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Ananda's Palak Paneer


An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb


½ pound paneer
pressed fresh cheese (similar to ricotta)
2 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon cayenne pepper
or to taste
1 tablespoon ginger root
minced into a paste
4 each green chili peppers
fresh or red dried
2 medium tomatoes
fresh or canned, pureéd
½ teaspoon salt
or to taste
1 pound spinach
fresh or frozen
1 x tomatoes
for garnish
½ cup yogurt, plain


Cut the paneer into ½ inch cubes.

Heat one tablespoon of oil in a skillet over medium-high heat.

Fry the paneer quickly until very lightly browned on all sides.

Remove to paper towelling and set aside.

Add the remaining tablespoon of oil to the skillet, heating over medium-high heat.

When the oil is quite hot add the cumin seed and cook until they sputter, about 30 seconds.

Add the turmeric, cayenne pepper, hot chilies and ginger. Cook for another 30 seconds to a minute.

Add the puréed tomatoes and cook until bubbly, about 5 minutes.

Add the fresh chopped or thawed frozen spinach. Mix well and cook for a couple of minutes.

If you notice too much liquid from the spinach you may wish to add some of the flour/water mixture as needed to help bind and thicken things together. Simmer for two minutes.

Add the yogurt and salt.

Allow to simmer for 6 minutes, stirring occasionally.

Return the paneer to the pan, mix and let cook for a couple of minutes.

Garnish with tomatoes, serve with basmati rice and naan or roti.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 11564% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 402mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 14%
Sugars g
Protein 10g
Vitamin A 225% Vitamin C 67%
Calcium 16% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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