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Weeknight Palak Paneer

Weeknight palak paneer in a bowl

Have a craving for this delicious creamy Indian spinach dish? It’s easier to make at home then you might think! The hardest part of this recipe is chopping up the onion, jalapeño and mincing a couple of cloves of garlic. The rest of it is really easy. The best part is that you can have this ready in about 30 min.

Keeping it low carb

This dish is really easy to keep low carb. In fact you don’t need to make any changes to it. The only change you need to make is to ditch the rice. Fortunately rich flavored dishes like this pair perfectly with my Indian style cauliflower rice. Making an entire low carb and keto friendly meal.

Cauliflower rice, Indian style
Indian style cauliflower rice

Want to go all out?

If you are feeling ambitions and want to add a second dish you can easily cook this along with my easy paneer curry. If you cook them side by side you can still have your dinner ready in about 30 min.

Weeknight Palak Paneer

5 from 3 votes
Recipe by Tim Martin Course: Indian Style Recipes, Low Carb Recipes, Vegetarian Recipes, Weeknight recipes


Prep time


Cooking time



An easy and flavorful weeknight palak paneer recipe.


  • 1/2 package paneer 6 oz.

  • 1 package frozen spinach

  • 1/2 red onion finely diced

  • 1/2 a lage jalapeno pepper diced

  • 2 cloves garlic

  • 1 teaspoon ginger paste

  • 1 cumin seeds

  • 1/4 can pureed or crushed tomatoes.

  • 1/2 cup water

  • 2 tablespoons heavy cream

  • Powdered spices
  • 3/4 teaspoon coriander

  • 3/4 teaspoon cumin

  • 3/4 teaspoon Kashmiri chili powder

  • 1 teaspoon garam masala.

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon salt

  • 1 tablespoon ghee

  • Optional ingredients
  • Finnish with 1 teaspoon crushed dried kasoori methi leaves.


  • Cube the paneer and place all the ground spices together in a small bowl.
  • Head up a sauce pan over medium high heat. Add in about 1 – 1 1/2 tablespoons of ghee*. Add in the cumin seeds and fry for 30 seconds or until the seeds start to turn brown.
  • Add in the died onion and jalapeño and fry for 4 – 6 minutes until the onion is soft and has a bit of brown color.
  • Add in the minced garlic and ginger paste and the powdered spices. Fry for 1 – 2 minutes.
  • Add in the crushed tomatoes and stir.
  • Add in the frozen spinach and water and stir. Lower the heat to low or medium low.
  • Stir and break up the frozen spinach as it thaws. Cook for 15 minutes.
  • Optional but highly recommended is to add a bit more water, turn off the heat and use an emersion blender to carefully blend up the spinach. Be sure to use an emersion blender designed for use in hot liquids.
  • Add in the paneer and cook for 3 – 5 minutes. Finish with the heavy cream and some kassoori methi.

Recipe Video


  • *You can substitute butter for the ghee if necessary. Just be sure to lower the temperature in the initial step of cooking the cumin seeds to prevent the butter from burning.
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