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Palak Paneer
Method
- Cut paneer into cubes.
- Blanch the spinach leaves and purée in a blender.
- Heat oil, add onion paste and sauté until lightly coloured.
- Add Ferns’ ginger garlic paste, Ferns’ Green Masala Paste and curd.
- Add paneer and the powdered masala.
- Stir in the spinach purée.
- Add salt and fenugreek powder.
- Simmer for 5 minutes.
- Serve hot immediately with a swirl of cream or grated cheese.
Ingredients
- 500 g cottage cheese (paneer)
¼ cup oil
- ½ cup onion paste
- 1 teaspoon Ferns’ ginger garlic paste
- 2 teaspoons dried fenugreek leaves (Kasuri methi)
- 2 teaspoons Ferns’ Green Curry Paste
- 2 teaspoons cheese or cream for garnish
- ¼ cup curd/ yogurt
- 1 teaspoon cumin (jeera) powder
- 1 teaspoon coriander seed (dhania) powder
- ½ teaspoon cinnamon (Dalchini) powder
- ½ teaspoon cardamom (Elaichi) powder
- ¼ teaspoon clove powder
- 1 bunch of spinach (Palak).