The palak paneer recipe is as straightforward as its name. This version is genuinely Indian. Paneer is Indian cottage cheese, and Palak is spinach. Healthy Spinach Indian Cottage Cheese is made from these two ingredients. Along with it is Indian bread. From one gravy, we’re going to create three separate dishes. Using Palak Paneer from Indian home kitchens, let’s get cooking.
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Ingredients for Palak Paneer Recipe:
- 2 bunches of cleansed palak leaves
- 1 inch of grated ginger, 2-3 minced garlic pods, and 2 chopped green chilli
- 1/9 cup Ghee
- 1 tablespoon of oil
- 1/4 tsp cumin seeds
- 3 to 4 cloves
- Bay leaf, one
- An asafetida pinch
- Dried red chilly
- 1 medium onion, 2-3 tiny onions, 2-3 garlic pods, chopped 1 teaspoon of diced tomatoes
- 1/2 tablespoon of toasted and crushed coriander seeds
- crushed and roasted kasoori methi
- ½ tsp powdered turmeric
- 1 tsp Red chilli flakes
- 2 bunches of chopped spinach, about 3 leaves blanched and pureed spinach
- 12 cup of hot water
- 250-300 gm Cut into cubes, paneer
- 1-tablespoon Fresh Cream
- Salt as desired
For Garnishing: - Julienne and ginger
- Cream
Method of Palak Paneer Recipe:
Step 1: The puree of palak or spinach serves as the recipe’s foundation, so let’s make that first. I’ve got some water on the stove to boil, to which adding some table salt. Next, I’ll add some washed palak leaves. Amazing sources of fibre and protein are spinach.
As soon as the spinach leaves are blanched, we need to transfer them into chilled water. Once the palak leaves have cooled completely, we need to drain them and grind them into a fine puree. Getting the color of this recipe just right is crucial. This step is called blanching and improves the final look and color of the recipe.
Step 2: When the blanched puree is ready, move on to the tadka. Heating a pan for this. Add Ghee or butter and oil. While this is heating up, quickly chop some red onions and tomatoes. Onions and tomatoes are cut and ready.
The first ingredient in this is some cumin seeds. Then after add 3-4 cloves,1 bay leaf, Pinch of asafetida Once these crackle, add some dried red chilies. I prefer using red chilies because of their good flavor, but you could also use cut green chilies. Once this has lightly toasted and turned a light nutty color, add lots of minced garlic. Next, add some salt to help the onions cook more quickly. Finally, add spinach and other dried masala.
Step 3: Once this mixture is nicely cooked, add the palak puree. Give this a mix. We then need to adjust the consistency with some water. At this point, add toasted and crushed coriander seeds crushed and roasted kasoori methi, let’s dice the paneer or cottage cheese. Alternately, you could deep fry the paneer pieces and add them to the gravy with your palak paneer. I place the paneer pieces in the bubbling gravy.
Step 4: Making Rogan (tempering) for it. Julienne of ginger. Add red chilies as the oil begins to heat up. Kewra water, just one drop. and a little cream. It is prepared, try it with some plain roti.
Second Variation of this recipe:
Saag Paneer:
That all of the farm-grown green materials were collected and combined in one pot. dill leaves, spinach leaves, etc. After adding green components, a “Saag” was created. To cook with the paneer, everything that was green was added. Paneer Butter Masala is a different recipe that we made with paneer.
Third Variation of this recipe:
Aloo Palak:
In the same spinach gravy add boiled potatoes and everyone’s favorite Aloo palak is ready.
Pro tip:
One additional restaurant-style trick is available. Add One drop of kewra water. Although they won’t have much fragrance, kewra and nutmeg will give them a roundness. The tastes will become more balanced.
FAQs for Palak Paneer Recipe:
Que 1: Is eating palak paneer healthy?
Ans: Answer is absolutely positive It is healthy and also had lots of benefits because it contains high protein and fibers.
Que 2: How paneer evolved in India?
Ans: Just one thing that isn’t Indian is paneer. Why? Because our civilization once placed such a high value on milk Curdling milk was seen as a disaster during the Aryan era and the Aryan Wrath. They would expel you from the village if you caused the milk to curdle. due to the widespread worship of cows and milk. Therefore, this tradition of curdling milk and creating paneer was passed down to us by Europeans, typically Portuguese. Portuguese explorers observed cheese being made and were inspired to replicate it in India. So they created Chena from cheese. Channa was sieved to create chena throughout this process. From there, paneer gradually underwent evolution.
Que 3: What palak paneer contains?
Ans: Palak paneer contains gravy of Spinach and Cubes of cottage cheese.
Refer this video of famous Chef: