Palak Paneer (Spinach-Cottage Cheese) (Step By Step Photos)


Palak Paneer (Spinach-Cottage Cheese) (Step By Step Photos)

popular north indian curry
Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 4 people


  • 4 bunches spinach/palak
  • 300 gms cottage cheese/paneer
  • 6-8 garlic
  • 1 onion finely chopped
  • 3-4 green chilies
  • 3-4 cloves/lavang
  • 2-3” pc cinnamon/dalchini
  • 4-6 whole red chilies
  • 1 bay leaf
  • 2 tbsp oil
  • soda bi carbonate - A pinch
  • 1 tsp sugar
  • Salt


  • Boil water in a large pan and add some salt, sugar and soda-bicarbonate.
  • Clean and wash the spinach/palak, retaining the good part of the stem. Blanch the spinach/palak in boiling water for 2-3minutes.
  • Drain the spinach/palak and refresh in cold water and keep aside to cool.
  • Grind the spinach/palak in a mixer with green chilies, 2 cloves of the minced garlic (you can put 2 cloves of garlic).
  • Heat oil in pan and add the bay leaf, cloves and cinnamon/dalchini.
  • Add the finely chopped onions and sautT for 2-3 minutes till the onions turn translucent.
  • Add the ground spinach/palak to the onions and cook on alow flame for 3-4 minutes.
  • Cut the cottage cheese/paneer into 1ö cubes.
  • Add the cottage cheese/paneer pieces to the spinach/palak and mix well.
  • For the tempering/ tadka:
  • In a small skillet, heat 2 tbsp oil and fry 1 bay leaf, 2 cloves/lavang, 1 small cinnamon stick/dalchini and 4-5 whole red chilies. Add the minced garlic and fry till golden brown.
  • Transfer the spinach/palak and paneer into a serving dish and pour the tempering/tadka on top. Serve with paratha/roti.
Tried this recipe?Let us know how it was!

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating

Indian Grocery Online