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Palak Paneer

Palak PaneerA side dish with gravy using Spinach and Cottage Cheese. This is an extremely popular dish in North India.

Time Required: 30 Minutes
Serves: 4


2 Big bunches of Palak / Spinach
2tbsp Oil or Butter
2 small Onions, Chopped finley
1 Cup of Paneer / Cottage Cheese Cubes
2 tbsp Ghee or Refined Oil
1tsp Jeera / Cumin Seeds
1tsp Sugar
1tbsp Green Chili Paste
1tsp Ginger – Garlic Paste, Optional
2 pieces of 1” Cinnamon
2tbsp Cream (Optional)
2 Cloves
1 Chota Elaichi / Small Cardamom, Crushed
2 Bay leaves
2 -3 Peppercorns, Crushed
Salt to taste


Clean and wash Palak leaves. Heat water in a vessel and put Palak into the water. Switch off the flame. After two minutes remove the Palak from water and grind to a paste and keep aside.

Heat Oil, and add Jeera, Cinnamon, Cloves, Elaichi, Bay leaves and stir. Add Ginger РGarlic paste and saut̩ for a minute. Next add Onions and saut̩ until they turn translucent. Add Chili paste, Salt, Sugar and stir. Add Pepper and Spinach and mix well. If the gravy is too thick add little water and let it come to a boil. Add cream and stir.

Add Paneer to the gravy and mix well. The Paneer cubes can be shallow fried before adding to the gravy.

Remove to a serving dish and serve with your choice of Indian Bread.

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