Diet-Friendly Palak Paneer Recipe

Step 1: Boil Spinach

Add water to a pan, then add the chopped spinach. Add more water if needed to cover the spinach, and cover the pan. Boil for 5-7 minutes until the spinach is softened. Drain the boiled spinach and set it aside to cool, preferably in the fridge.

Step 2: Shallow Fry Aromatics

Heat a pan with a tiny bit of olive oil. Add the chopped onion and shallow fry for 2-3 minutes until translucent. Add the chopped tomatoes and one green chilli, then shallow fry for another 2-3 minutes until they soften. Remove from the pan and set aside to cool.

Step 3: Blend Spinach and Aromatics

Once cooled, blend the boiled spinach with the remaining green chilli to a smooth paste. In the same blender jar (without washing), blend the cooled shallow-fried onion and tomato to a smooth paste.

Step 4: Prepare the Gravy Base

Heat the pan again with a tiny bit of olive oil. Add cumin seeds and let them splutter for 30 seconds. Then, add the blended onion-tomato paste to the pan and sauté for 2-3 minutes.

Step 5: Add Spices and Ginger-Garlic Paste

Add red chilli powder, turmeric powder, cumin powder, Kashmiri red chilli powder, coriander powder, and salt to the pan. Mix well and sauté for 2-3 minutes. Then, add the ginger-garlic paste. Add a splash of water to prevent the spices from burning. Continue to sauté until the spices are well cooked and the raw smell is gone, which should take about 5-7 minutes.

Step 6: Combine with Spinach Paste and Paneer

Add the blended spinach paste to the cooked spices. Mix well and cook for 5-7 minutes, stirring occasionally. Add a little water if needed to adjust the consistency. Gently add the cubed paneer to the spinach gravy, stirring carefully to avoid breaking the paneer. Cook for 3-5 minutes.

Step 7: Finish and Serve

Sprinkle garam masala powder over the palak paneer. Crush kasuri methi between your palms and sprinkle over the dish. Add a small piece of butter for flavor. Cover the pan and let it simmer on low heat for 5-7 minutes to allow the flavors to meld. Serve hot with roti.

• Use minimal oil for a diet-friendly version.

• Boil spinach first to reduce its raw smell and cook it slightly.

• Blend spinach and aromatics separately for a smoother gravy.

• Do not fry paneer for a softer texture in the diet version.

• Add a splash of water while sautéing spices to prevent burning and help them cook evenly.

• For a richer, non-diet version, fry the paneer cubes until golden brown before adding them to the gravy.

• Add a spoonful of fresh cream or cashew paste at the end for extra richness and a creamier texture.

• Adjust spice levels to your preference by increasing or decreasing the amount of green chilies and red chili powder.