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Palak Paneer  (Not yet rated)

An Indian vegetarian dish of cheese and spinach.

Cal: 303 Fat: 26g Carbs: 18g Protein: 4g Fiber: 4g
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Original recipe serves 2
½ 2x 3x Reset

Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 2)

  • 1/2 cup paneer ; cubed
  • 4 cups spinach ; rinsed, chopped
  • 1 teaspoon lemon juice
  • 2 whole chili pepper ; green, seeded, chopped
  • 1 large onions ; finely chopped
  • 4 cloves garlic ; crushed into a paste
  • 2 tablespoons ginger ; finely chopped
  • 1/4 cup water ; plus 1/3 cup
  • 3 tablespoons heavy cream
  • 3 tablespoons canola oil ; or ghee, divided
  • In My Kitchen


  • You will also need: food processor, strainer

    Directions

    1. Blanch the spinach by bringing a pot of salted water to a boil. Boil the spinach for 3 minutes, drain, and transfer to a bowl of cold water. Let it sit for a minute.
    2. Drain the spinach completely using a slotted spoon or strainer. Transfer to a food processor or blender, add the ginger,  green chile peppers and 1/4 cup of water, and process until pureed.
    3. Heat 2 tablespoons of oil or ghee in a pan and fry the paneer cubes, turning occassionally, until sides are browned. Remove the paneer from heat and let drain on a paper towel.
    4. Add the remaining oil to the pan, and add the onion. Stir-fry the onion until translucent, about 5 minutes. Add the garlic and cook for another 20-30 seconds.
    5. Stir in the spinach puree and cook for another 3 minutes.
    6. Stir in the 1/3 cup of water and bring to a boil.
    7. Once boiling, add the paneer cubes and cook for another 3-4 minutes.
    8. Stir in the lemon juice.
    9. Turn off the heat and stir in the heavy cream.
    10. Transfer to a serving bowl and serve with naan.

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