Palak Paneer

Ingredients

• 250g paneer, cubed
• 400g fresh spinach
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 3 tbsp oil or ghee
• 2 tbsp cream (optional)
• Salt to taste

Instructions

1. Blanch the spinach in boiling water for 1 minute, then drain and plunge into cold water to keep it green.
2. Blend the spinach with the green chillies into a smooth puree.
3. Heat the oil, add cumin seeds, then the onion, and cook until soft and golden.
4. Stir in the ginger-garlic paste, then the tomato puree, turmeric and salt; cook until the oil separates.
5. Pour in the spinach puree and a splash of water, then simmer gently for 5 minutes.
6. Add the paneer cubes and garam masala, and simmer for another 4-5 minutes.
7. Swirl in the cream if using, and serve warm.

Serving suggestions

• Best with naan, roti or plain basmati rice.

Storage & reheating

Keeps in the fridge for up to 3 days. Reheat gently and add a splash of water to loosen the sauce.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions