1/1 Photo of Palak Paneer
One of my favourites, it's also mom's favourite and my late grandmom's as well.
My Private Note
Units: US | Metric
- 4 bunches spinach (Palak)
- panir (made from 1 litre milk)
- 2 tablespoons butter
- 2 medium onions
- 1 1/2 tablespoons dhaniya powder (corriander powder)
- 1 1/2 tablespoons red chili powder
- 1/2 teaspoon jeera powder (powdered cumin seeds)
- 10 cashews
- 2 teaspoons poppy seeds
- 2 tomatoes
- 1/4 teaspoon turmeric powder
- 1/2 cup curds
- 1 teaspoon sugar
- black pepper
- 1Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
- 2Set aside.
- 3Wash and chop palak finely.
- 4Cut onions into small pieces.
- 5Cut tomatoes into 2 inch cubes.
- 6Heat a little butter.
- 7Fry palak till it shrinks.
- 8Allow to cool.
- 9Grind to a smooth paste.
- 10Grind cashews and poppy seeds together to a smooth paste.
- 11Fry all the spices in little ghee and then powder.
- 12Heat rest of the butter with little oil and fry onions till crisp and golden.
- 13Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
- 14Stir for a minute.
- 15Add whipped curds.
- 16Cook on reduced flame till oil floats on top.
- 17Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
- 18Mix cashew-poppy paste and pour just enough water required for the gravy.
- 19Cook on medium flame till gravy becomes thick.
- 20Add paneer pieces.
- 21Remove from heat.
- 22Sprinkle garam masala powder.
- 23Serve hot with finely cut onions and lime.
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Nutritional Facts for Palak Paneer
Serving Size: 1 (325 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 220.3
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 4.6 g
- Cholesterol 17.3 mg
- Sodium 446.8 mg
- Total Carbohydrate 25.0 g
- Dietary Fiber 10.7 g
- Sugars 7.2 g
- Protein 13.7 g