Palak Paneer

Palak paneer, Spinach and Cottage cheese curry, Keerai Paneer Kulambu


  • Spinach – 225 grams or a bunch
  • Paneer – 250gms
  • Ghee – 2 tbsp
  • Cumin Seeds – 1 tsp
  • Onion – 1 medium (finely chopped)
  • Green chili – 2 (cut lengthwise)
  • Ginger Garlic Paste – 1/2 tsp
  • Chili powder – 2 tspn (Adjust with your spice level)
  • Trumeric powder – 1 pinch
  • Garam masala powder – 1/2 tsp
  • Tomato – 1 medium (pureed)
  • water – 1/4 cup
  • Salt – to taste


  1. Chop Onion and Green chili into small pieces. Grind Spinach with little water in blender and make a paste. Keep all this aside.
  2. Heat Ghee in a deep pan, fry Paneer cubes till they are golden brown. Remove them and keep aside.
  3. Heat Ghee in the same pan. Add Cumin seeds and let them splutter. Add Onion and Green chili, fry till Onion turns into golden brown.
  4. Add Ginger Garlic Paste and fry till the raw smell goes.
  5. Add Turmeric powder, Chili powder, Garam masala powder and Sal. Fry till the raw smell of masala goes.
  6. Add Tomato puree and cook for 5 mins. Add Spinach paste and cook for another 5 minutes.
  7. Then add Paneer cubes, cover and cook for another 5 minutes. Then add water and cook for 5 to 7 minutes in medium heat .
  8. Finally garnish with butter flakes.

Goes well with: White rice, Chapathi, Roti

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