/2 teaspoonjeera powder( powdered cumin seeds)
  • 10cashews
  • 2teaspoonspoppy seeds
  • 2tomatoes
  • 1/4 teaspoonturmeric powder
  • 1/2 cupcurds
  • salt
  • 1teaspoonsugar
  • cinnamon
  • clove
  • black pepper
  • Directions

  • Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
  • Set aside.
  • Wash and chop palak finely.
  • Cut onions into small pieces.
  • Cut tomatoes into 2 inch cubes.
  • Heat a little butter.
  • Fry palak till it shrinks.
  • Allow to cool.
  • Grind to a smooth paste.
  • Grind cashews and poppy seeds together to a smooth paste.
  • Fry all the spices in little ghee and then powder.
  • Heat rest of the butter with little oil and fry onions till crisp and golden.
  • Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
  • Stir for a minute.
  • Add whipped curds.
  • Cook on reduced flame till oil floats on top.
  • Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
  • Mix cashew-poppy paste and pour just enough water required for the gravy.
  • Cook on medium flame till gravy becomes thick.
  • Add paneer pieces.
  • Remove from heat.
  • Sprinkle garam masala powder.
  • Serve hot with finely cut onions and lime.
  • Advertisment

    You can try find out more about
    Palak Paneer



    Facebook Conversations