Palak Paneer
Classic Indian spinach curry with golden-fried paneer.
- 35 min
- 650 kcal / serving
- medium
- vegetarian
- Protein
- 26.7 g
- Fat
- 53.7 g
- Carbs
- 13.3 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g paneer
- 300 g fresh spinach
- 1 onion
- 2 cloves garlic
- 1 piece ginger (approx. 2 cm)
- 1 green chilli
- 100 ml cream
- 1 tsp garam masala
- 1 tsp cumin
- 2 tbsp ghee or butter
- Salt
Method
- Cut paneer into 2 cm cubes and fry in a pan with 1 tbsp ghee over medium heat until golden on all sides. Remove and set aside.
- Wash spinach and blanch in boiling water for 2 minutes. Refresh in cold water and blend roughly.
- Finely chop onion, garlic, ginger and chilli. Fry in a pot with 1 tbsp ghee for 4–5 minutes.
- Add garam masala and cumin and toast for 1 minute.
- Stir in spinach purée and simmer over low heat for 5 minutes.
- Add cream and stir well. Simmer for another 3 minutes.
- Gently fold in fried paneer cubes, season with salt and serve with naan or rice.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free