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Palak Paneer Rice (VIDEO)

What is Palak Rice?

Palak rice is a comforting Indian rice dish made by tossing fluffy basmati rice with a vibrant spinach (palak) masala. It is mildly spiced, aromatic, and naturally green, which makes it feel both nourishing and indulgent at the same time. Think of it as the rice version of palak paneer, but lighter, quicker, and perfect for everyday meals.

Why I Love Palak Rice (and Why You Might Too)

Growing up, my mom made palak rice at least once a week. It was one of those meals that showed up quietly on the dinner table but always delivered. No heavy gravies, no complicated prep, just simple ingredients cooked well. The spinach made it feel healthy, the rice made it filling, and the spices made it crave-worthy. As a kid, I loved how green it looked. As an adult, I love how effortlessly flavorful it is and how fast it comes together on busy days.

Key Flavor Components

The magic of palak rice comes from balance. Fresh spinach gives an earthy, slightly sweet base. Green chilies add heat without overpowering. Ginger and garlic bring warmth and aroma. Onions add sweetness and depth. Paneer adds richness and protein. Finally, garam masala and turmeric tie everything together with classic Indian warmth. A squeeze of lemon at the end lifts the whole dish and keeps it from feeling heavy.

Jump to Recipe

Step-by-Step: How to Make Palak Paneer Rice!

Start by blanching fresh spinach for about 30 to 40 seconds, then immediately transfer it to cold water to lock in the color. Drain it well and blend it with green chilies, garlic, ginger, and a little water into a smooth, bright green paste.

Heat a pan with oil or ghee and lightly pan fry the paneer cubes until they are golden on the edges. This step is optional, but it adds great texture and flavor. Remove the paneer and set it aside.

In the same pan, add cumin seeds and let them crackle. Add finely chopped red onions and cook until they turn soft and lightly golden. Pour in the spinach paste and cook it for a few minutes until the raw smell disappears and the color deepens. Add turmeric, garam masala, and salt, then stir well.

Add the cooked basmati rice and paneer to the pan. Gently toss everything together so the rice gets evenly coated in the spinach masala. Let it heat through for a couple of minutes. Finish with lemon juice and, if using, a little cream or butter and a pinch of kasuri methi. Turn off the heat and serve hot.

FAQ

Can I make palak rice without paneer?
Yes. You can skip paneer or replace it with tofu, chickpeas, or even green peas.

Can I use frozen spinach?
Yes. Thaw it completely, squeeze out excess water, and blend as directed.

Is palak rice healthy?
Yes. It is rich in iron, fiber, and protein, especially with paneer included.

Can I meal prep palak rice?
Absolutely. It keeps well in the fridge for up to 3 days and reheats beautifully.

What can I serve with palak rice?
It pairs perfectly with plain yogurt, raita, pickle, or a simple dal.

Nutritional Information (Per Serving / Serves 4)

  • Calories: 695
  • Protein: ~25 g
  • Carbohydrates: ~85 g
  • Fat: ~30 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Palak Paneer Rice
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Palak Paneer Rice

Recipe by AmateurProChefCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories Per Serving

695

kcal

Ingredients

  • For the spinach base

  • 5 packed cups spinach leaves

  • 4 green chilies (adjust to taste)

  • 3 cloves garlic

  • 1 inch ginger

  • 2 to 3 tablespoons water (for blending)

  • For the rice

  • 2 tablespoons oil or ghee

  • 1 teaspoon cumin seeds

  • 2 medium red onion, finely chopped

  • 1 cup paneer, cut into small cubes (300g)

  • 5 cups cooked basmati rice (cold or leftover works best)

  • 2 teaspoon turmeric

  • 1 tbsp garam masala

  • Salt to taste

  • Juice of ½ lemon

  • Optional

  • 1 tablespoon cream or butter (for richness)

  • A pinch of kasuri methi

Directions

  • Make the palak (spinach) paste
  • Blanch spinach in boiling water for 30 to 40 seconds, then transfer to cold water. Drain and blend spinach with green chilies, garlic, ginger, and a little water into a smooth paste.
  • Prep the paneer
  • Heat a pan with a little oil and lightly pan fry the paneer cubes until golden on the edges. Remove and set aside. This step is optional but adds texture.
  • Build the flavour
  • In the same pan, heat oil or ghee. Add cumin seeds and let them crackle. Add chopped onions and sauté until soft and lightly golden.
  • Cook the palak (spinach) base
  • Add the spinach paste and cook on medium heat for 3 to 4 minutes until it darkens slightly and the raw smell disappears. Add turmeric, salt, and garam masala.
  • Add rice and paneer
  • Add the cooked rice and paneer. Gently toss until everything is evenly coated and heated through. Cook for 2 to 3 minutes.
  • Finish
  • Add lemon juice, optional cream or butter, and kasuri methi (dried fenugreek leaves) if using. Mix gently and turn off the heat.

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