Saffron-Spiced Spinach and Paneer Puree
A vibrant vegetarian dish where fresh spinach meets creamy paneer, gently infused with saffron and Kashmiri spices. This indian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs fresh spinach, paneer, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, 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
- 200g fresh spinach
- 150g paneer
- 1/4 tsp saffron threads
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tsp grated ginger
- 1/2 tsp Kashmiri red chili powder
- 1/4 tsp ground cardamom
- 2 tbsp ghee
- 3 tbsp heavy cream
Instructions
- Step 1: Soak saffron threads in 1 tsp warm water for 5 minutes. Heat 1 tbsp ghee in a skillet over medium heat, add chopped onion and cook for 5 minutes until golden brown.
- Step 2: Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Stir in Kashmiri red chili powder and ground cardamom, cooking for 30 seconds to release aromas.
- Step 3: Add fresh spinach to the skillet, cover, and cook for 4 minutes until wilted. Remove lid, add paneer cubes and simmer for 2 minutes until paneer is heated through.
- Step 4: Stir in saffron water and heavy cream, then blend with an immersion blender until completely smooth. Cook uncovered for 2 minutes to thicken slightly, stirring constantly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Spiced Spinach and Paneer Puree take to make?
Total time is about 30 minutes (15 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 Saffron-Spiced Spinach and Paneer Puree?
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 fresh spinach from drying out.
Can I substitute ingredients in Saffron-Spiced Spinach and Paneer Puree?
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 Saffron-Spiced Spinach and Paneer Puree for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Saffron-Spiced Spinach and Paneer Puree vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
