Palak Paneer
Palak Paneer is a popular Indian spinach curry. Pan fried cubes of cottage cheese (paneer) smothered in a spinach sauce flavored with fragrant Indian spices. Quick and easy to make. Keto-friendly, gluten free and vegetarian!
Servings: 4
Equipment
Ingredients
- Spinach leaves trimmed- 2 lbs (1 kg), spinach shrinks during cooking and becomes 2 cups
- Oil- 1 tablespoons
- Unsalted butter- 3 tablespoon
- Onion finely chopped-1
- Garlic cloves minced-1 tablespoon
- Ginger minced-1 teaspoon
- Green chili chopped & deseeded-1
- Cumin seeds- 2 teaspoons
- Cumin powder-1 teaspoon
- Parneer cheese/tofu cubed- 1 lbs (500 g)
- Cream- 5-6 tablespoons
- Salt and pepper to taste
For Garnish:
- Fresh coriander leaves-2 tablespoons
- Red chili flakes- 1/4 tsp or as needed
Instructions
- Bring a large pot of salted water to a boil. Turn off the heat to stop boiling. Add the spinach and allow to sit in the hot water for 1-2 minutes. Transfer to a colander, using pasta tongs. Rinse under cold water (this helps to preserve the vibrant green color of spinach) and drain well.
- Put the spinach in a blender and process until you get smooth puree. Keep aside.
- In a large pan heat oil and butter. Once the pan is hot and butter is melted, add the chopped onion. Saute until translucent over medium heat. Then add the garlic, ginger, green chili, cumin powder and cumin seeds. Cook until fragrant, about 50 seconds.
- Add the paneer cheese (or tofu) and mix gently. Cook further for 1 minute.
- Pour the puree into the skillet. Season with salt and ground black pepper. Mix and cook for 2 -3 minutes. Remove from the heat.
- Drizzle with heavy cream. Sprinkle with red chili flakes and garnish with fresh coriander leaves. Serve with butter naan. Enjoy!
Nutrition
Serving: 100g | Calories: 254kcal | Carbohydrates: 5g | Protein: 4.91g | Fat: 23.24g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 401mg | Fiber: 2g