Palak paneer is the vegetarian dish which is originated from the Punjab region of India. Palak paneer is consisting of spinach, tomato gravy sauce, and paneer in a thick paste of spinach. It is the most loved north Indian dish. It is very easy to make and tastes delicious. It is served with naan, roti or even with any flavored rice like plain basmati rice or jeera rice.
The Main ingredients of this dish are-
Spinach: spinach is available all year round. It is famous for its nutritious quality and has always been considered as a plant which has remarkable abilities to restore energy. Spinach also contains vitamin K, vitamin A, vitamin C, folic acid etc. spinach has good levels of iron. Spinach is good for pregnant women because it contains iron.
Cheese: cheese is an ancient food. It is available is grocery shops. Cheese contains a host of nutrients like calcium, protein, zinc, vitamin A and Vitamin B12.
Palak paneer is easy to cook and it can be made in so many ways. To get restaurant style dish, one can use curd or cashews or Almond milk. To get the best color, you have to use a minimum amount of garam masala and do not overcook the dish.
If you want to cook palak paneer then you have to collect following ingredients.
- 150 grams cheese (cube shaped)
- 100 grams Palak
- ¾ cup chopped onion
- 2 to 3 green chili without having seeds
- ½ cup tomatoes
- ¼ tsp methi
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- 1 tsp garlic paste
- 1-inch cinnamon stick
- 2 green cardamoms
- 2 cloves
- 1/8 tsp jeera or cumin
- Oil or butter as needed
- 3 tsp fresh cream
- Salt as needed
Method of making palak paneer recipe:
After collecting all the ingredients mentioned above, you may start to cook the dish. Wash cleaned palak in a large pot filled with water. To remove pesticide you may add some vinegar to wash the spinach.
This step is optional. Heat a pan with 1 tsp and pour cheese and sauté them for 3-4 minutes. Add them in warm water and keep them 10-15 minutes.
To the same pan add another tsp oil, palak, green chilies and cook them on medium heat.
Switch off the burner when the leaves wilt off and it takes only 2 or 3minutes. So do not overcook the spinach.
Cool the palak well. Add to a blender with green chilies. Make a smooth paste of paneer and set aside.
Heat a pan and add some oil, cinnamon, cardamoms, clove and cumin. Do not use excessive garam masala. We will use less amount of garam masala which helps to retain a good color of the dish. Add onion to it and fry until it becomes golden.
Add garlic paste and fry until the raw smell goes. After that, add deseeded chopped tomato and salt.
When tomato becomes soft, add kasturi methi, coriander powder and garam masala. Sauté them until the mixture smells good.
Add a half cup of water and cook on a medium heat. When the gravy becomes thick add pasted palak.
Mix it well and cook for 2 minutes. When it bubbles make the flame low.
Add the roasted paneer and mix it well and switch off the burner.
To make palak paneer gravy tasty and creamy like restaurants, add cream or cashew milk or almond milk . Palak paneer is ready and you can serve it with naan, roti or with any flavored rice.
Palak paneer is a nutritious dish too. It contains 150 g calories, 8 g fat, Sodium 250 g and 10 g protein. This dish is good for heath specially good for the heart.