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Palak Paneer from Madhya Pradesh

Number: 6 persons

Complexity: easy

Working time: 40 min/hour

Total preparation: 40 min/hour


    • 400g spinach leaves (washed)
      or equivalent frozen spinach
      thawed and well drained)

    • 200g paneer
      If you can't buy it, it is
      also possibly a young fusible
      take soft cheese.

    • 3 green chili

    • 3cm ginger (chopped)

    • 14/16 cloves of garlic (peeled)

    • 1 onion (large, chopped)

    • 1 tomato (chopped)

    • 1 tsp cumin seeds

    • 1 tsp turmeric powder

    • 1 tsp red chili powder

    • 1 tsp cumin powder

    • 1 tsp coriander powder

    • 1 tsp garam masala powder

    • 4 tbsp oil (vegetable)

    • some salt

    • 2 tbsp fresh cream for garnish.

    Other supplies

    A frying pan or regular pan and a hand blender, food processor or blender

      Just this:

      Tried many recipes to find the Palak Paneer that we once ate on our tour through Radjasthan, but never actually found it. After telling this to my Indian colleague, I received this recipe from her mother. And indeed this recipe met my expectations/memory

      Mis en place

      I always have all the ingredients ready so I don't have to search. Further:

      • peel and chop the garlic.

      • chop the large onion.

      • Make cubes from 150 grams of paneer and shave the rest as a garnish.

      • Remove the bark from the ginger and chop finely.

      • Cut the tomato into pieces.


      • Boil one liter of water in the pan, add spinach leaves and
        let it boil for a minute, then turn off the heat.

      • Drain the water (save some for later), place the cooked spinach in a mixing bowl (where you can use the immersion blender) and keep it aside.

      • Heat oil in a pan.

      • Add the onions and fry over medium heat until they turn light brown (may take a few minutes).

      • add cumin seeds, fry for few seconds and

      • then add green chili pepper, ginger and garlic.

      • Add the chopped tomato,
        cook over medium heat until it softens slightly (2-3 minutes).

      • Turn off the heat and let it cool, then add the mixture to the mixing bowl.

      • Place the hand blender on it (or turn on the blender) and mix it into a thick, lumpy but smooth paste (add some spinach draining water if necessary).
        keep it aside.

      • Heat oil in the same pan, add turmeric powder, red chili powder, coriander powder and cumin powder.
        Fry that for 20-30 seconds

      • Add the previously made mass of smooth paste from the mixing bowl and keep stirring until well mixed.

      • Cover the pan and let it simmer on medium heat for 2 to 4 minutes.

      • Add garam masala powder and salt to taste and stir well.

      • Add the paneer cubes and mix evenly into the mixture.

      • Cover the pan and cook over low heat for 2 minutes, then turn off the heat.

      For the preparation, put the mass in a nice bowl, make a "Swirl" cream and sprinkle some grated paneer.

      Your Palak Paneer is ready, delicious with roti, paratha, naan and kulcha etc. but also with rice!


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