Palak Paneer | Cottage Cheese In Spinach Curry

yashika
Posted by April 12, 2020 April 29, 2020
AuthoryashikaCategoryDifficultyBeginner

Palak 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.

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
 450 g spinach (palak), washed & finely chopped
 200 g paneer (Indian cottage cheese)
 2 cups onion (pyaaz), finely chopped
 10 ½ cups tomatoes (tamatar), ginely chopped
 5 ½ tbsp ginger (adrak), finely chopped
 2 tbsp garlic (lahasun), finely chopped
 1 tbsp green chillies (hari mirch), finely chopped
 1 bay leaf (tez patta)
 2 dried whole red chillies (sukhi sabut lal mirch)
 ¼ tsp asafoetida (hing)
 5 ½ tsp cumin seeds (jeera)
 ½ tsp turmeric (haldi) powder
 1 tsp red chilli (lal mirch) powder
 2 tbsp coriander (dhaniya) powder
 1 tbsp dried mango (amchoor) powder
 1 tsp garam masala
 2 tbsp cooking oil
 ¼ cup salted butter (makhan)
 salt to taste
Preparation
1

In a wok/kadai, heat cooking oil and add cumin seeds until it splutter.

2

Add garlic, ginger, green chilli and saute well.

3

Add onion and saute till translucent.

4

Add asafoetida, bay leaf and dried whole red chillies. Mix well.

5

Add all the remaining spices. Mix well.

6

Add tomatoes and cook till it gets soft and start leaving oil at the edges.

7

Add spinach. Mix well. Cover and cook for 5 minutes on medium heat.

8

Add ¼ cup of hot water and cook for another 10 minutes.

9

Partially mash cooked spinach using a hand blender or potato masher. Do not puree.

10

Add butter. Mix well. Then add paneer. Cook for 3-4 minutes.

11

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.

Nutrition Facts

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

Ingredients
 450 g spinach (palak), washed & finely chopped
 200 g paneer (Indian cottage cheese)
 2 cups onion (pyaaz), finely chopped
 10 ½ cups tomatoes (tamatar), ginely chopped
 5 ½ tbsp ginger (adrak), finely chopped
 2 tbsp garlic (lahasun), finely chopped
 1 tbsp green chillies (hari mirch), finely chopped
 1 bay leaf (tez patta)
 2 dried whole red chillies (sukhi sabut lal mirch)
 ¼ tsp asafoetida (hing)
 5 ½ tsp cumin seeds (jeera)
 ½ tsp turmeric (haldi) powder
 1 tsp red chilli (lal mirch) powder
 2 tbsp coriander (dhaniya) powder
 1 tbsp dried mango (amchoor) powder
 1 tsp garam masala
 2 tbsp cooking oil
 ¼ cup salted butter (makhan)
 salt to taste

Directions

Preparation
1

In a wok/kadai, heat cooking oil and add cumin seeds until it splutter.

2

Add garlic, ginger, green chilli and saute well.

3

Add onion and saute till translucent.

4

Add asafoetida, bay leaf and dried whole red chillies. Mix well.

5

Add all the remaining spices. Mix well.

6

Add tomatoes and cook till it gets soft and start leaving oil at the edges.

7

Add spinach. Mix well. Cover and cook for 5 minutes on medium heat.

8

Add ¼ cup of hot water and cook for another 10 minutes.

9

Partially mash cooked spinach using a hand blender or potato masher. Do not puree.

10

Add butter. Mix well. Then add paneer. Cook for 3-4 minutes.

11

Garnish with ginger julienne and cilantro leaf. Serve palak paneer hot with roti, rice or any bread of your choice.

Palak Paneer | Cottage Cheese In Spinach Curry
IngredientsDirections