2-3 bunches fresh spinach or 1 lg bag frozen
1 block (14oz) paneer cheese (Costco)
Oil to fry in
1t. cumin seeds (or use 1t. powder w/dry ingredients)
1-2 large finely chopped onions
½ green chili, finely chopped
2t. ginger/garlic paste
1/2t. red chili powder
1t. coriander powder
2 tomatoes, pureed
1t. garam masala* powder
*(Make a powder of 2 cloves, 1 cardamom,
1" stick cinnamon)
½ c. cream
1. Add palak (spinach) to boiling pot of water for 2-3 min. Drain, reserve 1c. liquid.
Cool. Then puree in blender.
2. Cube paneer (cheese) and fry in oil until just lightly golden. (Easiest in a
non-stick pan or skillet.) Reserve 3-4T. Oil. Drain remaining and set aside. (Frying
is opitional, but desired.)
3. Heat oil. Add cumin seeds. Wait until they crackle, but don’t let burn.
Add chopped onions and green chilies and a pinch of salt. (Salt will soften the
onions quicker so they will be more smooth later.) Saute just until onions are
Add ginger/garlic paste. Saute for another 2 min. Add the next dry spices. Cook
for 1-2 minutes.
Add the tomato puree. Stir until oil starts to separate and you see fine
droplets of oil rise to top. (5-6 min.)
4. Add palak puree. Then add paneer cubes. Add garam masala, cream (opt) and salt to
Stir to cover all. Cook on low heat until it starts bubbling. (2 min.) Stir in the
reserve liquid as needed. (1/2-1c.)
Place in serving bowl. Drizzle with cream.
This recipe was submitted via email by Kathy Davis.