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Easy Creamy Spinach Paneer Rice Bowl

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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

Units Scale
For the spinach puree:
  • 250 g spinach, stems removed
  • 1 tsp cayenne powder
  • 20 cashews
  • 1/4 cup cold water
For the base:
  • 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
For the rice and paneer:
  • 1 cup jasmine rice
  • 300 g paneer, optionally sliced into thin slabs
  • Avocado oil, for frying
  • Heavy cream, for serving

Instructions

  1. Sauté the spinach, cashews, and cayenne until the spinach is wilted.
  2. Transfer to a blender with 1/4 cup cold water and blend until smooth.
  3. Heat the ghee and olive oil in a large shallow pan over medium heat.
  4. If using hing, bloom it for about 1 minute.
  5. Add the garam masala, cumin, cardamom seeds, cinnamon, and cloves. Let the spices sizzle for about 1 minute.
  6. 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.
  7. Stir in the tomatoes and salt. Cook for 2-3 minutes, until the tomatoes become soft and mushy.
  8. 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.
  9. Meanwhile, cook the jasmine rice according to the package instructions. Drain and set aside.
  10. 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.
  11. 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.
  12. Serve the creamy spinach sauce over jasmine rice. Add a little cold heavy cream, then finish with the crispy golden paneer pieces.
  • Author: Dishcovery
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Find it online: https://dishcoveryblog.com/creamy-spinach-paneer-rice-bowl/