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Mar 1, 2016

462: Moghalai Style Palak Paneer

              Palak paneer is one of the most loved north Indian dishes by many.  I have already posted the regular Palak Paneer check the link here. Palak Paneer. The Mughlai version has a slight twist to it. This is very quick and easy recipe and it tastes awesome. If you like Moghalai gravies, then try this one. Very easy to prepare and tastes delicious and goes well with roti or chapatti or even with pulao.


Paneer Cubes                       1 cup
Fresh Spinach (Palak)           1 Bunch
Fresh Cream Or Milk             ½ cup
Ginger Paste                        1 Tsp.     

Green chilies                        2 no.
Tomatoes (Chopped)            2 no.
Gram Masala Powder            ½ Tsp.
Red chili Powder                   1 Tsp.
Coriander powder                 ½ Tsp.
Cinnamon stick                     1’
Cardamom                            2 no.
Cloves                                  2 no.
Cumin seed                          ¼ Tsp.
Coriander leaves                    
Salt                                    as per taste
Oil                                      2 Tsp.
To Be Ground Into A Smooth Paste (using A Little Water)

Cashew nuts                        8 no.
Poppy Seeds (KhusKhus)      1 tbsp.
Almonds                              8 no.


  • Soak the cashews, almonds and poppy seeds in hot water for 30 mins.  Peel the almond skin and grind altogether fine paste. Keep this aside.
  • Wash the Palak under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain its green color. Grind spinach with green chilies to make a smooth puree. Keep aside.

  • Heat a deep pan with oil; add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add ginger paste and sauté for a min.
  • Now add tomatoes, fry till they turn mushy.
  • Now add the grounded white paste. Sauté for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder and garam masala powder. Sauté for a minute.
  • Pour the Palak puree and simmer for another 7 to 8 mins.
  • Adjust salt. Bring it to a boil, Keep stirring in between.
  • Add the Paneer cubes mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.  Garnish with cream and coriander leave
  • Serve hot with parathas.


  • Take care not to add too much water or too much milk as it will make your gravy thin. Thicker gravy tastes better.
  • If you want to low fat Palak paneer use skimmed milk instead of cream.


  1. It is such a nice and explained in details, which is very easy to understandable and also helpful for all. thanks for sharing.
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  2. This blog is looking repository of food, we can find every kind of food recipe in this blog. please share more veg recipe because i want to add in our menu list. Chinese and Indian restaurant


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