Palak paneer
Classic vegetarian dish from North Indian cuisine, loved for its vibrant flavors and wholesome ingredients.
Servings: 4
Calories: 292kcal
Ingredients
- 2 bunches of fresh spinach about 500g, washed and chopped (use frozen spinach if preferred)
- 200 g paneer cubed
- 1 large onion finely chopped (use green tops of spring onion for low FODMAP)
- 2 tomatoes chopped
- 2 green chilies chopped (adjust to taste)
- 2 tablespoons garlic infused oil
- 1 inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder adjust to taste
- 2 tablespoons Indian ghee or olive oil
- salt to taste
- water as needed
Instructions
- Blanch the spinach: Boil water in a pot, add spinach, and blanch for 2-3 minutes. Drain and immediately transfer the spinach to ice-cold water. This helps retain the vibrant green color. Blend the blanched spinach into a smooth puree.
- Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions (or spring onion green tops if using) and sauté until golden brown.
- Add garlic infused oil, grated ginger and chopped green chilies. Sauté for 1-2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- Stir in coriander powder, turmeric powder, and red chili powder. Cook for a minute to let the spices release their flavors.
- Add the spinach puree and mix well. Cook for 5-7 minutes, stirring occasionally.
- Add paneer cubes and salt. Mix gently, allowing the paneer to absorb the flavors.
- Simmer for an additional 5 minutes until the curry reaches the desired consistency. Adjust the seasoning if needed. Serve the Palak Paneer hot with naan, roti, or rice.
Notes
Nutrition: Carbohydrates:8g; Protein:17g; Fat:19g; Saturated Fat:3g; Sodium:301mg; Fiber:2g