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  • Writer's pictureVillage Dairy

Palak Paneer

Palak Paneer is a popular Indian dish with a mild spice level but rich in flavour. ‘Palak’ means spinach and ‘paneer’ is a type of cottage cheese. This dish is both delicious and healthy!


  • 250 grams Village Paneer cut into cubes

  • 450 grams spinach

  • 1 medium tomato

  • 5 large garlic cloves divided, 3 whole and 2 finely chopped

  • 1 inch ginger

  • 1 green chilli or more to taste

  • 1 tablespoon olive oil

  • 1 large onion finely chopped

  • 1/2 cup water or as needed

  • 1 teaspoon garam masala

  • 1/4 teaspoon turmeric powder

  • 1/4 teaspoon red chilli powder or to taste

  • ¼ teaspoon cumin

  • ¼ teaspoon coriander

  • Salt and pepper to taste

  • 2-3 tablespoons thickened cream or adjust to taste

  • 1 tsp fenugreek seeds (whole)

  • lemon juice to taste

  • Rice, naan or roti to serve


  1. To a pot of boiling water, add little salt and spinach leaves. Blanch the spinach leaves for 2 minutes until wilted. Then, take them out and place them in ice cold water for one minute before draining.

  2. In a blender, add the spinach, tomato, ginger, green chilli and 3 cloves of garlic. Puree until it becomes smooth puree and set aside.

  3. Heat a pan on medium heat. Once hot, add the oil and the remaining 2 cloves of chopped garlic and chopped onions. Sauté for a few minutes until the onion becomes translucent.

  4. Add fenugreek, cumin, coriander, salt and pepper. Cook for 2-3 minutes longer.

  5. Add in the prepared spinach puree and mix and 1/2 cup water.

  6. Cover the pan and let it cook for 8 minutes on medium heat. Stir at regular intervals. Add more water if necessary.

  7. Whilst the spinach mixture is cooking, pan seared the Village Paneer until slightly golden on both sides.

  8. Stir in the cream and lemon juice.

  9. Gently mix in the golden paneer. Let the curry simmer for 3 to 4 minutes. Switch off the stove. Serve hot with naan, roti or rice.

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