Main courses

Palak paneer – spinach and Indian paneer cheese

Name: Palak paneer – spinach and Indian paneer cheese
Total time: 40 min
Yield: 4
Ingredients: 500 g fresh spinach; 250 g paneer (Indian fresh cheese) diced; 1 piece onion finely chopped; 2 piece a clove of garlic; 15 g fresh ginger grated; 2 tbsp oil; 1 tsp ground cumin; 0.5 tsp turmeric; 1 tsp garam masala; 1 dl whipping cream; 1 tsp salt; 1 tbsp lemon juice; 0.5 dl water

Soft spinach sauce and fried paneer cubes make for a classic vegetarian dish. Serve with rice or naan bread.

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40 minDifficulty: medium

Palak paneer spinach curry with paneer cheese cubes

Servings in this printout: 4

Ingredients

Servings4

500 g fresh spinach
250 g paneer (Indian fresh cheese)diced
1 piece onionfinely chopped
2 piece a clove of garlic
15 g fresh gingergrated
2 tbsp oil
1 tsp ground cumin
0.5 tsp turmeric
1 tsp garam masala
1 dl whipping cream
1 tsp salt
1 tbsp lemon juice
0.5 dl water

Method

Rinse the spinach and blanch in boiling water for a minute. Cool quickly and drain.
Puree the spinach into a rough puree.
Brown the paneer cubes in a pan in a tablespoon of oil. Set aside.
Soften the onion in the remaining oil. Add garlic, ginger, cumin and turmeric. Fry for one minute.
Add spinach puree, salt and half a deciliter of water. Simmer for 8 minutes.
Add cream, garam masala and paneer. Heat gently for 5 minutes. Season with lemon juice.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values have not been calculated for this recipe.

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?

ground cumin · Suitable nutrition data was unavailable for this ingredient or product.
turmeric · Suitable nutrition data was unavailable for this ingredient or product.
garam masala · Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

Calculated GL · ≈ 1.79 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

Value used in the model

Original recipe amounts and preparation

500 g · fresh spinach
250 g · paneer (Indian fresh cheese)
1 piece · onion
2 piece · a clove of garlic
15 g · fresh ginger
2 tbsp · oil
1 tsp · ground cumin
0.5 tsp · turmeric
1 tsp · garam masala
1 dl · whipping cream
1 tsp · salt
1 tbsp · lemon juice
0.5 dl · water

Rinse the spinach and blanch in boiling water for a minute. Cool quickly and drain. Puree the spinach into a rough puree. Brown the paneer cubes in a pan in a tablespoon of oil. Set aside. Soften the onion in the remaining oil. Add garlic, ginger, cumin and turmeric. Fry for one minute. Add spinach puree, salt and half a deciliter of water. Simmer for 8 minutes. Add cream, garam masala and paneer. Heat gently for 5 minutes. Season with lemon juice.

Separate version amounts and preparation

Servings for these amounts · 4

500 g · fresh spinach
250 g · unsweetened paneer cheese
55 g · peeled onion
7 g · fresh garlic
15 g · fresh ginger
27 g · neutral cooking oil
2 g · ground cumin
1 g · turmeric powder
2 g · garam masala
100 g · cream, 38% fat
amount in the original recipe · salt
15 g · lemon juice
50 g · water

Use the original method with these details.

Blanch and drain spinach, then follow the original method. Weigh spices individually. All listed inputs are included; no assumed carbohydrate-leaching deduction.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

Assumption sensitivity

1.793–3.669 / serving

This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
PINAATTI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
TUOREJUUSTO, KOTIJUUSTO, RASVAA 9-14 %, MAALAISJUUSTO · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
SIPULI, KELTASIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
VALKOSIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
INKIVÄÄRI, JUURAKKO, RAAKA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
Total ingredient mass, an upper bound only · available CHO cannot exceed total weighed edible ingredient massBOUND
KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
TÄYSMEHU, SITRUUNATÄYSMEHU, LAIMENTAMATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
VESI, VESIJOHTOVESI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

GL method ↗

Notes

Do not boil the creamy spinach sauce vigorously after adding the paneer.