Name: Palak Paneer
Yield: Serves 4
Cuisine: Indian
Ingredients: 50 ml/3 tbsp plus 1 tsp cooking oil; 180 g/6½ oz onions, finely chopped; 1 tbsp Ginger-Garlic Paste; 500 g/1 lb 2 oz paneer; 1 tsp hot chilli powder; 100 g/3½ oz tomatoes, chopped; 3 tbsp double/heavy cream (optional); 1 tsp cumin seeds; salt, to taste; 1 tbsp dried fenugreek leaves; 2 green chillies (deseeded, if wished), chopped; ½ tsp Garam Masala (store-bought); 500 g/1 lb 2 oz spinach, leaves only (if using baby spinach, keep the stems), washed well and drained; 2 tbsp julienned fresh root ginger, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

One of my kids’ favourites, we usually make palak paneer at home at least once a week. It makes a simply delicious, creamy and healthier side dish. If you prefer a milder gravy, you can leave out or reduce the green chillies. The cream is optional, but will give a more velvety texture to the dish.

Ingredients

500 g/1 lb 2 oz spinach, leaves only (if using baby spinach, keep the stems), washed well and drained

Method

Blanch the spinach in a large pan of water with ¼ teaspoon salt for 2 minutes. Drain and immerse in ice-cold water to stop the cooking, then drain again thoroughly.

Transfer half of the spinach to a blender and blitz to a smooth purée (you may need to add a splash of water to achieve this). Roughly chop the remaining spinach. Set both aside.

Heat the oil in a large pan over a me