Dinner - Indian healthy recipes palak paneer

Author: Myra Stein  

Healthy, quick and easy saag paneer curry that you can serve with naan bread or cooked rice. A delicious Indian dish, good on its own or served with rice or naan bread.

Easy Palak Paneer

Easy Palak Paneer
Palak paneer is great when served with a side of basmati rice. Some palak paneer recipes use whole yogurt in place of heavy cream for the sauce. I prefer using heavy cream because the sauce is runnier and the flavor is less tangy. However, feel free to use whichever ingredient you prefer.
Provided by: Lisa Lin
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 15
  • 14 ounces paneer (see note 1)
  • 3 tablespoons ghee or safflower oil (divided)
  • pinch of salt
  • 1 pound pre-washed baby spinach
  • 2 tablespoons ghee or safflower oil
  • 1 medium yellow onion (finely diced (about 1 1/2 cups))
  • 2 tablespoons minced ginger
  • 4 cloves garlic (minced)
  • 1 serrano pepper (seeded and finely diced (see note 2))
  • 1 teaspoon cumin seeds (or use 3/4 teaspoon ground cumin)
  • 2 teaspoons garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • 1 1/4 teaspoon kosher salt
  • Serving Size: 1 serving
  • Calories: 395 kcal
  • Carbohydrate: 9.1 g
  • Protein: 13.9 g
  • Fat: 34.2 g
  • Saturated Fat: 4.8 g
  • Cholesterol: 17 mg
  • Sodium: 1066 mg
  • Fiber: 3.3 g
  • Sugar: 4.2 g
How to cook:
  1. Pan Fry Paneer
  2. Cut the paneer into small pieces. Usually, I slice the block of paneer into about 1/3-inch slices. Then, I take each slice of paneer and cut it into smaller pieces.
  3. Heat 1 1/2 tablespoons of ghee or oil in a large skillet over medium heat. Add half of the paneer pieces and pan fry until golden brown, about 2 to 3 minutes. Sprinkle a small pinch of salt over the paneer before flipping them over. Then, pan fry the other side until golden brown, about 2 minutes. Transfer the fried paneer to a plate.
  4. Add another 1 1/2 tablespoons of ghee or oil to the skillet and repeat the pan frying step above. I’ve found that the second batch usually takes less time because the pan is quite hot at this point. Transfer the remaining fried paneer to the plate.
  5. Make Spinach Sauce
  6. Fill a large saucepan with about 3 quarts of water and bring it to boil. Add the baby spinach to the boiling water. If all of it doesn’t fit into the saucepan, add half of the spinach first. Once the spinach starts wilting, add the remaining spinach. Cook for about a minute, until all the spinach wilts.
  7. Use a spider spatula to remove the spinach from the saucepan or drain the spinach into a colander.
  8. Transfer the spinach to a food processor. You don’t need to squeeze the excess liquid from the spinach beforehand. Blend the spinach for about 10 seconds. Scrape down the sides of the bowl and blend again for another 10 seconds. Leave the chopped spinach in the food processor (see note 3).
  9. Heat a large skillet with 2 tablespoons of ghee or safflower oil over medium-high heat. Add the diced onions and cook them for about 3 minutes, until they start to soften. Next, add the minced ginger, garlic, diced serrano pepper, and cumin seeds and cook for 30 seconds. Then, add the garam masala, turmeric, and cayenne pepper. Stir to coat the onions with the dried spices.
  10. Transfer the chopped spinach into the skillet. Next, add the heavy cream and salt. Cover the skillet with a lid and reduce the heat to medium. Let the spinach sauce simmer for about 5 minutes.
  11. Uncover the lid and add the pan-fried paneer to the spinach sauce. Turn off the heat. Serve the palak paneer with basmati rice.
Notes: Palak Paneer - EASY 30 MINUTES, Quick boil the leaves then blend it to puree. · Cook the finely chopped onion, garlic, green chili and ginger with the spices. · Add the spinach puree, add the

Palak Paneer Recipe (Spinach Paneer Recipe)

Palak Paneer is a healthy and delicious Indian curry made with spinach, paneer and spices
Duration: 3:18

Dhaba Style Palak Paneer

Palak Paneer has got to be the most popular and recognized vegetarian dishes in North Duration: 6:45

Palak Paneer Recipe | Cottage Cheese In Spinach Gravy

Learn How To Make Easy Palak Paneer Recipe from The Bombay Chef - Varun Inamdar only
Duration: 4:58

Restaurant Style Healthy Palak Paneer Curry

Restaurant Style Healthy Palak Paneer Curry
Soft paneer dunked into creamy green spinach curry to prepare this authentic Indian palak paneer curry. Healthy, quick and easy saag paneer curry that you can serve with naan bread or cooked rice.
Provided by: Swati Kadam Gulati
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 16
  • 11 oz baby spinach
  • 4-5 oz paneer (cut into around 3/4" cube(Indian cottage cheese)
  • 1/4 cup loosely packed fresh cilantro
  • 2 tsp cooking oil (divided)
  • 3-4 whole garlic cloves
  • 1/2" ginger (peeled)
  • 1 medium onion (cut into thick pieces)
  • 1 medium red tomato (cut into large pieces)
  • 1/4 cup raw cashews (crushed)
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 1/4 cup water
  • salt to taste
  • Calories: 209 kcal
  • Serving Size: 1 serving
How to cook:
  1. Heat a large nonstick pan on medium heat. Add two tablespoon of water and then immediately add spinach leaves. Cover the pan with a lid and steam the spinach for 2-3 min.
  2. Then remove the wilted spinach into a blender jar. Keep it aside.
  3. Now in the same skillet heat 1 tsp cooking oil. Add garlic cloves, ginger pieces, and chopped onion. Cook for 2-3 min or until light golden brown.
  4. Add tomato pieces, crushed cashew nuts and cook for 3-4 min or until the tomato softens. Once done take out this mixture and add it to the wilted spinach in the blender jar. Also, add fresh cilantro leaves, water and blend everything to make a puree.
  5. Clean the same skillet (see the note) and heat the remaining 1 tsp oil on low-medium heat.
  6. Add turmeric powder and chili powder and fry it for 10-15 seconds. Immediately add spinach puree and mix well.
  7. Now add coriander powder, cumin powder, garam masala and salt to taste. Mix well, cover and cook the mixture for five minutes on low heat.
  8. Add paneer cubes and turn the heat off. Cover and let it sit for 5 more min. Serve warm.
Notes: Palak Paneer Recipe, Palak Paneer Recipe | Spinach Paneer - Swasthi's Recipes · Produce. 2 Green chilies. 3/4 cup Onions · Condiments. 1 tsp Ginger garlic paste · Baking & spices

Easy Palak Paneer

Easy Palak Paneer
A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.
Provided by: Melanie Lacaille
Total time: 59 minutes
Cook time: 34 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 15
  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 6 cloves garlic, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons red pepper flakes
  • 2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 cup water
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 3 tomatoes, diced
  • 2 tablespoons grated fresh ginger root
  • 2 cups cubed paneer
  • Calories: 194.7 calories
  • Carbohydrate: 16.3 g
  • Cholesterol: 11.3 mg
  • Fat: 9.4 g
  • Fiber: 5.7 g
  • Protein: 14.6 g
  • Saturated Fat: 3 g
  • Sodium: 772.6 mg
  • Sugar: 4.6 g
How to cook:
  1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
  2. Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
  3. Transfer spinach mixture to a blender and blend until smooth.
  4. Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.
Notes: Palak Paneer – Indian Spinach Curry with Cheese, How to make Palak Paneer · Cream and lemon juice are then added and cooked for 3 minutes. · Blitz half – Remove half the spinach mixture, puree

Homemade Healthy Palak Paneer

Homemade Healthy Palak Paneer
This healthy palak paneer is low-calorie and low in fat! So creamy, spicy, and full of flavor. Perfect with warm naan and basmati rice.
Provided by: Pinch of Yum
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 16
  • 2 tablespoons oil
  • 1 large onion, minced
  • 1 chili pepper, minced (I used a serrano pepper and left the ribs and seeds in for medium spicy)
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1-2 bay leaves
  • 1 teaspoon fresh ginger (I had a ginger paste)
  • 3 teaspoons minced garlic
  • 1 14 ounce can fire roasted tomatoes with garlic, drained
  • 1 17 ounce bag frozen spinach
  • 1 small bunch cilantro (optional, to taste)
  • 1/2 cup Greek yogurt
  • 1/2 cup water
  • 1 teaspoon salt
  • 8 ounces cubed paneer
  • Calories: 162 calories
  • Sugar: 4 g
  • Sodium: 595.7 mg
  • Fat: 9.6 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrate: 10.9 g
  • Fiber: 4.1 g
  • Protein: 8.6 g
  • Cholesterol: 0.7 mg
How to cook:
  1. Heat the oil in a large skillet over medium high heat. Saute the onion and chili pepper until soft. Push the onion and chiil pepper to the side of the pan and add the cumin seeds. Stir the cumin seeds around in the middle for about a minute so they can crackle and pop and little bit on their own.
  2. Add the garam masala, ground coriander, bay leaves, fresh ginger, and minced garlic. Saute everything together for 2-3 minutes to bring out the flavors. Add the fire roasted tomatoes and saute until everything is well mixed and the flavors are blending together, about 5-10 minutes.
  3. Thaw the spinach in a large bowl in the microwave. Press all the excess liquid out. Add the spinach and fresh cilantro to the skillet. Saute for 3-5 minutes.
  4. Remove the bay leaves. Transfer the mixture to a blender or food processor. Pulse a few times until you get the desired consistency (smooth, but not pureed). Return the mixture to the skillet, and stir in the yogurt and water. Add the salt and paneer; cover and simmer for 10 minutes to help the flavors continue to develop.
  5. Serve with basmati rice and naan.
Notes: Palak Paneer Recipe, Palak Paneer is one of the most popular Indian dish made with succulent paneer cubes (Indian cottage cheese) in a smooth spinach sauce.
Write a comment: