Indian · medium
Palak Paneer
Cubes of paneer in a vibrant, creamy spinach gravy seasoned with cumin, garlic, and green chilies. Rich in iron and protein.
- 40 min
- Total
- 4
- Serves
- $15.00
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Gluten-free
Parent noteSkip the green chili. The spinach gravy hides veggies well. Cut paneer into small cubes for little hands.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Paneer12 oz
- Fresh Baby Spinach16 oz
- Ghee2 tbsp
- Yellow Onion1 medium
- Ginger-Garlic Paste1 tbsp
- Green Chili (optional)1
- Cumin Seeds1 tsp
- Garam Masala1 tsp
- Heavy Cream3 tbsp
Method
- 01
Blanch spinach in boiling water for 2 minutes, then transfer to ice water. Drain and blend into a smooth puree.
- 02
Heat ghee in a pan over medium heat. Lightly fry paneer cubes until golden on each side. Remove and set aside.
- 03
In the same pan, add cumin seeds and let them splutter. Add chopped onion and cook until translucent. Add ginger-garlic paste and green chili, cook 1 minute.
- 04
Add the spinach puree, salt, garam masala, and a pinch of sugar. Simmer for 8 minutes.
- 05
Stir in the fried paneer cubes and heavy cream. Simmer for 5 more minutes. Serve hot with naan or roti.
- 380
- Calories
- 20g
- Protein
- 12g
- Carbs
- 28g
- Fat
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