Palak Paneer

Name: Palak Paneer
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 200 g Spinach; 100 g Paneer; 1 tbsp Ghee; 40 g Onion; 60 g Tomato; 2 cloves Garlic; 1 tsp Ginger; 1 Green chilli; 0.5 tsp Cumin seeds; 0.25 tsp Ground turmeric; 0.5 tsp Ground coriander; 0.25 tsp Garam masala; 0.5 tsp Salt; 1 tsp Single cream; 3 tbsp Water

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.

Lunch & dinner Vegetarian Under 400 kcal

35 min15 prep · 20 cookEasy237 kcalper serving

Method

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.
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.
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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