Paneer with spinach (palak paneer)

This is an Indian dish, very spicy and very tasty.

How to cook Paneer with spinach (palak paneer)

Step 1

Paneer with spinach (palak paneer)

Leave the spinach in a little water. Chop or finely chop. Boil rice. Cut the cheese into cubes, grate the carrots on a fine grater. Heat oil in a deep frying pan, add spices, fry for a minute. Add finely chopped onion until golden brown.

Step 2

Paneer with spinach (palak paneer)

Add spinach, tomatoes, carrots and cheese. Simmer for 2-5 minutes.

Step 3

Paneer with spinach (palak paneer)

Add cream, salt. Warm up.

Step 4

Paneer with spinach (palak paneer)

Serve with rice. Sprinkle with cilantro. Enjoy your meal!

Paneer with spinach (palak paneer) - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen spinach. Just make sure to thaw and drain it well to remove excess water before cooking.
Leftover palak paneer can be stored in an airtight container in the fridge for up to 3 days.
Yes, you can substitute paneer with firm tofu for a dairy-free version of this dish.
Yes, you can sauté the ingredients in water or vegetable broth instead of oil to reduce fat content.
You can serve it with naan, roti, quinoa, or even a side of roasted vegetables for variety.
Yes, you can freeze it in an airtight container for up to 2 months. Thaw in the fridge and reheat gently on the stove.
Add extra green chilies, red chili powder, or a dash of cayenne pepper to increase the heat level.
Yes, coconut milk is a great dairy-free alternative that adds creaminess with a slightly sweet flavor.
Reheat it on low heat with a splash of water or cream, stirring occasionally to maintain moisture.

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