Fresh spinach and paneer (Palak Paneer)

Fresh spinach and paneer (Palak Paneer)
The spinach and potatoes/paneer dish is one of my usual orders. I like how the perfectly balanced spices bring out the flavour of relatively bland ingredients such as the spinach and the paneer.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 5
Fresh spinach and paneer (Palak Paneer)


500g paneer (cut into 2cm cubes)

500g fresh spinach leaves

400g cherry tomatoes, halved

1 tsp tomato purée

1 x large onion, finely chopped

5 cloves of garlic, crushed

1 green chili, finely chopped

1 tsp brown sugar (or to taste)

1 x inch cube of grated/chopped ginger

1 1/2 tsps ground turmeric

1 1/2 tsps cumin

1 1/2 tsp ground coriander

1/2 tsp chilli powder

Salt to taste

Rapeseed oil for frying (or plain vegetable oil)

How to make

  1. Lightly season the paneer cubes with salt and fry them until golden on each side (adds to the texture).
  2. Stir fry the onions until golden, add ginger, garlic and green chilli. After that, add in the cherry tomatoes and tomato puree, cook until softened.
  3. Next, add the spices (ground coriander, cumin, turmeric, chili powder) and salt. Remember to taste while you cook. That’s the best part!
  4. Return the paneer into the pan, stir to coat them with the sauce. Allow them to heat through.
  5. Finally, add the spinach, one handful at a time. Allow each batch to wilt before adding more. Cook for a further 5 minutes or so to allow the spinach and paneer to soften and soak up the yummy flavour!

Get fresh recipes like these delivered to your inbox

Join the Tabl community

You might also like these recipes

The Salted Caramel Freakshake
Silky Smooth Mango Coconut Yogurt
Lemon Blueberry Cake