Recipe by: Sheetal Sharma

Source: Sanjeev Kapoor’s website


  • 900 g spinach
  • 200 g paneer (cottage cheese)
  • 2-3 green chilies 2-3
  • 2-3 garlic cloves, chopped
  • 1 onion, finely chopped
  • 3 Tbsp oil
  • Salt to taste
  • 1 Tbsp lemon juice
  • 4 Tbsp fresh cream


  • Remove the stems and wash spinach thoroughly in running water.
  • Blanch the spinach in salted boiling water for two mins. Refresh in chilled water.
  • Squeeze out excess water.
  • Grind the spinach and green chillies into a fine paste.
  • Cut the paneer into one inch by one inch by half inch pieces.
  • Heat oil in a pan. Add the onions and sauté until it’s caramelised.
  • Add garlic and sauté for half a minute.
  • Add the spinach puree and stir. Check and adjust seasoning as required. Add water if required.
  • When the gravy comes to a boil, add the paneer and mix well.
  • Stir in lemon juice.
  • Finally add fresh cream.
  • Serve hot.

Download PDF here: Indian Palak Paneer (Spinach with Cottage Cheese) Sheetal Sharma