Dinner · 35 min · indian

Palak Paneer

Weeknight-friendly Indian cooking: Palak Paneer comes together in 35 minutes with paneer, spinach, and not much else. The macros do the talking: 20g protein, 18g carbs, and 30g fat in every 420-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 14 oz Paneer
• 1 lb Spinach
• 1 Onion
• 2 Tomatoes
• 1/4 cup Cream
• 2 tsp Garam masala
• 1 tbsp Ginger

Steps

1. Blanch the spinach in boiling salted water for 2 minutes, until vivid green.
2. Shock in ice water to lock in the color, then blend to a smooth purée.
3. Cut the paneer into cubes and sear in hot oil until golden on two sides; set aside.
4. In the same pan, soften the chopped onion and grated ginger 8 minutes until golden.
5. Add the chopped tomatoes and garam masala; cook until the tomatoes melt into a thick masala.
6. Stir in the spinach purée and simmer 5 minutes.
7. Add the cream and paneer; simmer gently 5 more minutes.
8. Serve with rice or warm flatbread.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes