Manjusha's Palak Paneer

    40 mins

    Palak Paneer is a recipe of UP and very popular in UP, Pujab and many parts of India. There is one thing in my recipe which makes it special. I add some heavy cream at the end and this adds a rich creamy taste to this recipe. Palak Paneer goes well with roti and naan.

    1 person made this

    Serves: 4 

    • 4 cups Spinach Leaves (cleaned)
    • 3 teaspoons Oil
    • 1/2 teaspoon Cumin Seeds
    • 10 Cloves
    • 5 cm piece Cinnamon Stick
    • 3 Cardamom
    • 2 teaspoons Chopped Garlic
    • 1 cup Chopped Onion
    • 1 teaspoons Salt
    • 1/4 teaspoon Turmeric Powder
    • 1 teaspoons Chopped Ginger
    • 1 cup Chopped Tomato
    • 1 teaspoon Cumin Powder
    • 1 teaspoon Coriander Powder
    • 2 pinches Nutmeg Powder
    • 1/2 teaspoon Red Chilli Powder
    • 1 teaspoon Fenugreek Leaves Powder
    • 2 teaspoons Chopped Green Chillies
    • 1 Cup Paneer Cubes
    • 1/2 cup Cream

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat water and add spinach leaves into the water and cook it for 2 minutes. This helps spinach to cook fast and gives a fine spinach paste. Now separate spinach from water and let it cool. Now put this spinach into a blender and make a fine paste.
    2. In a pan, add oil and when the oil is heating add cumin seeds, cloves, cinnamon stick, and cardomom and let it splatter. Add garlic and onion; fry till golden brown.
    3. Season with salt, and add ginger and turmeric. Stir in chopped tomato, cumin powder and coriander powder, nutmeg powder; cook it on medium flame till the tomatoes are totally dissolved in it. Add chilli powder, fenugreek leaf powder and green chillies and cook it for 2 minutes. Now add palak paste and cook it till the oil oozes out.
    4. Stir paneer into this palak, and let it simmer for 3 mins. Finally add cream to it to give a rich taste.

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    Thanks for sharing this. I have made this before but one difference i saw in your recipe was abt the fenugreek powder. will give this try again.  -  01 Dec 2010