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Palak Paneer Stir-Fry / Spinach and Paneer Stir-Fry

By Jigna
This easy and quick Palak Paneer is stir-fried, delicious, filling, nutritious, and comforting.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Healthy, No Onion No Garlic, Vegetarian
Servings 3

Equipment

  • Frying Pan

Video

Ingredients
  

  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafoetida / Hing (optional)
  • 1 teaspoon green chili paste
  • 1-inch ginger peeled and grated
  • 250 g spinach finely chopped
  • 250 g paneer cut into small cubes
  • 1 tomato finely chopped
  • Salt to taste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 teaspoon crushed Kasoori Methi (dried fenugreek leaves)
  • Lemon juice to taste (optional)

Instructions
 

  • Heat oil in a pan and add cumin seeds.
  • Allow cumin seeds to sizzle. Then add chili paste, grated ginger, and asafoetida. Saute for a few seconds.
  • Add chopped spinach and mix well. Continue cooking for 3-4 minutes or until all the water separates from spinach leaves and spinach looks almost cooked.
  • Add paneer cubes and chopped tomatoes. Stir well to combine everything.
  • Then add salt, turmeric powder, cumin powder, coriander powder, and garam masala. Mix well and continue cooking for 3-4 minutes, or until Paneer and tomatoes are soft.
  • Finally, add Kasoori Methi, lemon juice, and mix well. Taste, adjust the seasonings if needed, and turn off the heat.

Serving Suggestions

  • Serve hot Palak Paneer Stir-Fry with Roti or Dal and Rice.
  • You can also use it as a filling mixture to make sandwiches.
  • You can add Spinach and Paneer Stir-Fry into your favorite veggie salad. This way, you can have wholesome and filling salad for lunch or dinner.
  • Also, you can make Kathi Rolls with this dry sabji.

Notes

  1. I have kept the ratio of Palak and Paneer almost the same. But you can increase or reduce the amount of spinach.
  2. Chop the spinach finely for quick cooking and even coating to Paneer cubes.
  3. Use fresh and soft Paneer for the best results. I have used homemade Paneer, but if using store-bought Paneer, soak it in hot or warm water for at least 20 minutes to make it soft.
  4. Lemon juice brings a slight tang to the dish. However, you can skip lemon juice if you want. Or add ¼ teaspoon amchur powder instead.
  5. Add green chili and garam masala powder as per your taste preference.
  6. To make the dish more decadent, you can add 2-3 tablespoon of cream.

Nutrition (Approximate Values)

Calories : 272kcalCarbohydrates : 7gProtein : 15gFat : 22gSaturated Fat : 13gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gCholesterol : 55mgSodium : 89mgPotassium : 545mgFiber : 3gSugar : 1gVitamin A : 7995IUVitamin C : 27mgCalcium : 495mgIron : 3mg
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