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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 283.2
  • Total Fat: 95.7 g
  • Cholesterol: 55.8 mg
  • Sodium: 727.5 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.9 g

View full nutritional breakdown of Spinach Paneer (Palak Paneer) calories by ingredient
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Spinach Paneer (Palak Paneer)

Submitted by: PROHIRA

Introduction

For the tomatoes - you can either add fresh tomatoes which are pureed or u can add a can of diced tomatoes which are pureed

I bought the Paneer from an Indian store, and the brand i use goes by the name of Nanak

You can also use home made Paneer

Whipping Cream is optional, you can substitute it with milk if you want to reduce your calorie intake!
For the tomatoes - you can either add fresh tomatoes which are pureed or u can add a can of diced tomatoes which are pureed

I bought the Paneer from an Indian store, and the brand i use goes by the name of Nanak

You can also use home made Paneer

Whipping Cream is optional, you can substitute it with milk if you want to reduce your calorie intake!

Number of Servings: 5

Ingredients

    Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
    Paneer - 7 oz or 200 g
    Oil - 3 tbsp
    Onions - 2 med, minced
    Ginger - 1″ pc, minced
    Garlic - 4 cloves, minced
    Water - 1/2 cup
    Tomatoes - 2 large or 1, 14oz can diced (pureed)
    Garam Masala - 2 tsp
    Cumin Powder - 1 tsp
    Coriander Powder - 2 tsp
    Red Chili Powder - to taste
    Salt - to taste
    Turmeric Powder - 1/4 tsp
    Heavy Whipping Cream - 8 tbsp or to taste
    Milk - to taste (optional)

Directions

# Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
# Blend cooked Spinach to desired texture (avoid over-blending).
# Heat 1 tbsp Oil in a medium non-stick pan on high heat.
# Once Oil is hot, add cumin seeds, and let it sizzle, then add in the minced Onions, stir, cover and let it cook for about 5 minutes.
# Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
# Add in the Tomates (you can either add fresh tomatoes which are pureed or u can add a can of diced tomatoes which are pureed) cover and cook till the oil seperates from the mixture.
# Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
# While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
# In a non-stick frying pan, heat the remaining 1 tbsp Oil.
# Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
# Remove from the pan into a plate with paper towel to soak the excess oil.
# In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
# Meanwhile, once the Masala is prepared, add in the mashed Spinach.
# Mix and add the Garam Masala, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
# Mix well and cook for 3-5 minutes.
# Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
# Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
# Mix gently and serve hot.

Number of Servings: 5

Recipe submitted by SparkPeople user PROHIRA.






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Member Ratings For This Recipe

  • Delicious. I omitted the cream and added some kidney beans, but followed the recipe for the seasonings. Very very good. Looking forward to leftover lunch tomorrow! - 5/14/12

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