Palak Paneer or Saag Paneer
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 456.8
- Total Fat: 26.9 g
- Cholesterol: 41.4 mg
- Sodium: 486.0 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 4.3 g
- Protein: 21.4 g
View full nutritional breakdown of Palak Paneer or Saag Paneer calories by ingredient
Introduction
Want great Indian food at home? This is one of my favorites! Lots of spinach and homemade cheese makes a delicious vegetarian meal! Want great Indian food at home? This is one of my favorites! Lots of spinach and homemade cheese makes a delicious vegetarian meal!Number of Servings: 4
Ingredients
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Spinach chopped 1 big bunch or 2 frozen spinach boxes (10 oz box)
Paneer (*see recipe below) 1 cup cubed
Onions, finely chopped 3/4 th cup
Ginger, ground 1tablespoon
Garlic,2 cloves finely chopped
Curry powder, 1 teaspoon
Oil 3 tablespoons
Salt to taste
Paneer Ingredients:
8 cups of whole milk
6 tablespoons of plain lowfat yogurt
4 tablespoons of freshly squeezed lime juice
Directions
Make paneer a day ahead. I've tried it with skim milk and it just doesn't work, so splurge on the whole milk.
Whisk the yogurt and lime juice together. Bring the milk to a boil over high heat in a large heavy saucepan. Stir frequently. As soon as the foam begins to rise, remove the pan from the heat and thoroughly but gently stir in the yogurt and limejuice. The milk will start to separate into the cheese and the whey. Boil till you can see that all the milk has finished curdling.
Set a fine cheese cloth over a colander in a clean sink. Strain the curdled milk through cheesecloth, allowing the whey to drain out. Let the cheese drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the cheese and wring it to squeeze out all the excess liquid. Place a weight on top for 2 to 3 hours. It is now ready to be cut into cubes for use.
Make Palak Paneer withing the next 2 days
1. Heat the oil and fry the cubed paneer until light brown. Keep aside.
2. Boil the spinach with garlic. Drain and puree.
3. Add the onions to the heated oil. Sauté till light brown. Add the curry powder, ginger, spinach puree and salt to taste and cook for 5 to 6 minutes.
4. Finally add the fried cheese cubes.
I like to serve this with rice and naan, but the nutritional values are for the Palak Paneer only.
Number of Servings: 4
Recipe submitted by SparkPeople user MISERYKITTY.
Whisk the yogurt and lime juice together. Bring the milk to a boil over high heat in a large heavy saucepan. Stir frequently. As soon as the foam begins to rise, remove the pan from the heat and thoroughly but gently stir in the yogurt and limejuice. The milk will start to separate into the cheese and the whey. Boil till you can see that all the milk has finished curdling.
Set a fine cheese cloth over a colander in a clean sink. Strain the curdled milk through cheesecloth, allowing the whey to drain out. Let the cheese drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the cheese and wring it to squeeze out all the excess liquid. Place a weight on top for 2 to 3 hours. It is now ready to be cut into cubes for use.
Make Palak Paneer withing the next 2 days
1. Heat the oil and fry the cubed paneer until light brown. Keep aside.
2. Boil the spinach with garlic. Drain and puree.
3. Add the onions to the heated oil. Sauté till light brown. Add the curry powder, ginger, spinach puree and salt to taste and cook for 5 to 6 minutes.
4. Finally add the fried cheese cubes.
I like to serve this with rice and naan, but the nutritional values are for the Palak Paneer only.
Number of Servings: 4
Recipe submitted by SparkPeople user MISERYKITTY.
Member Ratings For This Recipe
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LILYSHAN
