A MEAL YOU CAN MAKE

Palak paneer

Paneer in a soft spinach sauce, with no hot blending needed.

About 38 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Milk and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~616 kcal · 41g protein · 27g carbohydrate · 39g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Wash spinach carefully and chop finely. Cube paneer and prepare onion, tomatoes, garlic and ginger. Set out spices and water.

  2. Warm the chapati

    Warm 2 whole chapati (ready-made) in the dry pan following the packet, then keep covered on a plate.

  3. Cook the sauce base

    Heat 15ml rapeseed oil over medium heat. Soften 100g onion (finely diced), then add 10g garlic (minced), 10g ginger (grated) and 1 tsp ground cumin. Add 150g tomatoes (finely diced) and stir until softened and pulpy.

  4. Wilt the spinach

    Add 300g spinach (washed, finely chopped) in handfuls, stirring each until wilted. Add 100ml water. This version stays textured instead of blending hot spinach.

  5. Warm the paneer

    Fold in 250g paneer (2 cm cubes) and 0.5 tsp garam masala. Simmer gently until the paneer is hot through, following any longer packet cooking instruction. Avoid hard boiling, which can toughen the cheese.

  6. Check and serve

    Check the sauce and centre of the paneer are steaming hot. Serve with chapati.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 23 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

North Indian-inspired · chopped-spinach adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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