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    PalakPaneer

    watch it turn green ↓

    A pale blue bowl of olive-green palak paneer with golden paneer cubes and a swirl of cream3,200+ cooks
    ★ 4.4
    • Total time:45min
    • Your hands-on time:18min you
    • Longest hands-free stretch:13min free

    How upliance makes palak paneer, step by step

    Outside the jar · a sieve
    Outside the jar · a sieve
    the jar keeps cooking
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Palak paneer. Done.
    18 min30 min
    1. upliance, upliance

      This cooks it.

      • BOIL
      • SAUTÉ
      • CHOP
      • PURÉE
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, boils, chops, sautés, cooks and purées, and the screen tells you what to drop in next. Scroll to watch it turn a pile of spinach into palak paneer, from above.

    2. You, 12 min

      Pick spinach, cube paneer

      +−How much knife work?

      The slow bit is the spinach: wash 300 g twice, trim the roots and pull off the thick stems (about 7 minutes). Then peel 8 garlic cloves, peel 1½ onions and cut them in 4, pull the stem off 1 green chilli, halve 2 tomatoes and cut 200 g paneer into cubes. No fine chopping: the jar does that. The garlic, onion and paneer can wait till the spinach is boiling.

    3. You, 30 s

      Drop 1 of 5

      +−What goes in

      All 300 g of the cleaned spinach and 600 ml water. upliance weighs it as it lands. Lid and crown on.

    4. Line drawing: jar with lid and crown on
      upliance, 5 min

      Boils the spinach

      +−Why boil first?

      upliance boils the spinach for about 5 minutes, stirring it under so every leaf wilts dark green. No pot to watch. Peel the garlic and onions and cube the paneer meanwhile.

    5. You, 1 min

      Drain it in a sieve

      +−Then what?

      Lift the jar off and tip the spinach into a big sieve. Let the water drain away and leave the spinach in the sieve to cool. The jar is empty again, ready for the tadka.

    6. You, 15 s

      Drop 2 of 5

      +−What goes in

      2 tbsp refined oil, 1 tsp jeera and ¼ tsp hing, straight into the empty jar.

    7. Line drawing: crown lifted off the lid
      upliance, 30 s

      Crackles the jeera

      +−That quick?

      Crown off. upliance sautés the jeera and hing in the oil for half a minute, stirring, till the seeds crackle and smell toasty. That's the tadka.

    8. You, 30 s

      Drop 3 of 5

      +−What goes in

      8 peeled garlic cloves, 1½ onions (peeled, cut in 4) and 1 green chilli, stem off. Lid and crown back on.

    9. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops garlic, onion, chilli

      +−No knife?

      No knife, no onion tears. The blade turns the garlic, onion and chilli into fine confetti in about 10 seconds. Scrape the sides down once it stops.

    10. Line drawing: crown lifted off the lid
      upliance, 3 min

      Sautés them golden

      +−Do I stir?

      No. Crown off so the moisture escapes, and upliance sautés the aromatics for about 3 minutes, stirring by itself, till they turn soft and golden.

    11. You, 1 min

      Meanwhile, squeeze the spinach

      +−Why squeeze?

      While the aromatics sauté, the spinach in the sieve has cooled enough to handle. Squeeze it in your fist to push out the extra water, so the gravy stays thick and green instead of watery.

    12. You, 1 min

      Drop 4 of 5

      +−What goes in

      The squeezed spinach, 2 tomatoes (halved), garam masala 1 tsp, salt ¾ tsp, coriander powder ½ tsp, turmeric ¼ tsp and amchur ¼ tsp. Lid and crown on.

    13. Line drawing: jar with lid and crown on
      upliance, 8 min

      Cooks spinach and tomato

      +−What's the jar doing?

      upliance cooks the spinach, tomatoes and spices together for about 8 minutes, turning them every so often, till the tomatoes slump and the raw spice smell is gone.

    14. Line drawing: a spatula scraping down the jar
      upliance, 20 s

      Purées it green

      +−No mixer-grinder?

      No mixer, no hot transfer. The same jar blends everything into a smooth, deep green purée in about 20 seconds. Scrape the sides down when it stops.

    15. You, 30 s

      Drop 5 of 5

      +−What goes in

      First fit the blade cover over the blade, so the paneer stays in whole cubes. Then add 200 g paneer cubes and 60 ml water. Lid and crown on.

    16. upliance, 13 min

      Paneer soaks up the palak

      13MIN FREEstep away
      +−Still hands-off?

      Yes. upliance gently cooks the paneer in the spinach gravy for about 13 minutes, stirring slowly now and then so nothing catches, while the gravy thickens and darkens to olive green. Make the rotis or put the rice on.

    17. You, 1 min

      Swirl cream. Serve.

      +−Finish

      Spoon the palak paneer into a bowl, swirl 10 g cream over the top and eat it hot with roti or rice.

    Where the time goes

    You: 18 min
    pick spinach · 5 drops · drain · squeeze · cream
    upliance: 30 min13 free
    boil · sauté · chop · cook · purée
    upliance: a steel jar on a smart base with a touchscreen

    You: 18 min. upliance: 30 min.

    Get uplianceWatch it on YouTube
    Full recipeIngredients by drop, every step, nutrition+−

    Soft paneer cubes in a smooth, garlicky spinach gravy. The jar boils the spinach, chops and sautés the aromatics, then purées it all a deep green and simmers the paneer in it. Pair it with roti or rice.

    North Indian. Veg main course. Serves 2. About 45 min start to finish; about 18 min of it is you. Cooked 3,200+ times on upliance.

    Ingredients (2 servings)

    Drop 1boiled, then drained

    • Spinach washed, roots trimmed, stems removed300 g
    • Water 600 ml

    Drop 2the tadka

    • Refined oil 2 tbsp
    • Jeera 1 tsp
    • Hing ¼ tsp

    Drop 3chopped and sautéd by the jar

    • Garlic peeled8 cloves
    • Onion peeled, cut in 41½
    • Green chilli top stem removed1

    Drop 4cooked ~8 min, then puréed

    • Boiled spinach from drop 1, squeezedall of it
    • Tomato cut in 22
    • Garam masala 1 tsp
    • Salt ¾ tsp
    • Coriander powder ½ tsp
    • Turmeric ¼ tsp
    • Amchur powder ¼ tsp

    Drop 5blade cover on, cooked ~13 min

    • Paneer cut in cubes200 g
    • Water 60 ml

    To serve

    • Cream 10 g
    • Roti or rice on the side

    Steps

    1. Prep (you, ~12 min). Wash the spinach twice, trim the roots and remove the thick stems. Peel the garlic. Peel the onions and cut them in 4. Remove the green chilli's stem. Halve the tomatoes. Cut the paneer into cubes. (The garlic, onion, tomato and paneer can be done while the spinach boils.)
    2. Drop 1 (you, 30 s). Put the spinach and 600 ml water into the jar. Lid and crown on.
    3. upliance, ~5 min. It boils the spinach, stirring, till every leaf has wilted.
    4. Drain (you, 1 min). Pour the spinach into a big sieve, let the water drain away and leave it there to cool.
    5. Drop 2 (you, 15 s). Add the oil, jeera and hing to the empty jar.
    6. upliance, 30 s. With the crown off, it sautés the jeera and hing till the seeds crackle.
    7. Drop 3 (you, 30 s). Add the garlic, onion and green chilli. Lid and crown on.
    8. upliance, 10 s. It chops the aromatics fine. Scrape down the sides.
    9. upliance, ~3 min. With the crown off, it sautés the aromatics till soft and golden.
    10. Squeeze (you, 1 min, while it sautés). Once the spinach is cool enough to hold, squeeze out the extra water with your hands.
    11. Drop 4 (you, 1 min). Add the squeezed spinach, the halved tomatoes, garam masala, salt, coriander powder, turmeric and amchur. Lid and crown on.
    12. upliance, ~8 min. It cooks everything together, then purées it into a smooth green gravy. Scrape down the sides.
    13. Drop 5 (you, 30 s). Fit the blade cover over the blade. Add the paneer cubes and 60 ml water. Lid and crown on.
    14. upliance, ~13 min. It cooks the paneer in the gravy, stirring slowly, till the gravy thickens. This is your free time.
    15. Serve (you, 1 min). Spoon into a bowl, swirl in 10 g cream and serve hot with roti or rice.

    Nutrition per serving

    535 kcal · 23 g carbs · 28 g protein · 39 g fat.

    More recipesCooked 3,200+ times on upliance