Rraj_spice
Palak Paneer
Silky spinach sauce, golden-fried paneer cubes. The green is preserved by the ice-bath trick. My mother's version, not the restaurant version.
IndianVegetarianSpicy
222 taste tests1 tweaks
2 tweaks·Latest: Extra-firm tofu replaces paneer. Use oat cream instead of yogurt for vegan version.
NameLast tweakUpdated
palak-paneer
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Palak Tofu
Extra-firm tofu pressed and pan-fried replaces paneer. Vegan. The spinach sauce is so good you will not miss anything.
VeganIndianDinnerHigh Protein
ingredients.json
4 servings
- 500 gFresh spinach
- 250 gPaneer, cut into 2cm cubes
- 2 mediumYellow onion, roughly chopped
- 5 clovesGarlic
- 1 inchFresh ginger
- 3 tbspGhee
- 100 gWhole milk yogurt
- 1 tspKashmiri chili powder
- 1 tspGaram masala
instructions.md
- 1
Blanch spinach in boiling salted water 1 minute. Shock immediately in ice water. Drain and squeeze out water.
- 2
Blend spinach to a smooth puree. Set aside.
- 3
Fry paneer cubes in ghee until golden on all sides. Remove and set aside.
- 4
In the same pan, cook onions until golden brown. Add ginger, garlic, and whole spices. Cook 2 minutes.
- 5
Add chili powder and cook 1 minute. Add the spinach puree and simmer 5 minutes.
- 6
Stir in yogurt off the heat (or it will curdle). Return to low heat. Add fried paneer.
- 7
Simmer 5 minutes. Finish with garam masala and a small knob of butter.
⚡macros.jsonper serving · 4 servings
380kcalCalories
22gProtein
16gCarbs
26gFat
5gFiber
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