• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Batter_Up_With_Sujata

Batter Up With Sujata

A Food Journey and Rendezvous

  • Home
  • Recipes
You are here: Home / Curries / Paneer In Spinach/Palak And Bathua Gravy

Paneer In Spinach/Palak And Bathua Gravy

30/12/2022 by Sujata Roy 2 Comments

Jump to Recipe Jump to Video Print Recipe
  • wp 1672396327970
  • wp 1672904191110

Paneer in spinach or palak and pigweed or bathua saag. Try saag paneer in a completely different method. Taste is also different from usual palak paneer. You will love the delectable taste and rich creamy green gravy.

You may like to try some more spinach recipe from this blog. Click on the name below for recipe:

Spinach omelet

Red chilli and spinach salad with peanut butter and pumpkin seeds

Mushroom spinach cheese sandwiches

Spinach egg and paneer curry

Brown rice spinach pulao

Kidney beans or rajma spinach Kabab

Cauliflower with spinach and cottage cheese

Red spinach stir fry

Methi paneer kofta in palak gravy

Spinach curry with corn coconut and almond

Dal palak

Spinach raita

Green moong carrot spinach soup

Spinach carrot bean beet and almond soup

Mix veg cutlets

Dairy free green smoothie

Zan

  • wp 1672396353094

I have used both palak and bathua to make this rich creamy gravy. But in a different way, not like usual palak paneer.

  • wp 1672904210708
  • wp 1672396667340

Palak or spinach – I have used baby spinach. It belongs to the amaranth family and is related to beets and quinoa. What’s more, it’s considered very healthy, as it’s loaded with nutrients and antioxidants. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Source – Healthline

  • wp 1672396694696

Bathua or pigweed/ lamb’s quarters – Bathua saag is easily available in winter. And its also very nutritious. Its a winter vegetable with numerous health benefits. We often use it to make delicious paratha. But this time try a rich creamy gravy with this bathua saag.

  • wp 1672396402868

Boiled and chopped both saag and spices made this curry absolutely delicious. You have to boil both palak and bathua saag. Chop and saute with ginger, garlic, tomato, almond and browned onion. Let the mixture cool down and grind into a smooth paste. Saute again in butter and oil with spices. Add paneer cubes and salt and cook for a few minutes on simmer. Add garam masala, Kasuri methi and fresh cream. Your delicious curry is ready to serve. Serve hot with roti paratha naan puri or any flatbread. Or you can also serve with jeera rice, pulao or any rice dishes.

Please subscribe my YouTube channel and click on the bell icon to get all the recipes immediately after uploading.

If you tried my recipe, you can share your pictures on social media like Facebook Instagram Pinterest and Twitter and tag me. I would love to see your creations.

  • wp 1672396369244
  • wp 1672904229460

Recipe

Palak or spinach – 100 gram, boiled and chopped

Bathua or pigweed – 100 gram, boiled and chopped

Onion – 1 large, sliced

Ginger – 1 inch piece, chopped

Garlic – 4 cloves, chopped

Green chilli – 1-2

Tomato – 1, chopped

Almond – 6-7

Green peas – 1/4 cup

Sweet corn – 1/4 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam Masala powder – 1/4 teaspoon

Oil – 3 tablespoon

Butter – 1 tablespoon

Dry red chilli – 1, optional

Bay leaf – 1

Kasuri methi – 1/2 teaspoon

Fresh cream – 2 tablespoon

Paneer or cottage cheese – 1 cup, cubed

Water – 1 cup

  • wp 1672396390722
  • wp 1672904178072

Method

1. Heat 2 tablespoon oil in a pan or wok. Fry one dry red chilli and transfer the chilli on a plate. We will use it for garnishing.

2. Now add chopped garlic and fry for a few seconds. Add chopped onion and when onion starts to change it’s colour add ginger and green chilli. When onion becomes brown add tomatoes and saute for a minute.

3. Add blanched and peeled almond and green peas. I have used frozen peas but you can use boiled fresh peas.

  • wp 1672406251317

4. Saute till tomato becomes mushy. Add both the boiled and chopped palak/spinach and bathua/lamb’s quarters/pigweed or cheel bhaji. Mix well.

  • wp 1672406271581

5. Saute till everything combined well. Remove from heat and let it cool down.

  • wp 1672406290568

6. Grind with little water to make a smooth paste. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add 1 bay leaf. Add ground paste. Saute for a minute.

  • wp 1672406307072

7. Add sweet corn and mix well. Corn is optional. I have frozen sweet corn and added it to give some colour and also we like the taste of sweet corn. You can skip if you don’t have.

8. Add salt, cumin powder, coriander powder and turmeric powder. Saute till oil separates. Add paneer cubes and mix. Saute for a minute again. You can lightly fry the paneer cubes if you want. I didn’t.

9. Add 2 teaspoon Cream and mix. Now add 1 cup water and mix well. You can use little more water if required. But don’t make it runny.

  • wp 1672406320986

10. When it starts to boil reduce the heat. Cook on simmer for 5-6 minutes. Stir in-between. Now add garam masala. Crush the Kasuri methi with your palm and add. Add Kasuri methi less or more according to your taste. I have used half teaspoon but you can use one teaspoon if you want. Taste and adjust the salt.

11. Add well beaten cream and mix well. Reserve some to use later. Remove from heat. Garnish with fresh cream, ginger julienne and fried red chilli. Serve with roti, paratha, naan, puri, steamed rice, pulao or any rice dishes or any bread.

Notes

1. Use less or more green chilli according to your taste.

2. You can also add some green peas with sweet corn in the gravy. Or skip sweet corn if you don’t have. Add only green peas if you want.

3. Fresh cream is optional. You can skip or you can also use malai or milk topping. Add more or less fresh cream as per your taste.

wp 1672396228161

Paneer In Spinach/Palak And Bathua Gravy

0664d3d8c21e0362d3edb381d0c348986967210f537ac0ff984d4127c403313b?s=30&d=mm&r=gSujata Roy
Paneer in spinach or palak and pigweed or bathua saag. Try saag paneer in a completely different method. Taste is also different from usual palak paneer. You will love the delectable taste and rich creamy green gravy.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Indian
Servings 4 People

Equipment

  • 1 Sauce pan
  • 1 Pan or wok
  • 1 Spatula
  • 1 Mixer grinder

Ingredients
  

  • 100 gram  Palak or spinach boiled and chopped
  • 100 gram  Bathua or pigweed boiled and chopped
  • 1 large  Onion  sliced 
  • 1 inch piece Ginger  chopped 
  • 4 cloves  Garlic  chopped 
  • 2 Green chilli chopped 
  • 1 Tomato  chopped 
  • 7 Almond  blanched and peeled
  • 1/4 cup  Green peas
  • 1/4 cup Sweet corn
  • 1 tsp  Cumin powder
  • 1 tsp  Coriander powder
  • 1/4 tsp  Turmeric powder
  • 1/4 tsp  Garam masala powder
  • 3 tbsp  Oil 
  • 1 tbsp  Butter 
  • 1 Dry red chilli optional 
  • 1 Bay leaf
  • 1/2 tsp Kasuri methi
  • 2 tbsp  Fresh cream
  • 1 cup  Paneer or cottage cheese
  • 1 cup  Water 

Instructions
 

  • Heat 2 tablespoon oil in a pan or wok. Fry one dry red chilli and transfer the chilli on a plate. We will use it for garnishing.
  • Now add chopped garlic and fry for a few seconds. Add chopped onion and when onion starts to change it’s colour add ginger and green chilli. When onion becomes brown add tomatoes and saute for a minute.
  • Add blanched and peeled almond and green peas. I have used frozen peas but you can use boiled fresh peas.
  • Saute till tomato becomes mushy. Add both the boiled and chopped palak/spinach and bathua/lamb’s quarters/pigweed or cheel bhaji. Mix well.
  • Grind with little water to make a smooth paste. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add 1 bay leaf. Add ground paste. Saute for a minute.
  • Add sweet corn and mix well. Corn is optional. I have frozen sweet corn and added it to give some colour and also we like the taste of sweet corn. You can skip if you don’t have.
  • Add salt, cumin powder, coriander powder and turmeric powder. Saute till oil separates. Add paneer cubes and mix. Saute for a minute again. You can lightly fry the paneer cubes if you want. I didn’t.
  • Add 2 teaspoon Cream and mix. Now add 1 cup water and mix well. You can use little more water if required. But don’t make it runny.
  • When it starts to boil reduce the heat. Cook on simmer for 5-6 minutes. Stir in-between. Now add garam masala. Crush the Kasuri methi with your palm and add. Add Kasuri methi less or more according to your taste. I have used half teaspoon but you can use one teaspoon if you want. Taste and adjust the salt.
  • Add well beaten cream and mix well. Reserve some to use later. Remove from heat. Garnish with fresh cream, ginger julienne and fried red chilli. Serve with roti, paratha, naan, puri, steamed rice, pulao or any rice dishes or any bread.

Video

Notes

1. Use less or more green chilli according to your taste.
2. You can also add some green peas with sweet corn in the gravy. Or skip sweet corn if you don’t have. Add only green peas if you want.
3. Fresh cream is optional. You can skip or you can also use malai or milk topping. Add more or less fresh cream as per your taste.
Keyword bathua saag recipe, delicious green curry, easy recipe, Green gravy, how to cook bathua saag, how to make green curry, Indian curry recipe, palak bathua paneer recipe, palak paneer recipe, paneer recipe, rich creamy paneer curry, spinach recipe, vegetarian curry recipe

Filed Under: Curries, Fusion Foods, Gluten Free, Vegetarian Tagged With: bachelor recipe, bathua curry, bathua paneer recipe, easy cooking, fusion recipe, green curry recipe, healthy recipe, Indian curry, new recipe, palak bathua curry, palak curry, palak paneer recipe, paneer curry recipe, paneer recipe, party side dish recipe, pigweed curry, saag paneer recipe, side dish, Spinach curry

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

Reader Interactions

Comments

  1. Cryptocurrency Prices says

    12/03/2023 at 11:52 AM

    Cool. I spent a long time looking for relevant content and found that your article gave me new ideas, which is very helpful for my research. I think my thesis can be completed more smoothly. Thank you.

    Reply
  2. Keneth Belzer says

    26/07/2023 at 6:38 AM

    Very good info. Lucky me I came across your website by chance (stumbleupon). I’ve bookmarked it for later!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

Follow Us

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Popular Posts

25 Best Millet Recipes

Easy Quinoa Salad Recipe

Tricolour Sourdough Bread/Whole Wheat Bread Recipe

Stewed Apple/Apple Stew

Amala Turmeric Beetroot Shot

Roasted Vegetable Soup/Vegan Soup With Fresh Turmeric

Sourdough Dinner Rolls/ Whole Wheat Dinner Rolls

No Sugar No Jaggery Sesame/Til Laddu

Sugar free Gluten free Vegan Oats Cookies

Sourdough Spinach Bread/Whole Wheat Bread

Eggless Oats Marble Cake

Copyright © 2025 · Batter Up With Sujata · Design & Developed By Mr. Techy Guru

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions
×

Log In

Forgot Password?
Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW