Palak Paneer Simmered in Creamy Spinach Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic North Indian paneer cubes gently cooked in a smooth, spiced spinach puree, perfect for a comforting vegetarian meal. This Indian-inspired vegetarian recipe, ready in about 45 minutes, blends fresh spinach leaves, paneer (cubed), 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.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 380 cal/serving

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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

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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.