Heritage Milk Paneer with Spinach and Toasted Spices
Fresh homemade paneer made from heritage full cream milk, gently cooked with spinach and a warm blend of toasted Indian spices. This Indian-inspired vegetarian recipe (vegetarian protein), ready in about 55 minutes, pairs full cream milk, fresh lemon juice, spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 liters full cream milk
- 3 tbsp fresh lemon juice
- 3 cups, chopped spinach leaves
- 1 tsp cumin seeds
- 3, minced garlic cloves
- 1 tsp, grated ginger
- 1, finely chopped green chili
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2 tbsp ghee
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 1.5 liters of full cream milk to a gentle boil in a large pot over medium heat, stirring occasionally to prevent scorching.
- Step 2: Once boiling, reduce heat to low and slowly add 3 tbsp fresh lemon juice while stirring gently until the milk curdles and the whey separates, about 2 minutes.
- Step 3: Line a colander with a clean muslin cloth and pour the curdled milk to strain the curds. Rinse the curds with cold water and squeeze out excess liquid. Press the curds under a weight for 30 minutes to form fresh paneer.
- Step 4: Heat 2 tbsp ghee in a skillet over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds.
- Step 5: Add 3 minced garlic cloves, 1 tsp grated ginger, and 1 finely chopped green chili. Sauté for 1 minute until aromatic.
- Step 6: Stir in 3 cups chopped spinach, 1/4 tsp turmeric powder, and 1 tsp salt. Cook for 5 minutes until the spinach wilts and moisture evaporates.
- Step 7: Crumble the fresh paneer into the skillet and gently mix to combine. Cook for an additional 3 minutes to warm through and allow flavors to meld. Serve hot with chapati or rice.
Frequently asked questions
How long does Heritage Milk Paneer with Spinach and Toasted Spices take to make?
Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Heritage Milk Paneer with Spinach and Toasted Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full cream milk from drying out.
Can I substitute ingredients in Heritage Milk Paneer with Spinach and Toasted Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Heritage Milk Paneer with Spinach and Toasted Spices for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Heritage Milk Paneer with Spinach and Toasted Spices vegetarian protein?
Yes — this recipe is tagged vegetarian protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
