Palak Paneer


  • 500g Paneer (cottage cheese), cubed
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 1 bunch spinach, boiled and pureed
  • 1 tablespoon ShreeGun Gold Garam Masala
  • 1 tablespoon ShreeGun Kashmiri Mirch Powder
  • 5 tablespoons oil
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 4 tablespoons cream
  • 2 tablespoons chopped coriander leaves
  • Salt to taste

      Cooking Instructions:


      1. Heat the oil in a large pan over medium-high heat.

      2. Add the onions and sauté until golden and translucent.

      3. Add the tomatoes and sauté until softened.

      4. Add the ginger, garlic paste and ShreeGun Kashmiri Mirch Powder and sauté for 1 minute.

      5. Add the spinach puree and salt to taste and bring to a gentle boil.

      6. Add the paneer cubes and ShreeGun Gold Garam Masala. Sauté for 5 minutes.

      7. Add cream, add water if required and reduce heat to low and simmer for 15 minutes.

      8. Add the coriander leaves and stir to combine.

      9. Serve over basmati rice or with naan or roti.


      Products Used

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