Spinach rice with creamy paneer
Looking for a wholesome, flavorful, and colorful meal? This Spinach Rice with Creamy Paneer combines the goodness of fresh spinach with soft, melt-in-the-mouth paneer, all cooked together with aromatic spices and fragrant basmati rice. It’s a vibrant, nutritious dish that’s perfect for lunch, dinner, or even meal prep. Creamy, comforting, and packed with greens, this recipe is a delicious way to enjoy a healthy, hearty meal in one go.
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What is Spinach rice with creamy paneer?
Spinach Rice with Creamy Paneer is a wholesome dish where fragrant basmati rice is cooked separately and served with a creamy, spiced paneer and spinach mixture. This separation allows the rice to stay fluffy while the paneer and spinach remain rich, creamy, and full of flavor. It’s a nutritious, balanced meal that’s visually vibrant and satisfying.
Main Ingredient of Spinach rice with creamy paneer:
For the White Sauce & Paneer:
Garlic – 6–8 cloves (roasted and finely chopped)
Onion – 1 medium, finely chopped
Butter – 2 tbsp
Oil – 1 tbsp
All-purpose flour – 2 tbsp
Milk – 1 cup (add in batches)
Chili flakes – 1 tsp
Black pepper powder – ½ tsp
Parsley – 1 tsp (chopped)
Pizza seasoning – 1 tsp
Paneer – 200 g (marinated as desired)
For the Spinach Rice:
Fresh spinach – 2 cups (pureed)
Garlic – 2 cloves, chopped
Onion – 1 small, chopped
Butter – 1 tbsp
Oil – 1 tsp
Salt – to taste
Chili flakes – ½ tsp
Basmati rice – 1 cup (soaked and boiled)
What Is So Special About Spinach rice with creamy paneer?
The dish stands out for its creamy paneer and fresh spinach, which add both color and texture to the meal. The fluffy rice perfectly complements the rich, spiced paneer-spinach mixture. The flavors are carefully balanced — earthy spinach, soft paneer, and subtly spiced gravy create a delicious combination. It’s versatile enough for lunch or dinner and makes a comforting, wholesome, and elegant meal that appeals to both adults and children.
Quick and Easy Spinach rice with creamy paneer:
1) Separate Cooking Made Easy: Cooking the rice and spinach-paneer mixture separately keeps things organized and prevents overcooking.
2) Short Cooking Time: The white sauce thickens in just a few minutes, paneer cooks quickly, and spinach puree heats fast, so the whole dish can be ready in about 30 minutes.
3) Minimal Ingredients: Uses everyday pantry staples and fresh spinach and paneer — no hard-to-find items needed.
How to make
Step 1: Roast and Prepare Garlic
1. Roast 6–8 garlic cloves directly on the flame until fragrant.
2. Peel and finely chop the roasted garlic.
Step 2: Make the White Sauce
1. Heat 2 tbsp butter and 1 tbsp oil in a pan.
2. Add the roasted garlic and 1 medium chopped onion. Sauté for 2–3 minutes until lightly browned.
3. Sprinkle 2 tbsp flour over the mixture and stir well.
4. Gradually add 1 cup milk in batches, stirring continuously to avoid lumps.
5. Season with 1 tsp chili flakes, ½ tsp black pepper powder, 1 tsp chopped parsley, and 1 tsp pizza seasoning. Cook for 3 minutes until slightly thickened.
Step 3: Cook the Paneer
1. Heat a pan and cook the marinated 200 g paneer on both sides until lightly browned.
2. Add the cooked paneer to the prepared white sauce and mix gently. Set aside.
Step 4: Prepare the Spinach Rice
1. In another pan, heat 1 tbsp butter and 1 tsp oil.
2. Sauté 2 cloves chopped garlic and 1 small chopped onion for 2–3 minutes.
3. Add 2 cups spinach puree, salt to taste, and ½ tsp chili flakes. Cook for a few minutes until heated through.
4. Stir in 1 cup soaked and boiled basmati rice. Mix well and cook for 2–3 minutes until the rice is coated with the spinach mixture.
Meyer Pre-Seasoned Cast iron Frypan
Expert Tips
1. Paneer Tips: For soft and creamy paneer, lightly pan-fry it instead of deep-frying. Marinate with a little salt and chili flakes for extra flavor.
2. Spinach Puree: Use fresh spinach and blanch it quickly to retain its vibrant green color before pureeing.
3. White Sauce: Add milk gradually to the flour-butter mixture to avoid lumps and achieve a smooth, creamy sauce.
4. Spice Control: Adjust chili flakes and black pepper to your taste — this keeps the dish mild or gives it a slight kick.
5. Rice Texture: Soak basmati rice for 20–30 minutes before boiling to get fluffy, separate grains.
6. Serving Idea: Serve immediately for the best flavor and texture. Leftovers can be stored separately — spinach rice in one container and creamy paneer in another.
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