Spiced Palak Paneer with Roasted Spinach and Indian Cheese

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Fresh spinach leaves roasted and blended with aromatic spices, folded with cubes of pan-fried paneer for a vibrant and flavorful vegetarian curry. This Indian-inspired vegetarian recipe (vegetarian curry), ready in about 40 minutes, pairs paneer, cut into 1-inch cubes, ghee or vegetable oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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

• 10 oz fresh spinach leaves, washed and roughly chopped
• 8 oz paneer, cut into 1-inch cubes
• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 small green chili, finely chopped
• 1 tsp ginger, grated
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 cup heavy cream
• to taste salt
• 1/4 cup water
• 1 tsp lemon juice

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Spread 10 oz roughly chopped fresh spinach leaves on a baking sheet and roast for 8 minutes until slightly wilted and fragrant. Remove and let cool.
2. Step 2: Heat 1 tbsp ghee in a large skillet over medium heat. Add 8 oz paneer cubes and pan-fry for 3-4 minutes on each side until golden brown and crisp on edges. Set aside.
3. Step 3: In the same skillet, add remaining 2 tbsp ghee and 1 tsp cumin seeds; sauté for 30 seconds until aromatic.
4. Step 4: Add 1 small finely chopped onion, 1 tsp grated ginger, 3 minced garlic cloves, and 1 finely chopped small green chili. Cook for 5 minutes until onion is translucent and softened.
5. Step 5: Stir in 1 tsp ground coriander, 1/2 tsp ground cumin, and 1/2 tsp garam masala; cook for 1 minute to bloom the spices.
6. Step 6: Transfer roasted spinach leaves to a blender, add 1/4 cup water, and blend into a smooth puree.
7. Step 7: Pour the spinach puree into the skillet, mix well with the spices and onions, and simmer on low heat for 5 minutes.
8. Step 8: Stir in 1/4 cup heavy cream and season with salt to taste. Add a squeeze of 1 tsp lemon juice to brighten the flavors.
9. Step 9: Gently fold in the golden paneer cubes and cook for 2 more minutes to warm through. Serve immediately with roti or steamed rice.