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Palak paneer
Also known as पालक पनीर · palak panir · spinach and paneer curry · palak paneer masala
Cubes of fresh cheese in a smooth spinach purée. Mild and creamy, with a faint bitterness under the cream.
Typical serving
450 kcal
usually 360–560 kcal
 Protein | 21 g |
|---|---|
 Carbs | 18 g |
 Fat | 32 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a blender
Ingredients
Serves 2 · dimmer marks are storecupboard
- 180gpaneer
- 400gspinach
- 1onion
- 1 thumbgarlic and ginger
- 50mlcream
- 1 tbspghee
- 2 tspcumin and garam masala
Method
6 steps
boil · 4mSpinach into boiling water for one minute, then straight into cold. Longer and the green goes grey.
blend · 2mBlitz it to a coarse purée — not smooth, there should still be something to chew.
fry · 10mCumin in ghee, then onion, garlic and ginger cooked until soft and just golden.
simmer · 5mSpinach in with the garam masala, a few minutes only.
fold · 3mPaneer cubes and the cream folded through at the very end — boiled, paneer goes squeaky and tight.
finish · 1mSalt, and a little more cream over the top.
Worth knowing
Paneer is set with lemon or vinegar rather than rennet, which is why it never melts and holds its shape in a hot gravy.
Several of spinach's vitamins dissolve only in fat, so cooking it with cream or ghee is what makes them available at all.
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