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Palak Paneer #3 (cinnamon & cardamom)

(recipe, Carrie Stewart)


  1. 2 Tbsp. ghee
  2. 1 tsp. cumin seed
  3. 2 cardamom seeds
  4. 1 stick of cinnamon
  5. 2 or 3 bay leaves
  6. 2 whole cloves
  7. 1 tsp. each fresh ginger
  8. 1 small fresh tomato, sliced
  9. 1 tsp. black pepper
  10. 2 bunches fresh spinach, chopped
  11. 2 tsp. salt
  12. 1 tsp. cumin powder
  13. ½ tsp. turmeric
  14. 1 tsp. ground coriander
  15. ½ tsp. garam masala
  16. 1 cup whipping cream
  17. 1 tsp. tomato puree
  18. fresh cilantro leaves
  19. Paneer (or unsalted Ricotta cheese)


  1. Heat ghee in saucepan and saute cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, sliced tomato and black pepper and saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and will still be a little crunchy. Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing. Add cream, tomato puree, cilantro and cubes of paneer. Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1-½ minutes over high heat. Garnish with cilantro leaves and offer.