45 mins
![Palak Paneer (Spinach & Cottage Cheese Curry) Recipe Palak Paneer (Spinach & Cottage Cheese Curry) Recipe](/images/recipe-main-images/Palak-Paneer-Spinach-Cottage-Cheese-Curry-443.jpg)
Ingredients for Palak Paneer (Spinach & Cottage Cheese Curry)
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
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How to Cook Palak Paneer (Spinach & Cottage Cheese Curry)
- Wash the spinach thoroughly then blanch it in hot water for 3 minutes to soften the leaves. Liquidize it, stir the cornflour into the purée and set it aside.
- Cut the paneer into cubes about ¾" (2cm) across. Peel the onion and garlic then grind them, together with the green chilies to form a paste.
- Heat the oil in a large pan and add the green cardomom and the onion-garlic-chili paste and fry until the oil separates. Add the red chilli powder, cumin powder, garam masala, black pepper and salt and fry for 2-3 minutes. Quickly chop the tomato into small pieces and add to the pan along with the spinach paste. Cook over a medium heat for 10 minutes then add the cheese cubes. Cook for a further two minutes and serve immediately.
![Mamtha Sunil Kumar Mamtha Sunil Kumar](/images/recipe-author-photos/Mamtha.png)
If you want a really rich, creamy curry, you can stir in 2 tablespoons of cream at the end, just before serving.
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