Palak paneer with cumin ginger and a little lemon
Lalkila Kitchen · Paneer · Vegetables · Vegetarian · Everyday cooking
This spinach-led archive variation uses a small amount of paneer and no cream. The spinach is blended with ginger, garlic and a little wheat flour before it returns to the pan. It offers a different texture from a chunky vegetable curry and works with either flatbread or rice.
Ingredients
- 500 g spinach, washed and roughly chopped
- 100 g paneer, cubed
- 1 garlic clove, crushed
- 1/2 teaspoon grated ginger
- 1 to 2 green chillies, crushed
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon sugar
- 1/2 teaspoon wheat flour
- 1/8 teaspoon turmeric
- 1/8 teaspoon combined ground cinnamon and cloves
- A small pinch of asafoetida
- A pinch of garam masala
- Salt and lemon juice to taste
- Water as needed
Method
- Cook the spinach in a little water until soft. Let it cool enough for your blender, then blend with flour, ginger, garlic and chilli, retaining the cooking liquid to adjust texture.
- In a heavy pan gently dry toast the cumin just until fragrant. Add asafoetida and immediately stir in the spinach mixture so the spices do not burn.
- Add sugar, turmeric, cinnamon-clove powder, garam masala and salt. Simmer gently, stirring, until the flour and aromatics are cooked; loosen with the reserved liquid if needed.
- Add paneer and warm through thoroughly. Finish with lemon juice a little at a time.
Cooking notes
Contains milk and wheat; compounded asafoetida may also contain wheat. The measured spinach replaces an undefined bunch size. No calorie claim is made for this adaptation, despite the original recipe's title.
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Source and adaptation
Adapted from Low Cal Palak Paneer, Sify Food Paneer Dishes in Joseph Paul's approved archive, PDF page 2.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.