Palak Paneer Indian Fresh Spinach with Paneer Cheese
Experience the vibrant flavors of India with this Palak Paneer recipe, a beloved vegetarian dish featuring fresh spinach and creamy paneer cheese. This wholesome curry combines the rich, earthy taste of spinach with a medley of aromatic spices like cumin, garam masala, and turmeric, creating a luscious, nutrient-packed sauce. The paneer cubes, which can be lightly fried for added texture, soak up the bold flavors, making every bite irresistible. With optional heavy cream for a velvety finish, this dish is perfect when served with naan, roti, or steamed basmati rice. Ready in under an hour, this gluten-free recipe is a comforting, restaurant-quality meal you can easily enjoy at home.
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 250 grams Paneer cheese
- 1 medium Onion
- 1 medium Tomato
- 3 cloves Garlic
- 1 inch Ginger
- 1 medium Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 tablespoons Heavy cream (optional)
- 2 tablespoons Cooking oil or ghee
- 1 teaspoon Salt
- 0.5 cup Water
Instructions
Wash the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes. Immediately transfer to a bowl of ice water to retain the green color. Drain and puree the spinach in a blender to a smooth consistency. Set aside.
Cut the paneer into small cubes. Optionally, lightly fry the paneer cubes in a non-stick pan until golden and set aside.
Finely chop the onion, tomato, garlic, ginger, and green chili.
Heat the cooking oil or ghee in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the chopped onion and sauté until golden and translucent, about 5-7 minutes.
Stir in the garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant.
Add the chopped tomato and cook until soft and mushy, about 5 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the spinach puree and cook for 5-7 minutes, stirring occasionally.
Gently fold in the paneer cubes and cook for another 3-4 minutes to let the flavors combine.
Sprinkle garam masala over the dish and stir lightly. If desired, add heavy cream for a richer curry and mix well.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 17.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 537 mg | 41% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
