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Palak paneer


  • 200 grams cottage cheese

  • 4 tbsp Turkish yoghurt

  • 2 tbsp sunflower oil

  • 5 elephant cloves of garlic
    or 15 toes plain

  • ​2 onions (half rings)

  • 2 tsp cumin seeds / jinten

  • 1 tbsp coriander powder (ketoembbar)

  • 1 tsp turmaric/yellow carrot/turmeric

  • 2 green peppers

  • 750 g fresh chopped spinach

Optional 2 sprigs of fresh coriander

No photo yet, maybe later.


Place pan on high heat with oil.

Fry the garlic and when it is nice and brown

Then add the cumin seeds/djinten and stir briefly.

Add green peppers, onion rings and fry briefly.

Add Turkish yogurt and stir until an even mass is formed.

Add coriander powder, turmaric (yellow carrot/turmeric) and stir thoroughly, also over the bottom to prevent sticking.

Add cottage cheese together with the spinach, stir and let it cook for a while.

Serve in a bowl and spoon a tablespoon of Turkish yogurt into the middle.

If desired, sprinkle finely chopped fresh coriander leaves on top.


Mis en place

Chop garlic (do not press!).

Cut the onions into half rings.

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