Palak (Spinach) Paneer

1
Heather Parrish Maliakal

By
@Sansdawn

A creamy spinach and paneer (indian home made cheese) dish, often served at indian restaurants.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
25 Min

Ingredients

  • 10 oz
    package chopped frozen spinach
  • 1/3 lb
    fried paneer
  • 2 medium
    tomatoes pureed
  • 1 tsp
    ginger chopped
  • 1 tsp
    coriander powder
  • 1/2 tsp
    tuermeric
  • 1/2 tsp
    red chili powder
  • 1 Tbsp
    oil
  • 1/2 tsp
    cumin seeds
  • 1 pinch
    asafetida
  • 1/2 tsp
    salt
  • 2 Tbsp
    whole wheat flour
  • 1/3 c
    cream

How to Make Palak (Spinach) Paneer

Step-by-Step

  1. If using frozen spinach, thaw and blend just enough to get a creamy texture, but without allowing it to become pasty.
  2. Blend tomatoes and ginger to make a puree.
  3. Mix coriander, turmeric and red chili with tomato puree and set aside.
  4. Mix whole wheat flour with cream and set aside.
  5. Heat oil to hot but not smoking.
  6. Add cumin and asafetida to oil, allow to crack.
  7. Add tomato puree and let cook until it reduces by half.
  8. Add spinach and cook, covered, over med-low heat for 10 minutes.
  9. Add cream mixture and paneer, let this cook another 4-5 minutes.
  10. Transfer to serving dish and enjoy with naan or rice.

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