Indian·vegetarian·medium

Paneer Makhani with Spinach and Roasted Cauliflower

Name: Paneer Makhani with Spinach and Roasted Cauliflower
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g paneer, cubbed; 300g cauliflower florets; 150g spinach leaves; 120g plain yogurt; 1 tbsp ginger-garlic paste; 1 tsp turmeric powder; 2 tsp garam masala; 1 tbsp coriander powder; 1 tsp cumin powder; 1.5 tsp salt; 300ml tomato puree; 80g cashews; 1 medium white onion, finely chopped; 3 tbsp butter; 120ml heavy cream; 2 tbsp vegetable oil; 1 bay leaf; 3 green cardamom pods; 1 tsp toasted cumin seeds, for garnish

Imagine the velvety richness of butter chicken, but meets the wholesome earthiness of palak paneer, and then gets a smoky, nutty twist from roasted cauliflower. This is a dish I created one rainy evening, craving comfort but wanting something a bit more vibrant. The paneer is marinated in a spiced yogurt, pan-seared until golden, then simmered in a luxurious tomato-cashew gravy that's perfumed with garam masala and finished with a swirl of cream and fresh spinach. When you spoon it over fluffy basmati rice or tear off a piece of warm naan, the creamy, slightly tangy sauce coats everything with a gentle heat. It’s the kind of meal that feels like a warm hug, yet is impressive enough for a special dinner. You'll love the layers of flavor: the charred cauliflower adds depth, the spinach brings a fresh green note, and the paneer soaks up all that luscious sauce. Trust me, this will become a weeknight favorite that tastes like it took hours.

70 min(prep 30 + cook 40)

4 servings

520 kcal

Ingredients

paneer, cubbed400g
cauliflower florets300g
spinach leaves150g
plain yogurt120g
ginger-garlic paste1 tbsp
turmeric powder1 tsp
garam masala2 tsp
coriander powder1 tbsp
cumin powder1 tsp
salt1.5 tsp
tomato puree300ml
cashews80g
white onion, finely chopped1 medium
butter3 tbsp
heavy cream120ml
vegetable oil2 tbsp
bay leaf1
green cardamom pods3
toasted cumin seeds, for garnish1 tsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, mix the yogurt, half the ginger-garlic paste, a pinch of salt, and 1/2 tsp turmeric. Add the paneer cubes and gently coat. Marinate for 15-20 minutes.
2
Preheat the oven to 220°C (425°F). Toss the cauliflower florets with 1 tbsp oil, salt, and a pinch of garam masala. Roast for 20-25 minutes until golden and charred at the edges. Set aside.
3
Heat 1 tbsp butter and 1 tbsp oil in a heavy pan over medium heat. Sear the marinated paneer cubes until golden on all sides (about 4-5 minutes). Remove and keep aside.
4
In the same pan, add the remaining butter, bay leaf, cardamom pods, and chopped onions. Sauté until the onions are soft and golden, about 5-7 minutes. Add the remaining ginger-garlic paste and cook for 1 minute.
5
Add the tomato puree, cashews, and 1/2 cup of water. Simmer for 10 minutes, then let it cool slightly. Remove the bay leaf and cardamom pods. Blend the sauce until smooth.
6
Return the sauce to the pan. Stir in the remaining turmeric, coriander, cumin, garam masala, and salt. Add the roasted cauliflower and seared paneer. Simmer for 5-7 minutes, letting the flavors meld. Finally, add the spinach and cream; cook for 2-3 minutes until the spinach wilts.
7
Garnish with toasted cumin seeds and serve hot with basmati rice or naan.

#paneer #curry #creamy #spinach

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