Punjabi Palak Paneer | Cottage Cheese Simmered In Spinach Gravy

I have always loved the traditional palak paneer served in dhaba's. While working in Delhi, I regularly used to eat out and one of the classic dishes would be palak paneer. I have tried it in a couple of places, small joints to dhabas and everywhere it would taste unique but really really good.

I think this dish is completely packed with nutrition and serves really well with jeera rice or rotis or butter naan.

To get the perfect green color of the dish, we must use a fresh bunch of spinach or even better if we can get baby spinach with is tender and lacks bitterness. The big stalky spinach usually tastes bitter.

200 gms paneer, cut in cubes,
200 gms palak,
2 tbsp oil,
1 big onion, finely chopped,
4 slit green chillies,
1 tsp ginger garlic paste,
1/4th tsp cumin powder,
1/4th tsp garam masala,
2 tbsp curd,
1/2 tsp sugar,
1/4th tsp kasuri methi,
3 tbsp fresh cream, (Amul fresh cream)

For tempering:
1 tbsp oil or ghee,
2 tsp cumin seeds,
2 whole red chillies,

  1. Bring water to a boil in a big vessel. Keep a big vessel of chilled water ready aside. Add nicely washed palak to the boiling water. Keep stirring it for 1-2 mins and remove it with a strainer and put it into the chilled water.
  2. Once cooled down, puree into a fine paste and set it aside.
  3. Heat oil and fry the onions till light brown. Add slit green chillies and ginger garlic paste.
  4. Fry this for 2 mins and then add cumin powder and garam masala powder. Fry well.
  5. Add curd and sugar and cook for 2 more mins.
  6. Add kasuri methi and 1/4th cup water. Cook for a minute and then add the palak puree and cook for 3-4 mins.
  7. Gently mix the paneer pieces into the gravy and let it simmer for 2 mins.
  8. Reduce the heat and add the cream and mix well.
  9. Remove in the serving bowl.
  10. For tempering, heat oil or ghee and add the cumin seeds and allow it to splutter. Add the red chilles and pour this on top of the gravy in the serving bowl.
  11. Serve hot.

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