Healthy Palak Paneer

Palak Paneer
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Palak Paneer i.e. cottage cheese cooked with spinach is one of the most famous curries from India. But this is slightly different than the usual one.

This cottage cheese green curry is so delicious, gluten free and quite healthy! You must be wondering what is it made of, well it’s Palak Paneer but to make it more nutritious I add some more healthy, green vegetables like fresh fenugreek and sweet potato leaves.

My husband, god knows I love him.. At times he can be really wretched when it comes to eating green, leafy vegetables. It took me 7 years to make him eat spinach and good 8 years to make him eat Palak Paneer. Albeit I still haven’t succeeded in making him eat sweet potatoes leaves, dill and amamrath. According to him they taste like hay grass and honestly I don’t know how that can be bad.

Anyways because he doesn’t eat them, I put these amazing vegetables in curries, lentils and stir fries to make him eat. He never has an idea what’s in there and he eats them happily. 😉

Give this recipe a try!

Palak Paneer
Palak Paneer


  • 250g spinach
  • 250g sweet potato leaves
  • 200g paneer cut in cubes
  • 100g fresh fenugreek leaves
  • 50g spring onions
  • 15g garlic scapes
  • 1 onion finely chopped
  • 1 tomato deseeded and medium diced
  • 1 tsp minced garlic
  • 3 cloves of garlic crushed
  • 2 green chillies finely chopped
  • 2 tsp or to taste red chilli powder
  • 1 tsp black pepper powder
  • ¼ tsp cinnamon powder
  • 1 tbsp mustard oil
  • ½ tbsp butter
  • Salt to taste
  • ¼ cup cream
  • ½ cup water
  • 1 cinnamon stick, bay leaf and a few peppercorns
  • 1 dried red chilli


Soak all the green leaves in water with 1 tbsp salt for 30 minutes. You can either blanch them or steam them. Make a fine puree.

Heat mustard oil, add the whole spices. Add 1 clove of crushed garlic and let it become golden. Add in the onion and minced garlic, let it become golden brown.

Add in the red chilli powder (reserve ½ tsp), green chillies, stir it and cook for 2-3 minutes. Now add the rest of the spice powders and spinach puree.

Bring it boil, add in the tomatoes. Cook it for 5 minutes, occasionally stirring it.

Now add the paneer, you can shallow fry it but I don’t like to for health reasons. Add water and half of the cream. Cook it for another 5 minutes.

Heat butter and add rest of the garlic. Let it become brown, add in the red chilli powder and dried red chilli, mix well. Turn the heat off.

Before serving add rest of the cream. Stir it and add the temparing.

Serve with rice or rotis.

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