Palak Paneer Under 45 Minutes
When you want cozy takeout vibes without the wait, make this.
This is the dinner to make when you want something warm, filling, and a little soothing, but you do not have the energy for a long project. It gives you the familiar comfort of palak paneer in about 40 minutes, using simple steps and ingredients you can keep on hand. The spinach sauce is creamy and savory, the paneer stays tender, and the whole thing is good with rice or naan. Expect a calm, reliable dinner rather than a restaurant exact copy — still deeply satisfying, just faster and easier for a tired night.
Ingredients
- 14 oz paneer — cut into 1/2-inch cubes
- 10 oz fresh spinach — or 10 oz frozen spinach, thawed and squeezed dry
- 2 tbsp oil
- 1 unit yellow onion — finely chopped
- 3 unit garlic cloves — minced
- 1 tbsp fresh ginger — grated
- 1 unit jalapeño — seeded and finely chopped, optional
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 pinch turmeric
- 1 cup water
- 1 cup plain Greek yogurt — or plain yogurt
- 1 tbsp butter
- 1 tsp salt — plus more to taste
Method
- 1 Blanch the spinach in boiling water for 30 seconds, drain, and rinse under cold water. Blend with the yogurt and water until mostly smooth; set aside.
- 2 Heat the oil in a skillet over medium heat. Cook the onion with a pinch of salt until soft, about 5 minutes, then stir in the garlic, ginger, and jalapeño for 30 seconds.
- 3 Add the cumin, coriander, garam masala, and turmeric. Stir for 30 seconds, then pour in the spinach mixture and simmer gently for 5 to 7 minutes.
- 4 Stir in the paneer cubes and butter. Cook just until the paneer is warmed through, 3 to 4 minutes, then taste and adjust salt before serving.
- 5 Serve hot with rice, naan, or both.
Variations
- Faster swap — Use frozen chopped spinach and skip the blanching step to shave off a few minutes.
- Vegetarian swap — If you do not have paneer, use extra-firm tofu cubes and brown them lightly before adding to the sauce.
- Substitutions — No yogurt? Use 1/4 cup heavy cream with an extra 1/2 cup water for a softer, milder sauce.
Notes
If using frozen spinach, thaw it fully and squeeze out as much liquid as possible so the sauce stays bright and not watery. Keep the simmer gentle once the yogurt goes in to help it stay smooth. For a richer finish, add an extra tbsp of butter at the end.
Equipment that helps
- Skillet — A wide pan lets the spinach sauce reduce quickly and keeps the paneer from crowding.
- Blender — It turns the spinach into a smooth sauce with almost no extra effort.
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