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My review
Easy Palak Paneer
Melanie Lacaille
"A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan."
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Ingredients
59 m servings 195 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 195 calories; 9.4 g fat; 16.3 g carbohydrates; 14.6 g protein; 11 mg cholesterol; 773 mg sodium. Full nutrition
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Reviews
Read all reviews 7Most helpful
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5/29/2018
Was very tasty. I omitted the red pepper flakes and added a few drops of lemon juice. I didn't have curry powder either.
5/12/2018
Not contempt with just cumin I added Garam Masala and it was delicious, thanks!
4/29/2018
good,. I only used one teaspoon of red pepper flakes, and it was plenty spicy for us. we all really liked it
1/31/2018
Great flavor, really enjoyed. Did add more liquid to get the consistency I wanted.
5/25/2017
This was very good. I added about 1/2 cup of cream while blending it so it would not be as spicy. My Indian food loving family devoured it.