Paneer with spinach

Paneer with spinach

Indian Food Made Easy
Vanessa Courtier

This is a wonderful velvet-like dish with large, fresh cubes of paneer. I don’t add much chilli as the green ones are used more for flavour than heat – I like this dish quite mild and creamy. The only spices are cumin, coriander and garam masala and that is just enough for a good background flavour and aroma. I use the double cream when I have friends over, but add the milk when it is just the family. It is probably an Indian thing of serving your guests the best ingredients, even if it’s not the healthiest option – I leave it to you. Delicious with simple pilaff or naan.


Quantity Ingredient
750g baby spinach leaves, washed
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, peeled and chopped
15g fresh ginger, peeled and sliced into long julienne
1 1/2 tablespoons chopped garlic
1-2 green chillies, left whole
2 teaspoons coriander powder
salt, to taste
250g Paneer
1/2-1 teaspoon garam masala
6 tablespoons full-fat milk
or 4 tablespoons double cream
1-2 teaspoons lemon juice, or to taste


  1. Blanch the spinach leaves in hot water for 3 minutes or until well wilted. Drain into a colander and run under cold water until they cool. Blend to a smooth paste and set aside.
  2. Heat the oil in a large non-stick pan. Add the cumin seeds and fry for about 30 seconds until fragrant. Add the onion and fry over a mild heat for about 6 minutes or until soft. Add the ginger, garlic and chillies and cook for 1 minute. Add the coriander powder and salt to taste. Cook for another 30 seconds, then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and simmer for 3 minutes.
  3. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is creamy. Before serving, stir in the lemon juice to taste.
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