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Palak Paneer

Palak Paneer

● 12oz block of paneer(cubed)
● 4 cups of Spinach leaves(baby leaves preferred)
● 3 tbsp coconut oil
● 2 green chilies
● 1 cup onions
● ¾ cup fresh tomatoes
● 2 tsp ginger/garlic paste
● 1 tsp salt
● 12 cashews
● 1 tsp garam masala
● ½ tsp freshly dried fenugreek leaves
● ¼ tsp cumin seeds
● 2 green cardamom pods
● 1 inch piece of cinnamon
● 2 cloves


1. Cut Paneer into square pieces. Cut the
onions and tomatoes and set aside.
2. Measure the spinach in a colander and then
wash thoroughly.
3. Wash chillies and then cutinto one inch
pieces. Heat a pan with oil and add the
chilies. Add spinach and cashewnuts.
4. Heatthe spinach and cashew nuts for 3-4
minutes untilthey begin to wilt and the raw
odor has vanished.
5. Allow the mixture to cool and then blend in a
food processor. The blended mixture should
have a thick consistency, however you may
need to add 1-2 tbsp of water to help with
6. Heat coconut oil in a pan and add cinnamon,
cardamom, cloves, and cumin seeds.
7. When the spices are sizzling and aromatic,
add onions and saute until golden.
8. Add garlic/ginger paste and cook for another
1-2 minutes.
9. Add tomatoes and salt and cook until
tomatoes break down.
10. Add garam masala and saute until aromatic.
11. Add ½ cup water and cook with a cover until
onions become soft. While this cooks, you can
heat a paneer to sear your paneer.
12. Rub Fenugreek leaves in your hand to release
flavor, remove cover,add dried fenugreek
leaves and spinach mixture.
13. Add paneer, mix well, remove from flame, and
Pan fry the paneer before adding it to the Palak to
enhance the flavor and texture of the paneer.