Palak Paneer (Spinach-Cottage Cheese) (Step By Step Photos)
popular north indian curry
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
  • Spinach/Palak – 4bunches
  • cottage cheese/paneer – 300gms
  • garlic 6-8
  • onion finely chopped – 1
  • Green chilies – 3-4
  • cloves/lavang – 3-4
  • cinnamon/dalchini – 2-3”pc
  • whole red chilies – 4-6
  • Bay leaf – 1
  • Oil 2tbsp
  • Soda bi(carbonate – A pinch) –
  • Sugar 1tsp
  • Salt
  1. Boil water in a large pan and add some salt, sugar and soda-bicarbonate.
  2. Clean and wash the spinach/palak, retaining the good part of the stem. Blanch the spinach/palak in boiling water for 2-3minutes.
  3. Drain the spinach/palak and refresh in cold water and keep aside to cool.
  4. Grind the spinach/palak in a mixer with green chilies, 2 cloves of the minced garlic (you can put 2 cloves of garlic).
  5. Heat oil in pan and add the bay leaf, cloves and cinnamon/dalchini.
  6. Add the finely chopped onions and sautT for 2-3 minutes till the onions turn translucent.
  7. Add the ground spinach/palak to the onions and cook on alow flame for 3-4 minutes.
  8. Cut the cottage cheese/paneer into 1ö cubes.
  9. Add the cottage cheese/paneer pieces to the spinach/palak and mix well.
  10. For the tempering/ tadka:
  11. 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.
  12. Transfer the spinach/palak and paneer into a serving dish and pour the tempering/tadka on top. Serve with paratha/roti.