Palak (Spinach) Paneer

Posted by: EatFree

>> Gluten-Free, Vegetarian



  • 10 ounces washed spinach leaves
  • 1 .25 cups diced onion
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon methi (dried fenugreek leaves)
  • 2 tablespoons diced tomatoes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • salt to taste
  • 16 ounces cubed paneer
  • 1.5 tablespoons fat-free Greek yogurt


  1. Steam spinach for 5 minutes.  Process into smooth mixture.  Set aside.
  2. Blend onion, ginger, and garlic until smooth.  Set aside.
  3. Heat oil.  Add onion, ginger, garlic mixture.  Add methi.  Cook until mixture is lightly browned for a few minutes on low heat.  Stir frequently.
  4. Add tomatoes. Cook until tomato disintegrates completely, stirring frequently.  Dissolve spices in a few tablespoons of water and add to mixture along with salt.  Cook for a few seconds.
  5. Add spinach, paneer, and 1/2 cup of water.  Cook for 15 minutes on low.  Stir (gently) occasionally.  Add water if mixture gets too dry.
  6. Stir yogurt off heat and enjoy with brown basmati rice or roti!
This entry was posted on Sunday, December 15th, 2013 at 1:38 pm and is filed under Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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