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This classic Indian dish is fuelled by spices.

| By Rachael Thompson | Recipes

Depinder Chhibber's Creamy Palak Paneer

This classic Indian dish is fuelled by spices.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Sydney-based cook and MasterChef contestant Depinder Chhibber shares her recipe for a palak paneer.


  • 250 g paneer (cut into cubes)
  • 500 g frozen spinach
  • 1/4 cup cashews (soaked in water)
  • 4 cloves tbsp Garlic
  • 1 inch piece of ginger
  • 1 green chilli
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Sugar
  • 1-2 tbsp butter
  • Lemon juice
  • Heavy cream


  • Thaw the frozen spinach in the microwave and drain all excess water.
  • In a blender blend the soaked cashews and spinach.
  • Chop ginger, garlic and green chillies and keep them aside.
  • In a hot pan, add 1-2 tbsp of butter (alternatively you can add ghee or oil). Add cumin seeds until they sizzle, followed by ginger, garlic, chillies and chopped onion.
  • Once the onion is cooked through, add the tomatoes and mix well. Add turmeric powder, coriander powder, cumin powder and red chilli powder and cook for 4-5 mins.
  • Add the spinach purée, salt and garam masala cover and cook until the spinach is cooked. This should take about 5 mins.
  • Once the spinach is cooked, add the paneer cubes and adjust the seasoning by adding a pinch of sugar and some lemon juice.
  • Slow the heat, add some heavy cream and serve hot.

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