Paneer Methi Palak
by Tarla Dalal
A dish of soft succulent paneer made in green gravy of methi and palak. It is made much more quickly by cooking in the microwave. Serve it hot with some rotis, parathas or naan.
Paneer Methi Palak recipe - How to make Paneer Methi Palak
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 1/4 cups chopped spinach (palak)
1/2 cup fresh fenugreek (methi) leaves
1/2 cup finely chopped onions
25 mm (1”) piece ginger (adrak)
2 1/2 green chillies , finely chopped
1/2 cup sliced low fat paneer
1/2 tsp dried mango powder (amchur)
3 tsp oil
salt to taste
Method
- Method
- Thoroughly wash the spinach and fenugreek and remove the thick stems.
- Put them in a plate and microwave on high for about 40 seconds.
- Blend the cooked leaves to a smooth puree in a blender.
- Put the oil in a glass bowl and microwave on high for 30 seconds.
- Add the onion and microwave on high for 2 minutes or until light pink colour.
- Add the ginger and green chillies and microwave on high for 15 seconds.
- Add the puree, paneer, amchur powder and salt. Cover and microwave on high for 3 to 4 minutes.
- Serve hot.
Nutrient values per serving
| Energy | 193 cal |
| Protein | 3.3 g |
| Carbohydrates | 18.5 g |
| Fiber | 3.2 g |
| Fat | 8.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 5210.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 31.3 mg |
| Folic Acid | 96.1 mcg |
| Calcium | 494.9 mg |
| Iron | 2.5 mg |
| Magnesium | 102.5 mg |
| Phosphorus | 93.1 mg |
| Sodium | 174.3 mg |
| Potassium | 203.2 mg |
| Zinc | 0.4 mg |
Outbrain
Even though cooking with microwave is always sceptical for me, the curry came out super. I made for 4 servings!!