Those Who Harvest
Those Who Harvest
Those Who Harvest

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My go-to choice when we traveled in the north of India and still one of my favourite Indian dishes – palak the Hindi word for spinach and paneer being an Indian cottage cheese. A dish rich in flavour!


  • 1 bunch spinach
  • 1 salad tomato
  • 5 large garlic cloves
  • 2 tsp fresh ginger finely chopped
  • 1 green chili
  • 1 tablespoon cooking oil
  • 1 onion
  • ½ cup water
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • 1 tsp sugar
  • salt
  • ½ cup cream
  • 225g paneer cut into cubes
  • juice of ½ lemon


Boil water in a pot and add a pinch of salt. Once water starts to boil add spinach leaves. Blanch the spinach leaves for 2 to 3 minutes until wilted. Remove spinach from boiling water and put them in ice cold water – this helps the leaves in retaining their color.

In a large bowl, add the blanched spinach along with the chopped tomato, 3 cloves of garlic, ginger and green chili. With a hand blender, puree to a smooth paste and set aside. Alternatively you can put the ingredient into a blender.

Heat a pan on medium heat. Once the pan is hot, add the oil and then add 2 cloves of chopped garlic. Sauté for a few minutes, stirring often as not to burn.

Finely chop onions and add to the pan. Simmer for 2 to 3 minutes until onions are soft and translucent.

Now add the prepared spinach puree and about ½ cup water and mix. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir regularly to avoid burning the bottom.

In a separate pan, on medium high heat, lightly fry the paneer in a bit of oil. Set aside for later.

Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder, sugar and 1 tsp salt – mix and cook for 1 minute.

Stir the cream into the dish and allow to simmer for 1 minute before adding the cubes of paneer. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice.

Serve palak paneer hot with naan or roti or rice.

Find the original recipe at:

– Bushrah, one of those who harvest

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