Gluten-Free Palak Paneer with Basmati Rice

Why You’ll Love This Recipe

• Silky, restaurant-style palak paneer made fully gluten-free with certified gluten-free spice blends.
• Bright green spinach flavor balanced by gentle heat, aromatics, and a touch of cream.
• Weeknight-friendly: 45 minutes start to finish, with pantry spices and simple steps.
• Versatile and make-ahead friendly—great for meal prep and freezes well without the dairy.

Grocery List

• Produce: Baby spinach, onion, garlic, fresh ginger, green chiles, tomato, lemon
• Dairy: Paneer, heavy cream, ghee
• Pantry: Basmati rice, neutral oil, cumin seeds, ground coriander (GF), ground cumin (GF), turmeric, Kashmiri chili powder (GF), garam masala (GF), kasuri methi, fine salt

Full Ingredients

For the Spinach Puree

• Baby spinach: 16 oz (450 g)
• Ice water: for shocking
• Water: 1/2 cup (120 ml), for blending

For the Curry Base

• Ghee: 2 tbsp
• Neutral oil (avocado, sunflower, or canola): 1 tbsp
• Cumin seeds: 1 tsp
• Onion: 1 medium (about 150 g), finely chopped
• Garlic: 5 cloves, minced
• Fresh ginger: 1 tbsp, minced
• Green chiles: 1–2, finely chopped (jalapeño or serrano, to taste)
• Tomato: 1 medium (about 120 g), finely chopped or pureed
• Ground coriander (certified gluten-free): 1 1/2 tsp
• Ground cumin (certified gluten-free): 1 tsp
• Turmeric: 1/4 tsp
• Kashmiri chili powder (certified gluten-free): 1/2 tsp
• Fine salt: 1 1/4 tsp, or to taste
• Water: 1/4–1/2 cup (60–120 ml), to adjust sauce consistency

For Finishing

• Garam masala (certified gluten-free): 1 tsp
• Kasuri methi (dried fenugreek leaves): 1 tsp, crushed between palms
• Heavy cream: 1/4 cup (60 ml)
• Fresh lemon juice: 1 tsp

For the Paneer

• Paneer: 14 oz (400 g), cut into 3/4-inch cubes
• Ghee or neutral oil: 1 tsp, for searing
• Pinch of salt

For the Basmati Rice

• Basmati rice: 1 cup (200 g), rinsed well
• Water: 1 1/2 cups (355 ml)
• Fine salt: 1/4 tsp
• Ghee (optional, for aroma): 1 tsp

Optional Garnishes

• Heavy cream: 1–2 tbsp, for swirling
• Fresh ginger: a few thin matchsticks
• Kasuri methi: a pinch, crushed

Step-by-Step Instructions

Step 1: Rinse and cook the basmati rice

Rinse 1 cup (200 g) basmati rice in cool water until it runs mostly clear. Combine with 1 1/2 cups water and 1/4 tsp salt in a small saucepan and bring to a boil over medium-high heat. Stir once, cover, reduce to low, and simmer for 12 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork. Stir in 1 tsp ghee if you like a buttery aroma.

Step 2: Blanch and puree the spinach

Bring a large pot of water to a rolling boil. Add the spinach and blanch for 30–45 seconds until just wilted and bright green. Immediately transfer to a large bowl of ice water to stop cooking and lock in color. Drain well, squeezing out excess water. Blend the spinach with 1/2 cup (120 ml) water until completely smooth and silky. Set aside.

Step 3: Build the aromatic masala base

In a wide, heavy skillet over medium heat, warm 2 tbsp ghee and 1 tbsp neutral oil. Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add the onion and cook, stirring, for 6–8 minutes until soft and lightly golden. Stir in the garlic, ginger, and green chiles; cook 1 minute until the raw aroma fades. Sprinkle in ground coriander, ground cumin, turmeric, and Kashmiri chili powder. Toast the spices for 30 seconds, stirring constantly.

Add the tomato and cook for 3–4 minutes, stirring, until thickened and glossy and you see tiny beads of fat along the edges. Season with 1/2 tsp of the salt at this stage.

Step 4: Simmer the spinach gravy low and slow

Pour the spinach puree into the skillet and stir to combine. Add 1/4–1/2 cup water to reach a pourable but spoon-coating consistency. Bring to a gentle simmer over low heat and cook for 5–7 minutes, stirring occasionally; keep the heat low to preserve the bright green color. Stir in the remaining salt to taste, garam masala, and crushed kasuri methi. Off-low heat, swirl in the heavy cream and lemon juice.

Step 5: Lightly sear the paneer

While the sauce simmers, heat 1 tsp ghee or oil in a nonstick skillet over medium heat. Add the paneer cubes with a pinch of salt and sear 1–2 minutes per side until just lightly golden at the edges. Avoid overcooking to keep the paneer tender. (If using very firm, store-bought paneer, you can briefly soak the cubes in hot water for 5 minutes, drain well, then pat dry before searing.)

Step 6: Combine, adjust, and serve

Fold the seared paneer into the spinach gravy and simmer gently for 2–3 minutes to warm through and marry flavors. Adjust seasoning and thickness with a splash of water if needed. Serve hot with fluffy basmati rice. Garnish with a drizzle of cream, a pinch of crushed kasuri methi, and a few matchsticks of fresh ginger.

Pro Tips

• Keep it green: Blanch and ice-bath the spinach, then simmer the puree gently. Add lemon and cream at the end to preserve color.
• Ultra-smooth texture: Blend the spinach until completely velvety. A high-speed or immersion blender makes the sauce restaurant-silky.
• Tender paneer: A quick sear is enough. If paneer is very firm, a brief hot-water soak before searing can help.
• Gluten-free assurance: Choose certified gluten-free garam masala and chili powder; ensure all spices come from a gluten-free facility.
• Perfect rice: Rinse well, maintain the 1:1.5 rice-to-water ratio, and rest 10 minutes before fluffing.

Variations

• Vegan and gluten-free: Swap paneer for firm tofu (certified gluten-free), use oil instead of ghee, and replace cream with full-fat coconut milk.
• Cashew-kissed: Blend 10 raw cashews (soaked 15 minutes) with the spinach for a richer, naturally sweet finish.
• Greens blend: For a saag-style twist, use 12 oz spinach + 4 oz mild mustard greens; extend the gravy simmer by 5–8 minutes to mellow the greens.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of water and an extra tablespoon of cream if needed. For best freezing results, make and freeze the spinach gravy without the cream and paneer for up to 2 months; add cream and paneer after reheating. Cooked basmati rice keeps 4 days refrigerated or 1 month frozen; reheat with a sprinkle of water.

Nutrition (per serving)

Approximate values including rice: 680 calories; 39 g fat; 50 g carbohydrates; 25 g protein; 4–5 g fiber; 820–980 mg sodium (varies with salt). Values are estimates and will vary with specific ingredients.