Rafi’s Spicebox Curry of the Month: April

Palak Paneer Curry Pack

Rafi s Curry of the Month Palek Paneer

This April Rafi’s introduce you to their Palak Paneer Curry Pack. A lightly spiced sauce to compliment traditional Indian curd cheese and spinach puree. A well balanced vegetarian side dish, this will serve two as a main.

Fancy having a go at making your own Paneer? Rafi’s shows us that it is in fact much easier than you might think:


  • 4 Pints of Milk
  • 4 tsp of Lemon Juice

This recipe will yield around 200g - 250g of paneer. For the tastiest cheese, use the best quality full fat milk you can find.


  1. Heat the milk until it is boiling.
  2. Add the lemon juice - the milk will begin to curdle straight away.
  3. Once the milk has curdled and the curd has started to separate from the whey, take it off the heat and leave for about 10 minutes.
  4. Once the curds and whey have fully separated, strain it through a muslin cloth, collecting all the curds. Squeeze out the excess whey and put a weight on top of the muslin-wrapped cheese. Leave under the weight for 40 mins - 1 hour, to firm up.
  5. When the cheese is firm simply cut it into pieces and add it to your curry!

Top Tips

  • If the milk does not fully curdle, simply add a touch more lemon juice.
  • Once made, the paneer can be added directly to curry sauces near the end of cooking, but to add more flavour and texture we love to fry it in a little oil to crisp up the outside.
  • For a softer, crumblier cheese, do not press it down, just drain and leave to cool.
  • Once made, it can be stored in the fridge for 2 days and can also be frozen in an air-tight container.