palak-paneer-spinach-curry

Palak Paneer (Spinach Curry)

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  iphee

“Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
  2. Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
  3. Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

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Review (1)

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This recipe doesn't have as much spinach as the local E. Indian restaurants put in their dishes, but it was still good.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 18.9 g
  • 38%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 7499 mg
  • 300%

Based on a 2,000 calorie diet

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Paneer Butter Masala

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Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)