spinach sauce

This recipe for spaghetti with spinach sauce is an indulgent pasta dish that's quick and simple to make.&nbsp;&nbsp;Whip up this cheap, easy and satisfying meal in just 15 minutes.

Spaghetti with Spinach Sauce

olive oil

garlic

oz fresh baby spinach (washed)

salt and pepper (to taste)

spaghetti

grated Parmesan or Pecorino Romano cheese (plus more for serving)

Heat the olive oil in a large deep frying pan on medium-high heat.&nbsp;&nbsp;Add the garlic and cook to soften, but not quite brown.

Add the spinach and sauté with the garlic until wilted. Season with salt and pepper, remove from heat and set aside.

Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining. Drain, and set aside.

Add the spinach and garlic mixture to a food processor or blender with the cheese and half of the pasta water. Puree until it forms a sauce (adding more pasta water if needed).

Add the sauce back into the pan to combine and heat through, again adding more pasta water if needed.

Once heated through, taste and season with more salt and pepper if necessary. Serve sprinkled with extra grated cheese.

https://embed.mediavine.com/videos/ynsavynwsrhywfgffnqo

This recipe for spaghetti with spinach sauce is an indulgent pasta dish that's quick and simple to make.  Whip up this cheap, easy and satisfying meal in just 15 minutes.

Palak Paneer - Pan-seared Paneer is bathed in a smooth and luscious spinach sauce infused with Indian spices. An easy authentic recipe, perfect for weeknight dinners. This is an adaptable recipe, perfect for mixed households, see notes.

Palak Paneer (Paneer in Spinach Sauce) 

recipe

ghee

onion,

ginger, rough chopped

garlic cloves, rough chopped

jalapeno

cumin

coriander

garam masala

black mustard seeds (optional)

spinach

water

yogurt

cashews

salt

sugar

lemon (optional)

In a large skillet, (a non-stick works great here) heat a few tablespoons oil or ghee and season the oil generously with salt and pepper. Pan-sear the paneer or crispy tofu until golden and crispy, and set it aside, covered with foil.

Wipe out the skillet, heat 3 tablespoons ghee over medium heat. Add onion, ginger, garlic and chilies, and sauté until deeply golden and fragrant, stirring often, about 15 minutes, taking your time here.

Add the spices (coriander, cumin, garam masala and mustard seeds) and sauté 2-3 more minutes.  Add the frozen spinach and cup of water, lower heat and simmer uncovered until the spinach is just thawed.

Place this in a blender, (see notes) topping it with the yogurt and cashews. Add the salt and sugar. Blend well, until silky smooth. If the mixture is too dry to blend, add just enough water to get the motor going.  Taste, and adjust the heat by adding a little cayenne if you want more of a kick. Add a squeeze of lemon if you want it tangier.

The sauce will seem slightly salty at first but once you add the paneer, it will soak up the salt.

Place the blended spinach sauce back into the pan uncovered, on med-low heat. (Covering it will lose the lovely vibrant color ). Warm it up gently and slowly, stirring often so it doesn&#8217;t burn. Add the pan-seared paneer and continue cooking until the paneer is warmed just warmed through.

Enjoy this over Fluffy Basmati Rice, with Naan Bread, over Quinoa or cauliflower rice.

Next time I'll add more salt and more jalapenos. Great recipe though!

OMG!  Made this tonight and it was SO delicious!  Everyone at it up... including the kids - such a good way to get some greens in their little bodies.  This is definitely a keeper!

This was a delicious dinner!  I chose to use a combination of seared chicken and roasted veggies (cauliflower, carrot and potato) instead of the paneer.  I also made the ghee and would suggest making this ahead of time if you are making this for a weeknight after work meal.  We made on a Sunday and I roasted the veggies ahead of time too.  I highly recommend  the squeeze of lemon to top it off!  Awesome flavor and I can't wait for my leftovers tomorrow.:)

Thank u so much for sharing this amazing recipe wid us. Really appreciate ur efforts. It came out to be very delicious. Keep sharing more of such recipes.

We have made this recipe a few times now and love it more and more. We ended up reducing the garam masala to 1 tsp because it was a little clove-y and sweet for our taste the first time, but not all garam masalas are the same so I wasn't surprised. Also, we found that Panela cheese is easier for us to find, and a very flavorful substitute for the paneer!

This turned out great! The only reason I'm giving 4 rather than 5 stars is that the amount of fresh baby spinach was off for my preferences. 5 oz (much less than 1.5 lb) was plenty and fit in my blender to boot. Any more and I would have been swimming in it!

I was not positive I'd like this - often I order saag paneer for the cheese and suffer through the sauce. But, man!! I could have left the paneer out and been just fine. This is SO good! I love the vibrant green, the creamy, punchy, bright flavor of the palak, and pan-searing the paneer is inspired! We paired it with your grilled tandoori chicken recipe and a quick Indian Tomato Salad. What a feast! Thank you for another beautiful recipe.

Love this!! It also freezes well (freeze the sauce only, without the paneer). I add fresh coriander (cilantro) in the blender, as I love the taste of coriander.

Dear Sylvia, 

I so appreciate you sharing your recipes through the Internet. Whenever I cook from your website, I am delighted by the wonderful flavors and feel so nourished. For the first time, I can reliably reproduce the flavors of Indian cooking at home. This palak paneer is a favorite, and, as you say above, the sauce is wonderful on any protein or starch, not just paneer.

A hundred thanks to you,

Hayden

I have made quite a few recipes from the blog (all super delicious), but this one is the crown jewel. I can't stress enough how extremely delicious the sauce is. I lived in India and this recipe takes me right back. Very easy to put together, too. 

Thank you so much!

I have been testing several Palak Paneer recipes lately trying to find "my recipe." This one is by far the simplest and tastiest of all I have tried. 
I highly recommend using whole cumin and coriander seeds to give the flavour "bursts" that make this dish so succulent!

https://content.jwplatform.com/videos/7IMlcNHq.mp4

Palak Paneer is a popular Indian dish made with cubes of cheese are simmered in a creamy spinach sauce infused with fragrant Indian spices. Fast and easy, this Keto-friendly, vegetarian meal is also Gluten-free! Video 

Palak Paneer Video

A lovely sauce to serve with marinated fish from Equatorial Guinea

Equatorial Guinea Spinach Sauce

spinach (de-stemmed and finely chopped)

smoked fish (flaked)

onion

peanut butter

oil peanut oil with some turmeric and paprika

chili

Fry the onion in a little of the palm oil until softened. Mix the peanut butter with the water and add to the pot along with the other ingredients. Bring to a boil and simmer for 20 mins or until well thickened. Add the palm oil, remove the chillies and cook for a further 10 mins.

Top 3 spinach sauce recipes from across the web

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Equatorial Guinea Spinach Sauce

Top 3 spinach sauce recipes from across the web

The most viewed spinach sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti with Spinach Sauce

Palak Paneer (Paneer in Spinach Sau...

Equatorial Guinea Spinach Sauce

The most viewed spinach sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine