Palak Paneer (Spinach Curry)

  4.4 – 6 reviews  

My mum is the source of this Thanksgiving ham dish. On the day of my birthday, she’d make this simple recipe. Made with pineapple slices, maraschino cherries, brown sugar, honey, and a ton of other delicious ingredients. For Thanksgiving, Christmas, or any other special event, you’ll adore this ham supper. It’s also delicious year-round.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2
Yield: 2 servings

Ingredients

  1. 2 tablespoons vegetable oil, divided
  2. 2 cups chopped fresh spinach
  3. 1 teaspoon ground cumin
  4. ¾ cup chopped onion
  5. 2 green chile peppers, chopped
  6. 2 teaspoons chopped garlic
  7. 2 tomatoes, chopped
  8. ½ cup water
  9. 2 teaspoons ground coriander
  10. 1 teaspoon ground red chiles
  11. 2 tablespoons salt
  12. 8 ounces paneer, cubed

Instructions

  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
  2. Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
  3. Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Nutrition Facts

Calories 333 kcal
Carbohydrate 23 g
Cholesterol 17 mg
Dietary Fiber 6 g
Protein 19 g
Saturated Fat 6 g
Sodium 7499 mg
Sugars 9 g
Fat 20 g
Unsaturated Fat 0 g

Reviews

Christopher Hudson DDS
So good! I took the liberty of pureeing everything and using twice the paneer! I thought the spinach was skimpy, so I added a pound of frozen spinach to my Vitamix, then threw it back in my pan to heat up again. I then added more Indian dried red chili I had in the cupboard. Extra cumin and only salting to taste at the end and serving over Jasmine rice made for a perfect lunch with leftovers.
Denise Lynch
This has WAY WAY WAY too much salt as written. I significantly reduced the amount of salt, and it was very good. Maybe 1 to 1 1/2 tsp is good. In any case, don’t just put 2 Tbsp in there like the recipe says, start small and start it to taste.
Angelica Robertson
This is a great fresh tasting and quick palak paneer. The recipe calls for too much salt, though! I think they meant teaspoons and wrote tablespoons. I keep paneer around to go in the microwavable pouches of saag paneer for school lunch. I had all the other ingredients in my pantry, so when confronted with a “oh, man, what’s for lunch?” I made this for my kids. They loved it. I loved it. It’s worth trying.
David Combs
One of my favourite things to eat!
Larry Harvey
Pretty good if only i didn’t add as much salt as it says. But i added more tomato to reduce the saltiness.
Allison Smith
This recipe doesn’t have as much spinach as the local E. Indian restaurants put in their dishes, but it was still good.

 

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