Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Creamy and Flavorful!
Spinach and paneer curry, popularly known as palak paneer, is bright green, creamy, and flavorful. Herbs like ginger, garlic, and green chili give special freshness to this side dish. You can enjoy this curry with pancakes, flatbreads, or roti/paratha.
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- 2 heaped cups spinach leaves, randomly chopped
- 1/2 cup tomato, chopped
- 1/2 inch ginger, chopped
- 1 clove garlic
- 2 green chilis, chopped
- 3 to 4 teaspoons oil
- 1/2 cup paneer, medium-sized cubes
- 1/4 teaspoon garam masala powder, optional, store-bought
- Pinch sugar
- 1 teaspoon butter, for garnish
- 1/4 teaspoon amchur (dry mango) powder (optional, for sourness)
- Salt, to taste
- Separate spinach leaves from the stem. Wash the leaves in running water and rinse 2 to 3 times until clean. Pat dry the leaves.
- Heat 1/2 teaspoon oil in a deep bottomed pan. Saute spinach leaves for 2 to 3 minutes. Add some salt. No need to add water; spinach releases moisture while cooking. Let the moisture evaporate.
- Add chopped tomato and cook until tomato becomes partly mashed. Turn off the fire.
- Add ginger, garlic, and green chili to a pan. Add 1/2 teaspoon oil. Fry the content for 30 seconds. Turn off the heat. Add this mixture to the sautéed spinach.
- Grind to get a coarse paste. Set aside.
- Wash the paneer cubes in boiling water. Drain the water. Run cold water over the paneer, strain, and set aside.
- Heat 2 teaspoons of oil in a deep bottomed pan. Saute the paneer pieces for 30 seconds. Add spinach paste. Cook it on low flame until the mixture starts boiling. Add garam masala powder (optional), dry mango powder (amchur powder), sugar, and salt. Be careful while adding salt, as spinach dishes often tend to be saltier. Mix well. Simmer it for a minute. Turn off the heat. Your favorite spinach-paneer curry is ready!
- Transfer the curry to a serving bowl. Pour a teaspoon of butter on the top. Serve it hot as a side dish with a flatbread or roti.
Health Benefits of Spinach and Paneer Curry
- Spinach: Spinach is an excellent source of vitamins A and K (in the form of carotenoids), iron, copper, manganese, folate, magnesium, vitamin B6 and B2, vitamin E, calcium, potassium, and vitamin C. It is a rich source of dietary fiber, zinc, protein, choline, and phosphorus. It has antioxidants and also omega-3 fatty acids. All these nutrients are good for your health. Spinach should always be consumed in cooked form.
- Paneer: Paneer has antioxidant properties. It may help improve bone health and help with weight loss, and it's good for people with diabetes. It is rich in protein, magnesium, and potassium. It may help prevent deadly diseases like cancer and heart disease.
- Ginger and Garlic: Both these herbs are known for their medicinal properties and good flavor. They may help with fighting infections, preventing cancer, and reducing inflammation. Garlic has anti-bacterial properties; when applied on wounds, it may help cure fungal infections. Garlic may help prevent cold infections.