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Palak Paneer Recipe
|Curd||1⁄2 Cup (8 tbs)|
|Blanched tomatoes||100 Gram, blanched|
|Garlic||6 Clove (30 gm)|
|Soda bicarbonate||1 Teaspoon|
|Ghee||3⁄4 Cup (12 tbs)|
|Chili powder||1 Teaspoon|
Calories 374 Calories from Fat 259
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 83.3 mg
Sodium 569.4 mg23.7%
Total Carbohydrates 19 g6.2%
Dietary Fiber 4.1 g16.2%
Sugars 9.9 g
Protein 13 g25.1%
Vitamin A 244.1% Vitamin C 76%
Calcium 31.5% Iron 21.8%
*Based on a 2000 Calorie diet
1 Cut the paneer into small pieces.
2 In a pan, heat the ghee and fry the paneer until golden brown.
3 In another pan, cook spinach with 1 tsp of soda bicarbonate until tender.
4 In a grinder jar, put the cooked spinach and grind it finely.
5 In a frying pan, heat the ghee.
6 Add in chopped onions and garlic, fry until brown.
7 Pour in a little water and cook until the onion is soft.
8 Add in ground ginger, chopped tomatoes, salt, red chilli powder and cook until a thick gravy is formed.
9 Add in spinach and curd, cook for a few minutes.
10 Add in the fried paneer.
11 Cook, stirring until the ghee starts appearing on the surface.
12 Add in the mashed khoya, along with the ground spices.
13 Cook for a few minutes.
14 Serve hot.