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Palak Paneer

Paneer reminds me of high school. I was in boarding school and once a week we had chilli paneer on the menu and after high school I really avoided it. I never really interacted with it again except on the odd occasion I'd go to an Indian restaurant and someone would order it. Then, I had this one friend called Ros (hi Mwendy!!!) who used to love Indian food and she almost always ordered palak paneer when we went out so I was gradually re-introduced to it.


Fast forward to my adulthood and I discovered a local cheese brand called Sirimon who make some lovely cheeses including paneer. I decided to buy it and make wht has turned out to be one my fave vegetarian dishes in the world. Palak paneer. Simply put this is paneer with spinach


Serves 4

  • 500 grams paneer, diced

  • 2 bunches, local spinach, washed and cut

  • 4 whole green chilies

  • 1 medium onion, finely chopped

  • 4 cloves of garlic, minced

  • 1 thumb of ginger, minced

  • 1 tsp whole fennel seeds

  • 1 tsp cumin

  • 1 tsp turmeric

  • 2 tbs garam masala

  • Salt to taste

  • Oil


Take your spinach and chilli, and blend into a rough paste with a little bit of oil and water. Set this mix aside to use later.


Heat some oil in a pan and lightly brown the paneer and then set aside. In the same pan, add your onion, ginger and garlic and soften over a medium heat or until the onion is translucent (if the ginger starts to brown, lower the heat). Next, add the spices and let it cook for 5 minutes.


Add the spinach puree, paneer cubes and half a cup of water and let it simmer over a medium heat for 10 minutes.


Take off the heat and serve with a side of naan bread and some chutney.



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