Palak Paneer is the name given to the dish that combines spinach and Indian cottage cheese in a mouthwatering sauce. A few spices are cooked with paneer cubes in this Punjabi stew, which has a base of blanched and pureed spinach.
In the well-known North Indian dish palak paneer, Indian-style cottage cheese is combined with a smooth, spice-infused spinach sauce. It’s simple to prepare this tasty recipe at home. My palak paneer dish employs simple-to-find ingredients and just only a few minutes to prepare. Really, when you were testing the recipe, no one could stop eating it. This dish also freezes well for later use. The spinach sauce is even more delicious the next day.
Ingredients for Palak Paneer Recipe:
- 300 grams of chopped(Palak) Spinach thawed and drained
- 2 Cups Paneer (cut into cubes)
- 3 tomatoes (chopped)
- 2-inch ginger (grated)
- 1 medium size Onion (Finely chopped)
- 5-6 garlic cloves (finely chopped)
- 2 tablespoons cooking oil or ghee
- 2 teaspoons turmeric powder
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 2 Green chili or 1 teaspoon red pepper flakes
- salt as taste
- water as needed
Instructions for Palak Paneer Recipe:
- In a skillet with 1 tablespoon cooking oil heated over medium heat, sauté and stir onion for 5 minutes, or until somewhat soft. Cook and stir the garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt for 1 to 2 minutes, or until fragrant.
- After adding water, spinach, tomatoes, and ginger boil the mixture for 20 to 25 minutes. Remove from heat and allow it cool for around five minutes.
- Blend the spinach mixture in a blender until it is completely smooth.
- The paneer should be cooked and stirred for about 5 to 10 minutes, until it is just lightly browned, in a skillet with the remaining 1 tablespoon of cooking oil over medium heat. Stir paneer and spinach puree together in the skillet. Cook for 5 to 6 minutes, or until thoroughly cooked.
Serve palak paneer in the style of a restaurant with roti or naan.
Notes:
- First, avoid over-blanching spinach because the nutrients will be lost.
- Additionally, adjust the green chili to your desired amount of heat.
- First, avoid over-blanching spinach because the nutrients will be lost.
- Additionally, adjust the green chili to your desired amount of heat.
Nutrition
| Calories | 195kcal |
| Carbohydrates | 16g |
| Protein | 15g |
| Fat | 9g |
| Sodium | 773mg |
| Potassium | 711mg |
| Sugar | 5g |
| Vitamin C | 20mg |
| Calcium | 212mg |
| Iron | 3mg |
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