Palak Paneer

Ingredients

• 500 g (1 lb)bunch English spinach, trimmed and washed
• 2 tspcumin seeds
• 2 tbspghee
• 1 smallred onion, finely chopped
• 3garlic cloves, finely chopped
• 1 tbspfresh ginger, finely chopped
• 2ripe tomatoes, chopped
• 3 smalldried red chillies, broken into bits
• 60 ml (1/4 cup), plus extrathickened (heavy) cream, for drizzling
• 1 tsp (optional)dried kasoori methi
• 1 tspgaram masala
• 1 1/2 tspsea salt
• to serverice or roti bread
• 2 litres (2 qt)milk
• 125 ml (1/2 cup)fresh lemon juice
• 1 tspsea salt

Instructions

1. 1

   Make the paneer

   Pour the milk into a large saucepan and stir over high heat until it just reaches the boil. Turn the heat to low, add the lemon juice and salt, and stir until the milk separates into curds. Take the pan off the heat. Line a colander with muslin or a clean cloth and pour in the mixture. Leave it to drain, then gather and knot the cloth. Rinse under cold water to remove the lemon taste and squeeze out excess liquid. Put the wrapped curds on a plate, top with another plate and chill for 2 hours to set.

2. 2

   Cook the spinach

   Bring a large saucepan of water to the boil. Add the spinach and cook for 3–5 minutes, until tender. Drain, rinse under cold water and drain thoroughly. Blend in a food processor until smooth, then set aside.

3. 3

   Toast the cumin

   Put the cumin seeds in a medium frying pan over medium-high heat. Cook for 2 minutes, shaking the pan, until aromatic. Transfer to a mortar, crush lightly with a pestle and set aside.

4. 4

   Build the curry

   Melt the ghee in the frying pan. Add the onion and cook, stirring often, for 5 minutes until softened. Add the garlic and ginger and cook, stirring, for 1 minute until aromatic. Stir in the tomato, lower the heat and cover the pan. Cook for 10 minutes, stirring occasionally, until the tomatoes break down. Add the chilli and crushed cumin and stir to combine. Add the puréed spinach and 60 ml water, then simmer for 5 minutes until thickened.

5. 5

   Cube the paneer

   Meanwhile, unwrap the paneer and cut it into roughly 3 cm cubes.

6. 6

   Finish the curry

   Stir the cream into the spinach mixture and cook for 3 minutes, stirring. Stir in the methi, if using, then add the paneer and gently combine. Stir through the garam masala and salt.

7. 7

   Serve with rice

   Serve the palak paneer with rice or roti, drizzling over extra cream if desired.

What is palak paneer?

Palak paneer is an Indian curry of spinach (palak) and fresh cheese (paneer), usually served with rice or flatbread. Its appeal is the contrast between a smooth, savoury spinach sauce and mild, tender pieces of cheese.

This version makes the paneer at home and builds flavour by cooking the spinach separately from the onion, tomato and spices. Cream rounds out the sauce, while cumin, chilli and garam masala give it warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 48g protein, 38g carbs, 79g fat.

The spinach and tomatoes provide most of the carbohydrates, while the milk-based paneer, ghee and cream contribute much of the protein and fat. Serve with a moderate portion of rice or roti and add a vegetable side to balance the rich curry.

Homemade paneer

Curds: lemon juice separates the milk into curds and whey; draining and pressing the curds gives them enough firmness to cut. Rinsing the curds helps remove the lemon flavour.

Setting: chilling the wrapped paneer under a plate for 2 hours helps it hold its shape when stirred into the curry. Keep the cubes fairly large and fold them in gently.

Keep the spinach bright

Blanching: cook the spinach only until tender, then cool it under cold water and drain it well. Excess water can make the curry thinner than intended.

Blending: process the spinach until smooth before adding it to the tomato base. A smooth purée gives the sauce its characteristic consistency.

Build flavour in stages

Cumin: toasting the seeds until aromatic brings out their flavour; shaking the pan helps them toast evenly without scorching. Crush them lightly so they season the sauce without disappearing completely.

Tomatoes: cook them covered over low heat for 10 minutes, stirring now and then, until they break down. Add the spinach only after this base has softened and thickened.

Get the texture right

Sauce: simmer the spinach with 60 ml water for 5 minutes, until thickened, then stir in the cream and cook for another 3 minutes. If the sauce looks loose, give it a little longer to simmer before adding the paneer.

Paneer: once the cubes go in, stir gently so they stay intact. The finished cheese should be warmed through rather than broken up into the sauce.

Serving ideas

Rice: serve with plain rice to soak up the creamy spinach sauce. Roti is another good option for scooping up the paneer and curry.

Balance: for a larger spread, serve smaller portions alongside other vegetable dishes and lentils. For a simple plate, add a fresh salad or another vegetable side.

Recipe notes & tips

• Use a large pan for the spinach so it cooks evenly in the boiling water.
• Drain and squeeze the spinach well before blending to avoid a watery sauce.
• Toast the cumin over medium-high heat and keep the pan moving so the seeds do not burn.
• Let the tomatoes cook until broken down before stirring in the spinach purée.
• Cut the paneer into roughly even 3 cm cubes so they warm through at a similar pace.
• Add the paneer at the end and fold it through gently to keep the cubes intact.

Variations

• Adjust the heat: use fewer dried chillies for a milder curry.
• Skip the methi: leave out the optional kasoori methi if you do not have it.
• Use shop-bought paneer: cut it into cubes and skip the homemade paneer process.
• Make it dairy-free: use a suitable plant-based alternative for the milk, cream and paneer, bearing in mind the flavour and texture will differ.
• Add more vegetables: stir cooked peas into the curry with the paneer.

Common mistakes to avoid

• Undrained spinach: excess water thins the sauce; drain it thoroughly before blending.
• Scorched cumin: burnt seeds can taste bitter; shake the pan and remove them as soon as they smell aromatic.
• Rushed tomatoes: a chunky, watery base will not blend into the sauce as well; cook until the tomatoes break down.
• Loose paneer: skipping the 2-hour chill can leave the cheese too soft to cube; let it set before cutting.
• Rough stirring: paneer can crumble if stirred vigorously; fold it through gently at the end.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a saucepan over low heat, stirring carefully; add a small splash of water if the sauce has thickened.

Frequently asked questions