Palak Paneer (Spinach Curry)

Palak paneer

A while ago I posted about how to make paneer, now I’d like to share another recipe with you for using it up. Paneer is wonderful for using in vegetarian dishes because it keeps its shape when cooked, and is traditionally used in curries.It also doesn’t have much of a taste, so takes on the taste of the sauce that you cook it in. Next time I use it I am going to try marinating it like tofu and see how that goes.

Palak paneer is a very easy spinach and paneer curry to prepare and makes a great weeknight dinner. Just make sure to treat the paneer gently, and don’t worry if it falls apart a bit, it will still taste good. This recipe is inspired by this one.

Ingredients (serves 2-3)

200g (7oz) frozen chopped spinach

150g (5oz) paneer, cubed

200g (1/2 a tin) diced tomatoes

1 tsp minced ginger

1 tsp ground coriander

1/2 tsp turmeric powder

1/2 tsp chilli flakes

1/2 tsp ground cumin

Peanut oil, for frying

2 tbsp flour

1/3 cup plain Greek yogurt


Heat the peanut oil in a frying pan. Fry the paneer until it begins to turn golden, remove from the pan and place it onto paper towel to absorb excess oil.

While the pan is still hot, add the diced tomatoes, coriander, turmeric, chilli flakes and cumin powder and mix well. Cook for a few minutes, until the mixture has reduced slightly.

Defrost the frozen spinach in the microwave. Squeeze the excess water out with your hands and add to the tomato mixture. Cook over a low heat for around 10 minutes.

Mix together the yogurt and the flour. Add this to the tomato and spinach mixture and cook for another 4-5 minutes.

Add the paneer and gently stir it into the spinach mixture. Simmer for another 2-3 minutes.

Enjoy with brown rice, lemon pickle and papadums 🙂

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  1. Faith @ The Cheap Girl's Guide to Chic says:

    Palak paneer is one of my all time favorites…especially with some piping hot naan. This version looks absolutely amazing – it’s definitely going on my menu of things to make next week!

  2. That looks yummy!
    Pappadum — there’s that word again. Everyday Life on a Shoestring introduced those to me last week. I’d never heard of them before. They sound delicious!

    • We love pappadums around here and eat them every time we have curry 🙂 I usually buy the non-popped ones from the supermarket (about $1.10 for a pack of about 30), then microwave them for around a minute to “pop” them. The traditional way is to use oil, but it is much easier (and less messier) in the microwave.

  3. I love a good spinach curry, especially with paneer – and the tomato is a nice touch. I’ll have to try that next time.

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