Basics and sides

Palak paneer

This dish is sometimes called ‘saag paneer,’ if it contains spinach along with other green leaves such as fenugreek, mustard and broccoli. However, without any leaf other than spinach, this dish is actually called ‘palak paneer.’ Palak paneer originates in Northern India where it is a useful way to get families to eat their greens.

Palak paneer

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Serves: 4
Cooking Time: 15 mins


  • 1kg spinach, roughly chopped
  • 1 tablespoon vegetable oil
  • 200g paneer, cubed
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 onion, thinly sliced
  • 4 tbsp ginger-garlic paste
  • 1 tomato, diced
  • 2 tsp garam masala
  • Half tsp ground turmeric
  • Half tsp cayenne pepper
  • 125ml double cream
  • Salt and freshly ground black pepper



Cook the spinach in the boiling water until wilted (about 3 mins). Drain and transfer to a food processor. Puree until pureed and vibrant green.


Heat 1 tablespoon of oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.


Heat 2 tablespoons oil in the frying pan and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.


Stir in spinach, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

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