Photo of Palak paneer by WW

Palak paneer

Points® value
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 flavours of the sauce.


Calorie controlled cooking spray

8 spray(s)


1 large, chopped


2 clove(s), grated

Root Ginger

2 tablespoon(s), grated

Carrots, raw

2 medium, cut into rounds

Tomato Purèe

2 tablespoon(s), level

Patak's Tikka Masala Spice Paste

30 g

Tinned Tomatoes

1 can(s), large

0% fat natural Greek yogurt

100 g

Vegetable stock cube

½ cube(s)

Paneer Cheese

226 g


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)


150 g

Coriander, fresh

1 tablespoon(s), to serve

Brown basmati rice, dry

160 g


1 teaspoon(s)

Vegetable stock cube

½ cube(s)


  1. Make the turmeric rice. Cook the rice to pack instructions, with the turmeric and stock cube added to the pan, then drain and set aside.
  2. Meanwhile, mist a pan with cooking spray then set over a medium heat. Fry the onion for about 10 minutes, adding a splash of water if it starts to stick. Add the garlic, ginger, carrots, tomato purée and tikka masala paste and cook for 1-2 minutes. Add the tomatoes, yogurt and 200ml water, then crumble over the stock cube.
  3. Bring the mixture to the boil and simmer for 10 minutes. Meanwhile, mist a nonstick frying pan with cooking spray and fry the paneer for 6-8 minutes until golden all over.
  4. Stir the paneer into the curry sauce along with the lime zest and juice and the spinach. Cook for 2 minutes, until the spinach has wilted, then season to taste.
  5. Serve the palak paneer and turmeric rice garnished with the coriander.