Palak Paneer

Palak Paneer recipe - The Cooks Pantry


Matt Sinclair


2 – 4 people


  • 1 cup Massel liquid vegetable stock
  • 200gm paneer, cut into 2cm cubes
  • 2 long green chillies, roughly chopped
  • 3cm piece ginger, peeled, roughly chopped
  • 3 cloves garlic, peeled, roughly chopped
  • 1 large red onion, roughly chopped
  • 2 large ripe tomatoes, blitzed
  • 200gm frozen spinach, thawed
  • 2 tsp. coriander seed
  • 2 tsp. cumin seed
  • 1 tsp turmeric
  • 1 tsp garam marsala
  • 1 tsp KEEN’S Chilli Blend
  • ¼ cup Cobram Light Olive oil


  • In a mortar and pestle, combine coriander seeds and cumin seeds and pound to breakdown.
  • In a food processor combine KEEN’S Chilli Blend, ginger, garlic and red onion and blitz into a chunky paste.
  • Heat Cobram Light Olive oil in a wok over high heat. Add pounded coriander and cumin seeds and fry off for approximately 1 minute until aromatic. Add chilli/onion paste and fry off, stirring continuously for approximately 5 minutes until slightly darkened in colour. Add tomato puree and powdered spices, stir to combine. Cook sauce down for a further 7-10 minutes until it deepens in colour and there is no longer any steam rising from the wok. Add thawed spinach, combine well and warm through.
  • Transfer sauce to a blender and add vegetable stock. Blitz on high to reach a smoother consistency.
  • Transfer back to wok over a medium-high heat. Add paneer and allow cheese to warm through, approximately 2-3 minutes.
  • Serve with cauliflower rice or steamed basmati.

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