Cooking with B.J

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Palak Paneer
With how to make Paneer

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1200 ml. milk
1 tsp. salt
2 cartons plain yoghurt

1 kg. spinach
1 cm. length fresh ginger root
oil for frying
salt to taste
1 tsp chili powder
2 tsp. ground coriander seeds
1 tsp. turmeric powder
500g. paneer (see above)
1 tsp. garam masala

Bring milk to the boil, add salt.  Remove from heat and mix the yoghurt in.   Stir gently until all the milk curdles.  Place butter muslin over a colander and pour the curdled milk into it..  Draw up the corners of the muslin and squeeze gently.  Shape the cheese into a round or a rectangle and place a weight (e.g. saucepan full of water) on it.  Leave for 1.5 hours.

Dice the paneer and deep fry until golden.  Wash spinach.   Mince ginger very finely.  Boil spinach, drain and sieve to puree.  Heat some oil in saucepan, and add the spinach, plus all the rest of the ingredients except the paneer and the garam masala.  Cook for 10 minutes.  Add the diced, fried paneer, cook for further 10 minutes, sprinkle with garam masala and serve.
Serve with rice or Naan