Palak Paneer (Indian Spinach and Paneer)

Palak Paneer (Indian Spinach and Paneer)

4
neha 0

"This is my mom's recipe. It's easy to make and tasty to enjoy."

Ingredients

50 m servings 315 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
  2. Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
  3. Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
  4. Transfer spinach mixture to a blender or food processor; puree until smooth.
  5. Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.

Footnotes

  • Cook's Note:
  • If you have a pressure cooker, use only 1 cup water and let the mixture boil at medium heat until 1 whistle.
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Reviews

4
  1. 5 Ratings

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Excellent dish. Almost restaurant quality. Next time I will use tofu instead of the cheese. Thank you

So yummy! Subbed TOFU for the paneer, and added sweet potatoes. So creamy with the cream!

This was good. I would definitely double or triple the recipe next time because two servings wasn't enough! I thought there was too much cheese for the amount of spinach mixture that 10 oz fresh...