Easy Palak Paneer recipe

All Recipes World Cuisine Recipes Asian Indian

Ingredients

2 tablespoons olive oil, divided
1 onion, diced
6 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons red pepper flakes
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup water
2 (10 ounce) packages frozen chopped spinach, thawed and drained
3 tomatoes, diced
2 tablespoons grated fresh ginger root
2 cups cubed paneer

Nutrition Info

194.7 calories
carbohydrate: 16.3 g
cholesterol: 11.3 mg
fat: 9.4 g
fiber: 5.7 g
protein: 14.6 g
saturatedFat: 3 g
servingSize: -
sodium: 772.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat, cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt, cook and stir until fragrant, about 1 minute.

  2. Mix water, spinach, tomatoes, and ginger into the onion mixture, simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.

  3. Transfer spinach mixture to a blender and blend until smooth.

  4. Heat remaining 1 tablespoon olive oil in a skillet over medium heat, cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.

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