Paneer & Spinach Curry

I make this at least once a week at home. It’s so yummy, full of spinach which is high in iron and paneer which has a good source of fat – vitamins A and D.

My version of this Palak Paneer requires minimal cooking skills. Just bung all the ingredients into the pan and let it cook, with a beautiful aroma.

200g chopped spinach – mince it fine in a chopper. Or frozen chopped spinach works too.
200g paneer cubes – I used Tesco paneer block and cut into cubes
1 medium onion
glug of cooking oil – I used U:ME oils
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 dried chilli
2 teaspoon salt
2 teaspoons ginger, garlic and chilli paste
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 cup water


  1. Add a cooking oil of your choice, once the oil is warm add cumin seeds, mustard seeds and dried chilli
  2. Add onion and 1 teaspoon of salt
  3. Once the onions are translucent and a little red
  4. Add the spinach all remainder spices and panner into the pan
  5. Add the water and let it cook for 20 minutes on medium heat.
  6. Give it a final stir and enjoy!