Palak Paneer

Ingredients

• 1 tsp turmeric
• ½ tsp cayenne pepper (this creates mild warmth, but if your LO isn't used to any spice use ¼ of a tsp)
• 2 tbs olive oil
• Paneer (200g)
• 3 x packets of frozen spinach (250g per box)
• 2 x whole tomatoes
• ½ cup of low sodium stock
• 1 onion
• 1 carrot
• 1 tbs ginger
• 1 tbs garlic
• 1 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 can of lentils (drained and rinsed)
• 1 tbs tahini (unhulled ideally)
• ¾ of a cup of Greek yogurt

Method

• Heat your pan then add 1 tbs of oil and your paneer to brown
• Then add in your spices and remaining olive oil before cooking for 4-5 mins until the spices are nice and fragrant. If it is sticking too much, you can add a tablespoon of water to prevent burning. This step is really important, as it gives the dish a rich flavour
• Get your blender out and blitz your spinach, carrot, onion and tomatoes. Then add this to your pan with the spices
• Add in your stock and drained lentils to the pan. Cook for 20-30 minutes
• Turn off the heat before adding in your yogurt and tahini

Serve with

• our 2-ingredient Yoghurt Flat Bread
• our Creamy Indian Dahl
• or some simple steamed veggies

Storage Instructions

Store leftover curry in an airtight container in the fridge for up to 3 days, or freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat until piping hot all the way through, then stir and allow to cool to a safe temperature before serving.

Nutrition Notes

This curry brings together iron and protein from spinach, lentils and paneer, with healthy fats from olive oil and tahini. Offering a source of vitamin C alongside (like the tomato in this dish) can help little bodies absorb the iron from the plant foods.

Parent Tip

Browning the spices for a few minutes really builds the flavour, so don't rush this step. Make a double batch and freeze in portions for quick, nutrient-dense meals on busy days.

Frequently Asked Questions

Is this curry too spicy for babies?

It's gently spiced rather than hot. The cayenne adds mild warmth, so use ¼ teaspoon (or leave it out) for bubs not yet used to spice. Babies can absolutely enjoy herbs and mild spices.

Can I make it dairy free?

Yes. Swap the paneer for firm tofu or extra legumes, and use a coconut yoghurt in place of Greek yoghurt.

How do I serve paneer safely?

Check the texture first. If it feels firm or rubbery, thinly slice or crumble it before serving. Some brands crumble easily and are fine as they are.

What can I serve it with?

It's lovely with our 2-ingredient yoghurt flat bread, our Creamy Indian Dahl, or simple steamed veggies.