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Palak Paneer


  • 200 grams Spinach
  • 200 grams Paneer
  • 50 grams Onion
  • 5 grams Garlic
  • 5 grams ginger
  • 1 Green Chilly
  • 1/2 Tsp Cumin Seeds
  • 50 ml Fresh Cream
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Red Chili Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala
  • ┬áSalt to Taste
  • 20 grams Ghee or Olive Oil to cook


  • Heat the ghee in a deep frying pan.
  • Fry the cumin seeds, ginger, garlic, green chilly and onions for 2-3 minutes
  • Add in the spinach leaves, season with salt and cover and cook for 2┬áminutes
  • Turn off the gas and blitz everything in the food pro- cessor, add water if required to blend smoothly
  • Heat ghee in the same pan and add in the turmer- ic, red chili powder, cumin powder, garam masala and coriander powder
  • Once the masalas have been cooked out pour in the pureed spinach, cover and cook for 2-3 minutes
  • Add in the fresh cream and the paneer and cook for a further 1 minute
  • Garnish with some fresh cream and cheese (optional)
  • Serve with cauliflower rice or just a nice naan or chapati.