Palak paneer
Browned paneer cubes in a spiced spinach purée finished with a little cream.
- Hands-on
- 25 min
- Total time
40 min, show breakdown
- Prep 15 min
- Cook 15 min
- Clean up 10 min
- Pans
- 2
- Ingredients
- 12
- Cost/serving
- $4.12
Per serving
- Calories
- 458
- Protein
- 27 g
- Fiber
- 4 g
- Net carbs
- 8.4 g
- Fat
- 36 g
High in (% Daily Value per serving): Vitamin K 610%, Vitamin A 104%, Folate 76%, Vitamin C 54%, Calcium 51%, Riboflavin (B2) 39%, Magnesium 36%, Iron 32%, Zinc 32%, Vitamin E 31%, Vitamin B12 26%, Vitamin B6 24%, Potassium 22%, Selenium 22%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
200 g paneer
Same amount as: 7 oz.
300 g baby spinach
Same amount as: 10½ oz, about 10 cups.
½ cup water (120 g)
Same amount as: 120 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
2 tsp fresh ginger, grated (4 g)
Same amount as: 10 mL, ⅛ tsp ground ginger.
- ½ medium jalapeño (7 g)
1 tsp ground cumin (2.1 g)
Same amount as: 5 mL.
½ tsp ground turmeric (1.5 g)
Same amount as: 2 mL.
1 tsp garam masala (2 g)
Same amount as: 5 mL.
1 tbsp heavy cream (15 g)
Same amount as: 15 mL.
1 tsp lemon juice (5 g)
Same amount as: 5 mL, ⅛ lemon squeezed from fresh lemons.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Keeps 3 days in the fridge. The spinach dulls in color but tastes the same.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (338 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 458 | ||
| Total fat | 36 g | 46% | |
| Saturated fat | 19 g | 94% | |
| Cholesterol | 78 mg | 26% | |
| Sodium | 299 mg | 13% | |
| Total carbohydrate | 12 g | 5% | |
| Dietary fiber | 4 g | 14% | |
| Total sugars | 3.7 g | ||
| Net carbs† | 8.4 g | ||
| Protein | 27 g | 53% | |
| Vitamin D | 0.32 mcg | 2% | |
| Calcium | 658 mg | 51% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1,024 mg | 22% | |
| Vitamin A | 937 mcg | 104% | |
| Vitamin C | 48 mg | 54% | |
| Vitamin E | 4.6 mg | 31% | |
| Vitamin K | 732 mcg | 610% | |
| Thiamin (B1) | 0.17 mg | 14% | |
| Riboflavin (B2) | 0.51 mg | 39% | |
| Niacin (B3) | 1.4 mg | 9% | |
| Vitamin B6 | 0.41 mg | 24% | |
| Folate | 304 mcg | 76% | |
| Vitamin B12 | 0.61 mcg | 26% | |
| Magnesium | 150 mg | 36% | |
| Zinc | 3.5 mg | 32% | |
| Selenium | 12 mcg | 22% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Bring a pot of water to a boil. Cut the paneer into 2 cm (¾ in) cubes. Mince the garlic, grate the ginger and chop the jalapeño.
Drop the spinach into the boiling water for 1 minute. Drain and rinse under cold water. Squeeze lightly.
Done looks like: Spinach bright green and fully wilted. Blend the spinach with the ½ cup water.
Done looks like: Smooth, bright green purée with no whole leaves. Heat ½ tablespoon of the oil in the pan on medium-high. Brown the paneer 4 minutes, turning with the spatula. Move it to a plate.
Done looks like: Golden on two or three sides. Lower the heat to medium. Add the rest of the oil, then the garlic, ginger, jalapeño, cumin, turmeric and garam masala. Stir 1 minute.
Done looks like: Smells toasty. The oil turns yellow from the turmeric. Pour in the spinach purée. Simmer 5 minutes, stirring now and then.
Done looks like: Thick enough to hold a line when you drag the spatula through. Stir in the cream and the paneer. Heat 2 minutes. Add the lemon juice, then salt to taste.
Equipment
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Blender $30–100
What to look for
- Handles frozen fruit without stalling
- Jar that is easy to take apart and rinse
Skip: Expensive high-speed blenders unless you blend every day. A personal blender works for one serving.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Grey-green sauce | Spinach boiled too long or simmered too long after blending. | Blanch 1 minute only and keep the final simmer short. |
| Paneer rubbery | Cooked too long in the sauce. | Add it at the end and heat only until warm. |
| Gritty sauce | Sand left on the spinach. | Wash loose spinach in a bowl of water and lift it out before cooking. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 25 min, total 40 min. | 458 kcal 27 g protein 4 g fiber 8.4 g net carbs 36 g fat |
| Vegan | Firm tofu instead of paneer, coconut milk instead of cream. Also dairy-free. Hands-on 25 min, total 40 min. | 379 kcal 35 g protein 8.1 g fiber 5.7 g net carbs 25 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use paneer and cream made from pasteurized milk (check the label).