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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Never eat spinach just before going on the air."
-Dan Rather

The refrigerator light goes on...

There is everything good to be said for this dish. It is a traditional Indian recipe and you may have to search for the paneer cheese. It is, however, low in calories and sodium but still has a lot of flavor.

The extra step of blanching the spinach and then refreshing it in ice water isn't absolutely necessary, but makes for a much brighter and more appetizing color.

Blanch

To boil raw ingredients in a liquid. Vegetables are commonly blanched. The key to blanching vegetables is to not cook them too long. To blanch asparagus, bring a pot of water to about the poach stage over medium high heat. Add the asparagus and let it cook until the color becomes very green. The spears should just barely bend when picked up out of the water (about 3 minutes or so for thin asparagus and 5 minutes for the thickest).

If the asparagus is not going to be used right away, remove them to a bowl of ice water. This is known as "refreshing." The cold water stops the food from continuing to cook from internal heat and keeps the food fresh and crisp. This is also known as "shocking" the food.

Blanching can also be used for softening foods, making it easy to remove their skins. Almonds and tomatoes are two examples of this.


 

Palak Paneer



Servings = 4 | Serving size =about 2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipes makes good leftovers.

Serve with Jasmine Rice or Jasmine Rice - Low Sodium Version or Brown Rice

4 quarts water
16 ounces spinach
ice water
2 tsp olive oil
2 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
1 jalapeno pepper (minced)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika
1 tsp garam masala
1 large onion (finely diced)
1 medium tomato (finely chopped)
1/2 tsp salt
8 ounces paneer cheese (cut into 1/4 inch cubes)

Palak Paneer Recipe from Dr. Gourmet
Place the water in a large skillet over medium high heat. When it is nearly boiling add 1/3 of the spinach.

Cook for about 2 minutes. Stir gently and frequently.

Remove the spinach to the ice water and repeat for the other two 1/3 of a pound batches.

When the ice is completely melted drain the spinach.

Place the spinach in a blender and puree gently until coarse.

Place the oil in a large skillet over medium high heat.

Add the garlic, ginger, jalapeno, cumin, turmeric, paprika and garam masala.

Cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the tomato and cook for about 5 minutes.

Add the salt, pureed spinach, and paneer. Stir and reduce the heat to low.

Cover and simmer for about 10 minutes.

Serve over brown or jasmine rice.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 279 Calories from Fat 125
  % Daily Value
Total Fat 13g 19%
    Saturated Fat 6g 26%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 31mg 10%
Sodium 399mg 16%
Total Carbohydrates 19g 4%
    Dietary Fiber 5g 19%
    Sugars 8g  
Protein 21g  
Vitamin A 224% Vitamin C 80%
Calcium 60% Iron 20%
Vitamin K 555 mcg Potassium 1035 mg
Magnesium 128 mg