Palak Paneer (Indian Fresh Spinach With Paneer Cheese)
Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1/2 teaspoon paprika
- 1 large onion
- 1/4 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon garam masala
- 1 tablespoon coriander powder
- 1/2 cup chopped tomato
- 2 bags baby spinach
- 1/2 teaspoon chopped garlic
- 3 tablespoons plain yogurt
- 8 ounces paneer cheese cut into cubes
- Carbohydrate 4.14642276823345 g
- Cholesterol 7.02260417542065 mg
- Fat 2.1423089743732 g
- Fiber 1.11862033225445 g
- Protein 0.866468485988389 g
- Saturated Fat 1.21081711260031 g
- Serving Size 1 1 serving(s) (86g)
- Sodium 6.825131948553 mg
- Sugar 3.027802435979 g
- Trans Fat 0.133843951002321 g
- Calories 36 calories
Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat. Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent. Then add garlic and chopped tomatoes, and reduce heat. Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling. Add coriander, garam masala, paprika, and salt, mixing well. Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes. Remove from heat. Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir. Slowly stir in heavy cream, and heat through on low heat. Add paneer cubes. Serve.
