Rosy's Palak Paneer recipe

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Ingredients

⅓ cup ghee (clarified butter)
1 bulb garlic, peeled and minced
½ teaspoon toasted cumin seed
1 (6 ounce) can tomato paste
1 (3 inch) piece ginger, peeled and minced
2 teaspoons garam masala, divided
1 teaspoon salt
1 large onion, finely chopped
1 cup water, or as needed
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 pound paneer, cut into 1/2-inch cubes
¼ cup chopped fresh cilantro
1 teaspoon garam masala

Nutrition Info

367.5 calories
carbohydrate: 24 g
cholesterol: 60.8 mg
fat: 23.2 g
fiber: 5.4 g
protein: 20.2 g
saturatedFat: 14 g
servingSize: -
sodium: 1437.7 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed, cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.

  2. Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

Recipe Yield

4 servings

Recipe Note

An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.

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