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Marry me paneer and turmeric rice sit in a white bowl with gold trim around.
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5 from 1 vote

Marry Me Paneer

A delicious vegetarian dinner! Marry Me Paneer is made with paneer in a spinach, sun-dried tomato, and coconut milk gravy with bold Indian-Italian flavors.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian Fusion
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Author: Nisha Kapur

Ingredients

Soak Paneer 20 Minutes

  • 225 grams paneer cubed into 60 small cubes, I love Gopi Paneer
  • 2-3 cups boiling water enough to submerge paneer

For Marry Me Paneer

  • 2 tbsp oil
  • 4 cloves garlic chopped
  • 2 green chilies chopped
  • 1/3 cup sun-dried tomatoes chopped
  • 2 tbsp tomato paste
  • 1/2 cup vegetable broth
  • 1 cup coconut milk
  • 1/4 cup whole milk
  • 1/2 tsp oregano
  • 1 tsp Kashmiri chili powder
  • 1/2 tsp red chili powder
  • 1 tsp dhaniya powder
  • salt to taste
  • 1 cup baby spinach leaves
  • add cubed paneer drained
  • 1 tbsp kasoori methi
  • 1/2 tsp garam masala
  • 1/4 cup or more fresh cilantro

For Turmeric Rice

  • 1/2 tbsp butter
  • 1/2 tbsp avocado oil
  • 1/2 tsp turmeric powder
  • 4 black peppercorns
  • 2 green cardamoms
  • 1 cup white basmati rice
  • 1 1/2 cups water
  • 1/2 tsp salt or more if needed

Instructions

  • Saute - Heat oil in a braiser and sauté garlic and green chilies for a minute. Add sun-dried tomatoes and tomato paste, then pour in vegetable broth and cook for a couple of minutes. Stir in coconut milk and whole milk, followed by Kashmiri chili, red chili, coriander, oregano, and salt.
  • Add Spinach & Paneer - Add fresh spinach and cook until wilted, then fold in the drained cubed paneer. Finish with garam masala and kasoori methi, garnish with fresh cilantro, and serve hot with turmeric rice.
  • Turmeric Rice - Wash and soak basmati rice for 15 minutes, then drain. In an Instant Pot, press Saute mode, add butter and oil followed by turmeric powder, peppercorns, and green cardamoms. Saute for a minute and add drained basmati rice. Saute for a minute and add water along with salt. Stir. Close the Instant Pot and high pressure for 5 minutes. Let it naturally release and enjoy hot.

Notes

  • Coconut Milk - The brand of coconut milk matters in this recipe. Use a brand that is thick and creamy.
  • Whole Milk - Don't skip the whole milk, it helps balance the flavor and adds sweetness to this recipe.
  • Paneer - Don't overcook the paneer - cook it for 3-4 minutes max.

Nutrition

Calories: 594kcal | Carbohydrates: 52g | Protein: 15g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 43mg | Sodium: 621mg | Potassium: 687mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1264IU | Vitamin C: 12mg | Calcium: 352mg | Iron: 4mg