Palak paneer

You'll love this classic curry.

  • 30 mins cooking
  • Serves 6
  • Print
This luscious spinach and cheese dish comes from northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the fetta and haloumi in supermarkets; either of these two cheeses can replace paneer here, but the results won't be exactly the same.
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Palak paneer
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 2 teaspoon garam masala
  • 1 large_piece brown onion (200g), chopped finely
  • 1 clove garlic, crushed
  • 1 tablespoon lemon juice
  • 500 gram spinach, trimmed, chopped coarsely
  • 3/4 cup (180ml) cream
  • 2 x 100g packets paneer cheese, cut into 2cm pieces


Palak paneer
  • 1
    Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
  • 2
    Add juice and half of the spinach; cook, stirring, until spinach wilts. Add remaining spinach; cook, stirring, until wilted.
  • 3
    Blend or process spinach mixture until smooth; return to pan; stir in cream. Add paneer; cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.

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