Category Archives: Indian Food

Naoise’s Palak Paneer

This is my favorite Indian dish. I’d like to say I learnt it while traveling there but that is not the case. I do use a cheesecloth that Dil from Ramana’s Garden made for me to make the paneer! It’s a simple yet savory and traditional dish to prepare.

Naoise's Palak Paneer
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4
For the paneer
  • 1 liter whole fresh milk
  • Juice of ½ lemon
  • A cheesecloth
For the palak puree
  • 250 grams fresh spinach
  • 1 or 2 small to medium garlic cloves, roughly chopped
  • ½ inch ginger, roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
For the palak curry
  • 1 small to medium sized onion, finely chopped
  • 1 small or medium sized tomato, chopped
  • 4 small to medium garlic cloves, finely chopped
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp garam masala powder
  • 1 small to medium indian bay leaf
  • 200 grams paneer cut into cubes
  • ⅓ to ½ cup water or add as required
  • 2 tbsp unsalted butter
  • salt as required
Making the paneer
  1. Heat the milk until boil then remove from fire.
  2. Add the lemon juice and gently stir until the milk curdles.
  3. Strain through the cheesecloth, and leave inside the cloth overnight with a weight pressing it.
Making the palak puree
  1. Rinse the spinach leaves and discard the stems.
  2. Boil 3 cups water in a pan, add a pinch of salt to the hot water and stir. Then add the spinach and let boil for 2-3 mins.
  3. Strain the spinach and immediately put into a bowl containing ice cold water. This helps preserve the bright green color. Allow to be in the cold water for a minute or two, then drain.
  4. Process in a blender with chopped ginger and garlic, until smooth.
Making the palak curry
  1. Melt butter it a low flame making sure it doesn't brown. Add the cumin and let splutter.
  2. Add the bay leaf, and the finely chopped onions. Saute till golden.
  3. Add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
  4. Add the chopped tomatoes. Stir and saute till they soften.
  5. Then add the turmeric powder and red chili powder. Stir very well.
  6. Add the palak puree and about ⅓ to ½ cup water if required. Stir again.
  7. Simmer for 6-7 minutes or more until the spinach is cooked. Season with salt. The gravy will thicken by now.
  8. Add garam masala powder and stir.
  9. Add the paneer cubes and stir gently and simmer on a low flame until the paneer cubes become soft and succulent, about 1 to 2 minutes.
  10. Serve topped with grated paneer, rice and naan on the side!