Palak Paneer

Name: Palak Paneer
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 c. basmati rice; 3 tbsp. canola oil, divided; 12 oz. paneer, cut into 3/4-in. pieces; 1 1/2 tsp. garam masala, divided; 1 3/4 tsp. ground coriander, divided; Kosher salt and pepper; 1 large onion, chopped; 1 tbsp. finely grated fresh ginger; 2 large cloves garlic, finely grated; 1/2 serrano chile, seeded and finely chopped; 1 tsp. ground cumin; 1 tsp. vegetable bouillon base (we used Better Than Bouillon); 2 16-oz packages frozen chopped spinach, thawed and squeezed of excess liquid; 1 c. heavy cream; Warm naan, for serving

Use warm naan to scoop up this meatless main.

By Joy ChoPublished: Feb 9, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

795

While saag paneer uses a mix of leafy greens (like spinach, mustard greens, and fenugreek, among others), palak paneer is made with just spinach. Here, we use frozen chopped spinach to cut down on prep time and cost without skimping on flavor. Don’t forget the rice and naan!

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Ingredients

1 cup basmati rice
3 Tbsp. canola oil, divided
12 oz. paneer, cut into 3/4-in. pieces
1 1/2 tsp. garam masala, divided
1 3/4 tsp. ground coriander, divided
Kosher salt and pepper
1 large onion, chopped
1 Tbsp. finely grated fresh ginger
2 large cloves garlic, finely grated
1/2 serrano chile, seeded and finely chopped
1 tsp. ground cumin
1 tsp. vegetable bouillon base (we used Better Than Bouillon)
2 16-oz packages frozen chopped spinach, thawed and squeezed of excess liquid
1 cup heavy cream
Warm naan, for serving

Directions

1. Step 1Cook rice per package directions. Heat 1 tablespoon oil in large nonstick skillet on medium. In large bowl, toss paneer with 1 tablespoon oil, 1/2 teaspoon garam masala, 1/4 teaspoon ground coriander, and 1/4 teaspoon salt. Add paneer and cook undisturbed until golden brown on bottom, 2 to 4 minutes. Toss, then continue to cook until golden brown on other side, 2 to 3 minutes more. Transfer paneer to plate.
2. Step 2Add 1 tablespoon oil to skillet and heat on medium. Add onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until beginning to soften, 5 minutes. Add ginger, garlic, and serrano and cook, stirring, 1 minute. Add remaining 1 1/2 teaspoons ground coriander, 1 teaspoon garam masala and ground cumin and cook, stirring, 1 minute more.
3. Step 3Whisk 1 teaspoon vegetable bouillon base into 1 cup warm water; add to skillet along with spinach and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until spinach is very soft, 6 minutes. Remove from heat, then stir in 1 cup heavy cream until incorporated. Fold in paneer. Serve with rice and naan.

NUTRITIONAL INFORMATION (per serving): About 795 calories, 47.5 g fat (22.5 g saturated), 117 mg cholesterol, 943 mg sodium, 69 g carbohydrate, 9 g fiber, 24 g sugar (0 g added sugar), 27 g protein

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