Palak paneer(पालक पनीर):
Today I am going to share a post on How to make Palak Paneer? Palak Paneer (पालक पनीर )is the most popular paneer dish from North India, prepared with cottage cheese in a creamy spinach puree and seasoned with fresh ginger, garlic, garam masala, and other Indian spices. This creamy spinach and cottage cheese curry go well with both roti and rice, that’s why it is a popular course option. let’s learn how to make a delicious curry at home.
more recipes from this blog you might like please do check:
dal makhani
baghara baingan
khoya matar makhana
Benefits of Spinach:
Spinach(Palak (पालक) is a rich source of Vitamin K, spinach is also a great source of calcium and vitamin D, dietary fibre, potassium, magnesium, and vitamin C. To Make Palak Paneer the Main Ingredients are spinach, cottage cheese, and fresh cream/curd salty. Palak strengthens the eyesight and immune system.
Benefits of Paneer:
Paneer is a milk product and also called cottage cheese. Paneer is Rich In Protein, Strengthen Bones And Teeth, and Maintains Blood Sugar Levels. Combination of Palak(पालक) and Paneer(पनीर) is a very healthy combination.
This dish is popular in north India especially in Delhi, UP, Panjab, Hariyana area. It is a creamy green and mainly served with curry serve with mainly Roti, Naan, and Rice.
Palak Paneer |creamy spinach with cottage Cheese| Indian Gravy| spinach cottage cheese recipe
Materials
- 250 gram spinach chopped
- 200 gram paneer cottage cheese, cut into cubes
- 2 tablespoon oil
- ½ cup onion finely chopped
- 1 teaspoon garlic grated
- ½ teaspoon turmeric powder
- 1 teaspoon ginger grated
- 1 teaspoon coriander powder
- ½ cup tomato pulp
- 1 teaspoon green chillies finely chopped
- 1/2 teaspoon salt or to taste
- ½ teaspoon garam masala
- ¼ cup fresh cream
Instructions
Preparation:
- Blanch the spinach in a vessel full of boiling water for 2 minutes, drain it, and refresh with cold water and keep aside to cool down.
- Blend in a mixer to a smooth purée and keep aside.
method
- Heat the oil in a heavy bottom pan on medium flame.
- Add the onions, and sauté till they turn translucent.
- Add green chilli, ginger and garlic saute for a minute over medium heat.
- Now, add tomato pulp, turmeric powder and coriander powder mix it well and cook over a medium flame till the mixture leaves oil.while stirring continuously.
- Add the spinach purée and little water, mix well and cook on a medium flame for 5-8 minutes.
- Add the salt, garam masala and fresh cream and mix it well.
- Finally, add the paneer, mix gently and cook for another 2 minutes.
- Palak paneer is ready to serve.
- Serve hot with roti.
Recipe Notes:
- For a Healthier version, you can skip the cream in this curry.
- Adjust the thickness of gravy, and spices according to your taste.
- You can deep fry or shallow fry the paneer cubes in little oil until browned and then add them in the gravy for a change.
- If the paneer is hard, soak it in warm water for 15 minutes. It will become soft again.
- Add fresh cream at the end to make it creamier and richer version.
- If the spinach is bitter, you can use 1/2 teaspoon of sugar(it’s optional).
- For Vegan:
- You can use tofu (extra-firm please) in place of paneer.
- You may also use cashew cream, coconut cream or milk in place of heavy cream.
If you liked this, please share it. Thanks!
