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A creamy, baked twist on the classic palak paneer. Tender paneer cubes are nestled in a rich, spiced spinach gravy, then topped with melted cheese for a comforting and utterly delicious casserole.
For 4 servings
Prepare the spinach and preheat oven
Cook the spinach base
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A creamy, baked twist on the classic palak paneer. Tender paneer cubes are nestled in a rich, spiced spinach gravy, then topped with melted cheese for a comforting and utterly delicious casserole.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 387.28 calories per serving with 20.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble the casserole
Bake the casserole
Rest and serve
Replace paneer with firm tofu, use cashew cream or coconut yogurt instead of dairy yogurt, and top with your favorite vegan cheese.
Reduce the oil to 1 tablespoon, use low-fat paneer and yogurt, and either skip the cheese topping or use a minimal amount.
Increase the protein content by adding 1/2 cup of boiled chickpeas or corn along with the paneer cubes.
Omit the green chilies and reduce the red chili powder to make it milder for children. The cheesy topping makes it a kid-favorite.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Spinach is packed with iron, a mineral crucial for producing red blood cells and preventing anemia.
The combination of paneer, yogurt, and cheese provides a significant amount of calcium, which is vital for strong bones and teeth.
This dish is a good source of Vitamin A and Vitamin K from spinach, supporting vision and blood clotting.
Yes, it can be quite healthy. It's rich in iron and vitamins from spinach, and high in protein and calcium from paneer and cheese. To make it healthier, you can control the amount of oil and cheese used.
One serving of this Spinach and Cheese Casserole contains approximately 300-350 calories, primarily from the paneer, oil, and cheese.
Absolutely. You can assemble the entire casserole in the baking dish, cover, and refrigerate it for up to 24 hours. Bake it just before you're ready to serve.
This casserole pairs wonderfully with Indian breads like naan or roti. It also goes well with a simple jeera rice or a fresh tomato and onion salad on the side.
