Palak Paneer Stir Fry
Sep 24, 2021
Easy stir fry made with paneer (Indian cottage cheese) and spinach. It comes together in less than 30 minutes and makes a wholesome dish.
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I am sure you have all had the classic Palak Paneer but have you ever tried cooking paneer and spinach as a stir fry? This palak paneer stir fry is flavorful, wholesome and gets done in less than 30 minutes! Serve with fresh rotis for a comforting meal.
I always have a block of paneer lying in my refrigerator. It comes in handy on those busy days when I have too much going on and have less than 30 minutes to make dinner. Paneer is something which needs no cooking, so most of the dishes involving it come together pretty quickly.
Paneer is a versatile ingredient and I love to experiment with it. I am sure you guys know that already considering the amount of paneer recipes I have shared on the blog from paneer lasagna to smoked tandoori paneer sandwich to schezwan paneer momos.
For the last few months, I have been making this easy stir-fry with paneer and spinach. I remember one day I had this box of spinach in my fridge which was about to go bad and of course I had a block of paneer too. But I didn’t want to make palak paneer so I ended up making this stir-fry and it turned out so good that Sarvesh insisted I share it on the blog. You can also call it palak paneer bhurji.
Why We Love This Recipe
- it’s a different way to enjoy spinach and paneer than the usual palak paneer.
- gets done in less than 30 minutes.
- perfect for lunch and dinner.
- also great for meal-prep.
- makes a wholesome and nutritious meal.
This recipe has a lot of good stuff in it, there’s paneer which is a good source of protein and then of course there’s spinach which is rich in iron, vitamins and a good source of fiber.
Ingredients
Paneer: you can use homemade or store-bought paneer. If using store bought paneer, please soak it in warm water for 20 minutes before using in the recipe. I use a 1:1 ratio of paneer and spinach in this recipe.
Spinach: I like using baby spinach in this recipe which I finely chop and then use.
Seasoning: fresh garlic, curry leaves and spices like coriander, turmeric and garam masala add flavor to this dish. You can definitely add some red chili powder for the heat or extra green chilies if you prefer spicy food.
Step by Step Method
1- Heat 1 tablespoon of oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle. Add hing and sauté few seconds.
2- Then add chopped onion, garlic, green chili and curry leaves. Also add 1/4 teaspoon of salt here. Stir and cook for 3 minutes until the onions soften and become translucent.
3- Add finely chopped paneer (you can cut paneer in whatever way you like, I like to cut them really small for this recipe).
4- Then add 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala and remaining 1/4 teaspoon salt. Stir to combine.
5- Add 2 to 3 tablespoons water and cook the spices for 1 minute.
6- Now add all of the finely chopped spinach into the pan. Stir to combine, the spinach will begin to wilt.
7- Once mixed, cover the pan with a lid, set the heat to low-medium and cook for around 4 minutes.
8- Remove lid, most of the water must have dried by now. If you prefer the stir-fry to be super dry, you can cook it for few more minutes. I like it to be little bit moist. Add crushed kasuri methi, stir and turn off heat.
Serving Suggestions
I love eating this with fresh rotis. You can also serve it with dal and rice or quinoa. Other ideas:
- make quesadillas with it.
- use in sandwiches.
- in rolls, add some cabbage and onion for crunch.
- sometimes I also eat it as such with some chopped onion, tomato and cucumber (like a salad).
Vegan Variation
If you want to make this vegan, replace with paneer with extra-firm tofu. I would recommend pressing the tofu with a heavy object for around 30 minutes to remove excess moisture and then use in the recipe.
Tips
- You can squeeze in some fresh lemon juice in the end for tang.
- The amount of spinach can be doubled in the recipe if prefer that way. I like 1:1 ratio of paneer and palak in this stir fry personally.
- This recipe can easily be doubled.
- I like to keep this simple, but you can also add some coconut milk or cream to this make it creamier.
- If using store bought paneer, soak it in warm water for 20 minutes and then use in the recipe. This makes the paneer softer.
- To make this recipe gluten-free, make sure to use gluten-free hing or skip it.
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Palak Paneer Stir Fry
Ingredients
- 1 tablespoon oil 15 ml
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing
- 1 small red onion finely chopped
- 3-4 large garlic cloves finely chopped
- 1 green chili finely chopped, adjust to taste
- 8-10 curry leaves
- 1/2 teaspoon salt divided
- 6 oz paneer 170 grams, chopped into very small cubes
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- 2-3 tablespoons water 30-45 ml
- 6 oz spinach 170 grams, finely chopped
- 1 teaspoon kasuri methi crushed
Instructions
- Heat 1 tablespoon of oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle. Add hing and sauté few seconds.
- Then add chopped onion, garlic, green chili and curry leaves. Also add 1/4 teaspoon of salt here (this helps in cooking the onions faster). Stir and cook for 3 minutes until the onions soften and become translucent.Add finely chopped paneer (you can cut paneer in whatever way you like, I like to cut them really small for this recipe).
- Then add 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala and remaining 1/4 teaspoon salt. Stir to combine. Add 2 to 3 tablespoons water and cook the spices for 1 minute.
- Now add all of the finely chopped spinach into the pan. Stir to combine, the spinach will begin to wilt. Once mixed, cover the pan with a lid, set the heat to low-medium and cook for around 4 minutes.
- Remove lid, most of the water must have dried by now. If you prefer the stir-fry to be super dry, you can cook it for few more minutes. I like it to be little bit moist. Add crushed kasuri methi, stir and turn off heat.
- Serve with rotis or with rice and dal.
Notes
- You can squeeze in some fresh lemon juice in the end for tang.
- The amount of spinach can be doubled in the recipe if prefer that way. I like 1:1 ratio of paneer and palak in this stir fry personally.
- This recipe can easily be doubled.
- I like to keep this simple, but you can also add some coconut milk or cream to this make it creamier.
- If using store bought paneer, soak it in warm water for 20 minutes and then use in the recipe. This makes the paneer softer.
- To make this recipe gluten-free, make sure to use gluten-free hing or skip it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When first I saw this recipe on your Instagram, I was surprised why we never made palak paneer this way!! Very quick yet delicious. After that I make it almost every week 😀
Thanks for sharing this recipe.
Welcome Ruchika, glad you like it! 🙂
I made this today with spinach and collard greens combined! It’s so flavourful! Love it!
sounds delicious!
Just made this for lunch! It’s simple and flavorful, thank you for sharing!
It was so delicious. Thanks for another awesome recipe.
glad to know Meher!