Paneer Palak
Dive into the irresistible world of Indian cuisine with Paneer Palak, a vibrant and nutritious dish that combines creamy paneer cubes with a luscious spinach puree infused with aromatic spices. This classic recipe is ready in under 45 minutes and features wholesome ingredients like fresh spinach, ginger, garlic, and zesty green chilies, creating a perfect balance of earthy, spicy, and savory flavors. Whether served with warm naan, soft roti, or fluffy steamed rice, Paneer Palak is a crowd-pleasing vegetarian dish that's as good for your taste buds as it is for your health. Perfect for weeknight dinners or festive occasions, this popular North Indian recipe is a must-try for anyone who loves flavorful, wholesome meals. Keywords: Paneer Palak recipe, spinach paneer curry, vegetarian Indian dish.
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 250 grams Paneer
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 1 medium Tomato
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 100 milliliters Water
Instructions
Wash the spinach leaves thoroughly to remove any dirt or grit. Blanch the spinach leaves in boiling water for 2-3 minutes, then immediately transfer them to a bowl of ice water to retain their green color.
Drain the spinach and blend it into a smooth puree using a blender or food processor. Set aside.
Cut the paneer into cubes and optionally pan-fry in 1 tablespoon of oil until golden brown on all sides. Remove and set aside.
Finely chop the onion, garlic, ginger, and green chilies.
Heat 1 tablespoon of oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds.
Add the chopped onions and sauté until they become translucent.
Add the minced garlic, ginger, and green chilies, and sauté for another minute until the raw smell disappears.
Chop the tomato and add it to the pan. Cook until the tomatoes become soft and mushy.
Add the turmeric powder and red chili powder, and stir well.
Pour in the spinach puree and simmer for 5 minutes, allowing the flavors to meld.
Add the paneer cubes to the spinach mixture, and season with salt and garam masala.
Add water to adjust the consistency of the sauce, cooking for another 5 minutes on low heat, allowing the paneer to absorb the flavors.
Serve the Paneer Palak hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 5837 mg | 254% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2046 mg | 157% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3905 mg | 83% | |
*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.
