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    You are here Home » Diets » Vegetarian » Spinach with Indian Cottage Cheese (Palak Paneer)

    Spinach with Indian Cottage Cheese (Palak Paneer)

    Last Modified: February 28, 2021

    Jump to Recipe - Print Recipe

    Spinach with Indian Cottage Cheese is a traditional Indian dish with Indian spices transforming boring spinach into a vibrant vegetarian green dish. The Palak paneer is a nice Indian cottage cheese addition. But if you use tofu instead, you end up with a delicious, fulfilling vegan meal.

    Spinach with Indian Cottage Cheese (Palak Paneer)

    Spinach with Indian Cottage Cheese (Palak Paneer)

    Dr Hanna Frederick
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    Recipe developed by Diet Desires.

    Servings: 4
    Course: Mains
    Cuisine: Indian
    Calories: 294
    Keywords: authentic, Easy-to-prepare, Make Ahead, one-pan, Skillet, Stove top
    Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, DASH (low-salt), Vegetarian
    Keto-Low-Carb
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Sodium: 195mg | Calcium: 279mg | Vitamin C: 44mg | Vitamin A: 6437IU | Sugar: 6g | Fiber: 4g | Potassium: 676mg | Cholesterol: 40mg | Calories: 294 | Saturated Fat: 10g | Fat: 23g | Protein: 10g | Carbohydrates: 16g | Iron: 3mg
    Spinach with Indian Cottage Cheese is a traditional Indian dish with Indian spices transforming boring spinach into a vibrant vegetarian green dish. The Palak paneer is a nice Indian cottage cheese addition. But if you use tofu instead, omit butter, you end up with a delicious, fulfilling vegan meal.

    Ingredients

    • 9 oz fresh spinach, (2 bunches), chopped*
    • 2 TBSP butter, divided
    • 1 TBSP Canola oil, divided
    • 4 Jalapenos, vines and seeds removed*
    • 1.3 oz whole cashews
    • ½ cup water, divided
    • ½ tsp cumin seeds or ¼ tsp cumin powder
    • 1 tsp cardamom
    • ½ tsp cinnamon
    • 2 tsp ginger, grated
    • 1 cup onions, finely chopped
    • 2 tsp garlic, minced
    • 1 cup crushed tomatoes
    • 1-2 tsp garam masala to taste
    • Optional: 1 tsp kashoori methi, dried fenugreek leaves
    • 5.3 oz paneer, Indian cottage cheese, cubed
    • Optional to serve: 3 TBSP cream and brown rice

    Instructions

    • Wash and drain the spinach, cut off the stems. Dry the leaves in a kitchen towel. Chop them 2 inches wide. (Defrost frozen spinach, if using.)
    • Heat ½ TBSP oil and 1 TBSP butter in a 10-inch skillet. Sauté peppers, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly. (If you using frozen spinach, skip sautéing.) Cool mix completely.
    • In a blender blend the spinach mix and ¼ cup water to a smooth puree.
    • Heat the other ½ TBSP oil and 1 TBSP butter in the same skillet. Once they melt, add cumin seeds, cardamoms and cinnamon.
    • When the spices begin to sizzle, add onions and fry till it turns transparent.
    • Next sauté grated ginger and minced garlic for 1 minute.
    • Add tomatoes. Sauté for 5 minutes.
    • Meanwhile cube the store bought paneer and immerse cubes in 2 cups hot water for 10 mins. Drain before using them.
    • Add garam masala to the tomato mix and sauté 2 minutes. Pour in the other ¼ cup water and cook covered for 3 minutes.
    • Lower the heat and mix in pureed spinach. Cook for another 5 minutes. (Adjust with water, if needed.)
    • Add drained paneer and mix well. Serve the dish I bowls over rice, or with Naan bread. (Optional: garnish with cream.)

    Notes & Ingredients

    *You can use frozen spinach, defrosted.
    *Leave the vines in the Jalapenos if you like spicy.

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    About Dr Hanna Frederick

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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