A dish of lumps of a new curds, called paneer, swimming in a rich sauce made with new spinach. The spinach gives the sauce a normally thick and velvety consistency, and palak paneer's unique profound, wilderness green shade.

This is one of the milder Indian curries out there, both in warmth and zest power. The delicate spicing from fenugreek, cumin and coriander plays well with the sensitive spinach flavor, without overpowering it. In the mean time, the paneer resemble minimal smooth wipes that suck up that load of delicious flavors in the sauce!


  • Paneer
  • 1 tsp cumin / jeera
  • 1 inch cinnamon
  • 4 cloves
  • 2 pod cardamom / elachi
  • 1 bay leaf / tej patta
  • 2 tsp kasuri methi / dry fenugreek leaves
  • ½ onion (finely chopped)
  • ½ tomato (finely chopped)
  • ¼ cup water
  • ¾ tsp salt
  • 5 cup water
  • 1 bunch palak / spinach
  • 1 inch ginger
  • 1 clove garlic
  • 3 green chilli
  • 3 tsp oil
  • 1 tsp butter
  • 2 tbsp cream / malai
  • 1/4 tbsp garam masala


  • Warmth 1 tablespoon olive oil in a skillet over medium warmth; cook and mix onion until somewhat delicate, around 5 minutes.
  • Add garlic, coriander, turmeric, garam masala, red pepper drops, curry powder, cumin, and salt; cook and mix until gets good aroma.
  • Blend water, spinach, tomatoes, and ginger into the onion combination; stew for 20 minutes. Eliminate from warmth and cool somewhat, around 5 minutes.
  • Move spinach combination to a blender and mix until smooth.
  • Warmth 1 tablespoon olive oil in a skillet over medium warmth; cook and mix paneer until it became smooth, around 5 minutes. Mix pureed spinach blend into skillet with paneer. Cook until warmed through, 5 to 10 minutes.