Palak Paneer

by @daisy_scoopwholefoods

Palak paneer is a traditional Indian curry made with spinach and paneer (Indian cottage cheese). It is known for its creamy texture and deliciously rich flavour. We like to serve with red rice which is high in iron, vitamins and antioxidants. To make this recipe dairy-free you can substitute the paneer for eggplant, potato, chickpeas, tofu or anything you like. The rich spinach sauce pairs well with so many things!

Servings: 2
prep time
cook time
total time

  • 1 cup cubed paneer or vegetable replacement
  • 5 packed cups of spinach
  • 1 onion, chopped
  • 1 clove minced garlic
  • 1/2 inch ginger minced
  • 1 tsp red chilli flakes or powder
  • 1 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1 large pinch fenugreek leaves (can be omitted)
  • 1 tsp garam masala
  • 1 tbsp ghee or coconut oil
  • 1 pinch hing/asafoetida
  • 1 heaped tsp tomato paste or 1 pureed tomato
  • 1 cup nut milk or water
  • 1 tbsp natural coconut yoghurt
  • Red rice to serve or naan bread, popadoms, chutneys


Blanch the spinach by bringing a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and remove. Puree into a smooth paste. Drain the water and in the same pot, heat the ghee gently before adding the ground cumin and within 5 seconds add the chopped onions. Saute until golden brown before adding remaining ground spices. Fry for a few seconds, taking care not to burn the spices. Next, add the minced ginger, garlic and tomato paste. Mix well and then add the pureed spinach. Top this off with the milk. Mix well, bring to boil and add the fenugreek leaves and salt. Cook covered for about 6-8 mins. Gently add the paneer pieces or your chosen substitute into the gravy. Finish off with coconut yoghurt and a sprinkle of garam masala. Mix well and remove from the stove. Serve hot with your chosen sides. Enjoy!