What Is Palak Paneer and Why Do You Need It in Your Life?
Spinach, like many things uncooked, is rather drab and dull… but cook it with Indian spices and cheese and it’s transformed into a craveable, easy-to-make, flavour-packed delicacy.
This Northern Indian dish is a vegetarian curry made from green leafy spinach, studded with cubes of a soft, tofu like cheese called paneer.
PALAK PANEER
This Northern Indian dish is a vegetarian curry made from green leafy spinach, studded with cubes of a soft, tofu like cheese called paneer.
4
servings30
minutesIngredients
250 g Paneer Cheese
450 g Baby Leaf Spinach
1 tsp Ginger
1 tsp Garam Masala
1 tsp Turmeric
1 tsp Ground Cumin
1 Medium Onion Roughly Chopped
4 Large Crushed Garlic Cloves
1 Vegetable Stock Cube, Crumbled
1/2 tsp Liquid Sweetener (or 1/2 tbsp Erythritol)
Salt and Pepper
100 ml Double/Heavy Cream
Garlic Infused Oil
Method
- Wash the spinach and pinch/cut off the stalks. Set aside.
- Cut the paneer into cubes.
- Fry the paneer in garlic infused oil until brown on all sides. Salt & Pepper. Set aside.
- Fry onions in plenty of oil for 4-5 minutes.
- Add the garlic. Fry for 1-2 minutes.
- Add spices, crumbled stock cube and sweetener, stir until nicely combined with the oil.
- Add the spinach, folding with two wooden spoons until it wilts.
- Stir well, reduce heat, cover and simmer until the spinach and spices are combined, and fluid (from the washed spinach) has reduced.
- Add the double cream and fried paneer. Season to taste.
Notes
- MACROS per serving: 5.5g Carbs – 45g Fat – 17g Protein
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