Palak (Sag) Paneer
Author: z79YQ2pBUAU
This version of Palak Paneer is based on a traditional Kashmiri recipe. It’s quite spicy and contains no onions, tomatoes or yoghurt! Beware…
  • 400 g (1 lb) spinach, fresh or frozen
  • 200 g (8 oz) paneer cut into 1½” (3 cm) cubes
  • 1½ tsp garlic & ginger paste
  • 1½ cinnamon sticks, broken up
  • 3 green cardamoms
  • 1 black cardamom
  • 1½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp salt
  • 4 tbsp ghee or vegetable oil
  • Black pepper
  • Pinch black cumin seed (optional)
  1. Cook the spinach in 2 tsp of water for about 5 minutes until the spinach has completely wilted.
  2. Drain the spinach into a sieve over a bowl and press the water out of the spinach with the back of a spoon. Keep the spinach water and chop the spinach coarsely.
  3. Heat the ghee in a pan and stir-fry the garlic & ginger paste and the spinach for about 5 minutes until all the water has been driven off.
  4. Add in the spinach juice, all the spices, and 250 ml (1 cup) of water. Boil gently until the volume has reduced by about one half.
  5. Meanwhile fry the paneer in oil until the cubes become golden brown. Place the fried paneer in cold water to help soften the surface.
  6. Once the spinach masala has reduced by one half, add in the paneer and allow to cook gently until the spinach has a thick, creamy consistency.
  7. Season with black pepper and the black cumin seeds.
Calories: 504 Fat: 43.1 Sugar: 1.6 Fiber: 7.9 Protein: 20.0 Cholesterol: 46.0
Titli's Tips
This dish is good to serve with chapattis or naan and will serve 2 people as a main course or you can serve as a side dish for a Desi feast!
Recipe by Titli's Busy Kitchen at