Palak Paneer (Golden Paneer in Spinach Sauce)
By Joe
Source: Serious Eats — Chetna Makan, Palak Paneer.
A palak paneer recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix spinach using 1/2 cup (120ml) water in one 3-quart saucier plus put over a high flame. Bring water in order to a boil, cover, reduce heat to medium-low, plus heat till spinach is completely wilted, around 5 minutes. Move contents of pan to jug blender and blend on high speed till completely smooth, around 1 minute. Set purée aside. Heat 2 tablespoons (30ml) oil over a medium-high flame till shimmering in a 25 cm nonstick skillet. Tip in half of the paneer pieces plus heat, flipping once, till golden, around 2 minutes. Move paneer to plate and repeat with leftover paneer pieces. Add leftover tablespoon of ghee to pan along using cumin plus mustard seeds plus heat till seed start to pop, around 30 seconds. Add garlic, mix, and cook till aromatic and pieces start to take on some color, around 30 seconds. Pour spinach purée into skillet, add salt till it tastes right and chile powder, and mix well. Add cooked paneer and cream, mix, and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.9 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
- Low sugars: 1.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 123 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 290 kcal |
| Protein | 14.3 g |
| Carbohydrate | 4.5 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 25.4 g |
| of which saturates | 15.6 g |
| Fibre | 1.6 g |
| Salt | 0.89 g |
Protein per 100 kcal
4.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
