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Palak Cottage Cheese

Traditional paneer (Indian cottage cheese) was swapped for large curd cottage cheese in this popular dish
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Servings: 4
Author: Chef Robert Simmelink

Ingredients

  • Salt to taste
  • 12 cups of frozen spinach
  • 1 16 oz can tomato puree
  • 5 large garlic cloves divided; 3 whole cloves & 2 finely chopped cloves
  • 1- inch ginger root
  • 1 green chili or more to taste
  • 1 Tbsp oil
  • 1 large onion, finely chopped
  • ½ cup water or as needed
  • ¾ to 1 tsp garam masala
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • 1 lemon, juiced
  • ½ Tbsp kasuri methi, crushed dried fenugreek leaves
  • 2-3 Tbsp heavy cream
  • 1 ⅓ cups large curd cottage cheese
  • Optional to serve: naan, roti, or rice

Instructions

  • Thaw spinach in refrigerator, then drain in a colander.
  • Put onion, water, ginger and chili into a blender. Purée into a smooth paste, set aside.
  • Heat a pan over medium heat on the stove. Once hot, add oil and then 2 cloves of chopped garlic. Sauté for a few minutes until the mixture starts to change color.
  • Add puree to the pan. Cook for 2-3 minutes.
  • Add thawed, drained spinach to the pan and stir. Add the garam masala, turmeric powder, and red chili powder, lemon juice, fenugreek and cream.
  • Cover pan with a lid and let it cook in a 300 oven for 30 minutes. Mixture will be bubbly. Stir at regular intervals to avoid sticking at the bottom.
  • Stir in the cottage cheese and mix. Simmer the curry on the stove top for 3-4 minutes, to warm cottage cheese.
  • Serve the recipe warm and with naan, roti, or rice. Enjoy!