Palak Paneer with Gobi Sabzi

A vibrant, healthy duo of creamy spinach and spiced cauliflower.

⏱️ 60 min🍽️ Serves 1

🔥 410 kcal💪 20g protein🍚 35g carbs🥑 22g fat🌾 10g fibreper serving

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Ingredients

To prevent spinach from losing its vibrant green color, shock it in ice water immediately after blanching.
For extra creamy Palak Paneer, you can add a tablespoon of heavy cream or cashew paste at the end.
Adjust chili powder to your spice preference; omit for a milder version.
Ensure the cauliflower is tender but still has a slight bite for the best Gobi Sabzi texture.

1Blanch spinach in boiling water for 2-3 minutes, then immediately transfer to ice water. Drain, squeeze out excess water, and blend into a smooth puree. Set aside.
2For Gobi Sabzi: Heat 1 tbsp ghee/oil in a pan. Add 1/2 tsp cumin seeds, then cauliflower florets. Sauté for 5-7 minutes until slightly tender-crisp. Add 1/2 tsp turmeric, 1/2 tsp garam masala, and salt. Cook for another 2-3 minutes. Set aside.
3For Palak Paneer: Heat remaining 1 tbsp ghee/oil in a separate pan. Add remaining 1/2 tsp cumin seeds, then chopped onion. Sauté until golden brown.
4Add minced garlic and grated ginger to the onion. Sauté for 1 minute until fragrant. Stir in tomato puree and cook until the oil separates, about 5-7 minutes.
5Add remaining 1/2 tsp turmeric powder, 1/2 tsp garam masala, red chili powder (if using), and salt. Mix well and cook for 1 minute.
6Stir in the spinach puree and cook for 5 minutes. Incorporate the yogurt gradually, stirring constantly to prevent curdling. Add paneer cubes.
7Simmer Palak Paneer for 5-7 minutes, allowing flavors to meld. Taste and adjust seasoning.
8Serve the hot Palak Paneer alongside the Gobi Sabzi with roti, naan, or rice.