Palak Paneer (Indian Fresh Spinach With Paneer Cheese)
"We often just refer to this as saag. You can switch out the paneer and add cooked potato or something like cooked chickpeas for a variation. If you are going to use frozen spinach, please squeeze it dry. Nothing ruins a cream sauce like unwanted water. This is, technically, a vegetarian main dish, but we usually have it as a side with some type of meat curry, or another veg curry, like choley or bhindi masala."
Ingredients
Nutritional
- Serving Size: 1 (121.7 g)
- Calories 248.7
- Total Fat - 13.7 g
- Saturated Fat - 8.2 g
- Cholesterol - 41.2 mg
- Sodium - 210.1 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 3.8 g
- Sugars - 3.6 g
- Protein - 6.8 g
- Calcium - 57.6 mg
- Iron - 1.4 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
Step 2
Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
Step 3
Then add garlic and chopped tomatoes, and reduce heat.
Step 4
Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
Step 5
Add coriander, garam masala, paprika, and salt, mixing well.
Step 6
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes; remove from heat.
Step 7
Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
Step 8
Slowly stir in heavy cream and paneer, and heat through on low heat
Tips
- Serve with rice.