Kashmiri Palak paneer

Spinach curry with indian cottage cheese and kashmiri spices


  • 400 grams fresh spinach
  • 100 grams paneer cheese, cubed
  • 250 grams puréed tomatoes
  • 2 tomatoes, chopped
  • 1/2 teaspoon cumin seeds, crushed
  • 1/2 teaspoon ginger paste
  • 2 green chillies, de-seeded and chopped
  • 4 cloves garlic, finely diced
  • 1 onion, finely diced
  • 1 pinch fenugreek seeds
  • 2 tablespoons garam masala powder
  • 2 tablespoons oil
  • pinch of salt


  1. Pan fry paneer in ghee till golden. Keep aside.
  2. Heat pinach, chillies and ginger in dash of water. Add salt and cook for 2 minutes. Transfer spinach to cold water to stop change of colour. Chop spinach. and blend along with chillies and ginger to puree.
  3. Heat oil. Fry fenugreek seeds, cumin seeds, garlic and onion till onions are translucent.
  4. Add chopped tomatoes, tomato puree and garam masala. Stir and cook for 5 minutes.
  5. Add the chopped tomatoes and puréed tomatoes, and cook for 5 minutes, stirring constantly.
  6. Add the puréed spinach and cook for 2 minutes. Add paneer. Cook for 2 more minutes.
  7. Serve Palak paneer hot with roti and yogurt.
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