Crunchy palak paneer

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 3-4

From The Hairy Bikers' Comfort Food


  • 2 tbsp ghee or clarified butter
  • 2 onions, finely chopped
  • 5cm/2in fresh root ginger, peeled and finely chopped
  • 3 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp fenugreek seeds
  • 1 hot red chilli
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • 2 tsp garam masala
  • 50g/1¾oz semolina
  • 200g/7oz paneer, cut into 2cm/¾in cubes
  • 1 tbsp vegetable oil
  • 500g/1lb 2oz spinach, washed
  • small handful chopped fresh coriander leaves
  • squeeze lemon juice


  1. Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute.

  2. Add the cumin, ground coriander, tumeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes.

  3. Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides.

  4. Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli.

  5. Serve garnished with the fresh coriander and lemon juice.

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