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Palak Paneer is made with fresh spinach leaves, cheese, herbs, spices, and onions. In Northern India, it is mostly consumed during the winter season.

Palak paneer is a smooth, creamy dish of spinach gravy with cheese cubes and we can prepare it for vegans by replacing cheese with tofu and milk cream with coconut cream.

Here, I have blanched the spinach leaves as the end product of Palak Paneer doesn’t lose its color. Blanching requires the washing of hot water with cold water.

Dear viewer, you can check these recipes too: –

| Aloo Matar Ki Sabji | Cottage Cheese | Matar Paneer|

Let’s know more about Palak Paneer recipe –

Preparation Time Cook Time Servings Cuisine
30 minutes 10 minutes 4 Indian, Main Course

Nutrition Involved: –

1 serving of Palak Paneer contains –

| Calories – 187 Kcal | Protein – 9.8 grams | Carbohydrates – 10.4 grams | Fat – 13.3 grams | Sodium – 873 mg | Potassium – 624 mg | Fiber – 2.9 grams | Calcium – 160 mg |

Process To Make Palak Paneer: –

At first, rinse the Palak or the spinach leaves in running water. Then boil 3 cups of water in a cooker or pan and add ½ teaspoon of salt to it and stir. When it’s hot add the spinach leaves and stir the water for 1 minute.

When the water raises the bubble, take the leaves out from the cooker. Now, when the spinach leaves are out, add ice-cold water so that spinach leaves don’t lose its green color. Let it remain there for 1 minute or two.

Then drain the water and add the spinach to the blender with chopped ginger, garlic, and green chilies. Place it aside.

After that heat ghee in a kadhai and then add cumin and let it splutter. Then add the bay leaf and add finely chopped onions and sauté the onions till it becomes golden brown.

Now, add finely chopped garlic and then chopped tomatoes. Sauté until you get soft tomatoes.

When tomatoes are softened add turmeric powder, fenugreek powder, green chilies, and asafoetida to it and mix thoroughly.

Now, add the Palak puree and mix well. Then add water as needed. Stir again.

Know about Palak Paneer Here

Simmer the entire segment for 7 minutes or until spinach is cooked properly. When the gravy is thicker, add some salt to it.

After that add garam masala powder, cheese cubes and stir gently for 1 minute or so.

Finally, add some milk cream and stir it well. Switch off the flame and serve with lemon wedges and butter.

Serve Palak Paneer with Punjabi naan or rice.

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