Palak Paneer (Curried Spinach)

maliland

"Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don't have access to all of the traditional spices."
Added to shopping list. Go to shopping list.

Ingredients

1 h 4 m servings 294 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
  2. Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
  3. Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
  4. Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

Footnotes

  • Cook's Note:
  • Substitute fresh ginger paste for the ginger powder if preferred.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 0

Other stories that may interest you