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palak paneer

PALAK PANEER is a north Indian dish made with spinach (palak) and cottage cheese (paneer). For a variation you can substitute the cottage cheese with potatoes. 
Traditionally the spinach sauce is prepared and pureed then deep fried paneer/potatoes are then added to the sauce.  Ours is a lighter version. 
Here's how we prepare the paneer:
Boil a litre of water then drop the cubed paneer (or cut in diamonds as we have in the picture below) into the boiling water.  Boil for 5 minutes then allow to rest for 5 minutes.  Fish out the paneer with a slotted spoon (or strain) and use as indicated in the recipe.  Enjoy the spongy feel.  Note:  You can use the drained water in rice or when kneading chappati dough.

shopping list:

  • 250 g frozen or 450 g fresh spinach (use half this spice pack spice)
  • 200 g paneer or potatoes
  • 2 green chillies (optional)


  • oil / ghee
  • 1 large onion
  • salt
  • garlic
  • ginger
  • tamarind (or tomato sauce)
Ingredients from nature's medicine chest:  100% spices (no additives or preservatives)