Ingredients59 m servings 195
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
- Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
- Transfer spinach mixture to a blender and blend until smooth.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.
Per Serving: 195 calories; 9.4 16.3 14.6 11 773 Full nutrition
ReviewsRead all reviews 16
I realize how difficult it is to rate this recipe when I made changes to it. I used fresh spinach 1lb fresh is equal to 10oz frozen. My husband who is a restaurant palak paneer lover said it w...
I have always LOVED palak paneer, but never took the time to make it at home. This recipe is SO easy!! I sautéed baby Bella’s and red onions first, then added the spices and garlic/ginger. Then ...
My family LOVED this dish, thank you, Melanie! We used cubed tofu rather than cheese and served it along with Jasmine rice. The 9 yo and 12 yo cleaned their plates ("this is spinach?") and asked...
Surprisingly this tasted just like a dish from an Indian restaurant. We LOVED it. I couldn't believe it came from my kitchen! My only change was we didn't have the paneer cheese so I used feta ...
Was very tasty. I omitted the red pepper flakes and added a few drops of lemon juice. I didn't have curry powder either.
Not contempt with just cumin I added Garam Masala and it was delicious, thanks!
good,. I only used one teaspoon of red pepper flakes, and it was plenty spicy for us. we all really liked it
Great flavor, really enjoyed. Did add more liquid to get the consistency I wanted.