PREP TIME: 30 MINS
COOK TIME: 10 MINS
TOTAL TIME: 40 MINS
1 medium-sized onion - finely chopped
1 medium-sized tomato - finely chopped
4-5 medium-sized garlic cloves - finely chopped
1/2 tbsp cumin seeds
1/4 tbsp turmeric powder
1/2 teaspoon red chilli powder
1 pinch asafoetida (hing)
1/2 teaspoon garam masala powder
1 medium-sized tej patta (Indian bay leaf)
200 to 250 grams paneer (cottage cheese)
1/3 cup of water
2 tbsp cream - use low-fat cream
2 tbsp oil or unsalted butter
Salt as required
200 to 250 grams spinach or 5 to 6 cups roughly chopped spinach or about 7 to 9 oz spinach
2 green chillies - chopped
2 small-sized garlic cloves - chopped
1/2 inch ginger - chopped
3 cups of water
3 cups of water for an ice bath
2 teaspoons of cream or butter
1/2 inch ginger
Rinse the spinach leaves very well in running water.
Boil 3 cups of water in a pan.
Add 1/4 tbsp salt to the hot water and stir. When the water comes to a boil, switch off the flame.
Add the spinach leaves to the hot water. Let the palak leaves sit in the water for about 1 minute.
After 1 minute, using a tong, take out the leaves.
Immediately add the spinach leaves to a pan containing ice-cold water. This method helps in preserving the green colour of the spinach.
Add 8 to 10 ice cubes to 3 cups of water to get cold water. Allow the spinach leaves to be in the cold water for one minute.
Drain the ice-cold water. Add the spinach to a blender with the chopped ginger, garlic, and green chillies.
Make a smooth palak puree. No need to add water while making the puree.
Heat oil in a pan.
Add the cumin seeds and let them splutter.
Then add the tej patta or bay leaf.
Add the finely chopped onions. Saute till the onions become golden.
Then add the finely chopped garlic.
Add the chopped tomatoes.
Then add the turmeric powder, red chilli powder, and asafoetida/hing.
Stir very well.
Then add the palak puree and mix well.
Add about 1/2 cup water and stir again.
Simmer for 6 to 7 minutes till the spinach is cooked. Add the salt.
Stir and add garam masala powder. Stir again and then add the paneer.
Stir gently and simmer on a low flame till the paneer cubes become soft. Cook for about 1 minute.
Then add 2 tablespoons of low-fat cream. Stir again gently.
Switch off the flame.
Put this into a bowl.
Serve palak paneer and enjoy it.
Paneer is rich in protein and calcium which aids in weight loss.
Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes.
Spinach is good for the heart, diabetics, and eyes.
Spinach is high in iron.
I hope you found this blog useful. Thanks for reading till the end.
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Happy cooking and eating!