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Luscious Palak Paneer

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $5.58 One serving costs about $5.58

$5.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

2 vegetarian,gluten-free,healthy,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:84%

Spoonacular Score: 84%

 

The recipe Luscious Palak Paneer could satisfy your Indian craving in approximately 30 minutes. This recipe serves 2 and costs $5.55 per serving. This main course has 558 calories, 22g of protein, and 43g of fat per serving. 1 person has tried and liked this recipe. It is a good option if you're following a gluten free and vegetarian diet. If you have baking powder, mediums cloves garlic, cinnamon powder, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is tremendous. Try Palak Paneer | Restaurant style Punjabi Palak Paneer, Dinner Tonight: Palak Aalu, Palak Paneer's Cousin, and palak paneer , how to make palak paneer | paneer s for similar recipes.

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Essay Chenin Blanc Blend

Old, bush-vine chenin blanc was used as the anchor of this wine and gives it its intense fruitiness and refreshing acidity. The viognier adds floral and spicy notes and a soft, appealing richness to the palate. Perfect with grilled seafood and chicken.

» Get this wine on Wine.com

Ingredients

Servings:
1 pinch
1 pinch baking powder
baking powder
0.25 tsps
0.25 tsps cardamom powder
cardamom powder
0.25 tsps
0.25 tsps cinnamon powder
cinnamon powder
1 tsp
1 tsp coriander powder
coriander powder
1 tsp
1 tsp cumin powder
cumin powder
4 medium
4 medium cloves garlic
cloves garlic
1 Tbsp
1 Tbsp ginger
ginger
3
3  green chilies
green chilies
0.25 tsps
0.25 tsps ground fennel
ground fennel
1 medium
1 medium onion
onion
1 cup
1 cup paneer
paneer
some
some salt
salt
10 cups
10 cups fresh spinach
fresh spinach
2 Tbsps
2 Tbsps sunflower oil
sunflower oil
1 cup
1 cup tomatoes
tomatoes
0.5 tsps
0.5 tsps turmeric
turmeric
1 cup
1 cup water
water
1 pinch baking powder
1 pinch
baking powder
0.25 tsps cardamom powder
0.25 tsps
cardamom powder
0.25 tsps cinnamon powder
0.25 tsps
cinnamon powder
1 tsp coriander powder
1 tsp
coriander powder
1 tsp cumin powder
1 tsp
cumin powder
4 medium cloves garlic
4 medium
cloves garlic
1 Tbsp ginger
1 Tbsp
ginger
3  green chilies
3
green chilies
0.25 tsps ground fennel
0.25 tsps
ground fennel
1 medium onion
1 medium
onion
1 cup paneer
1 cup
paneer
some salt
some
salt
10 cups fresh spinach
10 cups
fresh spinach
2 Tbsps sunflower oil
2 Tbsps
sunflower oil
1 cup tomatoes
1 cup
tomatoes
0.5 tsps turmeric
0.5 tsps
turmeric
1 cup water
1 cup
water

Equipment

blender
blender
frying pan
frying pan
blender
blender
frying pan
frying pan


Instructions

  1. Blanch the spinach in hot water with a tiny pinch of baking powder (which keeps it beautifully green!) and drain when wilted. Place in a blender and puree with a cup of water. Set the puree aside.
  2. In a large pan heat the oil and add the onions, garlic, ginger, chillies and tomatoes. Cook for around 5 minutes on a high heat stirring constantly. Do not let it burn.
  3. Add the spinach puree, turmeric powder, cumin powder, coriander powder, fennel powder, cinnamon powder, cardamom powder and salt to taste. Simmer on a medium heat until the oil separates from the spinach mixture.
  4. Add the paneer and single cream if you wish and remove from the heat.
  5. Serve with naan, rice, or paratha.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.58
Ingredient
¼ teaspoons cardamom powder
¼ teaspoons cinnamon powder
1 teaspoon coriander powder
1 teaspoon cumin powder
4 mediums cloves garlic
1 tablespoon ginger
3 green chilies
¼ teaspoons ground fennel
1 medium onion
1 cup paneer
10 cups fresh spinach
2 tablespoons sunflower oil
1 cup tomatoes
½ teaspoons turmeric
Price
$0.11
$0.02
$0.12
$0.13
$0.27
$0.04
$0.60
$0.05
$0.24
$6.03
$2.68
$0.38
$0.44
$0.05
$11.15

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
559k Calories
22g Protein
43g Total Fat
24g Carbs
61% Health Score
Limit These
Calories
559k
28%

Fat
43g
67%

  Saturated Fat
18g
115%

Carbohydrates
24g
8%

  Sugar
7g
8%

Cholesterol
74mg
25%

Sodium
581mg
25%

Get Enough Of These
Protein
22g
44%

Vitamin K
731µg
697%

Vitamin A
14701IU
294%

Manganese
2mg
139%

Vitamin C
67mg
81%

Folate
313µg
78%

Calcium
751mg
75%

Vitamin E
9mg
62%

Magnesium
146mg
37%

Potassium
1193mg
34%

Fiber
8g
34%

Iron
5mg
31%

Vitamin B6
0.51mg
26%

Vitamin B2
0.33mg
19%

Copper
0.33mg
17%

Phosphorus
136mg
14%

Vitamin B1
0.19mg
13%

Vitamin B3
1mg
9%

Zinc
1mg
8%

Selenium
3µg
4%

Vitamin B5
0.28mg
3%

covered percent of daily need

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