A traditional North Indian dish prepared using paneer (Indian cottage cheese) cooked in fresh spinach gravy along with a simple assortment of spices.
Serves: 6 people
Prep : 25 mins
Cooking : 20 mins
Health Hack: Paneer is a good source of protein especially for vegetarians and it’s a great way to add dairy to your diet. Spinach being rich in anti- oxidants and B vitamins, makes this a super nutritious dish.
- Spinach (Palak) - 500gms
- Onion - 1 medium, finely chopped
- Tomatoes - 2 medium pureed
- Paneer – 250 gms
- Garlic - 3 large cloves, finely chopped
- Green chilli -1 or 2, whole
- Fresh Cream - 2 tbsp. (optional)
- Water – 300mls or add as required
- Bay Leaf - 1.
- Red chilli powder - 1/4 tsp.
- Cumin - 1/2 tsp.
- Vegetable Oil - 5 tbsp.
- Salt – 1 tsp.
- Boil all the spinach in ¾ cup of water along with whole green chillies. Allow the spinach to cool, blend into smooth paste and set aside.
- Now in a pan heat the oil on medium heat. Add bay leaf, cumin seeds and allow to sizzle for 30 seconds.
- Then add chopped onion and fry until it turns golden brown. Now add garlic and fry for a couple of minutes.
- Add pureed tomatoes and fry until the oil leaves the sides. Then add red chilli powder and a little salt.
- Add pureed spinach, bring to a boil and then simmer for 10mins to get the right consistency. Check for seasoning and add a little water if required at this stage.
- Add paneer and cover for a few mins. Remove from heat and garnish with cream before serving.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
Wash spinach quite well to make sure you don’t get any grit in the dish. You can also try shallow frying the paneer cubes before adding to the spinach gravy or grate some fresh paneer on top which makes a lovely garnish.