Palak Paneer

Shop Ingredients
Serves 2


1 litre full cream milk
1 tsp lemon juice

1 spinach bunch
1 Tbsp vegetable oil
1 tsp cumin seeds
1 ½ tsp ginger, crushed
3 cloves garlic, crushed
1 small onion, finely chopped
½ can chopped tomatoes
Salt to taste
1 tsp dried fenugreek leaves
Pinch garam masala
1 Tbsp thickened cream
Brown rice to serve


  1. Pour the milk into a saucepan on high heat. When boiled, add lemon juice. Once the milk curdles (separates) take off heat & leave for 5 mins.
  2. Carefully drain the contents into a cotton cloth or tea towel & squeeze out excess water. Shape into a cube & place something heavy on the bundle to help the paneer set in one solid piece for an hour or two (four hours is preferable).
  3. Clean spinach & remove stalks. Blanch in hot water for a few minutes & squeeze out excess water. Puree in a food processor.
  4. In a frying pan, fry the oil, onion, ginger, garlic & cumin until browned.
  5. Add tomatoes, cook them down, and then add spinach puree. Season with salt and add cubed paneer pieces.
  6. Serve with fenugreek, garam masala and cream (optional). Serve hot on a bed of brown rice.

Hints and Tips

You may wish to partially blend or not blend the spinach at all for a more traditionally rustic version of this dish.

If you can, make the paneer the night before so it has time to bind into a single piece overnight in the fridge. If you love paneer as much as we do, you may want to make a large quantity and keep it in the fridge for other occasions, as it takes a little while to make.


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