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Palak Paneer

Palak Paneer is a beloved North Indian vegetarian dish featuring golden-seared paneer cubes in a rich, spiced spinach sauce. In this quick version, thawed spinach is simmered with fragrant spices, ginger, and garlic, then blended with cream for a smooth and comforting texture. Serve this flavorful curry over fluffy basmati rice with warm naan for a cozy, satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 19 minutes
30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 795
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup basmati rice
  • 3 Tbsp. canola oil divided
  • 12 oz. paneer cut into 3/4-inch pieces
  • 1 1/2 tsp. garam masala divided
  • 1 3/4 tsp. ground coriander divided
  • Kosher salt and pepper
  • 1 large onion chopped
  • 1 Tbsp. finely grated fresh ginger
  • 2 large garlic cloves finely grated
  • 1/2 serrano chile seeded and finely chopped
  • 1 tsp. ground cumin
  • 1 tsp. vegetable bouillon base e.g. Better Than Bouillon
  • 2 16- oz packages frozen chopped spinach thawed and squeezed dry
  • 1 cup heavy cream
  • Warm naan for serving

Equipment

  • Large nonstick skillet
  • Large mixing bowl
  • Spatula
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Pot (for rice)

Method
 

  1. Cook basmati rice according to package directions.
  2. In a large bowl, toss paneer with 1 tbsp oil, 1/2 tsp garam masala, 1/4 tsp ground coriander, and 1/4 tsp salt.
  3. Heat 1 tbsp oil in a large nonstick skillet on medium. Add paneer and cook undisturbed until golden on the bottom, 2–4 minutes. Flip and cook for another 2–3 minutes until golden on the other side. Transfer paneer to a plate.
  4. Add another 1 tbsp oil to the skillet. Add onion, 1/4 tsp salt, and 1/4 tsp pepper. Cover and cook, stirring occasionally, for 5 minutes until softened.
  5. Stir in ginger, garlic, and serrano chile; cook for 1 minute. Add remaining ground coriander, garam masala, and cumin; stir and cook for 1 minute.
  6. Whisk bouillon base into 1 cup warm water and add to skillet with spinach and 1/4 tsp salt. Cover and cook, stirring occasionally, for 6 minutes or until spinach is soft.
  7. Remove skillet from heat. Stir in heavy cream until well blended, then fold in cooked paneer.
  8. Serve warm with cooked rice and naan.

Notes

  • Use full-fat cream for the richest flavor, but you can sub with coconut cream for a dairy-free twist.
  • Be sure to squeeze excess liquid from the thawed spinach—this helps create a creamy sauce rather than a watery one.
  • Adjust spice level by using more or less serrano chile.
  • Paneer is best when seared until golden—don’t skip this step for the best texture and taste.
  • This dish can be prepped ahead and stored in the fridge for up to 3 days. Reheat gently over low heat.