Paneer Palak

Paneer Palak

Added to 387 cookbooks   This recipe has been viewed 65137 times

Palak and paneer are made for each other. Not only do the two flavours and textures complement each other, but the vibrant green and the soft white combine beautifully to make this dish a treat for the eyes too!

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Paneer Palak recipe - How to make Paneer Palak

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
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2 cups paneer (cottage cheese) , cut into 12 mm.b1 cubes
10 cups spinach (palak) leaves
3/4 cup finely chopped onions
4 garlic (lehsun) cloves
12 mm (1/2") piece ginger (adrak) , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup tomato pulp
1/4 tsp garam masala
2 tbsp oil
salt to taste

Other Ingredients
oil for deep-frying
    Main procedure
  1. Blanch the spinach in a big vessel of boiling water.
  2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
  3. Cut the paneer into small pieces and deep fry in hot oil until golden brown
  4. Remove and drain on absorbent paper. Keep aside.
  5. Heat the oil in a pan and fry the onions till they turn translucent.
  6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
  7. Add the tomato pulp and fry stirring continuously till the mixture leaves oil.
  8. Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
  9. Serve hot.


Lachha Paratha, Punjabi Soft Flaky Lachha Paratha 
Misi Roti, Punjabi and Rajasthani Missi Roti 
Tandoori Naan 
Varkey Paratha ( Roti and Subzis) 

Nutrient values (Abbrv) per serving
Energy318 cal
Protein11.8 g
Carbohydrates12.2 g
Fiber2.8 g
Fat24.7 g
Cholesterol0 mg
Sodium50.8 mg
Click here to view calories for Paneer Palak

RECIPE SOURCE : PaneerBuy this cookbook
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