Palak Paneer
This dish is a simple and quick variation to the classic restaurant favorite Palak Paneer. Using a pack of frozen spinach makes this a breeze to prepare and the dish comes together easily in no time. This pairs beautifully with a side of warm naans.
- Prep: 10 min
- Cooking: 20 min - 25 min
Ingredients
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 1 pkg (300 g) frozen spinach thawed and pureed
- 1/2 cup (125 mL) plain yogurt whisked until smooth
- Salt to taste
- 12 oz (350 g) paneer cut into bite-sized pieces (about 2 cups/500 mL)
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Preparation
In a large, deep non-stick skillet, heat butter and oil over medium-high heat until butter melts. Add onions and garlic; sauté about 2 minutes or until tender. Stir in coriander, chili powder and cumin; sauté for 30 seconds or until fragrant; stirring well to prevent the spices from burning.
Stir in pureed spinach, yogurt and salt; reduce heat to medium-low and cook covered for 8 to12 minutes or until it starts to bubble. Stir in paneer; cook covered for 5 to 6 minutes or until it softens and is cooked through. Give it a final stir and serve warm.
Tips
Frozen spinach works best while cooking dishes like this, which require a reasonable amount of it in pureed form. To use fresh spinach, use 6 to 7 cups (1.50 to 1.75 L) baby spinach and steam until wilted; puree.
Look for paneer in the dairy section of most large supermarkets.
Nutritional information
Per serving| Energy: | 268 Calories |
| Protein: | 17 g |
| Carbohydrate: | 8 g |
| Fat: | 20 g |
| Fibre: | 2 g |
| Sodium: | 169 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 49 % / 542 mg |
| Vitamin B12: | 56 % |
| Folate: | 44 % |
| Riboflavin: | 41 % |
| Vitamin A: | 41 % |
