Palak Paneer with Quinoa
A nutritious twist on a classic, vibrant Indian favorite.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 20g protein🍚 35g carbs🥑 22g fat🌾 8g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🍃500 g fresh spinach
- 🧅1 medium onion
- 🍅2 tomatoes
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🍚½ cup quinoa
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌶️1 tsp garam masala
- 🥛¼ cup fresh cream (optional)
- 🧈2 tbsp ghee or oil
- 🧂 salt, to taste
Pro tips
- For extra richness, lightly pan-fry the paneer cubes until golden before adding them to the spinach gravy.
- Adjust the spice level by adding green chilies with the ginger and garlic.
- Ensure spinach is thoroughly drained after blanching to prevent a watery curry.
Method
- 1Rinse quinoa thoroughly and cook according to package instructions. Set aside.
- 2Blanch spinach in boiling water for 2-3 minutes, then immediately transfer to ice water. Squeeze out excess water and blend into a smooth puree.
- 3Heat ghee or oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
- 4Add minced garlic and grated ginger, sauté for a minute. Then add chopped tomatoes and cook until soft and pulpy.
- 5Stir in turmeric powder and garam masala. Cook for another minute until fragrant.
- 6Add the spinach puree and mix well. Bring to a gentle simmer, then add the paneer cubes and salt.
- 7Cook for 5-7 minutes, allowing the paneer to absorb the flavors. If using, stir in fresh cream for richness.
- 8Serve hot palak paneer alongside the cooked quinoa. Garnish with a swirl of cream or fresh ginger juliennes if desired.