Chopped Greens & Cottage Cheese Vegetable

I have always been a huge fan of cottage cheese and green vegetables. So I keep trying some variations. This one is a twist to our conventional palak paneer. Instead of palak puree, I used chopped palak and added fresh fenugreek leaves to it. This little change gave subtle difference in taste, flavor and appearance. Easy to make chopped green cottage cheese vegetable is rich in proteins and packed with healthy nutrients. Prepare it without onion and it will still taste great.

Serve it hot with roti, parantha, nan or any other bread.


Cooking time: 45 minutes

Serves: 2

Cooks in: Flat bottom frying pan with lid


1. Cottage Cheese – 250 grams or 2 cups, cut into slightly big pieces

2. Spinach – 1 big bundle or 4 cups finely chopped and washed

3. Fenugreek leaves – 1 cups finely chopped and washed

4. Tomato – 2 medium size chopped

5. Oil – 2 tablespoons

6. Red chilly powder – 1 teaspoon

7. Turmeric powder- 1/4 teaspoon

8. Green chilly ginger paste – 1 teaspoon or as per taste

9. Besan (chick pea flour) or plain flour – 1 teaspoon heaped

10. Sugar- 1 teaspoon

Salt to taste


  1. In a flat bottom pan, stir fry chopped spinach on high flame in one teaspoon of oil and 1/2 teaspoon of sugar. Stir frequantely till water from spinach evaporates and quantity reduces to half. Remove and keep aside
  2. Repeat above step for fresh fenugreek leaves. Remove and keep aside
  3. In the same pan, heat remaining quantity of oil. Add tomatoes and fry till water evaporates. Add flour. Fry for 2 minutes. Add spices, salt and cube of cottage cheese. Stir and if too dry, sprinkle water. And your gravy is ready
  4. ┬áNow at the time of serving, add fried greens and if gravy is dry then sprinkle some water. Mix carefully so that cottage cheese pieces doesn’t break. Cook covered and serve hot

Tips & Tricks:

  • Adding sugar while frying greens helps to retain it’s color
  • Frying leafy vegetables on high flame helps to retain it’s fresh green color
  • Fry chopped onions before frying tomatoes, it taste great but I avoid since it lightens green appearance of the vegetable
  • You can also use garlic as per taste
  • You can avoid using flour. It only helps in binding water consistency of the vegetable so that it is not watery.



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