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Palak Paneer

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Sindhi Food> Sindhi Kitchen> Non Traditional Sindhi Food

palak_paneerPalak Paneer


Palak Paneer is one the most common and hot favorite recipes of people with vegetarian food habit. Palak Paneer is non traditional Sindhi recipe which resembles with main course vegetable Bih Palak often cooked in the sindhi kitchen.

Palak (spinach) is considered as the most commonly used green leafy vegetable of Sindhi kitchens where as Paneer (non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids) is considered as highly nutritious, mixture of these two turns into a very highly delicious vegetable recipe.


1 small bowl of fine chopped fresh or frozen spinach, 100 grams Paneer cut into cubes or thin rectangular pieces, 1-2 small chopped Onions, 1 medium Tomato, 3 tbsps low fat sour cream, 2 tbsps. vegetable oil, small quantity of Garlic Ginger paste [ can also use in the forms of cubes], 1 tbsp. coriander powder , 1 tsp. cumin powder, 1/2 tsp. turmeric, 1/2 tsp. cinnamon 1/2 tsp. cayenne pepper, 2-3 Clove, 1/4 tsp. cardamom, Salt to taste, water

Cooking Process

Before you go for cooking make sure that you had cleaned Palak leaves with fresh & clean water.

Cook rinsed spinach for about 5 minutes till it get just wilted.
Get the wilted spinach chopped fine either with a food processor or immersion blender and leave it aside to get shaped as a little chunky.
Take 1 tbsp vegetable oil in fry pan and add cubes / rectangular Paneer pieces heat gently till the pieces turns into golden brown, keep these pieces on the paper napkin.
Take the remaining vegetable oil in fry pan add topped onion, heat till you get slight brown color, Add tomato, ginger garlic paste, all the spices, salt keep on stirring till spices turn brownish.
Add water, Palak and Panner, Simmer uncovered for about 5 minutes.
Your delicious recipes is just about ready.
Add cream and heat gently for 1-2 minutes.
Serve with hot roti or rice.
Some people use chopped dry fruits to garnish it.