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Palak Paneer (Spinach Curry)


"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!"
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35 m servings 333 cals
Original recipe yields 2 servings

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

Nutrition Facts

Per Serving: 333 calories; 20.1 g fat; 22.7 g carbohydrates; 18.9 g protein; 17 mg cholesterol; 7499 mg sodium. Full nutrition

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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...

One of my favourite things to eat!

This recipe doesn't have as much spinach as the local E. Indian restaurants put in their dishes, but it was still good.