Palak Paneer is a typical vegetarian dish which has originated from the sub-continent, more specifically, North India. This mouth-watering dish consists from Paneer, which is Indian Cheese and is a thick paste-like thing which is made of spinach, garlic, ginger seasonings, and different other kinds of spices depending upon its preparation.
This dish is not only popular in India but also abroad in countries like USA and Canada, where this recipe is also familiar with the name “Green Paneer.” Green because this recipe might include green vegetables, leafs, mustard (green) etc.
In many Indian restaurants, this recipe is a very common and preferred item for many people and is also served in almost every Indian events, like weddings, parties, etc. Many popular eateries also serve Palak Paneer as a soup and also this item is available in canned food in abroad.
A hot Palak Paneer is delicious to eat when accompanied with roti, naan or rice too.
The ways to prepare Palak Paneer:
- While cooking Palak Paneer, initially what you need to do is boil one pot of water. You will then need to add a little salt and put some leaves of spinach into it. It is necessary to blanch these leaves for a couple of minutes (or three minutes maximum) till it wilts.( It is recommended that if you are looking for the best palak paneer preparation, it’s better that you go without the blanching process)
- Next, you need to take out the leaves and keep them in very cold water (as cold as ice). The reason being, if you keep them like this then the leaves will never lose their green freshness.
- After this, with the help of a blender, you should be adding the spinach (blanched one) with a few tomatoes, a little garlic (three cloves of it), little ginger and some green chilli. (*To blend, you can use a smoothie or a regular high-speed blending machine. In case you don’t have water, soak cashews for about half-an-hour, to smoothen the paste)
- Subsequently, you need to make a smooth paste (puree) and keep it aside.
- Following this step, you should take a pan and heat it to medium temperature. After it gets hotter, put a little bit of oil and couple of chopped garlic cloves. Continue frying it for a few minutes it’s color changes.
- After doing this, chop some onions and add into it.
- Continue cooking for a couple to three minutes till it gets translucent and soft.
- Now you should add the already prepared spinach paste and start mixing it. Make sure to add about a half-cup of water while mixing.
- You should them be covering the pan and continue cooking it in medium temperature. You will see that the spinach bubbling a lot. If it happens so, continue stirring regularly sop that it doesn’t get stuck at the bottom of the pan. Make sure you are not overcooking the spinach.
- After the cooking of the spinach is complete, include a little turmeric powder, some garam masala, salt, and a bit of red chilli powder. You should mix all these and continue cooking for a minute. If you want, you can also add some sugar (about half a teaspoon).
- Now, you should put the cream and again continue mixing. (You might add about three tablespoons of cream, or else blanched almonds would do)
- Continue stirring the paneer and the mix. You should allow the curry to get simmered for about three to four minutes.
- Then you should switch the flame off, put some methi (Kasuri) and a little lemon juice into it and continue mixing.
- Your preparation is complete, so now you can serve it hot with rice, roti, and chapatti whatever you prefer.
Palak Paneer in a nutshell:
- It is the main course from Indian Cuisine
- Preparing Time (to get the ingredients ready): About fifteen minutes
- Cooking Time: Twenty-Five minutes
- Can be served up to four people
- Spinach (350 grams minimum)
- One medium-size tomato
- Five large cloves of garlic, divide it into three whole and two finely chopped
- Ginger (about the one-inch size)
- One green chilli, you might add more to add taste
- Oil (one tablespoon), 15 ml, you can use avocado oil also
- One finely chopped large onion
- Water (add as you need, half-a-cup is preferable)
- garam masala (about 3/4th to one tablespoon)
- Turmeric powder (about 1/4th tablespoon)
- Red chilli powder (1/4 teaspoon), or as you prefer, for taste
- Salt, as per your preference (for taste)
- About two-three tablespoons heavy cream, or adjust for tasting purpose
- Paneer (225 grams) chopped like cubes
- Kasuri methi (half a tablespoon), crushed,
- fenugreek leaves (dried)
- Add lemon juice for taste (as per your preference)
- Calories: 234
- Calories from Fat:153
- Total Fat: 17 grams (26 % of daily value)
- Saturated Fat: 10 grams (50% of daily value)
- Cholesterol: 47 milligrams (16 % of daily value)
- Sodium: 109 grams (5 % of daily value)
- Potassium: 684 milligrams (20% of daily value)
- Total Carbohydrates: 9 grams ( 3% of daily value)
- Dietary Fiber: 3 grams ( 12% of daily value)
- Sugar: 1 gram
- Protein: 11 gram (22 % of daily value)
- Vitamin A: 215.4 % of the daily value
- Vitamin C: 42.2 % of the daily value
- Calcium: 39.9% of the daily value
- Iron: 18% of the daily value
A few tips:
- Remember that the quality of “palak” you are using will determine how tasty your dish is. It is recommended that you choose a “palak” or “spinach” which is light or medium green in color. Spinach with darker leaves is not that much tasty.
- Avoid using spinach stems or stalks since it will make your paneer taste sour or metal-like.
- Always ensure that the fresh “Paneer” you are using in this recipe is chopped properly in equal shapes. This will not only make the dish look appealing but will also ensure that “palak” juice gets into it in equal proportions making every bite of the recipe taste like heaven!