Fresh spinach and paneer (Palak paneer) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 69) by Meera Sodha

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Accompaniments: Chapattis (Rotli); Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mklasan on February 23, 2026

    I agree that frying the paneer requires a non stick pan. I used a cast iron skillet with quite a low heat but wasn’t able to flip the pieces without parts of them sticking to the bottom even after browning them nicely.

  • Deja1 on July 17, 2025

    Very good and filling. Paneer burnt a little.

  • lholtzman on January 17, 2025

    This is an all time favorite repeatable recipe. Palak paneer is my favorite Indian take out dish and this is nothing like it. That said, I like it better. It tastes so fresh and good for you since the vegetables are kept whole and not pureed. I use baby spinach because it’s easy.

  • Babycarrot on June 25, 2023

    Accidentally posted the photo twice..halved the recipe. This was tasty but man, I started sweating (figuratively and literally) as the paneer began to pop in the hot oil. It did create a bit of a mess. I do think this tasted good and was definitely lighter than the usual cream based paneer curries I typically go for. I could have added another small thai chili. I only had cumin seeds so used that instead of ground.

  • ksg518 on June 19, 2023

    Nice flavors but this dish really needs a nonstick pan. My paneer was badly burnt. If I try this again I might increase the spices a bit.

  • jsguaium on November 12, 2022

    I enjoyed this recipe, but next time will adjust the spices down a bit. I had a lot of spinach and doubled the spices, but it turned out a bit intense. Also, I used Mexican fresh cotija instead of paneer and it worked very well.

  • ALawson25 on August 12, 2021

    This was pretty good, I made it using homemade paneer which did crumble up when I tried to fry it (whoops). I don't think it was as good as the similar recipe from the Darjeeling Express cookbook though.

  • TrishaCP on April 13, 2020

    I am really loving anything “fresh” tasting at the moment and this hit the spot. You can easily adjust the spice level by adding more or less chile powder or green chiles. (I used gochugaru and a jalapeño with seeds- what I had on hand.) I served this with cauliflower rice.

  • meggan on April 07, 2020

    I also had trouble not burning the paneer but it tasted ok anyway. I had to use canned tomatoes and frozen spinach and I also added peas for some texture. It was not bad.

  • Rutabaga on February 11, 2020

    This was a good, fresh-tasting dish, although unfortunately my store-bought paneer was too rubbery. I had soaked it in room temperature water for about ten minutes. I think that perhaps I fried it for too long, or that the pan was too hot, so be wary of this if you (like me) don't have a lot of experience cooking paneer.

  • aberne on May 13, 2019

    Nice, fresher and more modern take on what is generally passed as the classic. Loved this!

  • Totallywired on December 14, 2018

    Delicious and hearty. Could use some heat maybe.

  • janeh9 on July 22, 2016

    I made this with tofu for a dinner with a non-dairy eater. Dried the tofu on paper towels for about an hour, then fried until starting to get brown and crispy. Worked well - delicious!

  • Tealismyname on March 08, 2016

    I whip this up quite frequently when I'm craving something quick. I make the child-garlic-ginger paste (either frozen in cubes or in a jar with vinegar or lemon to preserve it). I usually make my own paneer but in a pinch I buy it and the meal comes together in a snap! Also, I don't always include the tomatoes.

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