Palak paneer brings mild paneer cubes and a creamy spinach sauce together in a substantial vegetarian dinner. Frozen spinach makes the preparation manageable on an ordinary grocery run.
Tips for palak paneer
Drain spinach before blending so the sauce stays thick. Cook the onion and tomato base first, bloom the spices briefly and warm paneer gently at the end. Paneer should stay tender rather than simmering hard for a long time.
Substitutions and serving ideas
Use actual paneer, not American-style cottage cheese, which behaves differently. Firm tofu is an option for a different dish and estimate. Garam masala is sold with spices in many supermarkets; heat varies by blend. Serve with rice or naan separately if desired.
Helpful equipment: a blender or food processor helps puree the cooled spinach; follow the manufacturer’s liquid-temperature and fill-limit guidance.
As an Amazon Associate I earn from qualifying purchases.
Palak Paneer with Creamy Spinach
Ingredients
- 1 lb paneer refrigerated, cut into 3/4-inch cubes
- 1 16-ounce package frozen chopped spinach cook as directed, then drain; package weight before cooking
- 1 medium onion finely diced
- 2 medium tomatoes chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp table salt
- 1/2 cup water
- 2 tbsp heavy cream
Instructions
- Cook frozen spinach according to its package until hot throughout. Drain well, reserving no cooking liquid. Spread in a shallow bowl and cool about 10 minutes until no longer steaming before blending.
- Heat butter and oil in a deep skillet over medium heat. Cook onion 6–8 minutes until soft. Add garlic, ginger, cumin, coriander and garam masala and stir for 30 seconds. Add tomatoes and salt; cook 5–7 minutes until soft and pulpy.
- Blend cooled spinach with the measured water until mostly smooth, following blender safety instructions and never sealing steaming liquid in a blender. Add the puree to the skillet and simmer gently 3–4 minutes.
- Add paneer and warm over low heat 3–5 minutes until hot, folding gently so cubes stay intact. Turn off heat and stir in cream. Divide the entire skillet into four portions. Rice and naan are optional extras.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Reheat gently, stirring carefully; freezing can make paneer firmer. A small splash of water can loosen the sauce.
More meal ideas
For another option, try Coconut Tofu Curry with Cauliflower. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One of 4 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.