Palak Peneer – Spinach & Cottage Cheese


  • 4 Tbspn olive or vege oil (2 lots of 2 spoons)
  • 2-4 cloves garlic, finely chopped
  • 1 Tbspn fresh ginger root, grated
  • 2-3 fresh red chillies with seeds, chopped
  • 1 large onion, finely chopped (approx 1 cup)
  • 2 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn ground turmeric
  • [¾ cup sour cream]
  • 2 bags fresh spinach, roughly chopped (minimal stalks)
  • 1-2 large tomato, core removed and roughly diced
  • Approx 6 sprigs fresh coriander (cilantro) leaves, roughly chopped
  • 225 g paneer cheese, 1 – 1 ½ cm cubes – alternative ricotta cheese
  • Plenty of salt to taste


  • In a large saucepan heat 2 Tblsn of oil and saute the garlic, ginger, chilies and onion until brown.
  • Mix in the cumin, coriander, turmeric and sour cream
  • Add the spinach, handfuls at a time. Gently cooked down the spinach – about 15 minutes.
  • Remove from heat and allow to cool a bit.
  • Blend spinach mixture in food processor with the tomato and coriander leaves. Blend for approx 30 seconds until the spinach is finely chopped.
  • Pour back into the saucepan and keep warm over low heat
  • In a medium frying pan heat 2 Tblsn of oil over medium heat – fry the cheese cubes until browned; drain and add to spinach. Cook for 10 minutes on low heat.
  • Season with salt to taste


  • As a side dish with your favorite Indian curries


  • serves 4 people as side dish

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