Palak paneer recipe: Spinach paneer.
Palak Paneer is a delicious North Indian dish. If you are a vegetarian, then this restaurant-style Punjabi palak paneer recipe is very special. I’m going to use fresh spinach plucked from the garden in this. This is going to be fun because I am making it especially for my daughter. He is a pure vegetarian. Now that she is 4 years old, she doesn’t like meat or eggs at all; she is far from that. Special care has to be taken as to how to prepare the recipe for children, which is specially made for them, and they like it.
How to cook palak paneer ?
There are some ingredients for palak paneer with which we can make paneer tasty and spicy.
How to make Palak paneer step by step:
- Take out the spinach from the bunch and filter it well so that the bad leaves get separated. Here I am using fresh spinach plucked from the garden.
2 . Cut off the lower part of the spinach and separate it.
3 . Keep the soft leaves in a strainer and wash them thoroughly with water so that the soil and dirt stuck in them are removed.
4 . Now take out these washed spinach leaves from the sieve and chop them.
5 . Put the pan on the stove and pour 4 cups of water. When the water becomes hot, put the spinach in the pan, cover it, and boil it for 3 minutes.
6 . After boiling, reverse the spinach in a pot of cold water.
7. Take out the spinach from cold water and put it in a mixer jar. Grind it till it becomes a puree, then keep it in a separate bowl.
8 . Place the pan on the stove and heat it on medium heat.
9 . Heat two spoons of oil and fry the paneer cubes till they turn light brown.
10 . Add cumin seeds to the same oil after frying the paneer.
11. Add chopped onion, garlic, ginger, and green chilies. If there is paste, then add one spoon of paste.
12 . Add cashews and almonds.
13 .Add chopped tomoto or pulp and stir; fry till the mixture leaves oil.
14 . Add spices and let it cook for 2 minutes.
15. grand mixture after cooking.
16 . Take out this puree from the grinder and put it back in the same pan in which it was prepared.
17 . Cook on medium heat for 1 minute.
18 . Add the palak puree, mix well, and cook on a medium flame for 2 minutes.
19 . Add garam masala here; I have used Maggi masala.
20 . Add paneer and cook on medium heat for two minutes.
21 . Add cream; I have used milk with cashews and almonds.
22 . Palak paneer is ready. Serve it hot.
Faqs
1: How do I retain the green colour of the Palak Paneer gravy?
Do not boil the leaves for long to retain the green colour of the gravy; immediately after boiling, put them in cold water.
2: Why is Palak Paneer bitter?
Spinach is bitter due to oxalic acid. Before washing spinach, separate its hard stem from the leaves so that its bitterness goes away. The use of soft leaves can give the food the right taste.
3. How do you soften cheese?
Avoid frying paneer; paneer becomes hard if fried. Second, soak paneer cubes in hot water for 10 minutes, then add spinach puree to it and cook; the paneer pieces will remain soft.
4: Is Palak Paneer good for your health?
Definitely, the palak paneer recipe is very healthy. Paneer is rich in protein, fat, and calcium, and spinach is rich in iron, calcium, carbohydrate, and magnesium, all of which are beneficial for health. Use it only after consulting your personal physician.
5-: With whom would you like to eat Palak Paneer?
Palak paneer tastes great with tandoori roti and naan. but you can also serve it with jeera rice and plain paratha.
How to Make Palak Paneer: Recipe Card-
Palak paneer
Ingredients
- 250 gm Paneer (cut-into1/2" pieces.)
- 3 Medium-size onion. (chopped)
- 2 Tomatoes. (chooped)
- 4 green chillies,chopped or paste, ( accoring to taste).
- 1 tbsp Cumin.
- 1 tbsp ginger or geger paste.
- 1 tbsp garlic or garlic paste.
- 2 tbsp Oil.
- 2 tbsp cream.
- 7 almonds.
- 7 cashew.
- 1/2 tbsp turmeric powder.
- 1 Pouch Maggi masala.
- Salt as per taste.
- 2 bunches of spinach
Instructions
- Take out the spinach from the bunch and filter it well so that the bad leaves get separated. Here I am using fresh spinach plucked from the garden.
- Cut off the lower part of the spinach and separate it.
- Keep the soft leaves in a strainer and wash them thoroughly with water so that the soil and dirt stuck in them are removed.
- Now take out these washed spinach leaves from the sieve and chop them.
- Put the pan on the stove and pour 4 cups of water. When the water becomes hot, put the spinach in the pan, cover it, and boil it for 3 minutes.
- After boiling, reverse the spinach in a pot of cold water.
- After removing it from the cold water, put the spinach in a blender jar and grind it until it becomes a puree, then keep it in a separate bowl.
- Place the pan on the stove and heat it on medium heat.
- Heat two spoons of oil and fry the paneer cubes till they turn light brown.
- Add cumin seeds to the same oil after frying the paneer.
- Add chopped onion, garlic, ginger, and green chilies. If there is paste, then add one spoon of paste.
- Add cashews and almonds.
- Add chopped tomoto or pulp and stir; fry till the mixture leaves oil.
- Add spices and let it cook for 2 minutes.
- grand mixture after cooking.
- Take out this puree from the grinder and put it back in the same pan in which it was prepared.
- Cook on medium heat for 1 minute.
- Add the palak puree, mix well, and cook on a medium flame for 2 minutes.
- Add garam masala here; I have used Maggi masala.
- Add paneer and cook on medium heat for two minutes.
- Add cream; I have used milk with cashews and almonds.
- Palak paneer is ready. Serve it hot.
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