Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Palak Paneer, a Spinach & Cheese Curry

A recipe by .

 
Palak Paneer, a Spinach & Cheese Curry
 
One serving costs about $1.36

$1.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

2 asian,indian
spoonacular Score:29%

Spoonacular Score: 29%

 

Palak Paneer, a Spinach & Cheese Curry might be just the Indian recipe you are searching for. This recipe makes 2 servings with 352 calories, 2g of protein, and 29g of fat each. For $1.36 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by spoonacular user emmapotter. If you like this recipe, you might also like recipes such as Palak Paneer (Indian Spinach and Paneer), Chana Palak | Chole Palak |Spinach chickpeas curry, and Palak Paneer (Spinach Paneer).

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Laurenz V Singing Gruner Veltliner with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Laurenz V Singing Gruner Veltliner

A very attractive fruit bouquet yields apple, peach and citrus aromas along with a typical Veltliner spiciness and a touch of white pepper. The soft and juicy palate is supported by fine acidity. It sings on the palate!

» Get this wine on Wine.com

Ingredients

Servings:
1 packet
1 packet big shells
big shells
0.04 oz
0.04 oz paneer
paneer
2
2  onions
onions
1
1  tomato
tomato
0.5 Tbsps
0.5 Tbsps ginger-garlic paste
ginger-garlic paste
6
6  green chillies
green chillies
1
1  sour cream
sour cream
1 Cloves
1 Cloves cloves
cloves
1 tsp
1 tsp cumin powder
cumin powder
0.25 cups
0.25 cups oil
oil
1 packet big shells
1 packet
big shells
0.04 oz paneer
0.04 oz
paneer
2  onions
2
onions
1  tomato
1
tomato
0.5 Tbsps ginger-garlic paste
0.5 Tbsps
ginger-garlic paste
6  green chillies
6
green chillies
1  sour cream
1
sour cream
1 Cloves cloves
1 Cloves
cloves
1 tsp cumin powder
1 tsp
cumin powder
0.25 cups oil
0.25 cups
oil

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

Paneer--If you're utilizing suspended paneer go on out it and then maintain at room temperature for 34 hours before cooking or you may defrost it.Take oil at a moderate sized thick tawa (horizontal pan) and set little oil within it. Insert the paneer cubes and fry until they're golden brown. Sprinkle some salt and place it away. To steam at a bowl trimmed on the palak and also add a spoonful of plain water and then also pay it to get 56 minutes.

Take a skillet and then put petroleum into it and heat medium heat. Insert jeera powder, cloves,garlic and simmer for couple minutes. Add the glue keep stirring as it tends to flutter close to. Gently cover the pan for roughly 7-8minutes sporadically waking . Include some water in the event the sauce is overly thick. Insert the sour cream, then combine gently and insert the paneer. Prepare for 56 minutes ahead of shooting it. Drink roti or chapati.

Note--You are able to roast the complete paneer by putting the paneer S-Lab on tava and then leaves it onto either side until golden brown. Cut into tiny bits as soon as trendy.

For more palak paneer recipes, information, Please visit our website.


Price Breakdown

Cost per Serving: $1.41
Ingredient
1 gram paneer
2 onions
1 tomato
½ tablespoons ginger-garlic paste
6 green chillies
1 Clove cloves
1 teaspoon cumin powder
¼ cups oil
Price
$0.03
$0.48
$0.46
$0.12
$1.19
$0.25
$0.13
$0.15
$2.82

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • 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!

  • 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!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • 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.

  • 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.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • 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.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
351 Calories
2g Protein
28g Total Fat
22g Carbs
5% Health Score
Limit These
Calories
351
18%

Fat
28g
44%

  Saturated Fat
2g
15%

Carbohydrates
22g
8%

  Sugar
10g
12%

Cholesterol
1mg
0%

Sodium
461mg
20%

Get Enough Of These
Protein
2g
4%

Vitamin C
32mg
40%

Vitamin E
5mg
36%

Fiber
7g
29%

Manganese
0.55mg
28%

Vitamin K
26µg
25%

Vitamin A
535IU
11%

Potassium
330mg
9%

Vitamin B6
0.19mg
9%

Folate
30µg
8%

Iron
1mg
6%

Magnesium
23mg
6%

Vitamin B1
0.08mg
5%

Phosphorus
53mg
5%

Calcium
46mg
5%

Copper
0.09mg
5%

Vitamin B3
0.56mg
3%

Vitamin B2
0.05mg
3%

Zinc
0.36mg
2%

Vitamin B5
0.2mg
2%

Selenium
0.96µg
1%

covered percent of daily need

Related Recipes