Paneer in Creamy Spinach - Almond gravy
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Creamy, delicious and spicy twist to the humble palak paneer with the addition of tomatoes and almond paste
  • 3 cups baby spinach
  • 2 big tomatoes (about 2 cup chopped)
  • 1 tea spn freshly made ginger-garlic paste
  • ½ cup onion
  • ½ tea spns cumin seeds
  • ½ cup almonds
  • 1 tea spn garam masala
  • 2-3 green chillies
  • ½ tea spn coriander-cumin powder
  • 8oz(227grms) paneer cubes
  • 1 tea spn kasuri methi (dried fenugreek leaves)
  • Oil
  • Salt
  1. Boil 2 cups of water.
  2. Add tomatoes to it, after about 3 mins, add spinach.
  3. Switch off the heat, let it sit there for a mins.
  4. Take the tomatoes and spinach in mixer bowl along with green chillies and grind to smooth paste.
  5. In the same water, add almonds and boil for 4-5mins (I use them with skin).
  6. Grind the almonds to a paste (I made a coarse paste for some texture).
  7. Heat oil in a pan and add cumin seeds.
  8. Then add onion, ginger-garlic paste. Fry for few minutes.
  9. Add garam masala, cumin-coriander powder and fry for 2 mins.
  10. Now add the ground spinach paste, salt and cook.
  11. Crush the kasuri methi slightly with fingers and add it to the gravy.
  12. Add almond paste and then paneer cubes. Cook for 5-6 mins.
  13. Serve hot with rotis/chapatis or rice.
Recipe by Aayis Recipes at