A Super Creamy Palak Paneer Recipe That Goes Wonderfully With Naan

A Super Creamy Palak Paneer For A Hearty & Healthy Dinner With Hot Piping Rotis

vegetarian Recipe healthy cooking chef Category:Organics

The classic creamy green palak paneer recipe goes perfectly with your naan. A simple but hearty lunch; we pick this for every Sunday lunch if you aren’t stepping out. Easy and perfectly healthy, this recipe is for keeps.

Palak Paneer
Serves 2
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
255 calories
19 g
31 g
16 g
12 g
6 g
390 g
154 g
7 g
0 g
10 g
Nutrition Facts
Serving Size
390g
Servings
2
Amount Per Serving
Calories 255
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 31mg
10%
Sodium 154mg
6%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
15%
Sugars 7g
Protein 12g
Vitamin A
126%
Vitamin C
179%
Calcium
16%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups spinach, chopped
  2. 1 inch piece ginger, finely chopped
  3. 1-2 green chilies, chopped
  4. ½ cup paneer (cottage cheese), cubed into ½ inch pieces
  5. 1 large onion, finely chopped
  6. 5-6 cloves garlic, crushed
  7. Salt, to taste
  8. 1 teaspoon lemon juice
  9. 1 teaspoon dry fenugreek leaves
  10. 3 ½ tablespoons fresh cream
  11. Water
  12. Oil or ghee
Instructions
  1. After having thoroughly washed the spinach clean, boil in salted water for about 2 minutes. Using a sieve drain out the water and transfer the spinach to a bowl full of cold water and let it rest for about a minute. Using a sieve again drain out the excess water and place the spinach in a blender. Add to this the ginger, green chilies and ¼ cup water.
  2. Grind these ingredients until you obtain a smooth green paste, set this spinach puree aside.
  3. Heat oil in a pan and add the paneer cubes, shallow fry them till each side turns a light golden brown. Transfer these to a plate and set aside.
  4. Add a little more oil to the pan and place the chopped onion, once they turn translucent add the crushed garlic and stir-fry for less than a minute.
  5. Now add the spinach puree that you had set aside along with some salt and cook for about 2-3 minutes while stirring. Pour in about 1/3 cup water, mix well and bring it to a boil.
  6. Once the gravy begins to boil add the paneer cubes, after letting this cook for about 3-4 minutes add the lemon juice, fenugreek leaves and mix well. Turn the heat off and stir in the cream.
  7. Your palak paneer is ready! Serve hot with warm naan or rice!
beta
calories
255
fat
16g
protein
12g
carbs
19g
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Photo Courtesy Of: Madishetty Manasa

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