How to Make Homemade Paneer: A Step-by-Step Guide

I used to eat paneer butter masala regularly with an Indian friend, Aditya, at a little place near Russell Square in London until one day something awkward happened that meant we never went back. That day he made the error of wearing a black shirt and black trousers to dinner and, like a rugby player with the ball, was tackled a couple of times on his way to the bathroom as he was mistaken for a waiter. Aditya, this one’s for you.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry. Kasoori methi are dried fenugreek leaves, which you can find in South Asian supermarkets or online.

In the US, cucumber raita gets all the attention—it’s the version you’ll find on nearly every Indian restaurant menu in the States—but it’s just one of many variations. In Indian cooking, the yogurt-based side can be made with just about anything. Raw vegetables, such as tomatoes, onions, and carrots, are common, as are cooked ones, such as potatoes, pumpkin, beets, and spinach. My grandmother often made hers with fried okra or bitter gourd. In northern India, there’s even a version that swaps out the vegetable component with bundi—little deep-fried chickpea balls. The crispy morsels are added to the seasoned yogurt just before serving, maintaining the bundi’s crunch against the yogurt’s silkiness.

Of the many variations, palak raita is one of my favorites. Steamed spinach is combined with cooling yogurt, finely chopped onions, salt, a bit of sugar, earthy cumin, and a touch of fruity Kashmiri chile powder. Cooking the spinach on the stovetop with some water encourages gentle steaming, helping it wilt quickly and evenly without scorching. You can also steam it in the microwave in a covered bowl—just be cautious when removing the lid to avoid being burnt by a burst of hot steam (when working with steaming ingredients, always open lids on the side away from your face). It’s easy and quick to put together, and can even be made a day ahead for added convenience. 

For the ultimate palak raita, squeeze the cooked spinach thoroughly. Its high water content can dilute the yogurt, leading to a loose texture and muted flavor. After combining all the ingredients, let the raita chill for at least 30 minutes to allow the flavors to meld.

This cool and creamy spinach raita delivers balanced and beautifully contrasting flavors and textures—spinach adds a subtle earthiness, onion brings crunch, cumin warms it up, and a touch of chile keeps things lively. A final scattering of cilantro brings a fresh, herbal lift to the dish. It’s the perfect accompaniment to bold and spicy main dishes, such as grilled meats and spiced dal. It’s also great tucked next to a scoop of rice. Don’t be surprised if it quietly replaces your go-to cucumber raita.

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