Palak Paneer




  • 1 heaped cup paneer cubes (150 grams)
  • 2 cups palak tightly packed (100 grams)
  • 2 to 3 green chilies deseeded
  • ¾ cup fine chopped onions or ½ cup paste
  • ½ cup tomatoes (deseeded) or puree
  • ¼ tsp kasuri methi
  • ½ tsp coriander powder (optional)
  • ¼ tsp cumin powder
  • ¼ to ½ tsp garam masala
  • 1 tsp garlic paste or ginger garlic paste
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 2 cloves
  • ½ tsp cumin
  • Oil or butter as needed
  • 2 to 4 tbsp. Fresh cream or 10 cashews
  • salt as needed


  1. Fry paneer in a pan with 1 tsp oil for 2 to 3 mins. To keep them soft, you can also drop them in water and leave for 10 to 15 mins. Drain and set aside.
  2. In the same pan, add green chilies, spinach and fry for just 2 to 3 mins on a medium heat. Spinach must wilt off thoroughly. Do not overcook. Set aside to cool.
  3. Grind spinach with green chilies to a smooth puree.
  4. Heat a pan with oil, add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add onions and fry till they turn transparent.
  5. Add ginger garlic paste and fry until the raw smell goes away.
  6. Add tomatoes and salt, fry till they turn mushy.
  7. Add kasuri methi, garam masala and coriander or cumin powder. Fry until the mixture leaves the sides of the pan.
  8. Pour half cup water and stir. Cook until the mixture thickens.
  9. Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 mins.
  10. Add paneer and mix. Switch off.
  11. This step is optional. If using cream add it now. As a substitute to cream, you can soak 10 cashews in warm water for 15 mins and blend to a smooth milk cream consistency.
  12. Serve Palak Paneer with CHATKHAAR Green Chilli Pickle.
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