Palak Paneer (Spinach with Cottage Cheese)

Palak Paneer (Spinach with Cottage Cheese)

The best palak paneer I have had is from a restaurant called Moti Mahal, not far from where we grew up in Delhi. I had to try a few times before I developed this version that is quite close to the taste I remember from my childhood.


Spinach leaves 1/2 kg, washed, steamed and puréed

Onion 1 medium, sliced fine

Garlic 6 cloves, sliced in half

Ginger 1” piece, julienned

Tomato 1 medium, sliced fine

Red chilli powder 1/2 tsp

Turmeric powder 1/2 tsp

Coriander powder 1/2 tsp

Salt to taste

Water 3 cups

Paneer or cottage cheese 200 g, cut into cubes

Oil 4 tbsp


Heat the oil in a heavy bottomed pan and fry the paneer cubes till they turn a light crispy brown. Take them out with a slotted spoon and keep aside.

Add onion slices to the same oil and fry till they turn golden and translucent. Scrape the paneer bits as you fry the onions.

Add the puréed spinach and stir well.

Add the water, salt, red chilli powder, turmeric powder and coriander powder.

Add the garlic. Use the smaller Indian garlic instead of the plumper Chinese ones. They have more flavour.

Add the tomato slices.

Reduce the heat and cook covered for 20 minutes.

Add the fried paneer cubes and continue to cook till the gravy thickens.

Garnish with the julienned ginger and serve hot with rice, naan, puris or paranthas.

Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-paneer is a dish that I make very often. It is light and it’s refreshing taste of tomato and garlic makes it the best accompaniment for rotis or rice. You can use fresh or frozen peas. If using fresh peas, you need to cook it a little longer. Use paneer or cottage cheese cubes.

Fresh taste


(Serves 5)

Peas 250 g

Paneer or cottage cheese 200 g, cut into cubes

Tomatoes 2 medium

Onion 1 large

Garlic 5 cloves

Ginger 1” piece

Green chillies 2, split

Coriander leaves for gatnish

Turmeric 1/2 tsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Cumin seeds 1 tsp

Salt to taste


Grind the onion, tomatoes, ginger and garlic in a blender.

Heat oil in a wok and add the cumin seeds. When they stop sputtering, add the ground paste. Fry for about three minutes till the oil begins to separate from the edges.

Add the turmeric and red chilli powder and cook till blended in well, about two minutes.

Add the peas and mix well. Add about a cup and a half of water and salt. Bring to a boil and add the paneer cubes. Add the split green chillies.

Cook covered on a low flame till the gravy thickens.

Garnish with coriander leaves and serve hot with ajwain puris, roti or rice.