Palak Paneer by @samsweetandspicetreats

15 min
Medium

4 servings

🥬

700 g

Frozen Spinach

🧀

400 g

Paneer

🧅

1 medium

Onion

🧄

1 tbsp

Ginger Garlic

🌶️

1

Green Chili

🌿

5 ml

Coriander Powder

🟤

5 ml

Cumin Powder

🌶️

5 ml

Red Chili Powder

🧂

2.5 ml

Garam Masala Powder

🧂

2.5 ml

Salt

🥛

45 ml

Cream

🌿

1 tsp

Kasuri Methi

🟤

5 ml

Cumin Seeds

🫗

45 ml

Oil

🧄

3

Garlic Cloves

Preparation Steps

  1. Step 1/9

    Chop the onion, ginger, garlic, green chili, and 3 garlic cloves for the tempering. Cube the paneer, reserving a small handful for garnish.

    onion
    ginger
    garlic
    green chili
    garlic cloves
    paneer
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat 1 tablespoon cooking oil in the large frying pan over medium heat. Add the cumin seeds and let them crackle for about 30 seconds.

    cooking oil
    cumin seeds
    🍳large frying pan
    🥄wooden spoon

  3. Step 3/9

    Add the chopped onion and sauté until softened and lightly golden, about 2 minutes. Stir in the ginger, garlic, and green chili until fragrant, about 30 seconds.

    onion
    ginger
    garlic
    green chili
    🍳large frying pan
    🥄wooden spoon

  4. Step 4/9

    Add coriander powder, cumin powder, red chili powder, garam masala, and salt. Stir and cook the spices for 1 minute over medium-low heat.

    coriander powder
    cumin powder
    red chili powder
    garam masala
    salt
    🍳large frying pan
    🥄wooden spoon

  5. Step 5/9

    Add the frozen spinach and reduce the heat to low. Cover briefly and stir until the spinach is fully thawed and hot, about 3 to 4 minutes.

    frozen spinach
    🍳large frying pan
    🥄wooden spoon

  6. Step 6/9

    While the spinach thaws, heat 1 tablespoon cooking oil in the small frying pan. Fry the cubed paneer on all sides until lightly golden, about 3 minutes.

    cooking oil
    paneer
    🍳small frying pan
    🥄wooden spoon

  7. Step 7/9

    Stir the fried paneer, cream, and dried fenugreek leaves into the spinach curry. Simmer for 1 minute, keeping the reserved paneer cubes aside for garnish.

    paneer
    cream
    dried fenugreek leaves
    🍳large frying pan
    🥄wooden spoon

  8. Step 8/9

    Heat the remaining 1 tablespoon cooking oil in the small frying pan. Fry the sliced garlic cloves until pale golden and fragrant, about 30 to 60 seconds.

    cooking oil
    garlic cloves
    🍳small frying pan
    🥄wooden spoon

  9. Step 9/9

    Transfer the palak paneer to a serving bowl and top with the reserved paneer. Pour the hot garlic tempering over the curry and serve immediately.

    paneer
    garlic cloves
    cooking oil
    🥣serving bowl
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Dairy, Herbs and Spices, Seasonings

Ingredients

Frozen spinach, Paneer, Onion, Ginger garlic, Green chili, Coriander powder, Cumin powder, Red chili powder, Garam masala powder, Salt, Cream, Kasuri methi, Cumin seeds, Oil, Garlic cloves

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

439 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 18g, Fat: 31g, Fiber: 6g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 650mg, Iron: 4.2mg, Potassium: 820mg, Sodium: 430mg

Vitamins

Vitamin A: 910µg RAE, Vitamin C: 27mg, Vitamin K: 530µg, Folate: 160µg DFE

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, large frying pan, small frying pan, wooden spoon, serving bowl

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Weeknight Dinner, Lunch, Quick Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, North Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Soft, Velvety, Tender

Flavors

Savory, Earthy, Garlicky, Spicy, Aromatic, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without garlic tempering if possible,Thaw overnight in the refrigerator)