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Palak Paneer

Palak Paneer

First time I’ve made this curry dish and it was really smooth and delicious. My husband and mum absolutely LOVED it.

I adapted this recipe from the website Veg of India and there are plenty more recipes from that website that I’d try. If you are a bit daunted by doing this curry head to her website and she has pictures and step by step but give this a go, it is seriously delicious.

Paneer is a cottage cheese type cheese, soft and delicious in curries. You can buy it in the cheese section at your supermarket (along with feta and haloumi) in 200 g packs.


Palek Puree:
250 g spinach leaves, washed
1/2 – 1 green chilli, deseeded
1 garlic cloves, peeled, chopped
1/2 inch piece of fresh ginger, peeled, chopped
3 cups of boiling water
3 cups of cold water

Palek Curry:
200 g paneer cheese, cubed
1 medium onion, finely chopped
1 tomato, finely chopped
3-4 garlic cloves, crushed
1 tsp cumin seeds
1/4 tsp ground tumeric
1/2-1 tsp garam masala
1 bay leaf
1/2 cup water (reserved from the spinach water)
1 – 2 tbsp spoons of thickened cream
2 tbsp ghee or unsalted butter
salt to taste

1. To make the spinach puree, bring 3 cups of water to the boil with a pinch of salt. Once the water is boiling, remove from the heat add the spinach leaves and allow to sit in the water for 2-3 minutes with the lid on.
Drain (keeping the cooking water in a bowl for later) and place in a bowl with ice cold water (3 cups of cold water with 10 ice cubes) for 1-2 minutes. Remove and drain.

2. Add the spinach to a blender or using a hand held blender. Blend the spinach, ginger, garlic and chilli into a smooth puree. Set aside.

3. To make the curry, heat the ghee or butter (if using butter make sure it doesn’t burn) over medium heat in a saucepan.
Add the cumin seeds and let them pop for a few seconds.
Add bay leaf and onions, and cook until soft.
Add tomato and garlic and cook until soft and then add the tumeric. Stir well
Add the spinach puree, stir well and add 1/2 cup of the reserved spinach water and simmer for 5 minutes until the sauce thickens.
Stir and add the garam masala, stir again and add the paneer cheese. Simmer for a few minutes to allow the paneer to warm up.
Lastly add the cream and stir gently and incorporate into the gravy. Serve with rice – Enjoy!

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