Nanak Palak Paneer


A classic North Indian recipe.

Preparation time: 25 minutes

Cooking time: 20 minutes


1 kg Spinach

250 g Nanak Paneer cubed

10 g or 2 tsp Salt

20 g or 1½ cup Maize flour

30 g or 2 tbsp Nanak Ghee

25 g or 4 tsp Ginger (cut fine)

5 g or 1 tsp Red chili powder or 3 chopped green chilies

2L or 8 cups water

100 g or 2/3 cups Chopped onions

10 g or 1 tbsp cream to garnish

10 g or 2 tbsp Tomato finely cut


Remove stalks of the spinach leaves. Wash very well and cut finely. Add water and salt and cook for 10 minutes. Drain excess liquid. Beat with a wooden beater of lend in a liquidizer to form a puree. Add the Nanak Paneer cubes to the puree and mix well. Add maize flour slowly and cook for 10 minutes. (This acts as thickening agent.) In a separate pan, heat Nanak Ghee and brown the ginger and onion. Add chili powder and the Nanak Paneer/spinach mixture and stir well. Cook for a few minutes more.

Garnish with juliennes of fresh ginger, tomato pieces, and fresh cream. Serve with fresh green salad and naan.

Serves: 4

Recipe compliments of Punjab Milk Foods Inc.