Indian
Palak Paneer
Spinach blanched and puréed with onion, garlic and ginger, then simmered with golden cubes of paneer.
Ingredient guide
Paneer
Fresh, non-melting cheese for curries, tikka and bhurji. Soft homemade paneer and firm shop-bought blocks behave differently in the pan.
Popular recipes
Cook with paneer
Cooking tips
- Soak fried paneer in warm water to keep it soft.
- Add paneer at the end of cooking so it doesn’t turn rubbery.
Substitutions
- Firm tofu for a vegan version
- Halloumi for grilling
Storage
Keep submerged in water in the fridge and change the water daily; use within 3–4 days.
Preparation
Cut into even cubes. Pan-fry for colour or add straight to the gravy for a softer bite.