Palak Paneer (Spinach Curry) recipe

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Ingredients

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

Nutrition Info

332.6 calories
carbohydrate: 22.7 g
cholesterol: 16.8 mg
fat: 20.1 g
fiber: 6 g
protein: 18.9 g
saturatedFat: 5.5 g
servingSize: -
sodium: 7499.1 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat, cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor, puree until spinach becomes a coarse paste.

  2. Heat remaining 1 tablespoon oil in a saucepan over medium heat, cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.

  3. Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Recipe Yield

2 servings

Recipe Note

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

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