Saturday, March 31, 2018

Palak Paneer / Cottage cheese and Spinach gravy

Palak paneer
Palak paneer

When you make chappathi / roti regularly at home, then you ought to create variations in the gravy if you have a chappathi loving kid at home. I love making paneer gravies but usually I make butter paneer masala, Shahi paneer or gravy with paneer and capsicum. I had a hesitation of trying out palak paneer as I feel some earthy flavor in Palak leaves even after cooking since childhood. But I once tasted this yummy palak paneer gravy at my friend's home and I really liked the taste. I didn't even smell a hint of that earthy flavor in Palak and all I could smell is lovely cinnamon flavor and I found that palak paneer gravy to be a wonderful combination for chappathi. Thanks Devi for inspiring me and introducing me to such a wonderful recipe.

I started making paneer at home since the taste is much more better than the store bought one. If you wish to make paneer at home, then please check out this link: Homemade paneer recipe .

If you looking for recipes using paneer then here are some. Click the link for recipe:

Some more palak recipes:

Lets see what palak and paneer adds to your health

Health benefits of Palak / Spinach:

  • rich in Iron and vitamin A, C. Helps for good metabolism, healthy skin and hair
  • packed with nutrients like omega 3 fatty acid, antioxidants and folic acid which helps for a healthy heart
  • controls your blood sugar level
  • helps to prevent constipation

Health benefits of Paneer:

  • its rich in protein
  • helps for a healthy heart
  • rich in B-complex vitamin
  • helps to strengthen bones and teeth

Ingredients (serves for 5 )

Palak / spinach leaves - 1 bunch
paneer - 250 grams (To make paneer at home, click this link for detailed recipe: Homemade Paneer )
garlic - 3 - 4 pods
ginger - 1 inch piece
green chili - 2 -3
onion - 1 medium size
tomato - 1 medium size
cumin seeds - 1 teaspoon
oil - 3 teaspoon
bay leaves - 2
cinnamon - 1 inch stick
turmeric powder - 1/4 teaspoon
red chili powder - 1/2 teaspoon
garam masala - 1/2 teaspoon
cream / milk - 1 tablespoon 
salt - as needed 


  • wash spinach leaves / palak leaves well. If the stems are tender then you can use that as well. Discard the thick stems part
  • boil 3 cups of water with 1/2 teaspoon of salt [ 1 cup size = 240 ml ]
  • once the water comes to boil, switch off the flame and add the spinach leaves
  • leave it for 2 - 3 minutes and drain the water using colander. You can use the collected water while making palak paneer gravy or when kneading the chappathi dough. 
  • after draining, add the palak leaves in 3 cups of cold water
  • leave it for 2 minutes and then drain the water. Blanching spinach leaves like this helps to retain its green color. 
  • grind garlic, ginger and green chili first . I added 5 green chilies as it was less spicy. Adjust the number of green chilies according to its spice level. 
  • add the blanched palak leaves and grind along to a fine paste
  • heat oil in a vessel and add bay leaves and cinnamon
  • saute it and then add cumin seeds
  • once it splutters, add chopped onions
  • fry till the onion becomes translucent
  • add chopped tomatoes
  • fry till the tomatoes become mushy
  • add turmeric powder, salt and red chili powder. Increase or reduce the quantity of red chili powder according to your spice level
  • add the grounded palak paste
  • once it comes to boil, add garam masala.
  • add the collected water if needed to achieve the gravy consistency
  • cook it for 2 minutes and add the paneer cubes
  • mix well and then cook for 2 more minutes
  • add 1 tablespoon of cream or thick milk, mix well and switch off the flame
  • Serve this palak paneer gravy as side dish for roti, chappathi, paratha or dosa. You can also mix it with white rice. 

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1 comment :

  1. Palak paneer is tough to build. Additionally, it wants a completely fantastic deal of endurance and patience. The most straightforward and many affordable approach is to develop a wonderful willing able to swallow palak paneer in hindi. But usually do not rush out and also get the shelf-stable retort bundle deal; in case meals has been put into a retort oven, then then it truly is vulnerable to raised temp and in high temp, paneer develops an burnt/ rubbery texture. I recommend a frozen entree as nicely and the optimal/optimally paneer entrees are seen under nanak brand name brand fresh.


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