Palak Paneer 2.0

Ingredients

• 1 tsp mustard oil (For the base)
• 120 g large onion (Approximately 120 g, thinly sliced)
• 1 tsp ginger-garlic paste
• 0.5 tsp chilli powder
• 1 tsp coriander powder
• 0.25 tsp turmeric
• 0.5 tsp garam masala
• 120 g tomato purée
• salt (To taste)
• 235 g chopped spinach (palak) (Source gives a range of 220–250 g; 235 g is the midpoint for nutrition and scaling)
• 200 g soft paneer
• 0.333 cup hot water (For blending)
• fresh coriander leaves (For finishing)
• 1 tbsp mustard oil (For the tadka)
• 0.75 tsp cumin seeds (For the tadka)
• 1 tsp Kashmiri chilli powder (Add after switching off the heat)
• 4.5 garlic cloves (Source gives 4–5 cloves; finely chopped)

Steps

1. 1

   Heat 1 teaspoon mustard oil in a pan or kadhai over medium heat.

2. 2

   Add the thinly sliced onion and cook until properly golden brown.

3. 3

   Add the ginger-garlic paste and sauté until aromatic.

4. 4

   Add the chilli powder, coriander powder, turmeric, and garam masala. Cook briefly so the spices become fragrant.

5. 5

   Add the tomato purée and salt. Mix well and continue cooking until the mixture is thick and glossy and the raw tomato flavors have disappeared.

6. 6

   Add the chopped palak or spinach. Mix thoroughly, then cook for 2–3 minutes until wilted. Lower the heat.

7. 7

   While the spinach cooks, blend the soft paneer with the hot water until completely smooth and silky.

8. 8

   Add the smooth paneer sauce to the spinach mixture and mix gently over low heat.

9. 9

   Let the curry simmer gently for only 1–2 minutes.

10. 10

    For the tadka, heat 1 tablespoon mustard oil in a small pan. Add the cumin seeds, then the chopped garlic, and cook until the garlic is lightly golden.

11. 11

    Switch off the flame, add the Kashmiri chilli powder to the hot oil, and pour the tadka immediately over the curry.

12. 12

    Finish with fresh coriander leaves. Serve hot with rice or roti.

Notes

The source states 3 servings of 300 g each and lists approximately 268 kcal, 20 g protein, 14 g carbohydrates, and 17 g fat per serving. The spinach quantity is given as a 220–250 g range. Serve with rice or roti as suggested by the author.

Nutrition per serving

• main
• vegetarian
• high-protein
• Indian
• gluten-free
• stovetop
• spinach
• paneer