Spicy spinach paneer

This is one of those great winter into spring recipes. In fact, it’s one of my go-to staples all year round. You can make it richer and creamier in winter by adding double cream, and lighter in the warmer months by adding Greek yoghurt. The good news for my fellow THM dieters, is that it’s a nice healthy S meal to boot!

For my UK readers, paneer is readily available from your local supermarket (I buy mine from Sainsbury’s) or a larger Indian/Asian store. It has quite a long use-by date too, so I usually stock up on a few packets. I buy the pre-cubed brand, but there’s also a block that some supermarkets sell that you cut up into cubes yourself.

Frozen spinach works best for this recipe, plus you get so much more spinach when you buy it like that.

It’s makes a quick, healthy and filling supper, served with rice (as I’m low carbing, I just eat it on its own topped with yoghurt) or chapattis.

Spicy spinach paneer


Ikg frozen spinach
300g paneer, cut into 1cm cubes
Ghee or butter for frying
I onion, diced
3 cloves garlic, minced
I inch fresh ginger, grated
1.5 tsp cumin seeds
1.5 tsp coriander powder
1.5 tsp red chilli powder
1 tsp garam masala
1 tsp sea salt
2 tomatoes, diced
1/2 cup of cream or ¾ cup plain Greek yoghurt


You can either choose to fry the paneer or leave it plain for this recipe. Maybe make it twice and see which you prefer! I quite like to lightly fry the cubes of paneer in ghee until they start to turn a light golden brown. Set aside on some kitchen paper.

In a wok or deep frying pan, fry the onion in ghee or butter until soft and light brown. Add the garlic, ginger and cumin seeds and fry for a few minutes. Then add in the rest of the dry spices (apart from the garam masala, which is sprinkled on at the end).

Next add the packet of frozen spinach, cover the pan and let it slowly simmer until fully thawed. Keep stirring until it mixes well with the onion and spices. This should take around 20 minutes.

Add the paneer back into the pan with the fresh chopped tomato and garam masala and cook through for five minutes. Stir in the yoghurt or cream before serving.

Spicy spinach paneer

Leave a Reply