Deliciously rich palak paneer is a staple dish from northern India. The two main ingredients in this dish are palak (spinach) and paneer (a soft cubed cheese), but while the cheese and greens may be the star of the show, an array of spices and aromatic vegetables are an essential supporting cast. Depending on how well you drain the spinach this dish can be quite saucy or a bit dry. We like a little more liquid in our palak paneer for eating with rice or naan, so don’t hesitate to add additional hot water at the end of cooking to reach your desired consistency.

Palak Paneer

  • Servings: 2
  • Difficulty: 3 hours
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  • 1 tbsp vegetable oil or ghee
  • 1 shallot, finely chopped
  • 1 serrano chile, stemmed, seeded, and minced 
  • 2 garlic cloves, minced
  • 1 (1-inch) knob fresh ginger, peeled and minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ¼ tsp ground cardamom 
  • ¼ tsp asafetida 
  • 1 lb frozen spinach, defrosted and drained 
  • 2 tbsp heavy cream 
  • 6 oz tofu or paneer
  • ¾ cup basmati or jasmine rice


1) Heat vegetable oil in a medium skillet over medium heat until shimmering. Add the shallot, and cook until soft, about 2-3 minutes. 

2) Add the garlic, serrano chile, ginger, coriander, cumin, turmeric, cardamom, asafetida, and 1 tsp salt to the saucepan. Cook, stirring frequently until fragrant, about 1 minute. Remove pot from heat and stir in spinach and 1 cup water.

3) Transfer contents of skillet and heavy cream to a blender or food processor and puree on high until smooth, about 1 minute. 

4) Pour spinach mixture and paneer  into a Suvie pan and insert into the top of your Suvie. Place rice in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook Settings

High, 1 hour

Starch: 15 minutes 

5) After the cook, season rice and palak paneer to taste with salt and pepper. Divide between bowls and serve. 


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