Nourishing Palak Paneer With Basmati Rice
A comforting, vibrant Indian classic featuring soft paneer cubes simmered in a rich, spiced spinach puree. Served over fluffy basmati rice, it is deeply satisfying and nutrient-dense.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthSkin changes
Look beyond one ingredient
Hydration, overall nutrition and health context matter more than crediting a single food or supplement.
Track: skin changes + routine
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Appetite changes
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Before you start
Your 35-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Blender · Large skillet · Knife and cutting board
Time saver
Leftovers store beautifully in an airtight container in the fridge for up to 3 days, and the flavors often deepen overnight.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 7 steps complete
Next: Rinse the basmati rice under cold water…
- 01
Rinse the basmati rice under cold water…
Rinse the basmati rice under cold water until it runs clear. In a small pot, combine the rice with the water and a pinch of salt. Bring to a boil, cover tightly, reduce heat to the lowest setting, and simmer for 15 minutes. Remove from heat and let sit covered until ready to serve.
Tap card to mark done - 02
Bring a medium pot of water to…
Bring a medium pot of water to a boil. Drop in the fresh spinach and blanch for 2 minutes until wilted. Drain immediately and run under cold water to preserve the bright green color. Transfer the spinach to a blender and puree until smooth, adding a tiny splash of water only if needed.
Tap card to mark done - 03
Finely chop the yellow onion
Finely chop the yellow onion. In a large skillet, heat the ghee or olive oil over medium heat. Add the onion and sauté for 5 minutes until soft and golden.
Tap card to mark done - 04
Stir in the minced garlic and minced…
Stir in the minced garlic and minced ginger, cooking for 1 minute until fragrant.
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Add the garam masala
Add the garam masala, ground coriander, turmeric, and a pinch of salt. Pour in the crushed tomatoes and cook for 3 to 4 minutes until the mixture thickens slightly.
Tap card to mark done - 06
Pour the pureed spinach into the skillet…
Pour the pureed spinach into the skillet and stir to combine. Lower the heat to a gentle simmer and fold in the cubed paneer and heavy cream. Let it heat through for 2 to 3 minutes, taking care not to overcook the paneer so it stays soft.
Tap card to mark done - 07
Fluff the cooked basmati rice with a…
Fluff the cooked basmati rice with a fork, divide it between two bowls, and top generously with the warm palak paneer.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Do not boil the curry once…
Do not boil the curry once the paneer is added; excessive heat can cause paneer to become tough and rubbery.
To save time on busy weeknights
To save time on busy weeknights, you can use frozen chopped spinach. Thaw it completely and squeeze out the excess water before blending.
Leftovers store beautifully in an airtight…
Leftovers store beautifully in an airtight container in the fridge for up to 3 days, and the flavors often deepen overnight.
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