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Palak Paneer #1

(recipe, Carrie Stewart)


  1. 2 heads fresh Spinach (Palak)
  2. ½ lb. Paneer (or unsalted Ricotta cheese)
  3. 3 Tbsp. Ghee
  4. 2 to 3 Bay leaves
  5. 1 tsp. Cumin seeds
  6. Salt to taste
  7. ¼ tsp. Black pepper powder
  8. ¾ tsp. Ginger paste
  9. ½ tsp. Green chilli paste
  10. ½ tsp. asofoetida
  11. 1 tsp. Garam masala powder
  12. Ghee for frying


  1. Mix ginger paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). Grind the cooked spinach up to a consistency less than pureed, with some chop still in it. Cut paneer into small cubes. Keep 3 cubes aside for decoration. Heat ghee in a pan. Fry the paneer pieces on medium heat till they turn slightly golden. Set the paneer pieces aside. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds, salt, black pepper, and garam masala. Stir well. Add paneer and cooked spinach. Mix well. Put palak paneer in a baking tray. Add rest of the butter. Bake for ½ hour at 180 deg C. Grate the paneer set aside for decoration, and offer.