Description
Palak Paneer features fresh spinach and creamy paneer, providing a delicious and wholesome dish perfect for quick dinners or healthy meals. The combination of spices and the creamy texture make it irresistible!
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, 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 line a rimmed baking sheet with parchment paper.
- If using frozen spinach, thaw it in the microwave for about 5 minutes but do not drain the excess water.
- Pulse the garlic and ginger in a food processor until finely chopped, then add the chili pepper and onion, pulsing until finely chopped without turning mushy.
- Process the spinach until it breaks into tiny bits or becomes a smooth puree if using thawed spinach.
- Place the cubed paneer on the baking sheet. Season with coriander, cumin, garam masala, and ½ teaspoon salt; drizzle with 2 tablespoons oil, and bake for 10 minutes, stir, and bake for an additional 3 to 5 minutes until golden.
- In a skillet, warm the remaining oil over medium heat and sauté the onion mixture with ¼ teaspoon salt for 5 to 7 minutes until translucent and golden.
- Stir in the spinach, add the baked paneer, and ½ cup water with another ¼ teaspoon salt, cooking for 7 to 10 minutes until heated throughout.
- Remove from heat, scoop some spinach into a bowl, and mix with yogurt to temper it, then combine back with the remaining spinach, seasoning with more salt to taste. Serve with a squeeze of lemon or tomatoes and warm rice or flatbread.
Notes
For added zest, consider squeezing lemon juice over the dish before serving.
Adjust the spice level by varying the amount of chile used based on your preference.
Pair it with naan, roti, or rice to absorb the delicious sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg