Palak Paneer or Cottage Cheese in Spinach Gravy

Palak Paneer or Cottage Cheese in Spinach Gravy
Palak Paneer or Cottage Cheese in Spinach Gravy

I am back from my vacation straight into crazy working days. So I am cycling through my treasure trove of unposted pics to see what recipes I can post on this blog. 🙂

Palak Paneer is an all-time favourite and quite a crowd pleaser. I am not too fond of it, though Bhavna (my SIL) and my father are. All I do is fish paneer pieces out of the curry.

Bhavna, is very particular about how Palak Paneer is made, and this leads to some friction between her and A&R, our newly recruited cooks. This recipe that I am posting is Bhavna’s and the pic is from the time A&R made Palak Paneer to Bhavna’s exacting specifications. 🙂


  1. Paneer or Cottage Cheese – 200 gms
  2. Fresh Palak or Spinach – 2 Large Bunches
  3. Tomato – 1 Large
  4. Onion – 1 Large
  5. Ginger-Garlic Paste – 1/2 tsp
  6. Red Chilli Powder – 1/2 tsp
  7. Garam Masala Powder – 1/4 tsp
  8. Turmeric – 1/4 tsp
  9. Oil – 1 tbsp
  10. Salt to Taste


  1. Chop the paneer into 1″ cubes.
  2. Wash and pressure cook the palak leaves with about 1/2 cup water for 2-3 whistles.
  3. Remove the cooked palak from the cooker.
  4. Drain and save the water.
  5. Let the palak leaves cool and then purée into a smooth paste, adding a little water, if required.
  6. Chop the tomato and onion separately into 1/4″ pieces.
  7. In a wok, kadai, heat the oil.
  8. Add the chopped onion and sauté till transparent.
  9. Add the ginger-garlic paste and sauté for a couple of minutes.
  10. Add the red chilli powder, turmeric powder, and garam malasa powder.
  11. Saute for a couple of minutes.
  12. Add the chopped tomato and sauté for 5 minutes or till the tomato pieces are soft.
  13. Add the paneer pieces and sauté for 5 minutes.
  14. Add the spinach purée and half the saved water from step 3.
  15. Mix well with a gentle hand and let simmer.
  16. Add more water, if required.
  17. Cook till the spinach purée forms a thick gravy.
  18. Serve hot with rotis.


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