Spinach and paneer curry

An tasty way to get your five-a-day.

  • 40 mins cooking
  • Serves 8
  • Print
This fragrant Palak paneer is a traditional Indian recipe made with cubes of cheese (​paneer) gently simmered in a creamy spinach sauce.
Looking for more vegetarian curry recipes?


  • 2 tablespoons olive oil
  • 1 large onion (200g), sliced thinly
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, crushed
  • 1 bunch fresh coriander (cilantro), leaves separated, roots and stems washed, chopped coarsely
  • 1 fresh long green chilli, sliced thinly
  • 240 grams baby spinach leaves, trimmed
  • 400 grams paneer cheese, cut into 2cm cubes
  • 1½ tablespoons garam masala
  • 1 tablespoon ground cumin
  • 2 x 400g (12½oz) cans chickpeas, drained, rinsed
  • ½ cup (140g) Greek-style yoghurt
  • lemon wedges, to serve


  • 1
    Heat 1 tablespoon of the oil in a large heavy-based frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add ginger, garlic, coriander roots and stems, and half the green chilli; cook for 1 minute or until fragrant. Add spinach; cook for 1 minute or until just wilted.
  • 2
    Transfer spinach mixture to a food processor with coriander leaves; pulse until chopped coarsely.
  • 3
    Heat remaining oil in same pan over medium-high heat. Add paneer; cook, turning, for 2 minutes. Add spices; cook, stirring, for 1 minute or until fragrant.
  • 4
    Return spinach mixture to pan with chickpeas; stir until warmed through. Remove pan from heat; stir in yoghurt until combined.
  • 5
    Serve half the curry topped with remaining chilli, and lemon wedges. Transfer remaining curry to an airtight container; cool, then store.


Serve with steamed brown basmati rice, broccoli 'rice' or basmati pilaf, if you like.Refrigerate curry for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.

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