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Palak Paneer

Soft cubes of paneer simmered in a bright, gently spiced purée of blanched spinach, finished with a spoon of cream. A North Indian classic eaten with roti or rice.

MainsVegetarianUnder 400 kcal
35 min15 prep · 20 cookEasy237 kcalper serving
Palak Paneer

Instructions

  1. Bring a pan of lightly salted water to the boil and have a bowl of iced water ready. Drop in 200 g of spinach leaves and blanch for 2 minutes, just until they collapse and turn deep green. Lift straight into the iced water, this is what keeps the finished gravy bright rather than khaki.
  2. Squeeze the spinach dry and blend it with 1 slit green chilli to a coarse purée, adding no more than a splash of the blanching water. Leave a little texture; palak paneer is not meant to be a smooth soup.
  3. Heat 1 tbsp of ghee in a small kadai or frying pan over medium heat. Add 0.5 tsp of cumin seeds and let them crackle for 20 seconds, then add 40 g of finely chopped onion and fry 4-5 minutes until the edges are golden.

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Per serving

237kcal
8gprotein
21gcarbs
16gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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