Light Palak Paneer (No Cream)
Nutrition per serving
Ingredients
- 400 g fresh spinach, washed
- 200 g low-fat paneer, cubed
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 4 garlic cloves
- 1 tbsp fresh ginger, grated
- 1–2 green chilies
- 2 tsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)
- 100 ml low-fat milk
- Salt to taste
- 1 tsp lemon juice
Instructions
Blanch the spinach in boiling water for 2–3 minutes until wilted and bright green. Transfer immediately to iced water, then drain and squeeze out well.
Blend the blanched spinach with the green chilies into a smooth puree. Set aside.
Heat the oil in a deep pan over medium heat. Add the cumin seeds and let them crackle for a few seconds.
Add the onion and sauté for 5–6 minutes until golden. Stir in the garlic and ginger and cook for 1 minute.
Add the tomatoes, turmeric, ground coriander, and salt. Cook for 6–7 minutes, stirring, until the tomatoes break down and oil appears at the edges.
Stir in the spinach puree and 100 ml water. Simmer gently for 5 minutes, stirring occasionally.
Gently fold in the paneer cubes. Let it sit for 3–4 minutes so the paneer soaks up the gravy.
Gradually stir in the low-fat milk until creamy — no cream needed. Sprinkle over the garam masala and the kasuri methi, crushed between your palms.
Take off the heat, stir in the lemon juice, and serve hot with whole-wheat roti or brown rice.
Classic palak paneer, lightened up — fresh spinach and a spiced tomato base, without a single drop of cream. Low-fat milk gives the creamy body, low-fat paneer keeps 22g of protein per serving. All the real desi flavour, half the guilt.
