Indian palak paneer with fresh spinach

Indian palak paneer with fresh spinach: a creamy curry with paneer, tomatoes, ginger and spices – simple, satisfying and full of flavour.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 450 kcal per serving
• Protein: 25 g
• Fat: 30 g
• Carbs: 30 g

Ingredients

• 250 g paneer
• 400 g fresh baby spinach
• 1 onion
• 2 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 200 g passata
• 1 tbsp coconut oil
• 1 tsp garam masala
• 1 tsp turmeric
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Pat the paneer dry, cut into cubes and fry in a frying pan with the coconut oil until golden brown all over. Then set aside briefly.
2. Peel and finely chop the onion, garlic and ginger. Soften gently in the same pan until soft and fragrant.
3. Stir in the garam masala and turmeric and toast briefly. That way the spices release their aroma without turning bitter.
4. Add the baby spinach to the pan in batches and let it wilt. Add the passata, season with salt and simmer everything gently until the sauce thickens slightly.
5. Return the paneer to the pan and warm it through briefly in the spinach and tomato curry. Season again if needed.
6. Serve hot, on its own or with brown rice.

Good to know

Palak paneer is one of those dishes that quickly tastes like home. Warm, spiced and pleasantly creamy without feeling heavy.

Swaps

Paneer → halloumi (also contains protein and calcium); passata → finely chopped fresh tomatoes (less processed); coconut oil → ghee (traditional in Indian cooking, stable at high heat); brown rice → cauliflower rice (far fewer carbs, more veg on the plate)

Allergens

Contains milk from the paneer. Usually suitable for children if the spicing stays mild, and generally no problem during pregnancy as long as the cheese is made from pasteurised milk and everything is heated well.