Paneer in Spinach Sauce
by Tarla Dalal
Spinach, combined with a rich masala paste of coconut, poppy seeds and aromatic spices like fennel, transforms into a mouth-watering sauce that goes perfectly well with succulent paneer cubes. Remember to mix the sautéed paste, spinach puree and curds well to ensure that your sauce is of the best consistency. It is also important to cook them for more or less the same time mentioned in the recipe to make sure the flavour, aroma and appearance of the Paneer in Spinach Sauce are perfect.
Paneer in Spinach Sauce recipe - How to make Paneer in Spinach Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups paneer (cottagte cheese) cubes
1 cup blanched spinach (palak)
2 tsp oil
1 cup beaten curds (dahi)
1 tsp sugar
salt to taste
To Be Grounded Into A Paste (using A 1/4 Water)
2 tbsp grated fresh coconut
2 tbsp poppy seeds (khus-khus)
2 tsp chopped garlic (lehsun)
1 1/2 tbsp green chillies
1/2 tsp chopped ginger (adrak)
2 tsp fennel seeds (saunf)
- Method
- Combine the spinach and ¼ cup water in a mixer and blend till smooth.
- Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
- Remove from the flame and add the curds, prepared spinach paste, sugar and mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
- Add the paneer, mix gently and cook on a medium flame for another 2 minutes.
- Serve hot.
| Energy | 343 cal |
| Protein | 13.7 g |
| Carbohydrates | 12.6 g |
| Fiber | 2.9 g |
| Fat | 25.2 g |
| Cholesterol | 8 mg |
| Vitamin A | 5109 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 26.7 mg |
| Folic Acid | 108 mcg |
| Calcium | 535.3 mg |
| Iron | 2.5 mg |
| Magnesium | 65.7 mg |
| Phosphorus | 295.5 mg |
| Sodium | 60.7 mg |
| Potassium | 239.7 mg |
| Zinc | 0.3 mg |
paneer and spinach an awesome combination loved by all (im sure). i love spinach in any form...this ones my fav coz it is simple yet very delicious and taste best with hot naan or even with phulkas. USP of the recipe is the ground paste, an amazing combination of ingredients never thought before...but believe me the flavour blend so well with spinach and paneer. when i feel bored to make low fat paneer i add tofu or boiled soya nuggets.