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Palak Paneer - Entrees (Veg)
Preparation time: 25 minutes
Cook Time: 35 minutes
Cottage cheese cooked in a spinach and tomato gravy
  • 4 cups whole milk/ 2% milk
  • 2 tbsp white vinegar
  • 7 oz cottage cheese (paneer) store bought
  • 7 oz spinach leaves (palak)
  • 5 tbsp oil
  • ½ tsp cumin seeds (jeera)
  • 1-inch piece ginger (grated)
  • 5–6 garlic cloves
  • 3–4 green chilies (finely chopped)
  • 1 tsp red chili powder (or as per taste)
  • 1 tbsp tomato paste
  • 1½ tsp salt (or as per taste)
  • 2 tsp gram flour (besan)
  • ½ tsp lemon juice
  • 2 tbsp fresh heavy cream
To Prepare Cottage cheese (Paneer)
  • Boil the milk, as it boils, reduce the heat to low. Add white vinegar and allow curdling. Strain out the water and put the strained cottage cheese into a muslin or cheese cloth and squeeze out any excess water, keep the cottage cheese pressed by some heavy weight allowing the excess water to drain. Also this way the ready cottage cheese gets like a circular shape to it. Remove from cheese cloth and cut ready cottage cheese into cubes. Optional: Can also use store bought ready cottage cheese cubes (Paneer) available at Indian grocery stores.
Spinach Gravy
  • Wash and chop the spinach leaves and boil in 1 cup salted water for about 10 minutes. Cool and grind into a paste. Keep aside.
  • Heat the oil in a kadai (cooking wok). Fry the cottage cheese cubes, remove cubes   from oil once they turn light golden in color on both the sides, onto a paper towel, keep aside.
  • In the same kadai (cooking wok) add the cumin seeds, ginger, garlic, green chili, and red chili powder. Sauté for 2 minutes. Add the tomato paste. Continue to stir.
  • Add the pureed spinach and add salt. Allow to boil and add ½ cup water.
  • Mix gram flour with 1½ tsp water and add to the spinach gravy. This acts as a thickener.
  • When the spinach boils, add in the fried cheese cubes and lemon juice.
  • Add the fresh cream.
  • Serve hot.