Palak Paneer
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 40 min · vegetarian, gluten-free, low-carb
344 cal
16g protein
16g carbs
24g fat
per serving · estimated
Ingredients
- 3/4 lb fresh spinach
- 5 1/2 oz paneer
- 1 medium yellow onion
- 1 roma tomato
- 3/4 tbsp ginger-garlic paste
- 1 green chili
- 3/4 tsp ground cumin
- 3/4 tsp garam masala
- 1 1/4 tbsp heavy cream
- 1 1/4 tbsp neutral oil
Method (tap to check — screen stays awake)
- Blanch spinach in boiling water 2 minutes, shock in cold water, then blend to a coarse puree with the green chili.
- Pan-fry paneer cubes in 1 tbsp oil over medium heat 2-3 minutes until lightly golden; set aside.
- In remaining oil saute chopped onion 5 minutes, add ginger-garlic paste and cook 1 minute, then add chopped tomato and cook 4 minutes until soft.
- Stir in cumin and garam masala, add spinach puree with 1/4 cup water and simmer 6-8 minutes.
- Fold in paneer and cream, warm through 2 minutes and season with salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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