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Palak Paneer

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Ingredients
  Spinach 750 Gram
  Curd 1⁄2 Cup (8 tbs)
  Blanched tomatoes 100 Gram, blanched
  Paneer 200 Gram
  Garlic 6 Clove (30 gm)
  Onions 2
  Khoya 75 Gram
  Soda bicarbonate 1 Teaspoon
  Ghee 3⁄4 Cup (12 tbs)
  Ginger 1 Teaspoon
  Chili powder 1 Teaspoon
Ground spices
  Salt To Taste
Directions

MAKING
1 Cut the paneer into small pieces.
2 In a pan, heat the ghee and fry the paneer until golden brown.
3 In another pan, cook spinach with 1 tsp of soda bicarbonate until tender.
4 In a grinder jar, put the cooked spinach and grind it finely.
5 In a frying pan, heat the ghee.
6 Add in chopped onions and garlic, fry until brown.
7 Pour in a little water and cook until the onion is soft.
8 Add in ground ginger, chopped tomatoes, salt, red chilli powder and cook until a thick gravy is formed.
9 Add in spinach and curd, cook for a few minutes.
10 Add in the fried paneer.
11 Cook, stirring until the ghee starts appearing on the surface.
12 Add in the mashed khoya, along with the ground spices.
13 Cook for a few minutes.

SERVING
14 Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday
Cook Time: 
45 Minutes
Servings: 
6

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4.1175
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 374 Calories from Fat 259

% Daily Value*

Total Fat 30 g45.5%

Saturated Fat 17.9 g89.5%

Trans Fat 0 g

Cholesterol 83.3 mg27.8%

Sodium 569.4 mg23.7%

Total Carbohydrates 19 g6.2%

Dietary Fiber 4.1 g16.2%

Sugars 9.9 g

Protein 13 g25.1%

Vitamin A 244.1% Vitamin C 76%

Calcium 31.5% Iron 21.8%

*Based on a 2000 Calorie diet

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Palak Paneer Recipe