Paneer Palak
by Tarla Dalal
05 Jun 2013
This recipe has been viewed 78842 times
Palak and paneer are made for each other. Not only do the two flavours and textures complement each other, but the vibrant green and the soft white combine beautifully to make this dish a treat for the eyes too!
Paneer Palak recipe - How to make Paneer Palak
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups paneer (cottage cheese) , cut into 12 mm.b1 cubes
10 cups spinach (palak) leaves
3/4 cup finely chopped onions
4 garlic (lehsun) cloves
12 mm (1/2") piece ginger (adrak) , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup tomato pulp
1/4 tsp garam masala
2 tbsp oil
salt to taste
Other Ingredients
oil for deep-frying
Method
- Main procedure
- Blanch the spinach in a big vessel of boiling water.
- Drain, wash with cold water and blend in a liquidiser to a smooth purée.
- Cut the paneer into small pieces and deep fry in hot oil until golden brown
- Remove and drain on absorbent paper. Keep aside.
- Heat the oil in a pan and fry the onions till they turn translucent.
- Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
- Add the tomato pulp and fry stirring continuously till the mixture leaves oil.
- Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
- Serve hot.
Nutrient values per serving
| Energy | 318 cal |
| Protein | 11.8 g |
| Carbohydrates | 12.2 g |
| Fiber | 2.8 g |
| Fat | 24.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 4670.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 37.8 mg |
| Folic Acid | 106.9 mcg |
| Calcium | 452.6 mg |
| Iron | 2.5 mg |
| Magnesium | 56.8 mg |
| Phosphorus | 236.4 mg |
| Sodium | 50.8 mg |
| Potassium | 250.2 mg |
| Zinc | 0.3 mg |
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