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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By Atul Kochhar Serves: 4
Cooking Time: 15 mins


  • 1kg spinach, roughly chopped
  • 2 tablespoon vegetable oil (plus enough to deep fry the paneer)
  • 300g paneer, cubed
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 4 tbsp ginger-garlic paste
  • 2 tsp cumin seeds
  • 2 tsp red chilli powder
  • 2 tsp ground coriander
  • 1 tomato, sliced into strips
  • 2 tbsp cream
  • 2 tsp garam masala
  • Salt and freshly ground black pepper



Deep fry the paneer until golden, drain and set aside.


Heat the butter and oil in a sauté pan. Add the ginger-garlic paste and cumin seeds, and cook until the cumin starts to crackle. Add the tomato, a dash of salt, chilli powder and coriander and sauté for 1 minute.


Add the spinach and a dash of cream and cook on low, stirring often, for 10 mins until wilted.


Add the paneer and cook through for another 5–7 mins.


Stir in a little more cream and the garam masala.

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