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Description
Like many Indian dishes, the much-loved palak paneer (spinach and fresh cheese) starts with humble ingredients that are transformed with the deft use of spices. A full 2 pounds of spinach cooks down to create the creamy sauce. Browned paneer (Indian-style firm, fresh cheese) makes the dish substantial enough for a vegetarian main. All you need to add is a side of naan bread or steamed rice. The recipe is a Yummly original created by Prerna Singh.
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. paneer (buy at natural foods stores and Indian markets; or substitute Mexican queso fresco or queso blanco)
- 1 onion (medium)
- 3 tomatoes (medium)
- 1 1/2 inches fresh ginger
- 4 garlic cloves
- 1 jalapeño chili
- 2 lb. spinach (bunched spinach, not baby leaves)
- 1 Tbsp. canola oil (for paneer)
- 3 Tbsp. canola oil (for onion)
- 1 Tbsp. ground coriander
- 1 tsp. salt
- 2 tsp. garam masala
- 1/2 cup water (optional)
- 1/4 cup heavy cream
- naan bread (or steamed rice, for serving)
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Directions
- Cut the paneer into 1- to 1 1/2-inch cubes. Chop the onion and set aside. Chop the tomato and set aside separately. Scrape peel from the ginger with a spoon, and coarsely chop the ginger. Grind the ginger, garlic, and jalapeño into a coarse paste in a mini food processor, or finely chop. Trim roots and coarse part of stems from the spinach. Rinse spinach well and spin dry, then chop. Set ingredients aside.
- Line a plate with paper towels. Heat the oil in a large nonstick frying pan over medium heat. Add the paneer and fry, turning occasionally, until light golden all over, 5-10 minutes. Transfer to the plate and set aside.
- Heat the oil in a very large frying pan or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring often, until slightly softened, about 8 minutes. Add the ginger-garlic paste and cook, stirring often, until slightly softened, about 30 seconds.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol20mg7% |
Sodium690mg29% |
Potassium900mg26% |
Protein13g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A70% |
Vitamin C45% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Yummly User 2 months ago
was a bit bland, so would recommend more spice
Yummly User a year ago
This recipe is great
Yummly User 2 years ago
Great! Good flavor but it took sometime!
Yummly User 2 years ago
Really good! I used firm tofu.
Yummly User 2 years ago
this was goooooooooood
Yummly User 2 years ago
Excellent!!!!
I used tofu in place cheese but then added a half cup cream cheese to the paste.
Yummly User 2 years ago
Nice flavor. Easy to do.
Yummly User 2 years ago
I forgot to put the heavy cream in, I noticed a few hours later. It was still fantastic without!
Yummly User 3 years ago
so tasty, my roommates were impressed
Yummly User 4 years ago
Will add more chilis next time for some more spice but great recipe overall
Yummly User 4 years ago
It was yummy 😋 and easy to do.
Yummly User 4 years ago
Great flavor! I used my immersion blender to avoid going back and forth and dirtying dishes. I would recommend NOT using queso fresco as it easily melts, not getting even close to typical paneer. Will make again but only took a star down for the suggestion.
Yummly User 4 years ago
This recipe is excellent! Loved every bite!
Yummly User 4 years ago
Extremely good added jasmine rice and garlic nann
Yummly User 4 years ago
Great flavors, and the cheese is yummy.