Palak Paneer (Spinach Paneer Curry)
- 38 mintotal time
- $5.11£2.25a serving
- 762752calories
- 4139 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden paneer cubes in a smooth, gently spiced spinach sauce with ginger, garlic and tomato, with warm naan.
Ingredients
Serves 4.
- 1 lb frozen chopped spinach, thawed
- 14 oz paneer, cut into cubes
- 1½ tbsp butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely grated
- 2½ tbsp fresh ginger, finely grated
- 2 tomatoes, chopped
- ½ lemon
- 4 plain naans
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- salt, to taste
Contains: wheat (gluten), milk. Check the label: egg, soy, sesame, celery. Always read the labels if you cook for someone with an allergy.
Method
- Squeeze some of the water out of the frozen spinach, then blend it with ½ cup (120 ml) of water until smooth.
- Heat 1 tablespoon of the vegetable oil in a large frying pan on medium heat and fry the paneer for 4–5 minutes, turning, until golden on a few sides. Lift onto a plate.
- Add the rest of the oil and the butter to the pan and cook the yellow onion for 6 minutes until soft and golden. Add the garlic, fresh ginger and ground cumin for 1 minute, then the garam masala, ground coriander and turmeric for 30 seconds. Add the tomato and cook for 4 minutes until soft.
- Stir in the spinach and a pinch of salt and simmer for 5 minutes, adding a splash of water if it gets too thick. Add the paneer and simmer for 3 minutes until hot, then stir in a squeeze of the lemon.
- Warm the naan in a dry frying pan or the oven and serve with the curry.
Leftovers: Fridge 3 days; reheat gently until piping hot.
Ingredients
Serves 4.
- 500 g frozen spinach, thawed
- 400 g paneer, cut into cubes
- 20 g butter
- 1 onion, finely chopped
- 3 garlic cloves, finely grated
- 15 g fresh ginger, finely grated
- 2 tomatoes, chopped
- ½ lemon
- 4 plain naans
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- salt, to taste
Contains: gluten, milk. Check the label: egg, soya, sesame, celery. Always read the labels if you cook for someone with an allergy.
Method
- Squeeze some of the water out of the frozen spinach, then blend it with 120 ml of water until smooth.
- Heat 1 tablespoon of the vegetable oil in a large frying pan on medium heat and fry the paneer for 4–5 minutes, turning, until golden on a few sides. Lift onto a plate.
- Add the rest of the oil and the butter to the pan and cook the onion for 6 minutes until soft and golden. Add the garlic, fresh ginger and ground cumin for 1 minute, then the garam masala, ground coriander and turmeric for 30 seconds. Add the tomato and cook for 4 minutes until soft.
- Stir in the spinach and a pinch of salt and simmer for 5 minutes, adding a splash of water if it gets too thick. Add the paneer and simmer for 3 minutes until hot, then stir in a squeeze of the lemon.
- Warm the naan in a dry frying pan or the oven and serve with the curry.
Leftovers: Fridge 3 days; reheat gently until piping hot.
Nutrition per serving
| Calories | 762 |
|---|---|
| Protein | 41 g |
| Carbohydrate | 60 g |
| Fat | 42 g |
| Fiber | 8 g |
| Sodium | 569 mg |
| Calories | 752 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 58 g |
| Fat | 43 g |
| Fibre | 8 g |
| Sodium | 477 mg |
Worked out from the ingredients, 441 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $5.11 a serving in the US (range $3.91–$6.78) and £2.25 in the UK (range £1.72–£2.97). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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