Palak+Paneer

= = =History of Palak Paneer= Palak paneer (pronounced [paːlək pəniːr]) is a vegetarian dish originating from the Punjab region of the Indian Subcontinent, consisting of spinach, tomato gravy sauce and paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices. This dish is served hot with a [|tandoor]  selection, like [|roti] , [|naan] or boiled rice. = palak paneer recipe, how to make palak paneer recipe | paneer recipes = Spread the Joy of Cooking - Share the recipe with your fri palak paneer recipe with step by step photos – palak paneer is one of the most popular indian paneer recipe along with paneer butter masala and kadai paneer. palak paneer is basically soft paneer or cottage cheese cubes cooked in a smooth spinach curry. this delicious palak paneer recipe is my mom’s version of making this dish. she has been making this recipe for years now. it has become a favorite with all of us. i also make a restaurant style palak paneer recipe, which has the smoking or dhungar method incorporated in it. palak paneer goes well with rotis, naan, parathas and even jeera rice or biryani rice. vegans can substitute paneer with tofu in this palak paneer recipe. i have made palak tofu many times and even with tofu, the palak gravy tastes good.

palak paneer recipe below:


palak paneer recipe prep time 30 mins cook time 10 mins total time 40 mins palak paneer recipe - one of the most popular indian dishes. soft paneer cubes cooked in a smooth spinach curry. nutrition info is per serving

 Nutrition Facts palak paneer recipe Amount Per Serving Calories 187 Calories from Fat 120 % Daily Value* Total Fat 13.3g 20% Saturated Fat 3.6g 18% Trans Fat 0g Polyunsaturated Fat 2.4g Monounsaturated Fat 5.9g Cholesterol 21.3mg 7% Sodium 873.4mg 36% Potassium 623.7mg 18% Total Carbohydrates 10.1g 3% Dietary Fiber 2.9g 12% Sugars 3.2g Protein 9.7g 19% Vitamin A 48% Vitamin C 49% Calcium 16% Iron 17% * Percent Daily Values are based on a 2000 calorie diet. course: main cuisine: north indian servings : 4 calories : 187 kcal author : dassana ingredients - measuring cup used, 1 cup = 250 ml for the palak puree: for the palak curry: garnish: how to prepare recipe making the spinach puree:
 * 200 to 250 grams fresh spinach (palak) OR about 7 to 9 oz spinach
 * 1 or 2 green chilies - chopped (hari mirch)
 * 1 or 2 small to medium garlic cloves (lahsun) - roughly chopped (optional)
 * ½ inch ginger - roughly chopped
 * 3 cups water for blanching spinach
 * 3 cups water for ice bath
 * 1 small to medium sized onion - finely chopped OR about ⅓ cup finely chopped onion
 * 1 small or medium sized tomato - chopped OR about ⅓ cup finely chopped tomatoes
 * 4 to 5 small to medium garlic cloves (lahsun) - finely chopped
 * ½ teaspoon cumin seeds (jeera)
 * ¼ teaspoon turmeric powder (haldi)
 * ½ teaspoon red chili powder (lal mirch powder) - optional
 * a pinch of asafoetida (hing) - optional
 * ¼ or ½ teaspoon garam masala powder - add more if required
 * 1 small to medium tej patta (indian bay leaf)
 * 200 to 250 grams paneer or tofu OR about 7 to 9 oz paneer (cottage cheese)
 * ⅓ to ½ cup water or add as required
 * 1 or 2 tablespoon cream - low fat 25% to 35% (i used amul cream)
 * 2 tablespoon oil or ghee or unsalted butter
 * 1 teaspoon kasuri methi leaves (dry fenugreek leaves) - optional. kasuri methi is crushed and added right towards the end. just before adding cream.
 * salt as required
 * a few teaspoons of cream or butter for topping the palak paneer (optional)
 * ½ inch ginger - julienned
 * lemon or lime wedges or slices
 * 1) rinse the palak or spinach leaves very well in running water. tender stem are fine. if the stems are stringy, then discard the stems.


 * 1) boil 3 cups water in a pan or microwave or electric heater. add 1/4 tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.


 * 1) strain the palak leaves.


 * 1) immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.


 * 1) then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.


 * 1) make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

making the palak curry:
 * 1) heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.


 * 1) add the cumin and let them splutter.


 * 1) then add the tej patta or bay leaf.


 * 1) add the finely chopped onions. saute till the onions become golden.


 * 1) then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.


 * 1) add the chopped tomatoes. stir and saute the tomatoes till they soften.


 * 1) once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.


 * 1) stir very well.


 * 1) then add the palak puree.


 * 1) stir well.


 * 1) add about 1/3 to 1/2 cup water or as required. stir again.


 * 1) simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.


 * 1) stir and add garam masala powder.


 * 1) stir again and then add the paneer/cottage cheese cubes.


 * 1) stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.


 * 1) lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.


 * 1) stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Recipe Notes the paneer or tofu cubes can also be lightly fried and then added to the curry. in this case, you don't need to cook the paneer or tofu in the gravy as when frying they are already cooked.

1. History/Description 2. Recipe 3. Pictures 4. Video: the link media type="youtube" key="gtS84etMrKA" width="560" height="315"