Palak Paneer Curry
Creamy, smooth and nutty spinach gravy. The Palak Paneer is one of the most popular north Indian dishes. This delicious recipe is shared by chef Andreia Machado, with a professional career working in Bulgari Hotel in Milan and the Gordon Ramsay Group in London.
Servings Prep Time
2pax 10minutes
Cook Time
Servings Prep Time
2pax 10minutes
Cook Time
  • 250g spinach leaves
  • 220g paneercubes
  • 2 tomatoesdiced
  • 1 onionchopped
  • 3cloves garlicchopped
  • 1 green chillieschopped
  • ½inch ginger
  • 20ml fresh cream
  • 4tbsp rapeseed oil
  • 1tsp cumin seeds
  • ¼tsp turmeric powder
  • ½tsp red chilli powder
  • 1tsp cumin powder
  • 1tsp coriander powder
  • ½tsp garam masala powder
  • chilli flakesto garnish
  • saltto taste
Step 1: Blanch the spinach
  1. Use a saucepan. Bring water to a boil and blanch the spinach for 1 minute. Drain and cool it down in ice water. This will keep the bright green colour on the spinach.
Step 2: Cook tomatoes and dry ingredients
  1. Heat up 2 tbsp of oil in a pan and when it is hot add the cumin seeds. Add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Place in chopped tomatoes and cook until they soften. Turn off the flame and set aside to cool.
Step 3: Blend ingredients to make gravy
  1. Blend the mixture together with the blanched spinach. Add water if required to get a thick and smooth paste.
Step 4: Cook gravy to enhance the flavour
  1. Heat up 2 tbsp of oil in a pan. When heated, add the turmeric, red chilli powder, cumin and coriander. Fry until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame. Add water and cook for 5 minutes more, taste and add salt.
Step 5: Add paneer to the gravy and serve
  1. Add the paneer to the gravy. Mix well to coat the cheese and cook for 5 minutes. Garnish it with chilli flakes and serve with hot naan or roti.