Palak Paneer

(Cottage Cheese and Spinach Curry)

25 min

Prep (min)

4 Katoris

🌿

Vegetarian

Nutrient Information — per 1 serving

132 Kcal

Energy (kcal)

6.3g

Protein

8.9g

Carbohydrate

7.6g

Total Fats

Amount per diet plan: 3/4 Katori at one time

Ingredients

20-22 Paneer Cubes (160 gms)

500g Spinach Leaves, Cleaned and Roughly Chopped

1.5 Large Tomato, Finely Chopped

1 Large Onion, Finely Chopped

4 Small Garlic Cloves, Crushed

2 cm Ginger, Crushed

2 Whole Green Chillies, Sliced (Optional)

4 Tsp Groundnut Oil

1.5 Cups Water

1/2 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1/2 Tsp Cumin Powder

1 Tsp Garam Masala (Freshly Prepared)

Use Minimal Amount of Salt

Method of Preparation

Wash and clean spinach leaves thoroughly. Blanch the leaves for 2-3 minutes in hot water in an open pan. Use just enough water for the leaves.

Let it cool down, then grind it to a thick paste in a blender using the water in which leaves were blanched.

Peel the onion, garlic and ginger and wash them along with tomatoes and green chilli. Finely chop onion and tomatoes, crush the ginger and garlic and slice the green chilli.

In a karahi/pan, heat oil and add finely chopped green chillies and stir for a few seconds.

Now add ginger, garlic and stir. Then, add the chopped onions and sauté well until golden brown.

Add chopped tomatoes, salt, turmeric powder, coriander powder, and cumin powder. Sauté for 3-4 minutes on low flame.

Add ground spinach and fry for 4-5 minutes, then add water and simmer for 2-3 minutes, uncovered on a low flame. Add diced paneer and garam masala and cook for another 2-3 minutes on low flame.

Serve hot with multigrain roti.