• Fry paneer in a pan with 1 tsp oil for 2 to 3 mins.
  • To keep them soft, you can also drop them in water and leave for 10 to 15 mins. Drain and set aside.
  • In the same pan, add green chilies, spinach and fry for just 2 to 3 mins on a medium heat.
  • Spinach must wilt off thoroughly. Do not overcook. Set aside to cool.
  • Grind spinach with green chilies to a smooth puree.

How to make palak paneer gravy

  • Heat a pan with oil, add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add onions and fry till they turn transparent.
  • Add ginger garlic paste and fry until the raw smell goes away.
  • Add tomatoes and salt, fry till they turn mushy.
  • Add kasuri methi, garam masala and coriander or cumin powder.
  • Saute until the mixture leaves the sides of the pan.
  • Pour half cup water and stir. Cook until the mixture thickens.
  • Simmer the flame, add the pureed spinach.
  • Mix well and cook until it begins to bubble for about 2 mins.
  • Add paneer and mix. Switch off. If using cream add it now.

Serve palak paneer with naan, roti or rice.


Everest Dairies Other Products

Everest has become one of the UK’s leading manufacturers of Paneer, natural set yogurt and other complimentary dairy based products.