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Vegetarian, South and Southeast Asian

Palak paneer with naan

Palak paneer is an Indian dish of golden paneer cubes simmered in a fragrant spiced spinach cream, served with warm naan. For 4 people, it comes together in 35 minutes, at an easy skill level, for €2.30 per serving. The key is searing the paneer without stirring too soon, and blending only three quarters of the spinach to keep some texture.

Tonight it's palak paneer, golden paneer cubes in a fragrant spiced spinach cream, with warm naan for scooping.

Palak paneer with naan
Total time
35 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Palak paneer pairs the mild sweetness of a spiced spinach cream with the firm, meltless texture of paneer, a cheese that holds its shape even after simmering. Onion, garlic, ginger and softened tomatoes build a fragrant base, lifted by cumin and garam masala, without ever turning sharp. Warm naan is there to scoop up every bit of sauce.

Kids tend to like this one because the green sauce is mild and creamy rather than spicy, and the paneer eats like soft little cubes. Make it on a weeknight when you want a change from pasta, or on a Sunday if you want to introduce the whole family to Indian cooking without any fuss.

The ingredients

4 people

Frozen foods

  • Frozen leaf spinach 600 g

Dairy

  • Paneer 250 g
  • Heavy cream 10 cl
  • Butter 20 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Tomatoes 2

Pantry

  • Garam masalaoften in the pantry 2 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Naan 4

Allergens Lactose, Gluten

The step by step recipe

  1. Cook the frozen spinach in a saucepan with a little water until thawed and tender, then drain it well. 8 min

    Press it firmly in a strainer, too much water would thin out the sauce.

  2. Cut the paneer into cubes and sear it in butter in a nonstick pan until golden, then set it aside. 6 min

    Don't stir too soon, a good golden crust keeps the cheese from falling apart. Halloumi is a great substitute for paneer.

  3. Cook the chopped onion, garlic, grated ginger and diced tomatoes with the cumin and garam masala. 10 min

    Let the tomatoes break down completely, it makes the sauce smoother.

  4. Add the spinach, blend coarsely, pour in the cream, return the paneer to the pan and simmer for a few minutes. 5 min

    Serve right away, the paneer toughens if it cooks too long in the sauce.

  5. Warm the naan in the oven or in a pan and serve with the palak paneer. 3 min

    Brush them with a little melted butter straight out of the oven to keep them soft.

Our tips to get it right

  • Pick frozen leaf spinach rather than chopped, it releases less water and keeps the sauce creamy.
  • Grate the ginger instead of chopping it, it melts into the sauce better and spreads more flavor.
  • If you're out of garam masala, a mix of cumin, coriander and a pinch of ground cinnamon can fill in.

The variations

  • Swap the paneer for firm tofu cut into cubes and seared the same way, for a vegan version if you also switch the cream for a plant based one.
  • For kids, cut the garam masala in half and stir in an extra spoonful of cream to soften the sauce even more.
  • For a faster version, use pre washed fresh spinach, it cooks in 3 minutes in a pan instead of 8.

What to serve it with

  • Plain basmati rice
  • Cucumber raita
  • Warm chai tea

Storage

Palak paneer keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the seared paneer, which you should add fresh when reheating. Warm it gently in a saucepan over low heat so the paneer doesn't toughen.

Questions about this dish

Can you use a different cheese instead of paneer?

Halloumi works well, it also holds its shape when cooked and sears just like paneer. Feta isn't a good fit, it melts and crumbles into the sauce.

Can you make the spinach sauce ahead of time?

Yes, you can make the sauce up to the point of adding the cream the day before and keep it in the fridge. Reheat it, then stir in the cream and seared paneer right before serving.

Why blend only three quarters of the spinach?

Leaving a quarter of the spinach unblended gives the sauce some texture instead of a smooth puree. Blending all of it makes the sauce look flatter and less interesting.

Is paneer a good option for picky kids?

Paneer has a very mild taste, close to a firm fresh cheese, which makes it easy for kids to accept. You can also serve it on the side if a child prefers to skip the green sauce.

How long does it take to make a palak paneer with naan?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a palak paneer with naan?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a palak paneer with naan cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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