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Indian

Palak paneer

Velvety spinach with golden paneer.

  • 35minutes
  • 4servings
  • 385kcal each
  • 20gprotein
  • Vegetarian
  • High protein
Palak paneer

Ingredients

Cooking for − 4 + servings

The amounts here and inside every step follow this number.

  • Spinach 500 g
  • Paneer 300 g
  • Onions 1
  • Tomatoes 1 medium
  • Ginger garlic paste 1 tbsp
  • Cream 60 ml
  • Cooking oil 2 tbsp
  • Garam masala 1 tsp

From the cupboard

  • Salt, about 1 teaspoon
  • Water for boiling
  • A few ice cubes (optional)

What you will need

Large pot for blanching, Bowl of cold water, Blender, Frying pan, Colander

Method

  1. 1

    Wash the spinach 5 min

    Remove thick stems and wash the spinach in plenty of water 2–3 times to remove grit.

    In this step

    • Spinach500 g

    Ready when: No sand at the bottom of the bowl.

  2. 2

    Blanch 5 min

    Bring a large pot of water to the boil. Add the spinach for 2 minutes only, then move it straight into cold water. This keeps it bright green.

    In this step

    • Spinach500 g

    Ready when: Leaves are wilted and bright green.

  3. 3

    Blend 2 min

    Squeeze out some water and blend the spinach with a few tablespoons of the cold water until smooth.

    Ready when: A smooth green purée.

  4. 4

    Sear the paneer 5 min

    Cut the paneer into cubes. Heat 1 tablespoon oil and cook the cubes, turning, then soak them in warm water so they stay soft.

    In this step

    • Cooking oil1 tbsp
    • Paneer300 g

    Ready when: Light golden sides.

  5. 5

    Cook the base 10 min

    In the same pan heat the rest of the oil. Cook chopped onion until golden, add ginger garlic paste for 1 minute, then chopped tomato and salt until soft.

    In this step

    • Onions1
    • Tomatoes1 medium
    • Ginger garlic paste1 tbsp
    • Cooking oilthe rest — 1 tbsp

    Ready when: Soft, thick masala.

  6. 6

    Combine and finish 5 min

    Add the spinach purée and garam masala and simmer 3 minutes. Drain the paneer and fold it in. Turn off the heat and stir in the cream.

    In this step

    • Cream60 ml
    • Garam masala1 tsp

    Ready when: Creamy, green and hot. Do not boil after adding cream.

Cook Palak paneer from what you already have.

The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.

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