Palak Paneer

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Thick Spinach Gravy and fresh Paneer tampered with cream and butter. Originated at the time of British Raj by then cooks.
Here is another cross- over fusion, an updating of the traditional Indian Saag Paneer. This dish transforms it into a wilted spinach puree but with a pint of the original spicing.
HANDI – Palak Paneer originates from the kitchen of Maharaja of Orchreal way back in 1899 giving you the taste of Rajsee Khana.


  • Spinach Paneer (Cottage Cheese)
  • Tomatoes
  • Water
  • Sunflower Oil
  • Onion
  • Ginger
  • Common Salt
  • Cummmin Seeds
  • Curry Powder & Red Chilly Powder

Heating Suggestions: Empty Palak Paneer in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Palak Paneer in a microwave dish, cover and heat for 3-5 minutes.