Make this spinach paneer recipe with fish sauce in less than 10 minutes. Made with fresh homemade paneer and frozen spinach this dish is not only fast to make but healthy too.
About This Recipe
- A family friendly recipe
- Gluten free
- Quick to make in a frying pan
- Cook in under 10 minutes.
- A budget friendly recipe
- A healthy side dish
- And can be adjusted and made vegetarian
Spinach Paneer Recipe – Step By Step
- Start by frying the onions in a little oil, then add garlic and turmeric powder and mix well.
- Add the paneer cubes and gently stir to coat the paneer with the onion, garlic and turmeric mixture.
Tip: Use a silicon spatula for mixing. It’s flexible, making it easier to get under the cubes to flip and turn. This gentle action will not crumble and break the paneer cubes as much as a wooden spoon.
- Once the paneer has been coated in the mixture transfer it to a plate.
- Before adding the spinach to the frying pan, drain away any excess water.
- Cook the spinach until it is hot, this will take a few minutes. Then season with fish sauce (or salt) to taste, mixing well.
- Return the paneer cubes back to the frying pan and gently stir into the spinach.
- Taste for seasoning and adjust if necessary. This spinach paneer can be served hot, warm or at room temperature.
For a simple quick meal, serve this spinach paneer with basmati rice and pan-fried boneless chicken thighs that have been seasoned with salt, pepper and garlic powder.
Fish Sauce Substitute
To make this spinach paneer recipe vegetarian, substitute the fish sauce with a vegetarian alternative or season with salt to taste.
More Delicious Asian Style Vegetable Recipes To Try
Easy Spinach Paneer Recipe With Fish Sauce
- 1 – 2 teaspoon vegetable oil
- 1 onion finely diced
- 1 – 2 cloves garlic finely minced or grated
- ½ teaspoon turmeric powder
- 300 grams paneer homemade or store bought, cut into cubes <– Note 1
- 500 grams chopped frozen spinach thawed
- up to 2 tablespoons Fish sauce or just enough to season to taste <– Note 2
Cooking the Paneer
- In a non-stick fry pan, heat the vegetable oil, add the onion, fry on high heat for about 3 minutes, or until it softens and starts to change color.
- Turn the heat down to medium, add the garlic, stir and fry 1 minute.
- Add the turmeric powder, mix well for about 30 seconds.
- Turn the heat down to medium low.
- Carefully add the paneer to the pan, gently stirring to coat the paneer on all sides with the onion mixture. <– Note 3
- Tip: Use a spatula (the type you would use to scrape cake mixes out of bowl rather than a wooden spoon to mix the paneer.
- Transfer the paneer to a plate and put aside.
Cooking the Spinach
- Drain away the excess liquid from the spinach.
- Add the spinach to the same pan that was used for the paneer, stir and heat over a medium/high flame.
- Season the spinach with up to 1 – 2 tablespoons of fish sauce or according to taste. <–Note 4
- Remove from the heat.
Putting it Together
- Return the paneer back to the pan with the spinach and gently mix to combine.
- Serve warm or at room temperature.
- For a simple quick meal, serve with basmati rice and pan-fried boneless chicken thighs that have been seasoned with salt, pepper and garlic powder.
- This dish also goes well with Asian style meat and vegetable curries.
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Pocket Food Facts
Did You Know?
Spinach originated in Persia. It’s part Amaranthaceae plant family making it related to beets and quinoa. Read more here.