1. Main Page
  2. Kitchen utensils
  3. Palak Paneer

Palak Paneer

Bring a bright, out-of-the-ordinary dish from India to your table! Palak paneer is one of the best-loved vegetarian dishes in Indian cooking, and it's easy to make at home. The paneer called for in the traditional recipe is simple to swap for a mild fresh cheese, and classic spices bring the whole thing to life.

TatkaAuthor avatar
Recipe author
Palak Paneer
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 40 % 4 g
Carbohydrates 40 % 4 g
64 kcal
GI: 100 / 0 / 0
  • Spinach is the base of this dish. You can use fresh or frozen. If using fresh, rinse it and chop it into small pieces. Bring the water to a boil, drop in the spinach, and cook for 2-3 minutes until done — the greens will change color and shrink down. Drain the spinach in a colander, rinse it with cold water, and let it drain a bit. Purée the fully prepped spinach in a blender until smooth, transfer it to a plate, and set it aside for now. Peel, rinse, and dry the onion. Dice it and cook it in a well-heated pan with olive oil. While the onion cooks, peel the garlic and ginger and cut them into small pieces. It's best to wear gloves when handling the chile — seed it and chop it up too. Add all the chopped aromatics to the onion, stir, and cook for another 5 minutes. Dice the canned tomatoes small, add them to the pan, and season with the turmeric. Stir and cook for about 3 minutes, then add the spinach purée and the water. Stirring, let it cook for 10 minutes at a gentle simmer once it comes to a boil. When the dish is nearly ready, add salt, the garam masala, and half of the cream. The traditional dish uses Indian paneer, but it can be hard to find outside its home region. You can swap it for almost any similar cheese with little loss of flavor — a mild fresh cheese works especially well. Cut the cheese into pieces and add it to the pan right after the seasonings. Turn the heat down to low and cook for another 2-3 minutes. Turn it off and serve the dish hot, right after cooking. Once you've transferred it to serving bowls, drizzle the remaining cream over the top to garnish. Finish with spices, fresh herbs, or grated cheese to taste. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Turmeric - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Garam masala - 379  kcal/100g
  • Adyghe cheese - 240  kcal/100g

Similar recipes

Related and additional categories: