Palak Paneer (Indian Vegetarian Spinach)

6-8
Servings
15m
Prep Time
25-30m
Cook Time
40m
Ready In


"An authentic Palak Paneer that is aromatic and delicious. Source: Maneet Chauhan"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (195.8 g)
  • Calories 300.1
  • Total Fat - 16.2 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 31.3 mg
  • Sodium - 546.7 mg
  • Total Carbohydrate - 33.3 g
  • Dietary Fiber - 13.4 g
  • Sugars - 1.7 g
  • Protein - 14 g
  • Calcium - 186.1 mg
  • Iron - 15.9 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.3 mg

Step 1

Fill a large Dutch oven with water and bring to a boil. Add the spinach leaves, fenugreek leaves, mustard greens, grated garlic, grated ginger, garam masala, salt, green chiles and roughly chopped onion. Cover with the lid and boil until cooked, about 5 minutes. Strain the greens, keeping the water, then add the greens to a blender. Blend the greens to a coarse paste, adding a little water if required to move things along in the blender.

Step 2

Add the butter to a large Dutch oven and heat over medium-low heat until melted. Add the chickpea flour (or besan) and cook on low heat until it starts turning brown and into a thick roux, about 3 minutes. Add the greens to this mixture and mix well. Cook for another 10 minutes.

Step 3

Heat the ghee in a medium saute pan over medium heat until hot and melted. Add the cumin seeds and cook until they start to sizzle, then add the remaining onion, chopped ginger and chopped garlic and saute until golden, about 3 minutes. Add half of the onion mixture to the greens pot. To the rest of the onion mixture, add the paneer triangles and saute until browned on all sides, about 5 minutes. Season with the dried fenugreek leaves.

Step 4

Add the greens mixture to a serving dish and top with the paneer. Serve with naan, basmati rice, or both. Also makes a great side dish to meat.

Tips & Variations


No special items needed.

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