Recipe by: Sandhya Puri

Source: family recipe

Serves: 4-5


  • 2 packets fresh spinach, about 500g total
  • 100 g paneer
  • 2 onions, sliced
  • 2 cloves garlic, chopped
  • 1 Tbsp green chutney (optional)
  • 2 Tbsp oil (olive or Vegetable) / Ghee
  • 1 tsp cumin seeds
  • Salt to taste
  • ½ tsp chili powder
  • ½ cup water
  • 4 Tbsp milk / 2 Tbsp cream
  • 1 tsp cream for garnish


  • Boil some water in a pan. Drop the spinach leaves in the water and blanch for 2 minutes. Take off the fire
  • In a pan, heat 1 Tbsp oil / ghee. Add the onions and garlic and cook till they turn golden
  • Add the chutney, chili powder and cook for a 1 minute. Add the cooked spinach and cook for a 5-7 minutes till they soften a bit.
  • Put the mixture in a blender and grind until it’s a fine paste
  • In another pan, heat up the remaining oil / ghee. Once hot, add the cumin seeds and wait for them to pop. Add the spinach mixture and cook for 2-5 minutes
  • Add the water, milk and the paneer in the pan and cook on a low flame till the water evaporates
  • Serve with a drizzle of cream on top

Download PDF here (more photos are in this PDF): Indian Palak Paneer (Spinach and Cottage Cheese) Sandhya Puri