Indian Palak Paneer Recipe
A palak paneer is a classic mild vegetarian curry from Northern India that features spinach and young fresh cheese; it's both easy and quick to make, too!
Servings 2 Servings
Calories 595kcal
Ingredients
- 200 g Paneer 7oz
- 350 g Spinach 9-10 Packed Cups
- 1 Small Onion 75g
- 4 Garlic Cloves
- 35 g Ginger 1 Thumb Sized Piece
- 1 Medium Tomato 150g
- 6 Curry Leaves
- 2 Green Chilli Peppers
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- ½ teaspoon Salt Add more if needed
- 250 ml Water 1 Cup
- ½ tablespoon Dried Fenugreek
- 1 tablespoon Cooking Oil
- Lemon Juice to taste
Instructions
- Peel the onion, garlic and ginger and roughly chop them.
- Remove the stem from the green chilli and give it a rough chop.
- Heat the oil in a large (28cm or 11") saucepan over a medium heat.Add the onion, garlic and ginger along with the chillies and curry leaves and fry for 5-7 minutes or until the onions soften and start to colour stirring occasionally.
- Cut the tomato into a 1cm (½") dice.
- Chop the paneer into a 2-2.5cm (¾-1") dice.
- Reduce the heat to medium-low and add the tomato, garam masala, ground coriander, and turmeric and stir for 1 minute.
- Pour in the water and salt, then cook for 5 minutes.
- Pack in the spinach, add a lid and cook until the spinach has completely wilted (2-3 minutes).
- Transfer the spinach to a blender and blend to form a smooth gravy, adding more water if required. Return the spinach gravy to a pan (you can use the same pan if you wish; I prefer to move to a smaller pan) and have a taste, adding more salt if required.
- Drop in the diced paneer and reheat gently for 3-4 minutes.
- Crush the dried fenugreek into the curry and lemon juice to taste, stir and serve.
Video
Nutrition
Serving: 1 | Calories: 595kcal | Carbohydrates: 30g | Protein: 32g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1681mg | Fiber: 8g | Sugar: 10g
