SPINACH AND COTTAGE CHEESE
Spinach and cottage cheese are traditional Indian recipes. The cubes of paneer, the Indian cottage cheese cooked in smooth, mildly spiced spinach gravy, present an exciting harmony – vibrant, nutrient-rich flavour from the spinach combined with a soft, creamy texture of the paneer to make a very wholesome and satisfying meal. For example, a total balance of earthy spices with the richness of the paneer occurs through the addition of cumin, garam masala, along ginger-garlic paste. This meal can be prepared for lunch or dinner. It is a great combination that goes well with naan, roti, or steamed rice. It would make an excellent, nutritious meal to be cooked at home.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION / TECHNIQUES
Sauté, Simmer, Pan-Fry, One-Pot Wonders
OCCASION / HOLIDAY
Family Dinner, Diwali, Weeknight Meals, Potluck, Comfort Food
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Gluten-Free, High Fibre, Low Carb, Kid-Friendly
DISH TYPE
Soup / Stew, Entrée
INGREDIENTS
- 50g paneer, cubed
- 100g fresh spinach, blanched and pureed
- 1/4 onion, finely chopped
- 1/2 tomato, pureed
- 1/4 tsp cumin seeds
- 1/4 tsp garam masala
- 1/2 tsp ginger-garlic paste
- 1 tsp ghee or oil
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:180
- Protein: 10g
- Fat: 12g
- Carbohydrates: 7g
- Fibre: 3g
- Sodium: 220mg
PREPARATION OF SPINACH AND COTTAGE CHEESE
- Blanch the spinach: Bring a large pot of water to a boil and then add the spinach. Cook for two or three minutes, until wilted, then drain the spinach. Immediately plunge it into ice water to preserve the vibrant green colour. Puree the blanched spinach and set it aside.
- Heat the ghee or oil: In a pan, heat 1 tsp of ghee or oil on medium flame. Add cumin seeds and let them sizzle for 30 seconds till fragrant.
- Sauté onions and ginger-garlic paste: Add fine onions and ginger-garlic paste to it. Saute till the onions turn golden brown. It will take around 3-4 minutes.
- Add tomato puree and spices: Add pureed tomato, garam masala, and a pinch of salt to it. Let this mixture cook till tomatoes become soft, along with the time when oil starts separating from it.
- Add spinach puree: Add the pureed spinach to the pan with the tomato base and stir it well. Then, reduce it for five minutes to integrate the flavours.
- Add paneer cubes: Add the paneer cubes in such a manner that they will be well-coated with the spinach gravy and let it cook for 2-3 minutes, stirring at intervals.
- Adjust seasoning and serve: Adjust seasoning and serve: Taste it and season with salt, if required. Serve sizzling hot with naan, roti, or rice.
PREP TIME
10 minutes
COOKING TIME
20 minutes
TIPS
- If using frozen spinach, thaw and squeeze out all excess water before pureeing.
- Fry the cube pieces of paneer gently until they are firm, and then add them to the spinach.
- Add a spoonful of fresh cream just before serving for added creaminess.
VARIATIONS
- Use 1/4 cup heavy cream for a creamier version.
- Substitute the tofu with paneer for vegan Palak Paneer.
- To make it spicy, you can use 1/4 tsp of chilli powder.
PREPPING AND STORAGE
- Fridge: You can store leftover Spinach and Cottage Cheese in a container for up to 3 days.
- Freezing: Freeze the spinach gravy without adding paneer to it. Refrigerate and freeze for up to 1 month; add fresh paneer to cook.