Palak Paneer

The perfect treat for a Saturday night fake-away. 100% vegetarian, palak paneer is irresistible served alongside some warm naan breads or with some pilau rice.

If you find double cream a bit heavy (or you’re unable to source any) milk or yoghurt can be substituted.


  • 400g spinach
  • 1 tomato
  • 5 cloves of garlic (3 whole, 2 finely chopped)
  • 1 inch of fresh ginger
  • 1 green chilli
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 125ml water
  • 1 tsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli powder
  • 2 tbsp double cream
  • 225g paneer
  • 1/2 tbsp kasuri methi
  • Lemon juice, to taste


  1. Blanche the spinach leaves by putting them in boiling water, along with a little salt, for 2-3 minutes. Remove and put the straight into a bowl of ice cold water.
  2. Get a blender and pop in the tomato, the 3 whole garlic cloves, ginger, chilli and spinach. Puree until smooth, then set to one side.
  3. In a wok, heat the oil over a medium heat and then add the 2 chopped garlic cloves and sautee for a couple of minutes. Add in the chopped onion and fry until they are soft and translucent.
  4. Add in the spinach mixture and stir well. Gradually add water until you have the consistency you desire. Cover the pan and cook for around 10 minutes on a medium flame. Stir at regular intervals to avoid sticking to the bottom of the wok.
  5. Once the spinach has cooked, add in the garam masala, ground turmeric, chilli powder and season with salt. Mix everything together and allow to cook for 1 minute.
  6. Add the cream and paneer and let it simmer for 3-4 minutes.
  7. Turn the heat off, add in the kasuri methi and lemon juice, and mix well.
  8. Serve alongside rice or naan breads.

Lead image: vm2002 via Getty images.