Palak Paneer
Learn how to make Palak Paneer, a classic Indian dish with creamy spinach and tender paneer cubes. Easy, flavorful, and protein-packed - perfect for a wholesome vegetarian meal!
Servings :
Calories : 422kcal
Ingredients
- 17.5 oz (500 g) fresh spinach
- 1 cup (240 ml) water
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 green chili, finely chopped, optional
- 2 teaspoon garam masala spice blend
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tomatoes, chopped
- ¼ cup (60 ml) water
- ¼ cup (60 ml) half-and-half, or heavy cream
- 1 teaspoon sea salt, adjust to your taste
Paneer
- 1 tablespoon butter
- 14 oz (400 g) paneer
Instructions
- Rinse the spinach leaves thoroughly under running water and remove stringy stems (no need to remove tender stems).
- Heat a large pot, add the spinach, and cook until wilted (takes about 5 minutes). Transfer the wilted spinach to a blender, add 1 cup of water, and blend until smooth. Set aside.
- Heat a pan with 1 tablespoon of butter. Add the onion and sauté over medium heat for 3 minutes. Add garlic and ginger, sauté for another minute. Add the spices, and sauté for another 30 seconds.
- Add the tomato and ¼ cup of water, let it simmer for 5 minutes.
- Pour the blended spinach along with the cream and salt into the pan. Stir everything together and let it simmer gently for a few minutes to allow the flavors to meld.
- Paneer: In the meantime, cut the paneer into large cubes. Heat a large frying pan with 1 tablespoon of butter. Add the paneer and fry until golden brown on all sides.
- Add the fried paneer cubes to the spinach sauce and gently stir to combine. Let it cook for another 2-3 minutes.
- Serve your Palak Paneer in a bowl, and if desired, garnish with a few splashes of cream. This dish pairs beautifully with biryani rice, basmati rice, or warm naan bread.
Notes
- Store leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave with a splash of water until warmed through.
- Homemade Garam Masala Spice Mix: 1 tablespoon ground cumin, 1 ½ teaspoon ground coriander, 1 ½ teaspoon ground cardamom, 1 ½ teaspoon black pepper, 1 teaspoon ground cinnamon, ½ teaspoon clove powder, ½ teaspoon ground nutmeg.
- I recommend serving it with ¼ – ½ cup (50-80g) of rice per person.
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Nutrition
Calories: 422kcal | Carbohydrates: 15g | Protein: 29g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 772mg | Potassium: 909mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12416IU | Vitamin C: 48mg | Calcium: 151mg | Iron: 4mg
