Palak Paneer

Palak Paneer

Published February 8, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 45 min

Prep Time: 15 min | Cook Time: 30 min

TEXT SIZE: A A A

Palak Paneer is a very common and popular Indian recipe. This is a slightly different version of the regularly made Palak Paneer but is equally nutritious and delicious. It is low in calorie and packed with nutrients and fiber. It is served as a part of main course menu and goes well with rotis and rice alike.

Nutrition Facts
Serving size: 3 ounces of cooked recipe
Calories per serving: 68
Total Fat 1.4g 2%
Sodium 258mg 11%

Ingredients

  • 1 pound fresh spinach leaves (finely chopped)
  • 8 ounces low fat paneer (cottage cheese)
  • 1/2 inch ginger (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 1 teaspoon cumin seeds
  • A pinch of asafetida
  • 1/2 tablespoon olive oil
  • 2 medium onions, finely chopped
  • 1 large tomatoes, finely chopped
  • 1 teaspoon red chili powder
  • 1/4 teaspoon salt
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon lemon juice
  • 1 green chili (finely chopped)

Step by Step:

  1. Wash the spinach thoroughly in running water and finely chop the leaves. Cut paneer into 2 cm cubes and set aside.
  2. Heat olive oil in a heavy non-stick skillet over medium heat. Add cumin seeds and asafetida and sauté for 2 minutes. Add finely chopped ginger, garlic and chopped onions and fry till the onions are golden brown in color. Add chopped tomatoes, chopped green chili, red chili, coriander and garam masala powders and salt. Mix and cook till the tomatoes are tender and pulpy.
  3. Add finely chopped spinach, mix well into the masala and cover the pan with a lid. Cook for at least 20-25 minutes over medium-high heat. When the spinach is cooked and almost 3/4 of the water from spinach has evaporated, add paneer cubes. Stir carefully to mix the paneer cubes with the spinach and masala mixture. Let it simmer for another 5 minutes.
  4. Mix lemon juice and serve hot with rotis, paranthas and rice.
Advertisement
Advertisement