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Cream Spinach with Crusted Paneer

Cream Spinach With Crusted Paneer

A quick and delicious vegetarian dish. Perfect when paired with Naan bread of a crusty baguette.


  • 3 packs of spinach
  • 4 Tbsp butter
  • 1 large onion
  • 1 Tbsp ginger, chopped
  • ½ tsp cumin, whole
  • ½ cup plain yogurt
  • 4 Tbsp fresh cream
  • Sprinkle of nutmeg
  • Salt and pepper, freshly ground
  • 14oz /400gr paneer or Halloumi* cheese
  • 2 Tbsp Imperial Kashmiri curry, ground
  • 2 Tbsp vegetable oil or ghee


  1. 1

    Wash the spinach very well under running water.  Dry in a salad spinner. Set aside.

  2. 2

    Heat a large pot on medium heat.

  3. 3

    Add butter, the onions, ginger and cumin. Cook, stirring occasionally until the onions are soft (5 minutes).

  4. 4

    Add the spinach and cook until they wilt and begin to boil in their own water.

  5. 5

    Add the cream, yogurt, nutmeg and salt. Pepper generously, mix well. Set aside in a warm place.

  6. 6

    Slice the paneer in ½ inch/1.25cm slices. Sprinkle the slices with Imperial Kashmiri curry.

  7. 7

    Heat a large pan on medium heat. Add the ghee and brown the paneer, one minute on each side.

  8. 8

    Serve the spinach topped with crusted paneer.