How To Make Palak Paneer?



PREP TIME: 30 MINS

COOK TIME: 10 MINS

TOTAL TIME: 40 MINS

SERVINGS: 4


INGREDIENTS

  • 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

  • Lemon juice


DIRECTIONS

  • 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.

HEALTH BENEFITS

  • 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!

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