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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.
For 4 servings
Blanch and Purée Spinach
Sauté the Paneer
Prepare the Curry Base (Masala)
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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 365.87 calories per serving with 15.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine Spices and Spinach
Finish and Serve
Substitute paneer with firm, pressed tofu. Replace ghee with a neutral oil and fresh cream with cashew cream or full-fat coconut milk.
For a strong garlic flavor, temper 4-5 cloves of finely chopped garlic in 1 tbsp of ghee and pour it over the finished curry before serving.
Add 1/2 cup of boiled sweet corn kernels along with the paneer for a touch of sweetness and a different texture.
Replace paneer with 200g of sliced and sautéed button mushrooms for an earthy flavor.
Paneer is an excellent source of vegetarian protein, essential for muscle repair and growth. It is also packed with calcium, which is vital for strong bones and teeth.
Spinach is renowned for its high iron content, which helps in the formation of hemoglobin and prevents anemia, boosting energy levels.
This dish is rich in Vitamin A and Vitamin C from spinach and tomatoes, which are powerful antioxidants that help strengthen the immune system.
Spinach contains lutein and zeaxanthin, two antioxidants that are crucial for protecting the eyes from damage caused by sunlight and reducing the risk of age-related macular degeneration.
One serving of homemade Palak Paneer (approximately 1 cup or 240g) contains around 300-350 calories, depending on the amount of ghee and cream used.
Yes, Palak Paneer is a nutritious dish. It's a great source of protein and calcium from paneer, and rich in iron, vitamins A, C, and K from spinach. To make it healthier, you can reduce the amount of ghee and cream.
The vibrant green color can be lost if the spinach is overcooked during blanching or simmering. To prevent this, blanch for only 2-3 minutes, shock it in ice water, and avoid simmering the purée for too long after adding it to the masala.
Absolutely. Thaw the frozen spinach completely, then squeeze out as much water as possible before blending it into a purée. You may need to adjust the amount of water added to the gravy.
For a 'Jain' or 'Satvik' version, you can skip the onion and garlic. Start the tempering with cumin seeds and a pinch of asafoetida (hing). You can also add a bit more ginger to compensate for the flavor.
A slight bitterness can come from the oxalic acid in spinach. Adding a small amount of sugar (as mentioned in the recipe) or a little extra cream can help balance the flavor. Also, ensure you are using fresh, tender spinach leaves.
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