Spinach is a nutrient-rich leafy vegetable. It belongs to the amaranth family and is related to beets and quinoa.
Considered to be a host of health benefits, spinach is enriched with high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
The vegetable may help reducing oxidative stress, promoting eye health, fighting cancer, regulating blood pressure, and weight loss.
- 1 bag Baby Spinach
- 1 pack Paneer
- 1 tsp. Mustard Oil
- 2 to 4 Black Peppers
- 1 to 2 Cloves
- 1/2 tsp. Cumin Seeds
- 1- inch Cinnamon Stick
- 2 small Bay Leaves
- 1/2 tsp. Turmeric
- 1 tsp. Red Chili Powder
- 1 tsp. Coriander Powder
- 1/4 tsp. Garam Masala
- Salt to taste
- 1 medium Red Onion 🧅
- 2 medium Tomatoes 🍅
- 2 Green Chili
- 1-inch piece Ginger
- 1 to 2 Garlic Cloves 🧄
- 2 tbsps. Yogurt
- 1 tsp. Cornmeal/ Gram Flour/Wheat Flour
- 1 to 2 tsp. Ghee
Cut the paneer into desired size pieces...
Place them into warm water and set aside for later use..
Roughly chop the above vegetables....
Season the veggies in mustard oil...
Once onions are done...add tomatoes...
Add spices...cook for 5 minutes and then goes in 1/2 cup water...
Spinach
Add properly washed and drained spinach, and the salt...
Cover the pot and let veggies cook on medium heat for 20 minutes..
Turn off the heat and wait for the veggies to cool down...
Make sure to take out the cinnamon stick and bay leaves before placing the veggies into the blender jar...
Blend the veggies into a coarse or fine puree/paste as per your preference..
Transfer the puree into the same pan and let it cook on medium heat...
Add paneer (drain the water) to the veggie puree..
Combine two of them...cover and cook for 2 minutes..
Add cornmeal flour or gram flour or wheat flour...gently stir...cook for 2 minutes
Add beaten yogurt and stir well...
Cover and let cook on low-medium heat for 10 minutes until the spinach gravy is well done..
Transfer it to a serving bowl...
Top view of Spicy Palak Paneer (Spinach Curry)...served with homemade multigrain roti/chapaati!
Paneer
Baby Spinach
Note: This is one of the most popular Indian Curries. I cook it in many different ways. Here, I am sharing the easiest, quickest, and yummiest spicy version. On special occasions, can be served with naan or layered paratha. Also, may add an extra seasoning of ghee, garlic, and red chili powder. For a vegan version substitute paneer and ghee, respectively with the tofu and oil.
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Ingredients
- 1 bag Baby Spinach
- 1 pack Paneer
- 1 tsp. Mustard Oil
- 2 to 4 Black Peppers
- 1 to 2 Cloves
- 1/2 tsp. Cumin Seeds
- 1- inch Cinnamon Stick
- 2 small Bay Leaves
- 1/2 tsp. Turmeric
- 1 tsp. Red Chili Powder
- 1 tsp. Coriander Powder
- 1/4 tsp. Garam Masala
- Salt to taste
- 1 medium Red Onion 🧅
- 2 medium Tomatoes 🍅
- 2 Green Chili
- 1-inch piece Ginger
- 1 to 2 Garlic Cloves 🧄
- 2 tbsps. Yogurt
- 1 tsp. Cornmeal/ Gram Flour/Wheat Flour
- 1 to 2 tsp. Ghee
Instructions
Cut the paneer into desired size pieces.
Place them into warm water and set aside for later use.
Roughly chop the above vegetables.
Season the veggies in mustard oil.
Once onions are done... add tomatoes.
Add spices... cook for 5 minutes and then goes in 1/2 cup water.
Add properly washed and drained spinach, and the salt.
Cover the pot and let veggies cook on medium heat for 20 minutes.
Turn off the heat and wait for the veggies to cool down.
Make sure to take out the cinnamon stick and bay leaves before placing the veggies into the blender jar.
Blend the veggies into a coarse or fine puree/paste as per your preference.
Transfer the puree into the same pan and let it cook on medium heat.
Add paneer (drain the water) to the veggie puree.
Combine two of them... cover and cook for 2 minutes.
Add cornmeal flour or gram flour or wheat flour...gently stir... cook for 2 minutes.
Add beaten yogurt and stir well.
Cover and let cook on low-medium heat for 10 minutes until the spinach gravy is well done.
Transfer it to a serving bowl.
Serve with homemade multigrain roti/chapaati!
Notes
This is one of the most popular Indian Curries. I cook it in many different ways. Here, I am sharing the easiest, quickest, and yummiest spicy version. On special occasions, can be served with naan or layered paratha. Also, may add an extra seasoning of ghee, garlic, and red chili powder. For a vegan version substitute paneer and ghee, respectively with the tofu and oil.
