Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.

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  • Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.

  • Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Nutrition Facts

333 calories; protein 18.9g; carbohydrates 22.7g; fat 20.1g; cholesterol 16.8mg; sodium 7499.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
09/19/2019
So good! I took the liberty of pureeing everything and using twice the paneer! I thought the spinach was skimpy, so I added a pound of frozen spinach to my Vitamix, then threw it back in my pan to heat up again. I then added more Indian dried red chili I had in the cupboard. Extra cumin and only salting to taste at the end and serving over Jasmine rice made for a perfect lunch with leftovers. Read More

Most helpful critical review

Rating: 3 stars
07/22/2014
Pretty good if only i didn't add as much salt as it says. But i added more tomato to reduce the saltiness. Read More
(2)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/21/2014
Pretty good if only i didn't add as much salt as it says. But i added more tomato to reduce the saltiness. Read More
(2)
Rating: 5 stars
09/19/2019
So good! I took the liberty of pureeing everything and using twice the paneer! I thought the spinach was skimpy, so I added a pound of frozen spinach to my Vitamix, then threw it back in my pan to heat up again. I then added more Indian dried red chili I had in the cupboard. Extra cumin and only salting to taste at the end and serving over Jasmine rice made for a perfect lunch with leftovers. Read More
Rating: 5 stars
05/08/2017
One of my favourite things to eat! Read More
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Rating: 4 stars
07/13/2019
This has WAY WAY WAY too much salt as written. I significantly reduced the amount of salt and it was very good. Maybe 1 to 1 1/2 tsp is good. In any case don't just put 2 Tbsp in there like the recipe says start small and start it to taste. Read More
Rating: 5 stars
02/02/2018
This is a great fresh tasting and quick palak paneer. The recipe calls for too much salt though! I think they meant teaspoons and wrote tablespoons. I keep paneer around to go in the microwavable pouches of saag paneer for school lunch. I had all the other ingredients in my pantry so when confronted with a "oh man what's for lunch?" I made this for my kids. They loved it. I loved it. It's worth trying. Read More
Rating: 3 stars
05/30/2013
This recipe doesn't have as much spinach as the local E. Indian restaurants put in their dishes but it was still good. Read More
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