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Lighter palak paneer
पालक पनीर
The restaurant version with the cream taken out and nothing lost.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
Recipes and herbs are not filtered for allergies. Please check the ingredients yourself against any allergy you have, and ask your doctor if you are unsure.
35 minServes 3DinnerSuits Vata, PittaChildren eat it
You'll need
- 300g spinach, washed
- 200g paneer, cubed
- 1 onion and 1 tomato, chopped
- 1 inch ginger, 2 cloves garlic
- ½ tsp cumin seeds, ½ tsp coriander powder, ¼ tsp garam masala
- 1 tbsp ghee, salt to taste
- 2 tbsp milk instead of cream
Method
- Blanch the spinach for 90 seconds, then drop it into cold water: this is what keeps it green.
- Blend it coarse. Leave some texture; a smooth purée turns grey.
- Heat the ghee, crackle the cumin, and cook the onion, ginger and garlic until soft.
- Add the tomato and the powdered spices, cook until the fat separates.
- Stir in the spinach and a splash of water, simmer five minutes.
- Add the paneer and the milk, warm through for two minutes, and stop. Paneer boiled hard goes rubbery.
Why this dish
Spinach is cooling and slightly astringent; paneer is heavy and building. Together they are steady rather than either extreme, which is why this suits both Vata and Pitta. Cooking the spinach, rather than eating it raw, is what makes it sit comfortably.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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