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Palek Paneer

  • Yield: 4 servings 1x


  • 4 bunches spinach (washed well)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 3 inch ginger (peeled, chopped)
  • 1/4 cup oil or ghee
  • 1 tbs cumin seed
  • 4 medium red peppers, whole (fresh, stems removed)
  • 1/4 tsp kashmiri mirsch
  • 1 can crushed tomatoes (OPTIONAL)
  • 1 tsp salt
  • 3-4 cups paneer cubed
  • cream (as needed)


  1. Heat oil in a heavy bottom pan.
  2. Add the ginger and sauté until beginning to turn brown.
  3. Add garlic and cook for about 2 minutes.
  4. Add onion and cook until brown.
  5. Add the red peppers, cumin seed, and Kashmiri Mirsch.
  6. Cook until fragrant. Add the spinach and cream and cook until spinach is wilted and soupy.
  7. Blend with a hand mixer or hand blender.
  8. Add salt and tomatoes.
  9. Cook until heated well.
  10. Fold in paneer and remove from heat.


Source: Abha Ranjan









  • Calories: 585
  • Fat: 41.23 g
  • Carbohydrates: 28.82 g
  • Protein: 31.4 g
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