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Spinach and Paneer Curry/ Palak Paneer

Name: Spinach and Paneer Curry/ Palak Paneer
Cook time: 18 min
Total time: 18 min
Yield: 4 servings
Ingredients: 150 g Baby leaf spinach; 2 tbsp Neutral oil; 4 Green chilies; 10 Cashew nuts; 1/2 cup Water; 4 tbsp Neutral oil; 1 tsp Cumin seeds; 1 piece Green chilli; 2 White onions; 4 cloves Garlic; 3 inches Ginger; 1/2 tsp Salt; 1 tsp Dry fenugreek leaves; 1 tsp Turmeric; 1/2 tsp Chilli powder; 1 tsp Cumin; 2 tsp Garam masala; 1/2 tin Tomatoes; 200 g Paneer

Cook

18m

Spinach and Paneer Curry/ Palak Paneer

Cook

18m

Ingredients

Method

Turn cooking mode on

Step 1

Take about 150 g of baby leaf spinach or chard or even pak choi without the stalks. Wash and chop roughly.

For

4

M

I

150

g

Baby leaf spinach, or chard or even pak choi without the stalks, wash and chop roughly

2

tbsp

Neutral oil

4

Green chilies, whole

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J

Justine F

a month ago

Could you use tofu instead of paneer? 🤔

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Nisha

a month ago

you could if you fry it first

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J

Justine F

a month ago

I did just that and fried it in a little Garam Masala - it was all delicious. Thank you.

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Jeremy G

4 months ago

We need a Vegetarian dish for friends and this was perfect. The Palak element is fabulously green before adding it to the curry. I’ll need to make it next with chicken. My wife loves cashew nuts in curries, so she asked me to add them, but this was an addition that didn’t work on this curry. The texture and visually didn’t work. I did use double the spinach, cashew nuts and salt in the Palak element. We had Jeera rice to support this and it was a great combination.