Palak has always been my favourite. It’s fresh green colour just soothes my eyes. I love it in any form be it in a salad, on pizza and when cooked with Paneer (another favourite) and spices trust me it is delicious.
There are many ways to make Palak Paneer. You can make smooth creamy purée from palak and then add paneer and spices. But I love to prepare it in the old school way. Chop it finely and then cook it over medium heat with spices. Kunal doesn’t like purée version very much either. So I try to keep texture and flavour of veggies as is in most of my dishes.
I am making 4 servings today because we both love this dish. Think about the nutrients! It makes a great left over because the more it sits flavour enhances. It’s good to wash your veggies before you chop them else you lose nutrients while washing. So I washed palak before chopping.
My mother used to mash cooked palak with potato masher but I used hand blender and run it for few seconds. Let’s get to the recipe now 😊..
AuthoryashikaCategoryMain CourseDifficultyBeginnerPalak Paneer is a vegetarian dish. Paneer is cooked in green flavorful curry made with spinach and spices. It is one of the most loved Indian dishes which is full of nutrients.
In a wok/kadai, heat cooking oil and add cumin seeds until it splutter.
Add garlic, ginger, green chilli and saute well.
Add onion and saute till translucent.
Add asafoetida, bay leaf and dried whole red chillies. Mix well.
Add all the remaining spices. Mix well.
Add tomatoes and cook till it gets soft and start leaving oil at the edges.
Add spinach. Mix well. Cover and cook for 5 minutes on medium heat.
Add ¼ cup of hot water and cook for another 10 minutes.
Partially mash cooked spinach using a hand blender or potato masher. Do not puree.
Add butter. Mix well. Then add paneer. Cook for 3-4 minutes.
Garnish with ginger julienne and cilantro leaf. Serve palak paneer hot with roti, rice or any bread of your choice.
The nutrition stated in this recipe is based on an online nutrition calculator and has not been verified by a professional nutritionist.
Serving Size 1 bowl
Servings 4
- Amount Per Serving
- Calories 285
- % Daily Value *
- Total Fat 18.3g29%
- Sodium 92mg4%
- Potassium 409mg12%
- Total Carbohydrate 14.1g5%
- Dietary Fiber 4g16%
- Protein 8.5g17%
- Vitamin A 165%
- Vitamin C 45.2%
- Calcium 58.5%
- Iron 23%
- Vitamin E 19%
- Thiamin 20%
- Riboflavin 36%
- Niacin 7%
- Folate 89%
- Phosphorus 30%
- Magnesium 33%
- Zinc 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a wok/kadai, heat cooking oil and add cumin seeds until it splutter.
Add garlic, ginger, green chilli and saute well.
Add onion and saute till translucent.
Add asafoetida, bay leaf and dried whole red chillies. Mix well.
Add all the remaining spices. Mix well.
Add tomatoes and cook till it gets soft and start leaving oil at the edges.
Add spinach. Mix well. Cover and cook for 5 minutes on medium heat.
Add ¼ cup of hot water and cook for another 10 minutes.
Partially mash cooked spinach using a hand blender or potato masher. Do not puree.
Add butter. Mix well. Then add paneer. Cook for 3-4 minutes.
Garnish with ginger julienne and cilantro leaf. Serve palak paneer hot with roti, rice or any bread of your choice.
It is a complete dish. Spinach is a great source of vitamins and cottage cheese or paneer gives the calcium and protein.
This dish is very low in calories, has less fat and is filling indeed. Spinach is something that you can eat in chunks but still consume very little calories. It is a rich source of dietary fibre which helps control your appetite. So if you are looking for a great fat-cutter and some quick tummy reduction, this dish shall benefit you a hundred percent.
Palak 
Salted butter 
Ingredients- Palak Paneer 
Paneer 
Chopped veggies for tadka