Peppery Palak Paneer

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • 2 bunches - spinach
  • 1 bunch - coriander
  • 1 - chopped large onion
  • 1 cup - cooking cream
  • 1/2 tsp - cumin seeds
  • salt
  • 2 tsp - sugar
  • 1/2 tsp - peppercorns
  • 1 - green chilli
  • 1/2 kg - paneer/cottage cheese, cut in 1x1 inch cubes
  • 3-4 -cardamoms/1/s tsp cardamom powder
  • 1/4 tsp - ajwain (optional)
  • 1/2 tsp - turmeric
  • cooking oil/clarified butter
  • salt
  • sugar
  • cream

How to Make Peppery Palak Paneer

  • Finely grind the spinach, coriander leaves, cumin, peppercorns, chilli, cardamom, ajwain, turmeric and half the onions with some water.
  • Place the paneer cubes in room temp water with 1/4 tsp turmeric powder added to it. Keep aside.
  • In a saucepan, heat 3 tbsp cooking oil/butter, fry the remaining onions well.
  • Then add the ground mixture 2-3 tbsp at a time, frying well. Then add salt and sugar.
  • Drain the paneer and drop the cubes into the gravy.
  • Simmer open (not covered) for 2 mins and then add beaten cream 2 tbsp at a time, gently folding it into the gravy to get a pleasant green colour. Then simmer (open) till desired consistency is reached.
  • Garnish with cream and serve with steamed rice or piping hot rotis/naan.