Ingredients (for 4 people)

  • Panner                        : 150 grams
  • Spinach (Palak)           : 500 grams
  • Ghee                          : 1 tablespoon
  • Jeera                           : ½ teaspoon
  • Asafoetida (hing)        : A pinch
  • Besan                         : 1 tablespoon
  • Tomatoes                   : 4 medium size
  • Grated Ginger             : 1 teaspoon
  • Salt                             : 1 ½ tea spoon (as per taste)
  • Red Chilly Powder     : ½ tea spoon
  • Lemon


  • Separate out the palak leaves from their stems.
  • Chop the leaves into smaller parts and wash them thoroughly in water.
  • Chop the tomatoes into big pieces.
  • Place the washed palak leaves and tomato pieces in a pressure cooker and add salt to it.
  • Keep the pressure cooker on a medium flame for boiling.
  • 3-4 whistles are good enough for indicating the boiling.
  • Open the lid after 10 minutes and keep it aside for cooling.
  • Once it gets cooled, grind it properly in a mixer to get a green paste.
  • Add ghee in a fry pan and keep it on a medium flame for 1 minute.
  • Add asafetida (hing) and jeera to it and wait for a 30 seconds.
  • Add besan to it and mix it well, till it gets golden reddish in color.
  • Add the palak paste, ginger and red chilly powder to the besan mixture in the fry pan. Make sure that the flame should be low while adding palak to besan mixture.
  • Add salt if required.
  • Chop the paneer into smaller pieces.
  • Once the paste gets boiled, add paneer to it and mix them well.
  • Add lemon to enhance the taste. [Optional]
  • Serve hot, garnished with cheese/butter. :)

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