Go Back Email Link
Spinach with Indian Cottage Cheese (Palak Paneer)
Print Pin

Spinach with Indian Cottage Cheese (Palak Paneer)

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.
Course Mains
Cuisine Indian
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, DASH (low-salt), Vegetarian
Keyword authentic, Easy-to-prepare, Make Ahead, one-pan, Skillet, Stove top
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 294kcal
Author Dr Hanna Frederick

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

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