Palak Paneer with Roti
A vibrant, creamy spinach and cheese curry with soft flatbreads.
⏱️ 60 min🍽️ Serves 1
🔥 420 kcal💪 22g protein🍚 40g carbs🥑 20g fat🌾 7g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🥬500 g fresh spinach
- 🧅1 onion, medium
- 🍅2 tomatoes, medium
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🌶️1 green chili
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🍲1 tsp garam masala
- 🧈2 tbsp ghee or oil
- 💧½ cup water or vegetable broth
- 🫓4 roti
- 🧂 salt, to taste
Pro tips
- For extra creaminess, add a tablespoon of fresh cream or cashew paste at the end.
- Adjust green chili quantity to your preferred spice level.
- A pinch of kasuri methi (dried fenugreek leaves) can be added for an authentic flavor boost.
- Ensure spinach is thoroughly squeezed to avoid a watery gravy.
Method
- 1Blanch the spinach: Bring a pot of water to a boil, add spinach for 1-2 minutes, then immediately transfer to ice water. Squeeze out excess water and blend into a smooth puree. Set aside.
- 2Dice paneer into 1-inch cubes. Heat 1 tbsp ghee/oil in a pan, and lightly pan-fry paneer cubes until golden brown on all sides. Remove and set aside.
- 3In the same pan, add the remaining ghee/oil. Sauté cumin seeds until fragrant. Add finely chopped onion and cook until translucent.
- 4Add minced garlic, ginger, and green chili. Sauté for 1-2 minutes until aromatic. Stir in chopped tomatoes and cook until soft and pulpy.
- 5Add turmeric powder, garam masala, and salt. Cook for 1 minute, stirring constantly, until spices are well combined with the tomato mixture.
- 6Pour in the spinach puree and mix well. Add water or vegetable broth, bring to a gentle simmer, and cook for 5-7 minutes.
- 7Gently fold in the fried paneer cubes and let it simmer for another 2-3 minutes to allow the flavors to meld.
- 8Serve hot with freshly made roti.