Yield / Serves
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Spinach puree 1 cup
Cottage cheese 250g
Gratted mozeralla cheese 1/2 cup
Onion paste 3 tablespoons
Ginger Garlic paste 2 tablespoons
Black cardamom 2
Garam masala 2 teaspoons
Coriander powder 2 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder 2 teaspoons
Asafoetida 1/4 teaspoon
Tomato puree 2
Fry the cheese cubes in oil and take them out and keep them aside.
Now take a wok and heat 2 tablespoons oil and crackle cumin seeds and add 1 tablespoon onion paste and roast it well, then add 1 tablespoon ginger garlic paste.
Then add 1 teaspoon garam masala, corriander powder, turmeric powder, red chilly powder and 1 black cardamom and mix it all well.
When it starts leaving oil, pour spinach puree and mix it all well, add salt and cook for 15 minutes.
Your spinach gravy is ready.
Take a wok and heat 2 tablespoons oil and crackle asafoetida and then add onion paste and roast it well, then add ginger garlic paste.
Then add 1 teaspoon garam masala, corriander powder, turmeric powder, red chilly powder and 1 black cardamom and mix it all well enough that it starts leaving oil.
Now add tomato puree and add salt and cook it nicely.
Your tomato gravy is now ready.
Now transfer this gravy into another small wok and pour spinach gravy on it add cottage cheese cubes on it and then add gratted cheese and bake it in preheated oven for 10 minutes.
Your baked paneer palak is ready.
Serve hot with your favorite bread.
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