Easy Butter Paneer With Spinach: A Modern Approach to a Classic Vegetarian Curry
Restaurant-quality richness meets effortless elegance in every vibrant, creamy spoonful.
Easy Butter Paneer With Spinach
This butter paneer with spinach recipe brings together the luxurious creaminess of classic butter paneer and the nutrition-packed vibrance of spinach in a dish that’s both comforting and refreshingly modern. With approachable techniques and smart shortcuts, this dish is made for quick weeknight meals but boasts enough elegance for special occasions. Experience an ultra-creamy, deeply flavored Indian curry that’s easy to master at home.
Why This Recipe Works
- Minimal fuss, maximum reward: Thoughtful shortcuts streamline the process without compromising the deep, layered flavors of traditional butter paneer.
- Silky-smooth sauce: Modern blending techniques ensure a lush, cohesive texture that hugs every bite of paneer.
- Balanced richness: The dish achieves an ideal balance between creamy sauce and fresh greens, brightened with a pop of acidity and a whisper of spice.
- Versatile and forgiving: Whether using fresh or frozen spinach, homemade or store-bought paneer, the recipe accommodates what you have on hand.
Introducing Butter Paneer With Spinach
Butter Paneer (sometimes dubbed paneer makhani) is beloved for its irresistibly creamy tomato-based gravy and tender cubes of Indian cottage cheese—paneer. This version introduces spinach for vibrant color, boosted nutrition, and a touch of earthiness, echoing elements of palak paneer but dialed up in richness.
In classic technique, tomatoes are cooked down with aromatics and spices, blitzed until smooth, then enriched with butter, cream, and paneer. Here, the addition of spinach brings freshness and body, as well as deep green tones. The result is a sauce that tastes and looks like something you’d find in a great Indian restaurant, but streamlined for home cooks.
Paneer: Making or Buying
- Homemade paneer is soft, creamy, and has a delicate flavor that shines in this dish.
- Store-bought paneer is a convenient substitute; gently pan-frying it before adding to the sauce improves texture.
- If making your own, you need only whole milk and lemon juice or vinegar. Simply curdle milk, strain, and press—no special equipment required.
Spinach: Fresh or Frozen?
- Fresh spinach offers a brighter green and milder flavor.
- Frozen spinach is totally acceptable and a great time-saver; squeeze out excess moisture after thawing for best results.
Essential Ingredients
| Ingredient | Notes |
|---|---|
| Paneer | Homemade or store-bought; see above for tips. |
| Spinach | Fresh preferred; frozen can be used with slight flavor/texture adjustment. |
| Butter | Provides essential richness; ghee or oil can be substituted in part for depth. |
| Aromatics | Onion, garlic, and ginger build foundational flavor. |
| Spices | Commonly: cumin, coriander, garam masala; adjust for heat and aroma as desired. |
| Tomatoes | Fresh or canned; bring tang and body to the sauce. |
| Cream | Rounds out the sauce; full-fat recommended for best texture. |
| Chili | Optional: adjust to your spice preference. |
| Lemon juice | Provides acidity to balance the richness. |
Step-by-Step Guide
1. Preparing the Paneer
- Cut paneer into generous bite-sized cubes (about 1 inch wide).
- For best flavor, pan-fry paneer cubes in a mix of butter and oil until golden on all (or most) sides, then set aside. This step locks in flavor and gives the paneer a delectable crust.
- If using homemade paneer, wait until fairly firm before cubing and frying, or it may crumble.
2. Wilt the Spinach
- Heat a splash of water in a large pot; add the spinach in batches, stirring until completely wilted and tender.
- Once wilted, transfer spinach (and its liquid) to a blender or food processor. Blend until smooth (for a silky sauce) or pulse a few times for a more rustic texture.
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3. Build the Gravy Base
- Sauté onions in butter or ghee until soft and translucent (about 5 minutes over medium heat).
- Add ginger and garlic; cook until fragrant but not browned (1–2 minutes).
- Add ground cumin, coriander, and (optionally) garam masala and chili; fry until spices release their aroma (about 1 minute).
- Introduce chopped tomatoes. Simmer until softened and their flavor deepens, scraping the bottom if necessary to prevent sticking.
4. Blend the Sauce
- Transfer the sautéed mixture to the blender with the wilted spinach; blend until smooth and creamy.
- For those without a blender, mash everything thoroughly or use an immersion/stick blender directly in the pot.
5. Simmer and Finish
- Return the blended sauce to the pot. Stir in cream to desired richness and a squeeze of lemon juice for brightness.
- Season with salt and more spices to taste. Simmer for 5–10 minutes, stirring often, to deepen the flavors.
- Gently fold in the pan-fried paneer; simmer until heated through and flavors meld. Taste and adjust salt, creaminess, or acidity if needed.
Key Tips and Variations
- Balance heat and spice: Butter paneer is traditionally mellow; for more heat, add chopped green chili or pinch of cayenne.
- Cream alternatives: For a lighter version, reduce or omit cream—add a dollop of full-fat yogurt (added off-heat to avoid curdling) for tang and body.
- Make-ahead and storage: The sauce improves with time; make one day ahead and refrigerate. Paneer softens as it sits—reheat gently to maintain texture.
- Go vegan: Substitute extra-firm tofu for paneer and use plant-based butter and cream for a fully vegan meal.
- Finish with fenugreek: Crush dried fenugreek leaves (kasoori methi) between your palms and stir in at the end for a signature Indian aroma.
Serving Suggestions
- Basmati rice: The classic, perfect partner for soaking up silky gravy.
- Naan, roti, or paratha: Any Indian flatbread will scoop up sauce and paneer beautifully.
- Garnishes: Toasted cashews or slivered almonds, additional cream drizzles, chopped cilantro, or a pat of butter elevate the presentation.
- Side dishes: Pair with lentil dal or cucumber raita for a complete meal.
Expert Q&A: Frequently Asked Questions
Q: Can I use store-bought paneer?
A: Absolutely. While homemade paneer is softer and more delicate, most supermarkets offer good-quality paneer; pan-frying elevates its flavor and texture.
Q: What if I don’t have a blender?
A: You can achieve a rustic texture by finely chopping the spinach and mashing other ingredients well. Alternatively, use an immersion blender.
Q: Can I make this recipe vegan?
A: Yes—substitute paneer with tofu, butter/cream with vegan versions, and enjoy similar creamy results.
Q: How can I prevent paneer from turning rubbery?
A: Always add paneer at the end of cooking and avoid prolonged simmering. Homemade paneer especially should be added right before serving to retain its softness.
Q: Is it spicy?
A: This dish is typically mild; add fresh green chili or a pinch of cayenne to the sauce if you desire more heat.
Nutrition and Dietary Notes
Butter paneer with spinach is high in calcium and protein from paneer, and loaded with vitamin A, antioxidants, and fiber from spinach. Rich in healthy fats, it’s hearty yet full of fresh flavors—which makes it suitable for vegetarian and gluten-free diets, with vegan adaptations available.
Recipe Troubleshooting & Tips
- Thick or thin sauce? Simmer longer for thick sauce or add a splash of water or milk to loosen it.
- Too tangy? Reduce lemon juice or tomatoes; balance with more cream if needed.
- Too spicy? Use sweet paprika instead of cayenne or reduce added chili.
Final Thoughts
This easy butter paneer spinach curry brings together the joy of classic Indian cuisine and the ingenuity of modern cooking. With its lush texture, bold flavors, and approachable steps, it’s a perfect introduction for those new to Indian curries and a rewarding comfort dish for seasoned home cooks. Whether dressed up for a dinner party or served as a weeknight indulgence, this dish is sure to find a regular place at your table.
References
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