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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (107g) Recipe makes 6 servings The following items or measurements are not included below: paneer cheese |
||
| Calories 65 | ||
| Calories from Fat 37 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 240mg | 10% | |
| Potassium 366mg | 10% | |
| Total Carbohydrate 6.0g | 1% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.1g | ||
| Protein 2.3g | 4% | |
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Palak Paneer (Indian Fresh Spinach with Paneer Cheese)
By: Sue L
Apr 16, 2002
Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs.
SERVES 6
Ingredients
- 2 (5 ounce) bags baby spinach
- 1 large onion
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon chopped garlic
- 1/2 cup chopped tomato
- 3 tablespoons plain yogurt
- 1 tablespoon coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 8 ounces paneer cheese, cut into cubes
- 1/4 cup heavy cream
Directions
1
Cut spinach into shreds and cook in 3 Tbsp. water until tender; remove from heat.2
Saute onion, cinnamon, cardamom, and ginger in 1-2 tbsp. ghee or oil until onion is translucent.3
Then add garlic and chopped tomatoes, and reduce heat.4
Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.5
Add coriander, garam masala, paprika, and salt, mixing well.6
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.7
Remove from heat.8
Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.9
Slowly stir in heavy cream, and heat through on low heat.10
Add paneer cubes.11
Serve.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Spinach
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
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- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Chef #454012
On Sep 6, 2008
A perfect combo of spices lets us enjoy the authentic taste of this subzi.
From: Strawberry Jello Cake
On Jun 30, 2008
Wonderful! I have used this recipe twice. The first time I added more Garam Masala and the second time I used a spicier Garam Masala. Everybody loved it but the kids wanted the milder version. Thanks!
From: Heather U.
On Jan 9, 2007
I wonder when I'll try one of your recipes and NOT like it, Sue...this is yet another winner. Perfect balance of spices, and worked well with fat free half and half instead of cream. I chose not to blend any of the mixture simply because I like a bit of texture (not altogether authentic but there you have it). I didn't find paneer at our grocery store, so I used ricotta instead. It blended in rather than showing as chunks, and I rather liked that. Fresh naan was a perfect complement to sop up the delicious sauce this produced. Posted Sept 18, 2004. UPDATE: Prepared this again for the umpteenth time. Discovered that chunks of feta cheese work well as a substitute for paneer. Delicious!
From: 125458
On May 18, 2005
as is, this recipe is pretty good. i made it once, and then subsequently tweaked it to suit our tastes more. i omitted the paprika and added an equivalent amount of cayenne powder. i also used 3/4tsp each of cumin seeds and mustard seeds and sauteed it along with the onion. i then added the spinach directly to the onion, tomato and spices (i didn't see the need to cook the spinach separately). i also pureed all the spinach and added 4tbsp of half and half at the end of cooking, instead of the yoghurt, this way it turned out super-creamy. it was perfect this way, and i will be making it with these modifications in future.
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