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Palak paneer

Palak paneer

Total Time
40 min
10 min
30 min
Paneer is a mild-tasting cheese that won’t lose its shape when cooked. It works well in this veggie curry, adding protein and absorbing all the tasty flavours of the sauce.


Brown onion

1 medium, chopped


2 clove(s), finely grated

Fresh ginger

2 tbs, finely grated


2 medium, sliced

Tomato paste

2 tbs

Tikka masala paste

1 tbs

Canned diced tomatoes

1 400g can

99% fat-free, plain Greek yoghurt, unsweetened

100 g

Vegetable stock cube

½ individual, gluten-free variety, crumbled

Cheese, paneer

200 g, cut into 3cm cubes

Lime rind

1 tsp, finely grated


1 medium, (1 tbs lime juice, plus wedges to serve)

Baby spinach

150 g

Fresh coriander

1 tbs, leaves to serve

Oil spray

2 x 3 second spray(s)

Brown basmati rice

cup(s), (135g)

Ground turmeric

1 tsp

Vegetable stock cube

½ individual, gluten-free variety


  1. To make turmeric rice, cook rice following packet instructions, adding turmeric and stock cube to the cooking water. Cover and set aside.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for 8-10 minutes, until soft, adding a splash of water if it starts to stick. Add garlic, ginger, carrots, tomato paste and tikka masala paste and cook, stirring, for 1-2 minutes, until fragrant. Stir in tomatoes, yoghurt, stock cube and 200ml water. Bring to the boil. Reduce heat and simmer for 10 minutes.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook paneer, turning occasionally, for 6-8 minutes, until golden all over.
  4. Stir lime rind and juice, spinach and paneer into curry sauce. Cook for 2 minutes or until spinach has wilted. Season with salt and pepper. Serve with turmeric rice, coriander and lime wedges.


TO REFRIGERATE: Store curry in a reusable container for up to 3 days. Reheat in a large saucepan over low heat until hot, adding a little water is sauce is too thick.