Palak Paneer

After half a year of absence from my blog, I am back with a recipe from one of my favorite cuisines. 🙂 The Indian kitchen has a typical cream cheese called “paneer”. It is quite similar to the Italian ricotta, but drier and not salty. The recipe below is a combination of paneer with spinach, one of my favorite paneer variations, which I am happy to share with you!



  • 500 g spinach
  • 1 chilli
  • 1 table spoon ghee
  • 1 tea spoon cumin seeds
  • 1 tea spoon coriander seeds
  • ½ tea spoon fenugreek
  • 1 big onion, finely chopped
  • 2 garlic cloves, chopped
  • approx. 3 cm fresh ginger, chopped
  • 2 tomatoes, diced
  • 250 g paneer, diced
  • 2 table spoon crème fraîche
  • salt and pepper to taste
  • 1 tea spoon Garam Masala



First blanch the spinach and refresh in ice-cold water. Then squeeze the water out and blend the spinach together with the chilli.

Heat ghee in a frying pan and add cumin, coriander and fenugreek. After quickly roasting the spices, add ginger, garlic and onion and sauté for a few minutes. Then add the tomatoes and let it cook for approx. 15 minutes until you get a homogenous paste. Add the mashed spinach and some additional water if required. Let simmer for another 5 to 10 minutes over low heat and season to taste with pepper and salt.

Meanwhile, use a second fryer to gently roast the diced paneer. Then mix the paneer with the sauce and add Garam Masala and crème fraîche. Serve with basmati rice or naan bread.




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