Palak Paneer

Name: Palak Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g spinach (fresh, washed thoroughly); 250 g paneer (cut into 1-inch cubes); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, pureed); 1 tbsp ginger-garlic paste; 1 pcs green chili (slit lengthwise); 0.25 cup yogurt (low-fat, whisked); 2 tsp sunflower oil; 1 tsp cumin seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder (adjust to taste); 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp lemon juice (freshly squeezed); 1 tsp salt (for blanching water); 0.25 cup water (for adjusting consistency)

RATING

4.6/5(185)

TASTE SCORE

9/10

A vibrant and wholesome take on the classic North Indian curry. This healthy Palak Paneer features tender cottage cheese cubes in a creamy, luscious spinach gravy, made lighter with minimal oil and no heavy cream. It's a nutritious, guilt-free comfort food.

PREP

15m

COOK

25m

SERVES

1 KATORI

294 cal

SERVINGS

METHOD · 6 STEPS

boil
Blanch the spinach.
1.Bring a large pot of water to a rolling boil and add 1 tsp of salt.
2.Add the spinach leaves and green chili, and blanch for 2-3 minutes until wilted.
3.Immediately remove the spinach with a slotted spoon and plunge it into a bowl of ice water. This stops the cooking and preserves the green color.
4.Once cooled, squeeze out excess water and blend to a smooth puree. Set aside.
TIPDon't overcook the spinach, or it will lose its vibrant green color and nutrients.
saute
Sauté the aromatics.
1.Heat oil in a non-stick pan or kadai over medium heat.
2.Add cumin seeds and let them splutter.
3.Add the finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes.
saute
Cook the masala base.
1.Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
2.Pour in the tomato puree. Cook for 5-6 minutes until it thickens and oil begins to separate at the edges.
3.Add turmeric powder, red chili powder, and coriander powder. Sauté for another minute.
TIPCooking the tomato puree well is key to developing a deep flavor for the curry.
simmer
Combine and simmer the gravy.
1.Add the prepared spinach puree to the pan. Mix well with the masala.
2.Add 1/4 cup of water (or more, for desired consistency) and a pinch of salt. Bring to a gentle simmer.
3.Cook for 5-7 minutes, allowing the flavors to meld together.
mix
Add yogurt and paneer.
1.Reduce the heat to low. Slowly stir in the whisked low-fat yogurt. Mix continuously to prevent curdling.
2.Gently add the paneer cubes to the gravy.
3.Simmer for 2-3 minutes, just until the paneer is heated through.
TIPAlways add yogurt on low heat to ensure a smooth, creamy texture without splitting.
garnish
Finish and serve.
1.Turn off the heat. Stir in the garam masala and fresh lemon juice.
2.Mix gently and let it rest for a couple of minutes.
3.Serve hot with whole wheat roti or brown rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For a creamier texture without adding fat, you can blend a tablespoon of oats with the spinach.
2
To make the paneer softer, you can soak the cubes in warm water for 10-15 minutes before adding to the gravy.
3
Don't cover the pan after adding the spinach puree to help retain its bright green color.
4
You can add a pinch of sugar to balance the slight bitterness of the spinach.
5
Store leftovers in an airtight container in the refrigerator for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with firm tofu or cubed potatoes. Use a plant-based yogurt like coconut or soy yogurt instead of dairy yogurt.

jain

Jain

Omit the onion and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the oil and use grated cabbage or raw banana to build the base.

high protein

High protein

Increase the amount of paneer to 350g or add 1/2 cup of boiled chickpeas along with the paneer for an extra protein boost.

ckd friendly

Ckd friendly

Reduce paneer to 30g per serving. Omit tomatoes and use lemon juice for tanginess. Blanch the spinach well and discard the water to lower potassium. Use minimal salt.

HEALTH BENEFITS

Why this is on our healthy list.

leaf

Rich in Iron and Vitamins

Spinach is a powerhouse of iron, Vitamin K, Vitamin A, and folate, which are essential for blood production, bone health, and vision.

muscle

Good Source of Protein

Paneer provides high-quality protein, which is vital for muscle repair, growth, and overall body function.

bone

Supports Bone Health

Both paneer and spinach are good sources of calcium, which is crucial for maintaining strong bones and teeth.

fire

Low in Calories

This recipe is prepared with minimal oil and no heavy cream, making it a low-calorie dish that supports weight management.

QUESTIONS?

Frequently asked questions

Yes, this version is excellent for weight loss. It's low in calories and fat, high in fiber from spinach, and provides a good amount of protein from paneer, which helps in keeping you full for longer.

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