Spinach and Paneer Curry with Fresh Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy paneer pieces simmered in a vibrant spinach gravy, enriched with fresh cream and aromatic spices. This indian (vegetarian) ready in about 60 minutes pairs Spinach, Paneer, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 25 min Cook: 35 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 30 seconds until fragrant. Add 1 cup finely chopped onions and cook for 8 minutes until golden brown.
  2. Step 2: Add 1 tbsp minced ginger and 1 tbsp minced garlic, stirring for 1 minute until fragrant. Add 1 cup finely chopped tomatoes and cook for 10 minutes until the tomatoes break down and the oil separates.
  3. Step 3: Stir in 1.5 tbsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt. Cook for 2 minutes to toast the spices. Add 4 cups packed spinach and 1 cup water, then bring to a simmer. Cover and cook for 15 minutes until spinach is tender.
  4. Step 4: Blend the mixture until smooth using an immersion blender. Return to the pot and add 150g cubed paneer. Stir in 1/4 cup fresh cream and 1 tsp garam masala. Cook for 5 minutes until heated through. Garnish with 2 tbsp chopped fresh cilantro.

Frequently asked questions

How long does Spinach and Paneer Curry with Fresh Cream take to make?

Total time is about 60 minutes (25 min prep + 35 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 Spinach and Paneer Curry with Fresh Cream?

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 spinach from drying out.

Can I substitute ingredients in Spinach and Paneer Curry with Fresh Cream?

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 Spinach and Paneer Curry with Fresh Cream 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 Spinach and Paneer Curry with Fresh Cream 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.

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