Palak Paneer

Fresh Indian cheese in a vibrant, silky spiced spinach sauce — one of India's most loved vegetarian dishes.

Palak paneer originates in North India where paneer (fresh cheese made by curdling hot milk with acid) has been made for centuries. The distinctive green colour comes from blanching the spinach in boiling water and immediately plunging it into ice water — this technique preserves the vivid chlorophyll. The addition of fresh fenugreek leaves (methi) is the difference between good palak paneer and exceptional palak paneer — the slight bitterness balances the richness of the cream and paneer. Frying the paneer until golden before adding to the sauce is non-negotiable: unfried paneer becomes rubbery and bland in the curry.

Fry the paneer until golden before adding — this prevents it becoming rubbery. Blanch and blend the spinach for a smooth vibrant green sauce. Fresh fenugreek leaves add authentic depth.