Palak Paneer

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

The recipe

In northern India this dish is available on virtually every restaurant menu in the region. It is a dish specifically made with spinach and if other green leaves are used then it is called sag paneer. It often comes with the spinach lightly wilted and the paneer intact or sometimes as a thick, creamy sauce where the paneer and spinach have broken down by cooking for longer. The choice is yours. Palak Paneer can be served with a drizzle of cream on top and with rice or chapatis and maybe one or two other curry dishes, particularly if you are serving it as a creamy sauce.


  • 2 tbsp ghee or vegetable oil
  • 400g onions, finely chopped
  • 15g ginger, grated
  • 4-5 cloves garlic, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 400g paneer, cut into 2cm cubes
  • 1 tsp salt
  • 500g spinach, washed
  • 1 fresh green chilli, deseeded and roughly chopped
  • 100g plain yoghurt


Step 1

Heat the ghee or oil in a large saucepan or karahi and fry the onions, ginger and garlic on a medium heat for about 10 minutes or until the onions are soft and slightly golden.

Step 2

Stir in the turmeric, garam masala and chilli powder

Step 3

Add the paneer and mix it into the spices and onion and fry for 2 minutes

Step 4

Include the salt, green chilli and yoghurt and stir

Step 5

Add the spinach to the pan, cover and leave to wilt on a low-medium heat for 3 or 4 minutes

Step 6

Remove the lid and then simmer to the desired consistency, stirring a little while adding a little water if required. Then serve

Recipe Type: Ingredients: ,
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