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Palak Paneer (Spinach & Cottage Cheese Curry)

Ready in 45 mins

Recipe by Mamtha Sunil Kumar 

Palak Paneer (Spinach and Cottage Cheese Curry) is an Indian dish consisting of spinach and paneer (Indian farmer's cheese - rather similar to a solid cottage cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish coming from the northern state of Punjab. This is an extremely popular summer dish that is very light and easy to digest. This dish is a great combination with all Indian breads like Dal Paratha.

Preparation Time

15 Minutes

Cooking Time

30 Minutes

Ingredients for Palak Paneer (Spinach & Cottage Cheese Curry)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.

Currently displaying quantities in US Imperial Measurements

To serve 6:

2 lb spinach
2 teaspoons cornflour
4½ oz paneer (or ricotta)
1 large onion
3 cloves garlic
2 - 3 green chilies
2 tablespoons vegetable oil
2 green cardamom pods
1 teaspoon red chilli powder
1 teaspoon cumin powder
¼ teaspoon garam masala
¼ teaspoon freshly ground black pepper
  pinch salt

How to Cook Palak Paneer (Spinach & Cottage Cheese Curry)

  1. Wash the spinach thoroughly then blanch it in hot water for 3 minutes to soften the leaves. Liquidize it, stir the cornflour into the purée and set it aside.
  2. Cut the paneer into cubes about ¾" (2cm) across. Peel the onion and garlic then grind them, together with the green chilies to form a paste.
  3. Heat the oil in a large pan and add the green cardomom and the onion-garlic-chili paste and fry until the oil separates. Add the red chilli powder, cumin powder, garam masala, black pepper and salt and fry for 2-3 minutes. Quickly chop the tomato into small pieces and add to the pan along with the spinach paste. Cook over a medium heat for 10 minutes then add the cheese cubes. Cook for a further two minutes and serve immediately.
MAMTHA SUNIL KUMAR'S HOT TIP:
If you want a really rich, creamy curry, you can stir in 2 tablespoons of cream at the end, just before serving.