Shortcut Palak Paneer

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 40 min
  • Active: 40 min


4 tablespoons unsalted butter

8 ounces store-bought paneer or queso fresco, cut into 3/4-inch cubes

1 medium yellow onion, diced small

Kosher salt and freshly ground black pepper

5 cloves garlic, finely grated

2-inch piece ginger, peeled and finely grated

3/4 teaspoon curry powder

3/4 teaspoon garam masala

1 large tomato, about 8 ounces, halved and grated on the large holes of a box grater

1 large tomato, about 8 ounces, halved and grated on the large holes of a box grater 

2 boxes (10 ounces each) frozen chopped spinach, defrosted and drained

2/3 cup heavy cream

Serving suggestion: steamed basmati rice or Indian flatbread


  1. Line a plate with paper towels. Heat 1 tablespoon butter in a large skillet over medium heat. When the butter stops foaming, add the paneer cubes and brown well on 2 sides, about 4 minutes total. Remove to the lined plate and reserve. Wipe out the skillet with a paper towel.
  2. Have a lid nearby for the skillet. Add another 2 tablespoons butter to the skillet over medium-high heat, then add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is browned and translucent, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and stir together, 1 minute. Add the grated tomato and stir for another minute. Add the chopped spinach, heavy cream, 1/4 cup water, 1 1/2 teaspoons salt and a few grinds of pepper. Cover and cook over medium-low, 8 minutes. Add the remaining tablespoon butter and carefully fold in the paneer cubes. Simmer for an additional 2 minutes to warm the paneer through.
  3. Serve with steamed basmati rice or Indian flatbread.
Let's Get Cooking!

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5 Reviews


Easy and extremely tasty! Side note I travel about a 1/2 hr to an Indian grocer to buy paneer that's made in Washington state<br /><br />

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