Ingredients35 m servings 333 cals
- 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.
- 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.
Per Serving: 333 calories; 20.1 g fat; 22.7 g carbohydrates; 18.9 g protein; 17 mg cholesterol; 7499 mg sodium. Full nutrition
ReviewsRead all reviews 4
Pretty good if only i didn't add as much salt as it says. But i added more tomato to reduce the saltiness.
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 micro...