Palak Paneer
A mouthwatering North Indian delicacy best when served with any Indian flatbread. Paneer cubes are fried in ghee, and cooked in flavorful spinach gravy.
Ingredients
| Pureed spinach | 250 Gram (½ kg of raw spinach leaves to be boiled & pureed) | |
| Paneer | 200 Gram , cubed (Indian cottage cheese) | |
| Clarified butter | 2 Tablespoon (ghee) | |
| For gravy | ||
| Ginger paste | 1/2 Teaspoon | |
| Chopped garlic | 1/2 Teaspoon | |
| Onion | 1 , chopped finely | |
| Tomato | 1 , chopped finely | |
| Cumin seeds | 1 Teaspoon | |
| Red chili powder | 1/2 Teaspoon | |
| Bay leaf | 1/2 | |
| Garam masala powder | 1/2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Salt | To Taste |
Directions
GETTING READY
1. Boil the spinach leaves for 2-3 minutes. Take it out, drain the water and blend it into a smooth puree.
MAKING
2. Fry the cubes of paneer (Indian cottage cheese) in ghee (Clarified butter) till they are slightly brown. Remove the pieces of paneer and set it aside.
3. In a separate pan heat the vegetable oil and add cumin seeds. When it splutters, add bay leaf, garlic, ginger paste, and saute.
4. Add chopped onion and saute till its golden brown.
5. Stir in tomato and fry over a medium heat and then let it cook.
6. When fat separates, add some salt, red chili powder (according to taste), garam masala powder and stir well.
7. Add the pureed spinach and fried paneer (Indian cottage cheese) and mix it well.
SERVING
8. Serve it hot with naan, roti or parathas.
Recipe Summary
Nutrition Facts
Serving size
Calories 420Calories from Fat 295
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 575 mg23.96%
Total Carbohydrates 16 g5.3%
Dietary Fiber 2 g8%
Sugars 8 g
Protein 16 g32%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
