Palak Paneer Recipe – It is a popular Indian dish made with spinach and cottage cheese. It is a healthy and delicious recipe that can be served as a main dish or a side dish. It consists of paneer in smooth, green gravy. Making paneer is to blanch the spinach and then puree it. The cottage cheese is then simmered in the spinach gravy. It can be served with roti, naan, or rice.
- 1 bunch of fresh spinach (palak)
- 200 grams paneer cheese
- 1 onion
- 1 tomato
- 3 cloves garlic
- 1-inch ginger
- 1 green chilli
- 2 tablespoons butter
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder (dhania)
- 1/2 teaspoon turmeric powder (Haldi)
- 1/4 teaspoon cayenne pepper (Lal Mirch)
- 1 tablespoon fresh cream
- salt to taste
- You should pluck only the young and tender leaves of spinach for making this dish and avoid adding stems because they can make the dish bitter. But when using frozen spinach, you can add the whole leaf as it is already chopped.
- Wash the spinach leaves thoroughly in running water to remove dirt or sand particles. Drain the water and chop the spinach finely.
- Let the water drain entirely from the chopped spinach before adding it to the pan to avoid excess water in the gravy, making the dish taste watery.
- In a pan, heat butter and add cumin seeds. When they start to crackle, add chopped onions and fry till they turn translucent.
- Add ginger and garlic paste and fry for a minute.
- Add chopped tomatoes and fry till they become soft and pulpy.
- Add spinach and cook for 2-3 minutes till it wilts down.
- Add paneer and cook for 2-3 minutes more.
- Add coriander powder, turmeric powder, cayenne pepper, and salt. Fry for a minute.
- Add fresh cream and cook for 2-3 minutes more.
- Serve hot with roti or rice.
You can also add some chopped onion, green chilli, and ginger while frying the spinach if you want a little extra flavour in your dish.
- This recipe can be doubled or tripled as desired.
- If the gravy becomes too thick, add a little water to adjust the consistency. You can also add some milk to the gravy if you want it to be creamier.
- If using baby spinach leaves, there is no need to blanch them. Just cook them directly in the gravy.
- If you want a vegan version of this recipe, you can use tofu instead of paneer cheese.
How to choose Palak Paneer.
When buying a paneer, make sure to choose the new variety. It should be white and should not have any yellow or green tinges. The texture should be firm and not mushy. If you are using frozen paneer, thaw it before use. To make this dish more healthy, you can use low-fat paneer.
1. Q: Can I make this dish with tofu instead of paneer?
A: Yes, you can use tofu in place of paneer cheese to make a vegan version of this dish.
2. Q: Can I increase the gravy in this dish?
A: Yes, you can increase the amount of gravy as desired.
Just add more water or milk to the gravy to adjust the consistency.
3. Q: Can I make this dish ahead of time?
A: Yes, you can make this dish ahead of time and reheat it when ready to serve. Just add a little water to the gravy when reheating as it may become too thick.
4. Q: Can I freeze this dish?
A: Yes, you can freeze this dish. Just make sure to thaw it completely before reheating.
5. Q: My gravy is too watery. What can I do?
A: If your gravy is too watery, you can cook it for a longer time to allow the excess water to evaporate. You can also add some cornstarch or arrowroot powder to thicken the gravy.
This palak paneer recipe is a quick and easy way to make a delicious and healthy Indian dish. Paneer cheese and spinach are cooked in a flavorful gravy made with onions, tomatoes, and spices. Serve it with roti or rice for a complete meal. You can also add some chopped onion, green chili, and ginger while frying the spinach if you want a little extra flavor in your dish.