Palak Paneer, Cauliflower Rice and Kachumber Salad
Popularity
3.8
A nourishing North Indian meal featuring creamy spinach and paneer curry, served alongside fluffy cauliflower rice and a refreshing vegetable salad, designed for balanced nutrition.
A classic North Indian curry where soft paneer cubes are simmered in a vibrant, creamy spinach gravy. This wholesome and flavorful dish is a restaurant favorite that's surprisingly easy to make at home.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
366cal
16gprotein
12gcarbs
28g
Ingredients
500 g Spinach (Fresh spinach leaves, washed thoroughly)
250 g Paneer (Cut into 1-inch cubes)
2 tbsp Ghee (Can be substituted with a neutral oil)
150 g Onion (About 1 large onion, finely chopped)
200 g Tomatoes (About 2 medium tomatoes, puréed)
1.5 tsp Ginger Garlic Paste
2 pcs Green Chilli (Adjust to your spice preference)
A light, fluffy, and low-carb alternative to traditional rice. This versatile side dish is incredibly easy to make and pairs perfectly with almost any main course, from curries to grilled chicken. Ready in just 15 minutes!
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Palak Paneer, Cauliflower Rice and Kachumber Salad
A nourishing North Indian meal featuring creamy spinach and paneer curry, served alongside fluffy cauliflower rice and a refreshing vegetable salad, designed for balanced nutrition.
This north_indian dish is perfect for lunch. With 559.73 calories and 24.52g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Kashmiri Red Chili Powder (Provides color with mild heat)
1 tsp Coriander Powder
0.75 tsp Garam Masala (Add towards the end for best aroma)
3 tbsp Fresh Cream (Heavy cream with at least 25% fat)
1.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance the flavors)
0.5 cup Water (For adjusting gravy consistency)
Instructions
1
Blanch and Purée Spinach
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Add the washed spinach leaves and blanch for 2-3 minutes until they wilt. Do not overcook.
Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process preserves its vibrant green color.
Once cooled, squeeze out all excess water from the spinach. Transfer it to a blender along with the green chillies and blend to a smooth purée. Set aside.
2
Sauté the Paneer
Heat 1 tablespoon of ghee in a non-stick pan over medium heat.
Add the paneer cubes in a single layer and pan-fry for 3-4 minutes, turning occasionally, until they are light golden on all sides.
Remove the paneer from the pan and place it in a bowl of warm water. This keeps it soft until ready to use. Set aside.
3
Prepare the Curry Base (Masala)
In the same pan, add the remaining 1 tablespoon of ghee. Heat it over a medium flame.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Pour in the tomato purée. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
4
Combine Spices and Spinach
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until aromatic.
Pour in the prepared spinach purée. Add salt and the optional sugar. Mix everything thoroughly.
Add 1/2 cup of water (or more for a thinner consistency), stir well, and bring the gravy to a gentle simmer.
Cover and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent it from sticking.
5
Finish and Serve
Drain the paneer cubes from the warm water and add them to the spinach gravy.
Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Stir gently to combine.
Simmer for 2 more minutes for the paneer to absorb the flavors.
Turn off the heat. Stir in the fresh cream until it is well incorporated.
Serve hot with naan, roti, or steamed basmati rice.
146cal
7gprotein
10gcarbs
8gfat
Ingredients
1 head cauliflower (medium, approx. 900g)
2 tbsp olive oil
1 small onion (finely chopped)
2 cloves garlic (minced)
0.5 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
2 tbsp parsley (fresh, chopped for garnish)
Instructions
1
Prepare the Cauliflower
Wash the cauliflower head under cold running water and pat it completely dry with a clean kitchen towel. This is crucial to prevent mushy rice.
Remove the outer green leaves and trim the tough stem at the base.
Cut the cauliflower into large, manageable florets.
2
Rice the Cauliflower
Method 1 (Food Processor): Working in batches, place the florets in a food processor. Pulse 5-7 times for about 15-20 seconds, until the cauliflower is broken down into rice-sized pieces. Be careful not to over-process, or it will turn into a paste.
Method 2 (Box Grater): If you don't have a food processor, use the large holes of a box grater to grate the florets into a large bowl.
3
Sauté the Aromatics
Heat the olive oil in a large skillet or non-stick pan over medium-high heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent it from burning.
4
Cook the Cauliflower Rice
Add all the riced cauliflower to the skillet with the onions and garlic.
Season with salt and black pepper, and stir well to combine everything.
Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight al dente bite. Avoid covering the pan, as this can trap steam and make the rice soggy.
5
Garnish and Serve
Remove the skillet from the heat.
Stir in the freshly chopped parsley.
Serve immediately as a healthy, low-carb substitute for rice.
