Indian Recipe

Indian Recipes ⇢ Palak paneer

Category

Vegetarian

Meal of Day

Lunch

Zone/Region

Universal Dish

Total number of servings 3

Palak Paneer is an Indian vegetarian meal that blends soft spinach (palak) leaves with soft paneer (Indian cottage cheese). This Palak paneer dish highlights the ideal balance of greens and creamy paneer. Is high in vitamins A, C, K, and B12.

Nutritional values

Energy350 Kcal
Carbohydrates13 g
Fat10 g
Saturated Fat12 g
Cholesterol54 mg
Fiber4 g
Sugar4 g
Sodium739 mg
Potassium388 mg
Calcium303 mg
Iron2 mg
Vitamin A3831 IU
Vitamin C22 mg

Ingredients

3 cup of spinach
1 medium tomato
3 large garlic cloves
2 large garlic cloves, finely chopped
1 teaspoon of ginger, finely chopped
1 large onion, finely chopped
¼ teaspoon of turmeric powder (Haldi)
1 cup of paneer, cubed
½ tablespoon of fenugreek leaves (Kasuri methi), dried and crushed
Lemon juice to taste
1-2 green chillies, finely chopped
1 tablespoon of oil
½ cup of water
1 teaspoon of garam masala
Salt to taste
2-3 tablespoon of milk cream (Malai)

Procedure

Take a large pot and fill it half with water. Place it on the flames and bring the water to a rapid boil. The spinach leaves will be fully blanched and keep their brilliant green color as a result of this boiling process.
Add a pinch of salt in the boiling water . This process adds the flavor of the spinach leaves while they boil.
Place the spinach leaves in the boiling water with care. Allow them to simmer for a few minutes, or until they soften. Wilted spinach leaves have become soft and have shrunk in size.
When the spinach leaves have wilted, carefully take them from the saucepan and place them in a bowl of cold water. Putting the wilted spinach in cold water helps it keep its brilliant green color and prevents it from cooking any more.
Blend the wilted spinach leaves, tomatoes, 3 garlic cloves, a tiny piece of ginger, and green chilies in a blender. Blend the ingredients together until they form a smooth paste. The savory basis of the dish will be this spinach and tomato paste.
Heat the oil in a pan over medium heat. Allow the oil to heat up before adding the remaining ingredients
To the heating oil, add finely sliced garlic. Cook, stirring constantly, until the garlic begins to change color, turning a light golden brown.
In the pan, add finely sliced onions. Cook and stir for another 2-3 minutes, or until the onions are tender and transparent.
To the pan, add the previously prepared spinach and tomato paste. Combine it with the sautéed garlic and onions.
Pour the water into the pan, making sure it completely covers the mixture. Cover the pan with a cover and cook on medium heat for about 10 minutes.
After the cooking time has passed, add 1 teaspoon garam masala, turmeric powder (haldi), and salt to taste. Incorporate these spices into the mixture and well stir to ensure equitable distribution.
Cook the mixture for another 1-2 minutes. Because of the short cooking period, the spices may integrate their flavors into the meal, boosting its flavor.
Pour in a substantial amount of heavy cream and whisk it into the mixture. Then, add paneer (Indian cottage cheese) to the pan and thoroughly combine it with the spinach mixture. Make sure the paneer is evenly covered in the tasty sauce.
Allow the dish to boil on low heat for 3-4 minutes. Turn off the heat and squeeze a fresh lemon into the dish. This lemon juice gives the dish a tart and refreshing flavor.
Finally, top with a handful of dried fenugreek leaves (kasuri methi). Combine well.