Palak Paneer
- Number of Servings: 4
Ingredients
2 tablespoons vegetable oil1 tablespoon cumin1 tablespoon coriander2 medium onions, finely chopped2 tablespoons ginger root, finely chopped5 cloves garlic, minced1 1/2 cup canned diced tomatoes, crushed by hand1/2 cup water1 pound fresh baby spinach1 tablespoon salt6 oz. plain, low fat yogurt2 cardamom pods1 block extra firm tofu
Before beginning cooking, press excess water out of tofu by cutting it evenly widthwise and lengthwise. Place the four pieces of tofu on several layers of paper towels. Cover with more paper towels. Place a heavy pan on top of the tofu to press out excess water.
Heat vegetable oil over medium heat in a large stockpot or frying pan.
Add onions, garlic, and ginger. Stir thoroughly. Add cumin and coriander. Sauté, stirring frequently until mixture is browned and fragrant.
Carefully add tomatoes and stir.
Add water and salt.
Add spinach. Cover for a few minutes to wilt spinach completely. Uncover and stir thoroughly. Turn off heat.
Using a blender or food processor, puree spinach mixture. Be careful because it will be hot. Return to pot and return heat to medium.
Add yogurt for creaminess and mix thoroughly.
Taste Palak Paneer and add additional cumin, coriander, salt, etc. to taste.
Add cardamom pods and let simmer for 10 minutes, stirring frequently.
While Palak Paneer is simmering, cut tofu into half-inch blocks. Add tofu to the pot and mix to combine. Continue cooking until the tofu is warmed through.
Serve over your choice of rice with a side of naan and fresh mango.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAINIAC.
Heat vegetable oil over medium heat in a large stockpot or frying pan.
Add onions, garlic, and ginger. Stir thoroughly. Add cumin and coriander. Sauté, stirring frequently until mixture is browned and fragrant.
Carefully add tomatoes and stir.
Add water and salt.
Add spinach. Cover for a few minutes to wilt spinach completely. Uncover and stir thoroughly. Turn off heat.
Using a blender or food processor, puree spinach mixture. Be careful because it will be hot. Return to pot and return heat to medium.
Add yogurt for creaminess and mix thoroughly.
Taste Palak Paneer and add additional cumin, coriander, salt, etc. to taste.
Add cardamom pods and let simmer for 10 minutes, stirring frequently.
While Palak Paneer is simmering, cut tofu into half-inch blocks. Add tofu to the pot and mix to combine. Continue cooking until the tofu is warmed through.
Serve over your choice of rice with a side of naan and fresh mango.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAINIAC.
Nutritional Info Amount Per Serving
- Calories: 294.1
- Total Fat: 16.3 g
- Cholesterol: 2.8 mg
- Sodium: 1,897.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.2 g
- Protein: 20.2 g
Member Reviews
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BACKUPAGAIN
I absolutely loved this recipe! It's so similar to the Palak Paneer I always order from my favourite Indian restaurant. I added 4 cardamom pods instead of two.
Added bonus, it makes 4 very generous and satisfying servings, even without the rice. Definitely going to be a regular at my place! Yum! - 10/4/11
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AVENS18
After reading all the great reviews I was hoping this would be just like the restaurant. Unfortunately, like most other Indian recipes I find online, this one was very disappointing. It was bland and had a very mild spice level. Granted it's healthy, but tastes nothing like the restaurant. - 6/7/10
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HAPPYWRITER7
I would suggest adding a chili or two if you want to punch of the spice factor. I was so surprised to see a recipe for Palak Paneer on SP and then I saw it - this is not a true palak paneer (no paneer in the dish). This should be called Palak 'Tofu' - not palak paneer - that's false advertising. - 1/31/12
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MONDOTOFU
Like Avensis, I thought it was rather mild. I used fresh ginger & that may have saved it; even so while waiting for my cardemom pods to simmer, I put in more coriander, salt, and a teaspoon of garam masala. Still not satisfied, I put in a teaspoon of Chinese garlic and chili sauce to pump it up. - 1/23/11