Recipe: Fresh Spinach and Paneer (Palak Paneer)

If you go through my blog or my instagram pictures, you’ll know, quite quickly that I am a dessert eating, meat-loving carnivore through and through.  Not really big on vegetarian dishes BUT I am big on bold flavours. And therefore I like Indian cooking.

The spinach and potatoes / paneer dish is one of my usual orders. I like how the perfectly balanced spices bring out the flavour of relatively bland ingredients such as the spinach and the paneer.

Spinach and Paneer recipe

Spinach and Paneer recipe from Stylist Magazine

This Meera Sodha adaptation was featured in one of the Stylist Magazines. It looked easy enough for someone who doesn’t like following recipes. I thought I’d give it a go.

Warning: The Stylist version seems to have left out the brown sugar (which I have added) and garam masala. I suggest tasting the dish as you cook to decide how much spices / flavour to add. Below is more of a guidance.


  • 500g paneer (cut into 2cm cubes)
  • 500g fresh spinach leaves
  • 400g cherry tomatoes, halved
  • 1 tsp tomato purée
  • 1 x large onion, finely chopped
  • 5 cloves of garlic, crushed
  • 1 green chili, finely chopped
  • 1 tsp brown sugar (or to taste)
  • 1 x inch cube of grated/chopped ginger
  • 1 1/2 tsps ground turmeric
  • 1 1/2 tsps cumin
  • 1 1/2 tsp ground coriander
  • 1/2  tsp chilli powder
  • Salt to taste
  • Rapeseed oil for frying (or plain vegetable oil)
Homemade Spinach and Paneer, recipe

Homemade Spinach and Paneer


1. Lightly season the paneer cubes with salt and fry them until golden on each side (adds to the texture).

2. Stir fry the onions until golden, add ginger, garlic and green chilli. After that, add in the cherry tomatoes and tomato puree, cook until softened.

3. Next, add the spices (ground coriander, cumin, turmeric, chili powder) and salt. Remember to taste while you cook. That’s the best part!

4. Return the paneer into the pan, stir to coat them with the sauce. Allow them to heat through.

5. Finally, add the spinach, one handful at a time. Allow each batch to wilt before adding more. Cook for a further 5 minutes or so to allow the spinach and paneer to soften and soak up the yummy flavour!

Check out the full recipe on Meera’s website:



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