Making the real Palak Paneer Recipe | Indian Curry Healthy and Delicious.

 Palak Paneer

Palak Paneer is a well-known and traditional dish of the North Indian cuisine. It is mixed with slightly creamy paneer (Indian cottage cheese) and a smooth and rich green spinach gravy spiced with spicy aromatics. This food is healthy, healthy, and most of all very tasty and thus a common meal in most Indian homes. The following is a detailed recipe of the Palak Paneer dish with details of ingredients, instructions of preparation and some tips, variations and even serving ideas.

Introduction

Palak Paneer is a spinach-based dish that is formed by blanching spinach, mixing it into a fine paste and cooking it with spices, onions, tomatoes, and cream or yogurt. Cubes of paneer are also added later on and this makes the gravy very rich and fulfilling. Spinach has a high quantity of iron and fibers whereas paneer contributes to protein and healthy fats hence this meal is balanced and healthy.

Palak Paneer is not as easy as it looks, since, to obtain the optimal greenish tone, creamy texture, and balanced taste, a technique needs to be employed. This recipe will make sure no aspect is left out, such as spinning the spinach properly and making the gravy ideal.

Ingredients

For the Spinach Purée

Fresh spinach (palak) – 250 grams

Green chilies -1 to 2 (as required)

Water – for blanching

Ice-cold water - to cool the spinach.

For the Paneer

Paneer – 200 to 250 grams (cubed)

Oil or ghee – 1 tbsp

Optional: Salt and turmeric -1 pinch (to shallow fry)

For the Gravy

Oil or ghee – 2 tbsp

Cumin seeds – 1 tsp

Bay leaf – 1

Onion – 1 medium, finely chopped

Ginger garlic paste – 1 tbsp

Tomato -1 medium, chopped finely.

Turmeric powder – ½ tsp

Red chili powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Kasuri methi (fenugreek leaves dry powdered) -1 tsp, powdered.

Fresh cream -2 tbsp (not mandatory)

Salt – to taste

For Optional Garnish

Fresh cream – 1 tsp

Lemon juice – ½ tsp

Step-by-Step Preparation

Preparation of Spinach Purée- Step 1: Preparation of Spinach Purée.

1. Clean and wash the spinach:

Wash the spinach leaves using running water to get rid of dirt or grit.

2. Blanch the spinach:

Boil water in a large pot. When the water starts boiling, put spinach leaves in it and cook them about 2 3 mins until wilted and turn into bright green.

Do not cook too long because it will impact on the color and flavor.

3. Shock in ice water:

As soon as spinach is cooked, put it in a bowl of ice-cold water. This halts the cooking process and preserves the green colour which is very bright.

4. Blend into purée:

drain spinach and cut it with 12 green chilies into a fine paste.

Keep this aside for later.

Step 2: Preparing the Paneer

1. Cut the paneer:

Cut it in cubes or mini rectangles according to your choice.

2. Optional shallow frying:

Heat 1 tbsp oil/ghee in a pan. Fry the pieces of paneer lightly in a pinch of turmeric and salt and 1-2 minutes.

This serves to solidify the paneer and gives it additional taste.

3. Soak fried paneer (optional):

You may use softer paneer; in this case on the fried cubes pour hot water and leave to drain in 5 minutes.

Step 3: Making the Gravy

1. Heat oil or ghee:

In a pan, heat 2 tbsp oil or ghee. Get cumin seeds, and get them to splutter.

2. Add whole spices:

Insert the bay leaf and cook within several seconds.

3. Add onions:

Add chopped onions, but cook until they are golden brown.

This gives the gravy a sweet and rich taste.

4. Add ginger garlic paste:

Cook until the raw odor is removed.

5. Add tomatoes:

Cut tomatoes and boil them until they become soft and mushy.

6. Add spice powders:

Add turmeric, red chili powder and coriander powder.

Cook till the oil and the masala separate.

7. Add spinach purée:

Add with the ready palak purée and stir thoroughly.

Cook for 3–4 minutes on low flame.

8. Season:

Add salt, garam masala and crushed kasuri methi.

Simmer and leave the mixture to simmer.

9. Add cream:

The fresh cream (2 tbsp) is added in order to add richness to the dish and balance the earthy flavor of spinach.

Step 4: Adding Paneer

1. Add paneer cubes in the spinach gravy gently.

2. Blend and shake without destroying the paneer.

3. Cook on low heat in the simmer, about 3-5 minutes, to ensure that paneer takes up the flavors.

Care must not be particularly overcooked since paneer has a tendency to turn rubbery

Step 5: Final Touches

Add and stir salt or spices.

Drizzle fresh cream over the top.

Before serving sprinkle the lemon juice to add brightness.

Serving Suggestions

Palak Paneer is a perfect match with:

Roti

Chapati

Naan

Paratha

Plain rice

Jeera rice

Ghee rice

It is also served with a salad or yogurt.

Suggestions of Perfect Palak Paneer.

1. Do not overcook spinach:

This will avoid discolorization and loss of nutrients.

2. Use fresh spinach:

Baby spinach produces sweeter taste.

3. Optional additions:

To add some more flavor add some leaves of methi (fenugreek).

Add butter, 1tbsp, to a tastier flavor.

4. Paneer quality matters:

The paneer is fresh and soft which enhances the entire dish.

5. Cream alternatives:

You can also use yogurt or milk instead of cream in case you want it to be light.

Variations

1. Vegan Palak Paneer

Use tofu and cashew or coconut cream instead of paneer and cream respectively.

2. Dhaba-Style Palak Paneer

To add more butter, and more garlic with spicy garlic tadka on top.

3. No-Onion No-Garlic Version

Substitute onion and garlic; substitute more tomatoes and add pinch of hing (asafoetida).

Conclusion

Palak Paneer is a delicious food and it is healthy and simple to prepare using simple ingredients. In this recipe, you will have all that is needed to prepare a restaurant-style dish in your own home, and the steps are clear and include several tips that will help you to get the right texture and taste. Palak Paneer is a comfort meal, whether it is eaten on roti or rice, and it is very healthy.

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