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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Iron-boosting Palak Paneer and soft phulkas with gut-friendly raita. A perfectly spiced, energy-giving meal!
This north_indian dish is perfect for dinner. With 718.5799999999999 calories and 28.709999999999997g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
