Palak Paneer (Spinach and Cottage Cheese) Recipe

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 06/6/22
Christine Glade/ Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
341 Calories
25g Fat
16g Carbs
17g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 341
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 49%
Cholesterol 47mg 16%
Sodium 648mg 28%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 17g
Vitamin C 11mg 56%
Calcium 471mg 36%
Iron 7mg 41%
Potassium 560mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

Ingredients

  • 1 pound (500 grams) paneer

  • 2 medium-sized bunches (1 pound or 500 grams) of spinach fresh

  • 1/2 bunch (1/4 pound or 125 grams) fresh fenugreek leaves

  • 4 tablespoons vegetable oil, or canola or sunflower oil

  • 1 large onion, chopped fine

  • 1 large tomato, diced

  • 2 teaspoons garlic paste

  • 1 teaspoon ginger paste

  • 2 teaspoons coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala powder

  • Salt, to taste

  • 1 tablespoon butter, for garnish

Steps to Make It

  1. Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.

  2. Add 2 tbsps of oil to the same pan and fry the onions in it till soft.

  3. Add the ginger and garlic pastes and fry for a minute.

  4. Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric, and garam masala powders and mix well. Add salt to taste and mix well.

  5. Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.

  6. Add the previously fried paneer cubes to this gravy and mix to coat the pieces.

  7. Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).