Palak Paneer (Indian Fresh Spinach With Paneer Cheese)

15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #8144

February 20, 2013



"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."

Original is 6 servings

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.

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