15-Minute Creamy Spinach Paneer with Frozen Spinach

Why You’ll Love This Recipe

• Weeknight Fast: Ready from start to finish in just 15 minutes.
• Squeeze the Spinach Dry: Removing thawing liquid prevents a watery sauce and leaves room for the spices and cream.
• Brown Paneer Before the Sauce: A quick two-sided sear adds color; returning it near the end keeps the cubes from turning firm.
• Pulse, Don’t Purée: A few passes with an immersion blender smooth the frozen spinach while leaving enough texture to avoid baby-food consistency.

Key Technique

A brief towel-squeeze removes excess freezer water, and a 15-second immersion blender pulse directly in the skillet creates a silky restaurant texture without dirtying a separate blender.

How to Make It Step-by-Step

Step 1

Sear Paneer: Melt 1 tbsp butter and 1 tbsp oil in a large deep skillet over medium heat. Add the paneer cubes in a single layer and sear for 2 to 3 minutes, turning once, until lightly golden on two sides. Transfer seared paneer to a plate.

Step 2

Sauté Aromatics: In the same skillet with remaining fat, add the cumin seeds. Let them sizzle for 20 seconds. Add the diced onion and cook for 3 to 4 minutes until soft. Stir in minced garlic, ginger, and green serrano pepper; cook for 60 seconds until fragrant.

Step 3

Add Spices & Greens: Stir in ground coriander, cumin, turmeric, and salt for 20 seconds. Add the squeezed thawed spinach and 1/3 cup water or broth. Stir thoroughly, breaking up any clumps of spinach, and simmer on medium for 3 minutes.

Step 4

Immersion Pulse (Optional for Silky Texture): Remove skillet from heat. Insert an immersion blender directly into the skillet and pulse 4 to 5 times (about 10-15 seconds total) to break down coarse spinach shreds into a creamy, velvety sauce. (Leave some texture; do not over-puree).

Step 5

Finish with Dairy: Return skillet to low heat. Stir in the heavy cream and remaining 1 tbsp butter. Fold in the seared paneer cubes.

Step 6

Simmer for 2 to 3 minutes until the paneer is warm and tender. Remove from heat, stir in garam masala, crushed kasuri methi, and fresh lemon juice. Serve hot with warm garlic naan, parathas, or basmati rice.

Troubleshooting Common Issues

Curry looks watery or separated

Frozen spinach holds significant melting water. Ensure you wring it out firmly in a clean kitchen towel before adding to the pan. If watery, simmer on medium for 2 extra minutes before adding cream.

Curry loses its bright green color

Overcooking turns chlorophyll from bright emerald to dull army-green. Keep cooking time under 10 minutes and add lemon juice strictly at the very end off the heat.

Paneer feels firm

Searing paneer too long makes it tough. Keep the sear to under 3 minutes total, or soak cubes in warm salted water for 10 minutes before cooking.

Storage & Reheating

Cook greens and dairy to piping hot serving temperatures (≥165°F). Store leftovers in an airtight container at ≤40°F for up to 3 days. Store leftovers in an airtight glass container at 40°F (4°C) or below for up to 3 to 4 days. Reheat gently with a splash of broth or water until piping hot throughout (165°F / 74°C).

TrendyTadka Editorial

15-Minute Creamy Spinach Paneer with Frozen Spinach

A quick weeknight take on classic palak paneer: supermarket frozen chopped spinach transformed into a velvety, emerald-green curry with seared paneer cheese in 15 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

Ingredients

• 1 bag 10 oz / 283 g frozen chopped spinach (thawed and squeezed firmly in a clean towel)
• 8 oz 225 g block paneer (cut into 3/4-inch cubes)
• 2 tbsp unsalted butter or ghee divided
• 1 tbsp neutral cooking oil
• 1 tsp whole cumin seeds
• 1 medium yellow onion finely diced
• 4 cloves garlic minced; extra garlic pairs beautifully with greens
• 1 tbsp fresh ginger finely grated
• 1 green serrano pepper minced, optional for heat
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp ground turmeric
• 3/4 tsp kosher salt
• 1/3 cup water or vegetable broth
• 3 tbsp heavy whipping cream
• 1 tsp dried fenugreek leaves kasuri methi, crushed
• 1 tbsp fresh lemon juice

Method

 

Step-by-Step Instructions

1. Sear Paneer: Melt 1 tbsp butter and 1 tbsp oil in a large deep skillet over medium heat. Add the paneer cubes in a single layer and sear for 2 to 3 minutes, turning once, until lightly golden on two sides. Transfer seared paneer to a plate.
2. Sauté Aromatics: In the same skillet with remaining fat, add the cumin seeds. Let them sizzle for 20 seconds. Add the diced onion and cook for 3 to 4 minutes until soft. Stir in minced garlic, ginger, and green serrano pepper; cook for 60 seconds until fragrant.
3. Add Spices & Greens: Stir in ground coriander, cumin, turmeric, and salt for 20 seconds. Add the squeezed thawed spinach and 1/3 cup water or broth. Stir thoroughly, breaking up any clumps of spinach, and simmer on medium for 3 minutes.
4. Immersion Pulse (Optional for Silky Texture): Remove skillet from heat. Insert an immersion blender directly into the skillet and pulse 4 to 5 times (about 10-15 seconds total) to break down coarse spinach shreds into a creamy, velvety sauce. (Leave some texture; do not over-puree).
5. Finish with Dairy: Return skillet to low heat. Stir in the heavy cream and remaining 1 tbsp butter. Fold in the seared paneer cubes.
6. Simmer for 2 to 3 minutes until the paneer is warm and tender. Remove from heat, stir in garam masala, crushed kasuri methi, and fresh lemon juice. Serve hot with warm garlic naan, parathas, or basmati rice.