Paneer with Spinach


Preparation info

  • Difficulty


  • Serves


Appears in

Floyd's Great Curries

Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Paneer goes well with spinach in this simple curry. Serve as a side dish or with some bread as a course in its own right.


  • 14 oz/400 g paneer (Indian cheese), cut into cubes
  • 1 lb 12 oz/800 g spinach, washed and well drained
  • ghee or clarified butter, for frying
  • 1 teaspoon cumin seeds
  • 3 garlic cloves, peeled and finely chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon chili powder
  • salt
  • scant ½ cup heavy cream, to serve


Heat a little ghee in a skillet and cook the cheese until golden brown on all sides. Set aside.

Stir-fry the spinach in a little ghee until well softened, then whiz to a purée in a food processor.

Heat some more ghee and add the cumin seeds and garlic and sauté until golden brown.

Add the coriander and chili powders and the spinach, then season and stir-fry for a couple of minutes. Add the paneer and simmer gently for about 5 minutes.

Put the mixture into a dish, then top with the cream and serve.