palak paneer

Palak Paneer

A tried and tested palak paneer recipe! Scoop up palak paneer with piping hot naan to get a taste of a much-loved North Indian dish.



For tempering:


  1. Cut the paneer into small cubes, heat 2 tbsp oil in a fry pan and shallow fry on high heat until lightly browned. Flip the pieces and repeat. (3-4 minutes)
  2. Wash the spinach, cut off the stalks and put it in a saucepan of hot, boiling water. After one minute, remove with a slotted spoon and plunge in a large bowl of ice-cold water immediately. Let it stand in the cold water for two minutes.
  3. Remove the spinach from the water and pulse in a blender.
  4. Heat 3 tbsp oil in a pan and add the cumin seeds. When they change colour, tip in the ginger-garlic paste, tomato, coriander, red chilli and turmeric powders, garam masala and salt. Add a splash of water and saute for 5 minutes on medium heat. Add more water if required. The tomatoes should soften and the masala cooked through.
  5. Add the spinach, mix everything and again cook for 5-6 minutes on low heat or until the water in the spinach has evaporated.
  6. Add the paneer cubes and cook again for 2 minutes.
  7. Take out the spinach paneer in a dish.
  8. Heat the ghee in a small frypan add garlic. When the garlic turns golden-brown, pour the ghee and garlic over the palak paneer. Serve hot with naan or rice.


  1. Fry the paneer cubes on a medium to high heat until they just turn golden-brown. If you fry them on low heat for a long time, the paneer will turn hard.