Palak Paneer is a traditional North Indian delicacy and an integral part of the Punjabi cuisine. It is also one of the favorite dishes to many especially the kids coz the influence of Popeye the Sailor gulping cans of Spinach and acquiring tonnes of super energy. It’s a nice way of feeding nutritious dishes to kids who do not eat a proper balanced diet.
Palak Paneer is an Indian gravy based curry made of spinach and paneer (a non melting Indian cheese) in a tomato and onion gravy with Indian spices. It’s a very popular vegetarian delicacy. The dish looks very appetizing due to the combination of its natural green and white colors of the spinach and paneer. This dish is mildly flavored and not a very spicy curry. Normally in the state of Punjab, Palak paneer is a speciality dish in most of the dhabas. Palak paneer is served with hot Indian flat breads accompanied with a glass of Lassi. Anyways Palak paneer is truly a guilt free, satisfying well balanced delicious dish.
Spinach is a versatile vegetable. Spinach works well when combined with most or any type of cuisine whether you’re adding it to dal, pasta, stir-frys, curries, noodles, quesadillas, pizza… etc, the culinary possibilities are virtually endless. Spinach is very healthy, nutritious and full of antioxidants. It’s also high in iron, vitamins A & C and even calcium.
Preparing the Palak paneer is quiet very simple. In a large pot of boiling water, blanch the spinach leaves for just a minute or two. Remove, drain well in a colander and run under cold water. This will stop the cooking process and also set their lovely green color. Do not cover the vessel while boiling the spinach or else you will lose the fresh green color of spinach. Using a food processor or blender, puree the spinach into a smooth paste. Do not over blend otherwise you may end up with spinach juice.
In a large pan over medium medium heat, add about 1 tbsp of the oil add whole garam masala (cardamom, clove and cinnamon), cumin seeds, chopped garlic and onions and sauté till the onions turn golden color. Add little salt and mix. Once the onions turn brown add ginger garlic paste, turmeric powder and mix. Add chopped tomatoes and mix well. Allow to cook on medium flame till the tomatoes are mashed completely. Add cumin powder, coriander powder, chilli powder, crushed fenugreek leaves (kasoori methi), chopped green chillies and mix. Add the palak puree and cook well till it releases oil. Lastly add the paneer cubes and little freshly grated nutmeg and mix well. Add cream to give extra richness and taste to the dish (cream can be optional for dieters). The palak paneer is ready. Serve with fresh rotis and fragnant Basmati rice.
Palak Paneer (gravy) has always been a favourite among all the paneer lovers, not only for the great taste it holds, but also for the nutritional components present in it. Palak Paneer is an entirely “Green” dish, as it contains a whole lot of Palak (green leafy vegetable) which is highly recommended for a good health. It then contains the famous “Paneer” which is loved by most people.
According to ayurveda, bitter leafy greens like spinach have a stimulating effect on digestion. They are high in protein, calcium, and carotenes–and, hence, a vital component of a healthy vegetarian diet. Same ways the paneer is rich in protein, vitamin B12, and calcium–and easier to digest than other cheeses. Ayurvedic theory states that the nutrients in milk become more available through boiling. Making paneer takes this one step further by adding a powerful acid–lemon juice–which breaks the milk into two substances: curds and whey.
Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice or other food acid. Paneer is completely a lacto-vegetarian and providing a source of protein for vegetarian Hindus. The use of paneer is more common in northern India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine. It is very popular when wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer).While cuisine in the northern states of India features paneer in spicy curry dishes, the use of sana/ chhana/ chhena in Oriya, Assamese, and Bengali cuisine is mostly restricted to sweets like the well known rasgulla or rosogulla.
Recipe: Palak paneer
Summary: spinach cooked with indian cheese
- coriader powder – 1 – tbsp
- cream fresh -1 – tbsp
- cumin powder -1 – tsp
- Dry garam masalas -2 – number
- fenugrek leaves – 1 – tbsp
- garlic – 5 -number
- ginger garlic paste – 1 – tbsp
- Green Chili – 2 – number
- onion – 1 – number
- palak – 5 – number
- red chilli powder – as per taste
- salt – as per taste
- tomato – 3 – number
- Clean and wash spinach and immerse in boiling water for 2 min mash it in a mixer or some prefer to chop and use. Heat oil in a deep pan. . add whole garam masala Now add onions and fry till golden brown. add turmeric and ginger garlic paste Add all spices and red chili powder. Now add the spinach (palak) and cook till it ozzes out oil . Cut paneer into pieces some use it fried , if you have fresh paneer just add Add Paneer pieces to the gravy and simmer in for few min adding garlic slices is optional , some prefer to grind green chillies with spinach top with little cream ( optional).
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Recipe by Vahchef.