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Palak Paneer #2 (w/ chilis and tomatoes)

(recipe, Carrie Stewart)


  1. 3 cups spinach
  2. 1 cup paneer
  3. 2 tsp. coriander powder
  4. 1 tsp. red chilly powder
  5. 1 small can tomato puree
  6. salt to taste
  7. 2 tsp. ghee
  8. A pinch turmeric Powder
  9. ½ cup milk
  10. ½ cup water
  11. For Masala Paste:
  12. 1 clove
  13. 1 " Cinnamon stick dalchini
  14. 1 tsp. Cumin seeds(jeera)
  15. 1 tsp. Coriander powder
  16. 1 tsp. ginger paste
  17. 2 dry red chilis


  1. Clean and chop spinach. Drain the water. Put the spinach in ½ cup boiling water and cook till it becomes soft. Let it cool and make a coarse paste in a blender. Set aside. Chop paneer into cubes and fry till light golden brown in ghee. Remove from the pan and place cubes in warm water. Grind all the masala ingredients into smooth paste. Heat ghee in a pan and add the masala and fry till it leaves oil. Add turmeric, red chilly powder, dhania powder and fry for another minute. Add the spinach, tomato puree and salt. Stir well and bring to boil. Gently squeeze the water out of the paneer and add cubes to the pan. Mix well, add milk and water water and cook for 15 minutes on a low flame. Remove from the fire when it reaches to the desired consistency and offer.