Andhra · Main
Palakura paneer
Spinach and paneer curry
- Energy
- 305 kcal
- Protein
- 18.6 g
- Fibre
- 7.5 g
- Time
- 30 min
Per serving, 335 g.1 Good for lunch or dinner.
One serving gives you
- 115%of the day’s folate
- 51%of the day’s calcium
- 48%of the day’s vitamin A
- 23%of the day’s zinc
Nutrition facts
One serving, 335 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy305 kcal17%
Carbohydrates
- Carbohydrate19 g7%
- Fibre7.5 g30%
- Soluble fibre2.19 g
Fats
- Fat16.6 g34%
- Saturated fat limit7.42 g38% of limit
- Monounsaturated fat5.62 g
- Polyunsaturated fat2.21 g
- Omega-61.65 g21%
- Omega-30.56 g56%
- EPA + DHA0 mg
- Cholesterol limit34.3 mg
Protein and amino acids
- Protein18.6 g37%
- Histidine379 mg63%
- Isoleucine838 mg70%
- Leucine1,683 mg72%
- Lysine998 mg92%
- Methionine + cystine511 mg85%
- Phenylalanine + tyrosine1,828 mg218%
- Threonine799 mg190%
- Tryptophan261 mg124%
- Valine1,026 mg132%
Vitamins
- Vitamin A403 µg48%
- Vitamin B10.3 mg21%
- Vitamin B20.27 mg14%
- Vitamin B31.13 mg10%
- Vitamin B51.01 mg20%
- Vitamin B60.38 mg20%
- BiotinNot in the source data
- Folate253 µg115%
- Vitamin B120.33 µg15%
- Vitamin C49.5 mg76%
- Vitamin D0.14 µg<1%
- Vitamin E3.06 mg41%
- Vitamin K562 µg1022%
Minerals
- Calcium507 mg51%
- ChromiumNot in the source data
- Copper0.48 mg28%
- IodineNot in the source data
- Iron6.63 mg23%
- Magnesium191 mg52%
- Manganese2.33 mg58%
- MolybdenumNot in the source data
- Phosphorus324 mg32%
- Potassium1,340 mg38%
- Selenium20.4 µg51%
- Sodium limit363 mg18% of limit
- Zinc3.04 mg23%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Paneer70 g
- Spinach palakura165 g
- Groundnut oil palli nune4.5 g
- Onion, big ullipaya40 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli4 g
- Chillies, red endu mirapakaya1.5 g
- Coriander seeds dhaniyalu1.5 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Curry leaves karivepaku1 g
- Iodized salt (table salt) uppu0.7 g
Method
About 30 minutes.
- 1
Blanch 165 g spinach in boiling water for 2 minutes, cool and blend to a purée.
- 2
Heat 4.5 g groundnut oil; add the curry leaves and onion and cook until golden. Add crushed ginger and garlic, then the tomato, turmeric, chilli powder, ground coriander and salt; cook to a thick masala.
- 3
Stir in the spinach purée and simmer 5 minutes; add cubed 70 g paneer and heat through.