Tuesday, November 23, 2010

Palak Paneer (Spinach-Cottage cheese curry): Restuarant style

Spinach is one of the healthiest vegetables rich in vitamins & minerals. It also contains omega 3 fatty acids that is generally found in salmon, tuna, walnuts. Omega 3 fatty acids are one of the scarce nutrients in vegetarian diet. There is a debate to prove/unprove that vegetarian diet lacks in omega 3 acids. To know more about omega 3 fatty acids read here.

Coming to the palak paneer recipe, I have experimented a lot on this. I was somehow not able to get the taste that matches the restaurant style. Now after loads of trial & errors, I can say I make pretty decent palak paneer. Thanks to my friends who have provided numerous tips. 

Preparation time: 15mins
Cooking time: 30 mins
Serves: 3-4

Spinach: 250gms (Big bunch) or blanched & pureed spinach: 2 cups
Paneer/Cottage cheese: 1 cup (Chopped into 1 inch cubes)
Tomato puree: 3/4 cup or 2 medium tomatoes deskinned & pureed.
Onion: 1 big (finely chopped or onion paste)
Ginger-garlic paste: 1 tsp
Whipping cream: 1/2 cup
Red chilli powder: 1 tsp 
Garam masala: 1 tsp
Cumin seed powder: 1 big pinch
Butter/Oil: 1 tbsp
Salt: According to taste

Blanch the spinach, puree the spinach & keep it aside.
Heat butter/oil in a broad pan. When butter is hot, add the paneer & saute them till slight brown on the edges. 
Drain the paneer on a tissue & soak the paneer in water for 5 mins.
To the same pan, add finely minced onion & saute till the raw smell of the onions vanish. 

Add the ginger-garlic paste & saute again for another 2-3mins.

Pour in the tomato puree, salt, red chilli powder, cumin seed powder & allow the puree to cook well on a medium heat for 8-10mins. 

The puree will thicken, leaves the edge of the pan & oozes out oil. At this stage, add the pureed spinach, cream & mix well. Allow this gravy to cook for another 3-5mins.

Add the garam masala, soaked paneer cubes & mix well. Cook on a medium heat for another 5 mins.

Turn off the heat. Serve it hot with plain parathas, chapathi or any Indian bread.

  • If I find the paneer soft & good quality one, I do not fry them. I add them directly. It tastes good either ways.
  • Baby spinach do not need blanching. 

Last note: My previous post is updated. Do check the post to know if you have identified it right!


  1. Love PP!! No doubt it tastes amazing :)

  2. Loved the stepwise pics,looks really very delicious and tempting...

  3. Love palak paneer any time.....looks really yummy....but I always avoid the combo of palak and tomato together to the maximum extent....instead I add some amchur for the tangyness.

  4. That surely looks so yum! I love the first capture with the bread..... An awesome filling combo.... :)


  5. Fingerlicking palak paneer, yummy..

  6. Bookmarked !! will try for sure :)

  7. I recently loving this palak paneer a lot,looks very nice!

  8. That looks super delicious. Love palak paneer any time of the day.

  9. Delicious palak paneer!! All time favourite!!

  10. ummmmmm...illi namma manevargu bartha ide nange suvasane :D monne aste tinkondu bandvi idanna..slurrp again.



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