Description
This Palak Paneer combines the delightful flavors of spinach and Indian spices with cubes of paneer in a creamy sauce. Perfect for a quick, healthy meal or comforting dinner, it’s sure to please both family and guests alike!
Ingredients
Scale
- 16 ounces fresh or frozen spinach
- 1-inch piece of fresh ginger, quartered lengthwise
- 4 cloves garlic, each cut into several segments
- 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces
- 1 large yellow or white onion, halved and cut into 1-inch chunks
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¾ teaspoon fine salt, divided, to taste
- 8 to 12 ounces paneer (Indian cheese), cut into ¾-inch to 1-inch cubes
- 4 tablespoons extra-virgin olive oil or avocado oil, divided
- ½ cup whole-milk plain Greek yogurt or heavy cream
- Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity
- For serving: cooked basmati rice or flatbread (roti or naan), warmed
Instructions
- Preheat the oven to 400°F and prepare a large baking sheet with parchment paper. If using frozen spinach, thaw it in the microwave, about 5 minutes on high without draining excess water.
- In a food processor, pulse garlic and ginger until finely chopped, then add chili pepper and onion, pulsing until finely chopped. Transfer to a bowl.
- Process the spinach until finely chopped or pureed, then set aside.
- Place the cubed paneer on the baking sheet, season with spices and drizzle with 2 tablespoons oil. Bake for 10 minutes, stir and continue baking for 3-5 minutes until golden.
- In a skillet over medium heat, warm the remaining oil, add the onion mixture and sauté until translucent, about 5-7 minutes.
- Add the spinach and cooked paneer to the skillet, along with ½ cup water and an additional salt, and cook for 7-10 minutes until heated through.
- Turn off the heat, reserve some spinach in a bowl, and mix in yogurt. Stir this mixture back into the skillet and season to taste. Serve with a squeeze of lemon or chopped tomatoes alongside warm rice or flatbread.
Notes
For a creamier texture, substitute Greek yogurt with heavy cream.
Adjust the amount of spicy chili according to your heat preference.
Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg