Thursday, July 3, 2008


PALAK PANEER ( Serves 4)


Spinach (Palak) ½ Kg
Garlic 4 cloves
Jeera 1 tsp
Green chilly finely chopped 1
Amchur powder ¼ tsp
Garam Masala Poeder ¼ tsp

Milk 100ml
Cream 2 tbsp
Cashew nut 4-6
Cottage Cheese (Paneer) 100gm
Oil 100 ml

Salt to taste

§ Pluck spinach leaves and wash it nicely in enough water
§ Boil 1 liter water in a pan add 1 tsp salt to it.
§ Add palak to boiling water and blanch it for 3-4 min
§ Strain the excess water.
§ OR
§ Alternately you can blanch spinach in Microwave oven. Place washed spinach in a

microwave safe container and microwave for 2-3 min at high power.
§ Allow the spinach to cool and blend it in a mixer to a fine puree.
§ Heat oil separately in pan, add jeera allow it to crackle, then add garlic chilies and cashew
§ Stir fry till cashew nut becomes light brown
§ Add spinach puree ½ tsp salt, milk, amchur powder and cream bring it to boil.
§ Cook till palak becomes thick or oil separates out
§ Add small paneer cubes 1cmx 1cm x 1cm size
§ You can replace paneer with fried potatoes or boiled eggs
§ Mix for 1 min add garam masala powder and garnish with grated paneer


§ Entire cooking should be on high flame as this will help the palak to retain its green colour

§ Addition of milk and cream improves palak’s texture and reduces the bitterness of it

§ Blanching of palak enhances the green color and removes the bitter taste of palak

§ Please do not over cook paneer as it makes paneer hard.

1 comment:

Manju said...

Hello Pinki,

its great to know that you have started postig ur recipes :)..I tried both palak paneer and Punjabi Chole.. They were simply amazing.. hope to see more and more of ur treasured recipes online.. I intend to share it with my family also. I ma sure they will love :)..

Keep Blogging..

Love, Manju