Foodie

Paneer Palak is one of the most loved North Indian dishes. It is truly good for you and will give you strength like Popeye the Sailor Man. As we all know spinach is a great source of iron and vitamins and paneer gives you the calcium and protein.

This dish has vitamin A, vitamin K, magnesium, folate, potassium, calcium and so much more. Since palak paneer is full of calcium and phosphorous it plays the role in heart and muscle function. The vitamins B2 and B12 in paneer help to convert the food into usable energy. Imagine a whole lot of nutrients in one dish. If you are a vegetarian, this is one dish you must have at least once a month.

What is really good about this dish is that its very low in calories, has low fat content and is filling indeed. The best thing about the spinach is that you can eat it in truckloads but still consume very little calories. It is a rich source of dietary fibre, which also helps to control your appetite.

Palak paneer is beneficial in improving the digestive system. Paneer contains protein casein, which easily gets digested by the body. Spinach helps to protect the mucous lining of the stomach and keeps digestive disorders at bay.

So if you're banting this is right up your street! It is one of those rare foods that are full of taste and nutrition.

Paneer Palak is usually enjoyed with roti or naan bread. I added a fresh and fruity Avocado and pineapple salad, it was delicious. You should try to make it.

You Will Need:

• 2 bunches of spinach leaves chopped fine without the stems
  
• 500 grams Paneer cubes
  
• 1 large onion
  
• 1 large red onion
  
• 2 TBS coconut Oil
  
• 2 TBS Ghee
  
• 2 Large Garlic Cloves chopped finely
  
• 2 TBS Garam Masala
  
• 2 TBS Curry powder
  
• 250ml Cream
  

Directions:

1. In a big pot melt the coconut oil and ghee and add the spices. Braise spices until aromatic.
   
2. Add the garlic ginger and onion. Fry for a few minutes before adding the paneer.
   
3. Fry the paneer until golden and then add the spinach, pour in the cream and put the lid on, cook gently until the spinach has reduced to a quarter. Taste and make sure the spinach is cooked to your liking. I like it half cooked and crunchy, however the original recipe you cook it right down and blend the spinach to a smooth creamy texture, your choice.
   
4. Add salt to your liking. Serve with naan or roti.