Indian · main
Palak Paneer
Palak Paneer reads richness 5.0, allium 3.3 and heat 3.3 on Palate's 0–10 flavor X-ray — a Indian main, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.0 / 10
- Sweet & Fruity — 3.5 / 10
- Sour & Bright — 3.1 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 5.3 / 10
- Aromatic & Spice — 4.1 / 10
The measured notes (of 18)
Richness 5.0 · Allium 3.3 · Heat 3.3 · Warm Spice 3.0 · Salinity 2.8 · Fruity 2.7 · Sourness 2.7 · Sweetness 2.7 · Umami 2.7 · Herbaceous 2.5 · Earthy 2.1 · Bitterness 1.5 · Citrus 1.3 · Floral 1.3 · Nutty 1.3
What's in it (12)
- 12 oz paneer, cubed
- 1 lb fresh spinach
- 1 large onion, diced
- 1 medium tomato, chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 3 tbsp cream
- 2 tbsp oil
- salt to taste
Time & effort: about 35 min (25 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 129.5 kcal, 5.6 g protein, 7.9 g fat, 9.6 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Blanch spinach briefly in boiling water, then blend to a smooth puree.
- Fry cumin, onion, ginger-garlic, and tomato into a masala, then stir in the spinach puree and spices.
- Add paneer cubes and simmer for five minutes, finishing with a swirl of cream.
Dishes with a similar flavor shape
- Rajma Chawal — Indian
- Aloo Gobi — Indian
- Taktouka — Moroccan
- Palak Paneer with Garlic Naan — Indian
- Menemen — Turkish
Keep reading: what richness, allium, heat mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.