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palak paneer
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Palak paneer / Indian cottage cheese and spinach curry

An authentic Indian protein packed dish to have with rice or flat bread.
Course Curry, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 259kcal

Ingredients

  • 1 bag 8 oz Palak / Spinach
  • 12 oz pack Paneer -cut into cubes 4-5 cubes per head
  • 1 tsp Cumin
  • 8-10 flakes Garlic - cut into pieces ( not crushed)
  • 1 sliced Red onion Medium size
  • 1 Green chili (Use as per tolerance ) cut into big pieces

Spice powders (see notes )

  • 1/2 tsp Chili powder / paprika powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Coriander powder

Optional flavoring but highly recommended

  • 1 small pinch Dried fenugreek leaves
  • 1/2 juice of 1/2 a lime for slight tartness

Instructions

  • Wash the spinach and keep aside to drain
  • Meanwhile heat a pot with some water as it boils put the washed spinach leaves into it and remove as soon as  it wilts n the green color intensifies. (In short blanch)
  • Spread on a plate allow it to cool down. Once the spinach is cool blitz it in the blender adding very little water to a coarse paste. Keep aside.
  • Heat a pan with 2-3 tsp of cooking oil in it. Add cumin when its color changes add the garlic saute for few minutes then the green chili and onion allow the onion to become soft.
  • Add salt, red chili powder,turmeric powder and Coriander powder .Saute this until a nice aroma comes now add the palak/ spinach paste and a little bit of water and when when it begins to boil add the fdried enugreek leaves powder
  • I add the paneer cubes. Let it boil for less than one more minute then switch off heat and keep aside immediately. Do not stir too much as the paneer will break. While serving put a dash of fresh cream on top. I have skipped it. (this to enhance the creaminess )

Notes

Do not add too much spice powder it will turn the curry brown.
Do not allow the spinach to boil for long it will loose the bright green color. 
Take it off the heat and transfer to serving container as soon as you are done cooking else the residual heat from the stove and the cooking pan can continue cooking the spinach.
I do not fry the cottage cheese pieces as it is already cooked and toughens on frying or browning.

Nutrition

Calories: 259kcal | Carbohydrates: 5g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 61mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 424mg | Iron: 1mg