Photo: Palak Paneer (Pureed Spinach with cottage cheese) by rovingI, CC BY 2.0.
Palak Paneer
A lighter North Indian spinach and paneer curry with ginger, garlic, and a modest amount of creaminess from yogurt.
Allergen labels are based on listed ingredients and are not a guarantee for allergy safety.
Ingredients
- 500 g fresh spinach
- 250 g paneer, cubed
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 tsp ginger, grated
- 2 cloves garlic, mincedSmart swaps
- 60 g plain yogurt
- 1 tsp ground cumin
- 0.5 tsp garam masala
- 2 tsp neutral oil
- salt to taste
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 430 mg (33% DV)
- Iron
- 5.1 mg (28% DV)
- Magnesium
- 115 mg (27% DV)
- Potassium
- 780 mg (17% DV)
- Vitamin C
- 34 mg (38% DV)
- Vitamin D
- 0.4 mcg (2% DV)
- Folate
- 205 mcg (51% DV)
Source and estimate basis: Approximate per-serving estimates from generic spinach, paneer, and yogurt composition; paneer brands and cooking yield vary.
Method
- 1
Blanch spinach in boiling water for 1 minute, transfer to cold water, drain, and blend to a smooth puree.
- 2
Warm half the oil in a pan and lightly brown the paneer on two sides. Remove and set aside.
- 3
Add the remaining oil. Cook onion until soft, then add ginger, garlic, cumin, and tomato; cook until the tomato softens.
- 4
Stir in the spinach puree and garam masala and simmer gently for 5 minutes. Lower the heat, stir in yogurt, then fold in paneer and warm without boiling. Season and serve.