Healthy Gourmet Kitchen

Indian Cheese in Coconut Spinach

with Aromatic Spices
Average: 4 (2 votes)
(2 votes)
Indian Cheese in Coconut Spinach

Indian Cheese in Coconut Spinach - A Mildly Spicy Indian Classic

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Health Score:
9,9 / 10
40 min.
ready in 3 h. 40 min.
Ready in

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Nutritional values

The culinary evergreen of India provides around 80 percent of the daily calcium requirement per serving and also supplies plenty of protein. The traditional combination of mild cheese called "Paneer" with slightly hot spinach is highly appreciated as "Palak Paneer".

The consistency and taste of the "paneer" is reminiscent of tofu. If the cheese does not separate from the whey immediately, simply boil the whole thing again while stirring.

1 serving contains
(Percentage of daily recommendation)
Calorie417 kcal(20 %)
Protein21 g(21 %)
Fat22 g(19 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.8 mg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂1.1 mg(100 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate93 μg(31 %)
Pantothenic acid2.1 mg(35 %)
Biotin26.3 μg(58 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C49 mg(52 %)
Potassium1,319 mg(33 %)
Calcium810 mg(81 %)
Magnesium124 mg(41 %)
Iron5.6 mg(37 %)
Iodine56 μg(28 %)
Zinc2.8 mg(35 %)
Saturated fatty acids9.3 g
Uric acid103 mg
Cholesterol30 mg
Development of this recipe:


½ teaspoon Fenugreek seed
2 quarts
1 teaspoon salt
1 lemon
1 ½ pounds fresh Spinach
2 onions
2 garlic
4 tablespoons vegetable oil
1 tablespoon Garam Masala
1 teaspoon Turmeric
1 teaspoon Chili powder
1 teaspoon ground cilantro
¾ cup Coconut milk (9% fat)
How healthy are the main ingredients?

Kitchen utensils

1 Small pot, 2 Skillets, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar or mini chopper, 1 Kitchen towel, 1 Sieve, 1 Bowl, 1 Whisk, 1 Citrus juicer

Preparation steps

Indian Cheese in Coconut Spinach preparation step 1

Crush or coarsely chop the fenugreek in a mortar or mini chopper.

Indian Cheese in Coconut Spinach preparation step 2

Slowly bring the milk (seasoned with a large pinch of salt) to a boil, stirring constantly. Halve the lemon.

Indian Cheese in Coconut Spinach preparation step 3

When milk begins to boil, squeeze, the lemon, add 6 tablespoons of juice to the milk and remove from heat. Cover the pot with lid and allow milk to stand for 5 minutes to let the whey and curds separate.

Indian Cheese in Coconut Spinach preparation step 4

Set a sieve over a bowl and line it with a clean kitchen towel. Pour the curds into the strainer, letting the whey collect in the bowl beneath. Squeeze the towel with your hands to remove the excess whey. Place the curds in a bowl, put a small plate on top with something heavy on it (for example, a can) and leave at least 3-4 hours (preferably overnight) in the refrigerator.

Indian Cheese in Coconut Spinach preparation step 5

The next day, take the cheese out of the cloth—it should now be firm and relatively dry. Cut the cheese into 2-3 cm (approximately 1-inch) cubes and return to refrigerator.

Indian Cheese in Coconut Spinach preparation step 6

Thoroughly rinse spinach and drain in a sieve.

Indian Cheese in Coconut Spinach preparation step 7

Peel the onions and garlic and chop finely.

Indian Cheese in Coconut Spinach preparation step 8

Using half of the oil, grease a deep frying pan or pot. Sauté onions and garlic until translucent. Stir in garam masala, turmeric, chili and coriander and saute together for 30 seconds.

Indian Cheese in Coconut Spinach preparation step 9

Add the spinach, stirring to coat it with the spices. Season with salt and pepper and stir in the coconut milk. Bring to a gentle boil over low to medium heat, cook for about 3 minutes.

Indian Cheese in Coconut Spinach preparation step 10

Heat the remaining oil in a pan, searing the cheese cubes for 30-45 seconds on each side. Place the spinach in a serving dish, add cheese cubes and serve.