Palak Paneer Recipe | How To Make Palak Paneer
Palak Paneer Recipe is a popular North Indian dish, consisting of a mixture of palak (spinach) and paneer (cottage cheese). In this, spinach is roasted with spices, then cheese is added to it. Cream or curd is also used to make the vegetable rich and creamy.
Palak Paneer recipe has an ancient history and associated with Mughlai food. This dish has been in use since the time of Mughal emperor Akbar. Nowadays, these dishes are a big favorite in Indian restaurants, at weddings, and even at home.
About Of Palak Paneer Recipe :
Palak Paneer Recipe originated from Punjab, India. This dish vegetarian and gives a saag twist with the addition of protein-rich paneer. this, hing, cumin, onion, tomato and spices are used. Spinach blanched and made into a paste, added to the gravy.
It is a mixture of protein (paneer) and iron (spinach), which makes it a healthy food. Palak Paneer served with roti, naan, or rice. Due to its rich taste and texture, this dish is especially popular among vegetarian people.
Equipments:
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- And Ingredients As Given Below
Ingridance:
- 250 - Grams cheese
- 300 grams - Fresh spinach leaves, washed and roughly chopped
- 1-2 - Green chillies
- 2 tbsp - Oil or ghee
- 1 teaspoon - Cumin
- 2 large - onion, finely chopped
- 1 tbsp - Ginger-garlic paste
- 2 medium - Tomatoes, finely chopped
- 1/2 teaspoon - Turmeric powder
- 1 teaspoon - Coriander powder
- 1/2 tsp - Garam masala
- 1/2 teaspoon - Red chili powder
- salt to taste
- fresh coriander, chopped
How To Make Palak Paneer:
1. First of all, boil 1cup water and add 1 bunch spinach. Since there a lot of water in spinach, igets cooked while boiling. Boil the palak for 2 minutes.
2. Once the palak has cooled completely, transfer to a blender.
3. Also add 1 inch ginger, 1 clove garlic and 3 green chillies.
4. Blend to get a smooth paste without adding water. Keep the pest aside.
5. Now in a large pan, add 3½ spoons of oil and 1 spoon of butter.
6. Cube all the pieces of paneer until the paneer turns golden brown and keep aside.
7. In the same pan, if you need more oil, add 1 teaspoon cumin, 1 inch cinnamon, 4 cloves, 2 pods of cardamom, 1 bay leaf and 1 teaspoon Kasuri methi. Roast the spices until golden brown or aromatic.
8. After this, add onion and fry it till it turns golden brown.
9. When the onion turns golden, add tomatoes to it and fry while stirring occasionally, until the tomatoes become soft and pulpy.
10. Now add prepared spinach paste, half cup water and salt as per taste. Lower the gas flame and mix the mixture well.
11. Also, add roasted paneer and mix well. Simmer on low flame for 5 minutes or until the cheese gets mixed well and turns into the color of the mixture.
12. Turn off the flame and add ¼ tsp garam masala, 1 tsp kasoori methi and 2 tbsp cream. Mix well.
13. Serve palak paneer hot with roti, naan or paratha or cumin rice or ghee rice. You can top it with some butter or cream also while serving.
Read More Recipe:
Discover the culinary magic of Palak Paneer, a quintessential North Indian dish that marries the vibrant flavors of spinach with the creamy richness of paneer. This vegetarian delight is not just a feast for the taste buds but also a nutritional powerhouse. With aromatic spices like cumin, coriander, and garam masala infusing each velvety bite, Palak Paneer is a comforting and wholesome dish that brings joy to every mealtime.
- 500 Gram Spinach
- 250 Gram Paneer
- 1 inch cinnamon
- 2 cloves
- 2 tsp pods cardamom
- 1 tsp kasoori methi
- 1 cup Onions
- 1 cup Tomatoes
- 1 tsp Ginger, Garlic
- 1 tsp Cumin
- 1 tsp Turmeric
- 1/2 tsp Coriander Powder
- 1 tsp Garam Masala
- Salt
- 1 tbsp Oil/Ghee
First of all, boil 1cup water and add 1 bunch spinach. Since there is a lot of water in spinach, it gets cooked while boiling. Boil the palak for 2 minutes.
Once the palak has cooled completely, transfer to a blender.
Also add 1 inch ginger, 1 clove garlic and 3 green chillies
Blend to get a smooth paste without adding water. Keep the pest aside. Now in a large pan, add 3½ spoons of oil and 1 spoon of butter.
Cube all the pieces of paneer until the paneer turns golden brown and keep aside.
In the same pan, if you need more oil, add 1 teaspoon cumin, 1 inch cinnamon, 4 cloves, 2 pods of cardamom, 1 bay leaf and 1 teaspoon Kasuri methi. Roast the spices until golden brown or aromatic.
After this, add onion and fry it till it turns golden brown.
When the onion turns golden, add tomatoes to it and fry while stirring occasionally, until the tomatoes become soft and pulpy.
Now add prepared spinach paste, half cup water and salt as per taste. Lower the gas flame and mix the mixture well.
Also, add roasted paneer and mix well. Simmer on low flame for 5 minutes or until the cheese gets mixed well and turns into the color of the mixture.
Turn off the flame and add ¼ tsp garam masala, 1 tsp kasoori methi and 2 tbsp cream. Mix well.
Serve palak paneer hot with roti, naan or paratha or cumin rice or ghee rice. You can top it with some butter or cream also while serving.
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Cholesterol 20mg7%
- Sodium 200mg9%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 10g20%
- Vitamin A 700 IU
- Vitamin C 10 mg
- Calcium 180 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The overall nutritional content can vary based on the specific recipe and cooking methods used. Additionally, individual dietary needs and health conditions should be considered when incorporating any specific food into a diet.