Shahi Palak Methi Paneer


Fresh Fenugreek leaves 1 bunch
Spinach ½ Bunch
Paneer/Cottage Cheese 200g (Cubed)
Sweet corn 1/4th cup (Optional)
Onion 2 Medium sized (Diced)
Cashews 20 Pcs
Salt To Taste
Green Chilies 2
Garam Masala 1/4th Tsp.
Cardamom 3 pods
Sugar 1 Tsp.
Butter 1 Tbsp.
Cumin Seed 1 Tsp.
Heavy Cream 1/4th cup
Ginger paste 1 Tsp.
Garlic paste 1 Tsp.



  • To a Sauce Pan add diced onions, cashews & water and boil it for 5-6 minutes till the onions are completely cooked.
  • Strain the water and allow it to cool. Add green chillies and grind it to a smooth paste. Add water if required.
  • Separate the stems of Fenugreek leaves and spinach and wash them thoroughly.
  • Blanch the greens and squeeze out the excess water to make a ball. Chop them roughly.
  • To a pan add butter as it melts add crushed cumin seeds, ginger paste & garlic paste and sauté for a minute.
  • Add the Onion & Cashew paste to the pan and cook in medium flame for couple of minutes.
  • Add salt to taste, sweet corn, and the greens and mix well. Let the gravy cook in medium flame for about 3-4 minutes.
  • Add garam masala, crushed cardamom, sugar and water to adjust consistency.
  • Add heavy cream, paneer and simmer for a 2-3 minutes.
  • Serve hot with any Indian bread of your choice.


Tips & Variation:

  • Sweet corn is only optional. Adding sweet corn to the gravy enhances the flavour.
  • Skip paneer and feel free to add peas to the gravy or add both. Tastes great either ways.


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