Palak Paneer – Rich in Iron

4 from 1 vote

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Iron is an essential nutrient that plays an important role in many bodily functions. A diet lacking in iron can result in low energy levels, shortness of breath and anemia.
Spinach or palak is good source of non-heme form of iron. We often make palak paneer at home.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsBrunch, Dinner, Lunch
CuisineIndian
Recipe Taste Salty
Servings 2
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Ingredients
  

For Palak Puree

  • 250 grams Palak
  • 1 pinch Salt
  • 5 cloves Garlic
  • 1/2 inch Ginger
  • 2 Green chili

For Palak Paneer Masala

  • 100 grams Paneer cut into cube or triangle sized
  • 1 Tomato chopped
  • 1 tsp Red chili powder
  • 1/4 cup Oil
  • 1 Onion chopped
  • 2 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 Tomato chopped
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 2-3 tsp Salt as per taste
  • 1/4 cup Water warm
  • 1/2 tsp Garam masala powder
  • 1 tablespoon Butter
  • 1/4 cup Cream +1 teaspoon more
  • 1 tsp kasturi methi crushed, roasted

Other ingredients

  • 2 cup Water for soaking + 2cups (for boiling)
  • 1 bowl Water Ice cold (pour 3 cups water with 10 ice cubes in a bowl)
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Instructions
 

  • Soak the palak into water for 15 minutes, then drain the water and leaves very well.
  • Boil 2 cups of water adding little salt, add palak, close the lid and simmer the gas and cook for 3 to 5 minutes. Switch off the gas and strain the palak.
  • Add palak or spinach into ice cold water for 15 minutes to keep the colour of palak. Drain the ice cold water.
  • Add palak in a wet grinder along with ginger, garlic, chopped chilies and salt to make a smooth puree.
  • Heat oil in a pan,Add chopped onion, fry until light brown.Add ginger,garlic paste,mix and stir.
  • Add chopped tomatoes and fry until raw aroma of ginger garlic paste goes away.
  • Add turmeric powder, red chilli powder and coriander powder, mix and stir. Add salt.
  • Add warm water,let the water bring to boil. When the water will start boiling,add paneer, mix with spices.
  • Simmer the gas and close the lid and cook 2 to 3minutes until paneer or tofu is soft and gravy is thicken.
  • Add garam masala powder and roasted kasuri methi and mix.
  • Add butter cream and mix.
  • Switch off the gas. Transfer the dish in a serving bowl and garnish with little cream.

Notes

  • If you want you can skip cream, instead of cream you can add 1/4 cup milk.

Please appreciate the author by voting!

4 from 1 vote

Recipe Nutrition

Calories: 663 kcal | Carbohydrates: 26 g | Protein: 15 g | Fat: 58 g | Saturated Fat: 20 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 22 g | Trans Fat: 0.3 g | Cholesterol: 82 mg | Sodium: 2718 mg | Potassium: 1221 mg | Fiber: 8 g | Sugar: 9 g | Vitamin A: 13953 IU | Vitamin C: 66 mg | Calcium: 457 mg | Iron: 5 mg
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