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Palak Paneer recipe from Phnom Penh India restaurant

Palak Paneer recipe from Phnom Penh India restaurant

The owner and chef of the restaurant «Phnom Penh India» Raj Kumar Bhujel present you the recipe of Palak Paneer. Almost any Indian meal includes this traditional dish of spinach with cubes of gentle cottage cheese, which is produced by curdling milk with lemon juice. “Palak” in Indian means “Spinach”  and “Paneer” – home-made cheese.

Before cooking you should prepare some products. Average preparation of ingredients takes 15 minutes to complete.

Ingredients for 2 servings:
– Fresh green spinach – 250 g
– Paneer Cottage cheese – 200 g
– Onions – 1 large onion
– Garlic – cloves 10-15
– Seeds of cumin (Jeera) – ½ teaspoon
– Green chili peppers – ½ pepper
– Grated ginger grater – 1 pinch
– Tomato, cut into cubes – 1 pc.
– Sour cream – 2 tbsp.
– Red chili pepper powder – to taste
– Ground coriander, cumin, turmeric – ½ tsp.
– Indian spice mix Garam Masala – ½ tsp.
– Salt – to taste, oil for frying – 4 tbsp.

Cooking method:

1) Put spinach leaves in boiling water for 2 minutes and cook over high heat. Fold the spinach in a colander and cool under cold running water.

2) In a heated pan or saucepan with high sides, pour half of the cooking oil. When the oil heats up – add the cumin seeds, green chili pepper, ginger, garlic, onion and cook over moderate heat for 2-3 minutes. Add the tomatoes and fry for another 2-3 minutes.

3) Then you should cool vegetables a little and add them, along with spinach in a blender cup. Grind the contents until a creamy green mass.

4) Re-heat the pan, pour in the second part of the vegetable oil. Pour in heated oil remaining spices and a little warm, stirring occasionally.

5) Add to the skillet spinach pasta, stir, cover and simmer for 2-3 minutes over low heat. Add the sour cream, salt to taste, cheese cubes, stir and boil for some time a couple of minutes. The dish is ready! Decorate it with grated cheese and a little cream. Serve with Indian bread naan or pita bread. It goes well with rice dishes.

Raj Kumar Bhujel,
The owner and chef of
«Phnom Penh India» Restaurant.

Hello! My name is Raj Kumar Bhudzhel and I am 40 years old. Currently, I am a successful businessman, chef and owner of a number of Indian restaurants in Phnom Penh: Phnom Penh India, Sher-E-Punjabi, Angkor India, and Indian restaurant Spicy Garden in Sihanoukville. But it was not always like that … I was born and raised in Nepal, and came to Cambodia 14 years ago by a work invitation  from one of the capital companies. This company went bankrupt and in 26 years I ran out of money in a foreign country. My way of earnings began carting passengers on a motorcycle, but the money was barely enough for a visa and simple accommodation. It was a time when one day I could eat only 1 egg and 1 packet of noodles. And at a time when I was really desperate and decided to leave Cambodia, and on the half of my way back I had a business idea. I went to Bangkok and decided to stay there for a few days. In Bangkok, I was buying basmati rice in the store and I found that it is two times cheaper than in the shops in Phnom Penh. So the next step was the sale of Indian rice “Basmati”, which I began to supply in bulk to restaurants in Phnom Penh from Bangkok. After several years of such work, I raised money to open my first restaurant Sher-E-Punjabi, where I worked as a chef. I was investing all my income into circulation and so, slowly, slowly, the business began to grow. A few years later I opened two more restaurants – Phnom Penh India and Angkor India. I got up at 5 in the morning. I always believe that hard-working, sociable and purposeful person is sure to become successful. Now I have several restaurants and hotels in Phnom Penh and Sihanoukville. I have a lovely wife and 13 year old daughter who is currently studying at the prestigious international school; friendly family, friends and favorite work. Yes, I can call myself a happy man. And all I wish you is a lot of success. Try to find harmony and find yourself by doing what you like.

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