Palak Paneer (Spinach Curry) recipe
All Recipes Trusted Brands: Recipes and Tips
Ingredients
- 2 tablespoons vegetable oil, divided 2 cups chopped fresh spinach 1 teaspoon ground cumin ¾ cup chopped onion 2 green chile peppers, chopped 2 teaspoons chopped garlic 2 tomatoes, chopped ½ cup water 2 teaspoons ground coriander 1 teaspoon ground red chiles 2 tablespoons salt 8 ounces paneer, cubed
Nutrition Info
- 332.6 caloriescarbohydrate: 22.7 gcholesterol: 16.8 mgfat: 20.1 gfiber: 6 gprotein: 18.9 gsaturatedFat: 5.5 gservingSize: -sodium: 7499.1 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Palak Paneer (Spinach Curry)
Directions
-
Heat 1 tablespoon vegetable oil in a skillet over medium heat, cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor, puree until spinach becomes a coarse paste.
Heat remaining 1 tablespoon oil in a saucepan over medium heat, cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.