Palak paneer with spinach and fresh cheese


  • 800 g fresh spinach
  • 1 tablespoon(s) ghee (clarified butter)
  • 1 teaspoon(s) garam masala
  • 1 teaspoon(s) cumin seeds
  • 1 teaspoon(s) of turmeric
  • 1 clove of garlic
  • 1 onion
  • 2 cm of ginger
  • 40 g of tomato paste
  • 15 cl of vegetable broth
  • 100 g stirred yogurt
  • 80 g of fresh cheese (Kiri type, St Môret)


  1. Wash the spinach. Peel and finely slice the garlic, onion and ginger. In a frying pan, brown the spices in very hot ghee for 1 minute, then add the garlic, onion and ginger, let brown for 3 minutes.

  2. Add the spinach, let it fall for a few minutes, then pour in the tomato paste and the vegetable stock and cook for 15 minutes over low heat. At the end of cooking, add the stirred yogurt and the fresh cheese cut into small cubes. Adjust the seasoning to taste, using salt and pepper.

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