Recipes - Palak Paneer


2 bunches green palak

4 green chillies

5-6 chopped garlic

1” chopped ginger

4 tbsp. full cream

300 gms. diced paneer

1 tbsp. cumin seeds

3 tbsp. lemon juice

Salt to taste

Oil to fry

Water to blanch the paneer



Clean the palak, cut the stems and wash thoroughly.  Boil sufficient water in a big vessel and when it reaches the boiling point close the fire.  Put the cleaned palak (without cutting) in this  water, cover and leave it for 10 minutes.  Now drain the hot water and put the palak in chilled water and drain it again ,this retains the green colour of palak .  In a shallow pan with little oil, fry the paneer slightly.


Now grind the blanched palak and green chilies together to a paste (a little water can be added while grinding but not necessary).  Take oil in a vessel and brown the cumin seeds and then brown chopped ginger & garlic.  Now add palak paste and fry for 10 minutes.  Whisk the full cream well and add it to the palak paste and water if required.  Bring this thick gravy to a boil.  Now add fried paneer, lime juice and salt. Mix well and close the fire.  

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Title: Palak Paneer

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