Easy Creamy Spinach Paneer Rice Bowl
Recipes that stick around oftentimes start with something completely unexpected. Ours started with a broken-down car.
One of our best friends came to rescue us, and luckily for us, he also happens to be a handyman who can fix pretty much anything. We were so grateful that we wanted to thank him the way we know how: with a three-course dinner.
We already knew his all-time favorite dish was palak paneer, so we started experimenting with different versions until we landed on this one.
Creamy spinach and cashew sauce, warm garam masala and fragrant spices, fluffy jasmine rice, and golden crispy pieces of paneer on top. It was meant to be a one-time thank-you dinner, but somehow it became a permanent part of our kitchen rotation.
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Easy Creamy Spinach Paneer Rice Bowl Recipe
This creamy spinach paneer rice bowl is surprisingly approachable and perfect for a cozy dinner at home. After building a spiced onion-tomato base, blending spinach with cashews, cooking the rice, and crisping the paneer, the result is a creamy, savory dish with tender spinach sauce, fragrant spices, fluffy rice, and golden paneer that feels special without being fussy.
Ingredients for Creamy Spinach Paneer Rice Bowl
- Spinach: Gives the sauce its fresh, earthy flavor and deep green color.
- Cayenne powder: Adds a gentle layer of heat to the spinach puree. You can substitute chili powder or just cook the spinach in chili oil if you prefer a different style of warmth.
- Cashews: Give the spinach puree body and a naturally creamy texture. You can substitute almonds, though the puree may be slightly less silky.
- Water: Loosens the spinach and cashew mixture so it can blend into a smooth puree.
- Yellow onions: Form the sweet, savory foundation of the sauce as they soften and cook down. You can substitute white onions if that’s what you have on hand.
- Tomatoes: Add acidity, moisture, and savory depth to the base.
- Ginger: Brings fresh warmth and brightness to the sauce.
- Garlic: Adds savory depth and rounds out the aromatics. You can substitute 1/4 tsp garlic powder.
- Ghee: Provides richness and carries the flavor of the spices as they bloom. You can substitute unsalted butter.
- Olive oil: Helps cook the aromatics while adding a light layer of richness.
- Hing: Adds a savory, aromatic note to the spiced base. You can omit it if needed, it’s really just a bonus for that distinctive cozy flavor.
- Garam masala: Brings warm, layered spice to the sauce. You can substitute another Indian spice blend to give it a different, but similar warm profile.
- Cumin seeds: Add earthy, toasted flavor as they sizzle in the fat. You can substitute cumin powder.
- Green cardamom: Adds floral, warm fragrance to the sauce.
- Cinnamon: Adds gentle sweetness and warmth to the spice base. You can substitute ground cinnamon, but the flavor will distribute more quickly through the sauce.
- Cloves: Add a warm, aromatic depth to the sauce.
- Salt: Balances the acidity of the tomatoes and brings the other flavors together.
- Boiling water: Creates the liquid needed for the onion-tomato base to simmer and cook down.
- Jasmine rice: Provides a fluffy, fragrant base for the creamy spinach sauce and paneer. You can substitute basmati rice, which has a similarly aromatic quality.
- Paneer: Adds a substantial, milky element with crisp golden edges and a soft center. You can substitute halloumi, or even firm tofu if you need a non-dairy alternative.
- Avocado oil: Helps the paneer develop a golden, crisp exterior in the pan. I really recommend frying in avocado oil because it has a high smoke point, so it won’t burn as easily as for example olive oil or butter.
- Heavy cream: Adds the cool, creamy finish described in the serving directions.
How to Make Creamy Spinach Paneer Rice Bowl
Step 1: Separate the leaves and stems of the spinach. Sauté the spinach, cashews, and cayenne powder until the spinach is wilted, about 2-3 minutes over medium heat. The spinach should be visibly collapsed and softened.
Step 2: Transfer the wilted spinach mixture to a blender and add 1/4 cup cold water. Blend until the spinach, cashews, cayenne, and water form a smooth, thick puree, about 1 minute.
Step 3: In a large shallow pan, heat 2 tbsp ghee and 1 tbsp olive oil over medium heat for about 1-2 minutes, until the fat is hot. If using hing, bloom it for 1 minute, watching for its aroma to become fragrant.
Add the garam masala, cumin seeds, seeds of the cardamom pods, cinnamon stick broken into large pieces, and cloves. Let the spices sizzle over medium heat for 1 minute, until fragrant.
Step 4: Stir in the diced onion and stir-fry over medium heat for 5 minutes, until translucent.
Add the ginger and garlic and continue stir-frying for 1-2 minutes, until fragrant and softened.
Step 5: Stir in the diced tomatoes and salt and cook over medium heat for 2-3 minutes, until the tomatoes turn mushy.
Step 6: Add 1.5 cups boiling water, cover the pan completely with a lid, and simmer over medium heat for 20-30 minutes. Stir every 5 minutes. The base should become noticeably thicker while still retaining some water.
Step 7: Meanwhile, cook the jasmine rice according to the package instructions, then drain and set aside.
Step 8: Heat a large non-stick pan over medium-high heat. Once hot, add some avocado oil and fry the paneer slabs for 2-3 minutes per side. Continue until golden and crispy on all sides, then slice into smaller bite-sized cubes and set aside.
Step 9: Once the onion-tomato base has thickened to the desired consistency, remove the lid and turn off the heat. Pour over the spinach puree.
Step 10: Fold in the spinach puree until the sauce is well combined and evenly green.
Step 11: Serve the creamy spinach sauce over the cooked rice. Top with a little cold heavy cream poured into the sauce, then finish with the golden paneer cheese pieces.
Substitute Paneer with Halloumi
Halloumi is a good stand-in for paneer thanks to its firm, high-melting-point texture, which lets it sear and hold its shape in the creamy spinach sauce just like paneer does. Slice it into similar slabs and pan-fry until golden before slicing into bite-sized pieces. Keep in mind halloumi is saltier and tangier than paneer, so you may want to scale back any added salt elsewhere in the dish. It also browns and crisps faster than paneer due to its higher fat content, so watch it closely to avoid over-searing.
Substitute Paneer with Firm Tofu
Firm tofu works well in place of paneer because it can be browned in a hot pan and still hold its shape when added to the creamy spinach sauce. Pat the tofu dry and cut it into slabs or cubes before frying. It will have a lighter, less milky flavor than paneer, and the exterior may become crispier. Cooking time may also vary depending on how much moisture the tofu contains.
Tips for Making Creamy Spinach Paneer Rice Bowl
Tip 1: Before folding in the spinach puree, make sure the heat is turned off completely. Cooking the spinach for even a few extra minutes at this point can turn the whole dish bitter.
Tip 2: Let the paneer develop a proper golden crust before moving or turning it. A little patience in the pan gives the pieces their crisp edges while keeping the centers soft.
Tip 3: While simmering the onion-tomato base, keep the lid on and the heat at medium. Lowering the heat here just means the water takes way longer to absorb into the base.
Make-Ahead Instructions
The spinach puree and onion-tomato base can be prepared in advance and refrigerated in airtight containers for up to 3 days. Keeping the components separate makes it easier to preserve the texture of the rice and the sauce. The sauce may taste slightly more developed after resting as the spices and aromatics meld.
Storing Leftovers
Store leftover rice, spinach sauce, and paneer in separate airtight containers in the refrigerator for up to 3 days. The rice may become firmer and the paneer cheese softer as it chills, while the sauce may thicken.
Freezing Instructions
Freezing is not ideal for the finished bowl because the creamy spinach sauce, rice, and paneer can all change texture after thawing. If freezing is necessary, the spinach sauce can be frozen separately in an airtight freezer-safe container for up to 1 month. Thaw it in the refrigerator before reheating. The sauce may be slightly less smooth after thawing and can turn slightly bitter quickly when reheating in a pan.
Reheating Instructions
Reheat the spinach sauce gently in the microwave in short 30-second bursts, stirring in between, until warmed through. This keeps the flavor closer to fresh, whereas reheating over direct stovetop heat can quickly turn the sauce a little bitter. Reheat the rice separately until hot, and warm the paneer in a pan over medium heat if possible to help bring back some of its crisp exterior.
Serving Suggestions
Serve the creamy spinach sauce generously over fluffy jasmine rice, with the golden paneer scattered over the top.
A little cold heavy cream can be poured into the warm sauce just before serving, following the original directions.
This works well as a comforting dinner for two, especially when you want something a little more intentional than a weeknight bowl but still cozy and familiar.
Print
Easy Creamy Spinach Paneer Rice Bowl
Recipes that stick around oftentimes start with something completely unexpected. Ours started with a broken-down car.
One of our best friends came to rescue us, and luckily for us, he also happens to be a handyman who can fix pretty much anything. We were so grateful that we wanted to thank him the way we know how: with a three-course dinner.
We already knew his all-time favorite dish was palak paneer, so we started experimenting with different versions until we landed on this one. Creamy spinach and cashew sauce, warm garam masala and fragrant spices, fluffy jasmine rice, and golden crispy pieces of paneer on top. It was meant to be a one-time thank-you dinner, but somehow it became a permanent part of our kitchen rotation.
So here’s our take on palak paneer, turned into a cozy rice bowl that we keep coming back to 🥬✨
- Total Time: 55 minutes
- Yield: 2 bowls 1x
Ingredients
- 250 g spinach, stems removed
- 1 tsp cayenne powder
- 20 cashews
- 1/4 cup cold water
- 4 medium yellow onions, diced
- 4 small tomatoes, diced
- 1 thumb-sized piece of fresh ginger, grated
- 2 garlic cloves, minced
- 2 tbsp ghee or unsalted butter
- 1 tbsp olive oil
- 1 speck hing, ground
- 1.5 tsp garam masala
- 1/4 tsp cumin seeds or cumin powder
- 4 green cardamom pods
- 1-inch cinnamon stick
- 4 cloves
- Salt, to taste
- 1.5 cups boiling water
- 1 cup jasmine rice
- 300 g paneer, optionally sliced into thin slabs
- Avocado oil, for frying
- Heavy cream, for serving
Instructions
- Sauté the spinach, cashews, and cayenne until the spinach is wilted.
- Transfer to a blender with 1/4 cup cold water and blend until smooth.
- Heat the ghee and olive oil in a large shallow pan over medium heat.
- If using hing, bloom it for about 1 minute.
- Add the garam masala, cumin, cardamom seeds, cinnamon, and cloves. Let the spices sizzle for about 1 minute.
- Add the diced onions and stir-fry for about 5 minutes, until translucent. Add the ginger and garlic and cook for another 1-2 minutes.
- Stir in the tomatoes and salt. Cook for 2-3 minutes, until the tomatoes become soft and mushy.
- Add 1.5 cups boiling water, cover, and simmer over medium heat for 20-30 minutes. Stir every 5 minutes, cooking until the sauce has thickened but still has some liquid left.
- Meanwhile, cook the jasmine rice according to the package instructions. Drain and set aside.
- Heat a large non-stick pan over medium-high heat. Add a little avocado oil and fry the paneer slabs for 2-3 minutes per side, until golden and crispy. Slice into bite-sized cubes and set aside.
- Once the onion-tomato base has thickened, remove the lid and turn off the heat. Fold in the spinach puree until everything is well combined.
- Serve the creamy spinach sauce over jasmine rice. Add a little cold heavy cream, then finish with the crispy golden paneer pieces.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
