Palak Paneer Simmered in Creamy Spinach Sauce
Classic North Indian paneer cubes gently cooked in a smooth, spiced spinach puree, perfect for a comforting vegetarian meal. This indian-inspired vegetarian ready in about 45 minutes blends fresh spinach leaves, paneer (cubed), medium (150g) onion (finely chopped) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 500g fresh spinach leaves
- 250g paneer (cubed)
- 1 medium (150g) onion (finely chopped)
- 1 medium (100g) tomato (pureed)
- 1 tbsp ginger-garlic paste
- 1 green chili (chopped)
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/4 cup heavy cream
- 2 tbsp vegetable oil
- to taste salt
- 1/2 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 500g fresh spinach leaves thoroughly and blanch them in boiling water for 2 minutes until wilted; immediately transfer to cold water to retain color. Drain and puree the spinach with 1/2 cup water until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them crackle for 30 seconds.
- Step 3: Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent and slightly golden.
- Step 4: Stir in 1 tbsp ginger-garlic paste and 1 chopped green chili; cook for 1-2 minutes until fragrant.
- Step 5: Pour in 1 medium pureed tomato and cook for 4-5 minutes until the mixture thickens and oil separates.
- Step 6: Add the spinach puree and salt to taste; simmer on low for 5 minutes, stirring occasionally.
- Step 7: Gently fold in 250g paneer cubes and 1 tsp garam masala; cook for 3 minutes until paneer is heated through.
- Step 8: Stir in 1/4 cup heavy cream to enrich the sauce and warm for an additional minute before serving with naan or rice.
Frequently asked questions
How long does Palak Paneer Simmered in Creamy Spinach Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Palak Paneer Simmered in Creamy Spinach Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Palak Paneer Simmered in Creamy Spinach Sauce?
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 Palak Paneer Simmered in Creamy Spinach Sauce 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.
What goes well with Palak Paneer Simmered in Creamy Spinach Sauce?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
