Ananda's Palak Paneer Recipe

Name: Ananda's Palak Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound paneer pressed fresh cheese (similar to ricotta); 2 tablespoons vegetable oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper or to taste; 1 tablespoon ginger root minced into a paste; 4 each green chili peppers fresh or red dried; 2 medium tomatoes fresh or canned, pureed; 1/2 teaspoon salt or to taste; 1 pound spinach fresh or frozen; 1 x tomatoes for garnish; 1/2 cup yogurt, plain

Servings: persons

1/2 pound paneer pressed fresh cheese (similar to ricotta)
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper or to taste
1 tablespoon ginger root minced into a paste
4 each green chili peppers fresh or red dried
2 medium tomatoes fresh or canned, pureed
1/2 teaspoon salt or to taste
1 pound spinach fresh or frozen
1 x tomatoes for garnish
1/2 cup yogurt, plain

1
Cut the paneer into 1/2 inch cubes.
2
Heat one tablespoon of oil in a skillet over medium-high heat.
3
Fry the paneer quickly until very lightly browned on all sides.
4
Remove to paper towelling and set aside.
5
Add the remaining tablespoon of oil to the skillet, heating over medium-high heat.
6
When the oil is quite hot add the cumin seed and cook until they sputter, about 30 seconds.
7
Add the turmeric, cayenne pepper, hot chilies and ginger.
8
Cook for another 30 seconds to a minute.
9
Add the pureed tomatoes and cook until bubbly, about 5 minutes.
10
Add the fresh chopped or thawed frozen spinach.
11
Mix well and cook for a couple of minutes.
12
If you notice too much liquid from the spinach you may wish to add some of the flour/water mixture as needed to help bind and thicken things together.
13
Simmer for two minutes.
14
Add the yogurt and salt.
15
Allow to simmer for 6 minutes, stirring occasionally.
16
Return the paneer to the pan, mix and let cook for a couple of minutes.
17
Garnish with tomatoes, serve with basmati rice and naan or roti.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound paneer pressed fresh cheese (similar to ricotta), 2 tablespoons vegetable oil, 1/2 teaspoon cumin seeds, 1/2 teaspoon turmeric, and more.

Yes, Ananda's Palak Paneer falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ananda's Palak Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions