1/6 Photos of Palak Paneer (Indian Fresh Spinach With Paneer Cheese)
Sue Lau's Note:
Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs.
My Private Note
Units: US | Metric
- 2 (5 ounce) bags Baby Spinach
- 1 large onion
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon chopped garlic
- 1/2 cup chopped tomato
- 3 tablespoons plain yogurt
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 8 ounces paneer cheese, cut into cubes
- 1/4 cup heavy cream
- 1Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
- 2Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
- 3Then add garlic and chopped tomatoes, and reduce heat.
- 4Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
- 5Add coriander, garam masala, paprika, and salt, mixing well.
- 6Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
- 7Remove from heat.
- 8Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
- 9Slowly stir in heavy cream, and heat through on low heat.
- 10Add paneer cubes.
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Nutritional Facts for Palak Paneer (Indian Fresh Spinach With Paneer Cheese)
Serving Size: 1 (108 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 65.7
- Calories from Fat 37
- Total Fat 4.2 g
- Saturated Fat 2.5 g
- Cholesterol 14.5 mg
- Sodium 241.1 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 1.8 g
- Sugars 2.0 g
- Protein 2.3 g
The following items or measurements are not included: