Recipes Cuisine Asian Indian Palak Paneer Curry 4.8 (6) 3 Reviews 2 Photos Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti. Submitted by Andreia Published on March 13, 2020 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 5 cups fresh spinach 4 tablespoons canola oil, divided 1 teaspoon cumin seeds 1 onion, chopped 1 green chile pepper, chopped 3 cloves garlic, minced 1 (1/2 inch) piece ginger, minced 2 tomatoes, diced ½ cup water, or as needed 1 teaspoon coriander powder 1 teaspoon cumin powder ½ teaspoon red chile powder ¼ teaspoon turmeric powder salt to taste 8 ounces paneer, cubed ½ teaspoon garam masala 4 teaspoons heavy cream 1 pinch red chile flakes Directions Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool. Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed. Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt. Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes. Editor's Note: Please note differences in ingredient amounts when following the magazine version of this recipe. The magazine version is served with hot basmati rice. I Made It Print Nutrition Facts (per serving) 506 Calories 39g Fat 24g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 506 % Daily Value * Total Fat 39g 49% Saturated Fat 8g 39% Cholesterol 30mg 10% Sodium 652mg 28% Total Carbohydrate 24g 9% Dietary Fiber 7g 25% Total Sugars 8g Protein 21g 42% Vitamin C 112mg 125% Calcium 269mg 21% Iron 6mg 34% Potassium 1346mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved