Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cheese) in a smooth, creamy and delicious spinach gravy.Learn to make the best palak paneer at home, all without blanching spinach and over loading your dish with tons of spices.This is simply delicious, rich, absolutely flavorsome & tastes better than in any restaurant.Palak paneer is a classic curry dish from North Indian cuisine made with fresh spinach, onions, spices, paneer and herbs.‘Palak’ is a Hindi word for ‘Spinach’ and ‘Paneer’ is ‘Indian cottage cheese’.The conventional method of making palak paneer is to blanch the spinach leaves and then puree it.This spinach puree is later cooked with spices, onions and tomatoes until a thick curry like consistency is achieved.Not anymore because my recipe will help you master cooking the perfect spinach paneer.Growing up we never liked palak paneer anywhere, even in the best restaurants for the way it tasted and looked.After trying different ways of making palak paneer I finally arrived at this version that is always an huge hit with everyone around.Palak paneer is an authentic Indian dish originated in India, while saag paneer is what is invented by the chefs in Indian restaurant abroad, outside India.Avoid using large stems or stalks, especially from mature spinach/ palak as they make the gravy bitter.Rinse cleaned palak thoroughly in a large pot filled with water.If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card.Saute on a medium heat until the palak wilts off completely.Add 2 whole cardamoms, one inch cinnamon, 2 cloves and 1/8th teaspoon cumin seeds.When the tomatoes turn fully mushy, add ½ to ¾ teaspoon garam masala.(Optional if you don’t like chunky curry, then you may blend this as well with ¾ cup water.(check video for consistency) Take half teaspoon kasuri methi in your palm and crush it.If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage.I am sure you will wonder how good this tastes and completely different from the one made with blanched spinach.If using frozen store bought paneer then soak it in slightly hot water for 15 to 20 mins.Bitter taste in palak is due to the high concentrations of oxalic acid present in old, mature, large dark green spinach.Once the onion tomato masala is ready, turn off the heat and cool it completely & immediately.Later mix the spinach puree and transfer to air tight glass freezer safe container.Always choose tender palak that is light to medium green in color.Palak paneer recipe Palak paneer recipe – Indian cottage cheese simmered in onion tomato spinach gravy.Tastes simply delicious, creamy and easy to make.▢ ¾ cup onions (fine chopped) (2 small, 90 grams).▢ ½ cup tomatoes (deseeded & chopped) or puree (2 small).▢ 1 teaspoon ginger garlic paste (or 1 tsp each fine chopped).▢ ½ to ¾ teaspoon garam masala (adjust to taste).▢ ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have).▢ 2 cloves (laung) (optional) Advertisement Instructions Preparation ▢ Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste.[OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins.How to make palak paneer ▢ Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.▢ When the spices begin to sizzle, add onions and fry till they turn transparent to golden.▢ Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.▢ Pour ¾ cup water and cook covered until onions are completely soft.▢ Lower the flame, add kasuri methi and pureed spinach.If the curry is too thick you may add a few tbsps of hot water.▢ Serve palak paneer with naan , roti or Jeera rice Advertisement Notes This recipe can be doubled.For a smoother gravy, after sauteing the onion and tomatoes with garam masala cool it & blend to a smooth puree with ½ to ¾ cup water.If using mature spinach, avoid using stalks & stems as they may lend a bitter taste.Optional: If using store bought paneer, then cube them and add to 2 cups hot water.For best results follow my detailed step-by-step photo instructions and tips above the recipe card.Video NUTRITION INFO (estimation only) Nutrition Facts Palak paneer recipe Amount Per Serving Calories 350 Calories from Fat 270 % Daily Value* Fat 30g 46% Saturated Fat 12g 75% Cholesterol 54mg 18% Sodium 739mg 32% Potassium 388mg 11% Carbohydrates 13g 4% Fiber 4g 17% Sugar 4g 4% Protein 10g 20% Vitamin A 3831IU 77% Vitamin C 22mg 27% Calcium 303mg 30% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet. .

Palak Paneer- Spinach With Indian Cottage Cheese

Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree.Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree.Palak Paneer is one of the most popular paneer dishes.Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry.What is Palak Paneer.Cream is added to cut down on the bitterness of the spinach leaves and also make it rich.How to Make Palak Paneer.This particular recipe is very simple and I would call it home style palak paneer recipe.For the curry, I first blanch the spinach and then puree it.The curry is made of the spinach puree, tomato, onion, ginger and garlic.I often use my homemade paneer for this palak paneer recipe.A lot of people like pan frying their paneer before adding it to the curry.You may need to add some water or milk to thin out the curry while re-heating.8- Add in the prepared spinach puree and mix.Mix and cook for 1 minute.10- Then add the heavy cream and mix.Serve palak paneer hot with naan or roti or rice. .

Palak Paneer

This deliciously creamy and vibrantly green dish is made with paneer in a mildly spiced fresh spinach sauce.This delicious palak paneer is a family recipe that my Mom passed down to me.It is one of the most popular and well-liked palak recipe on the blog, not to mention our favorite at home.Packed with healthy nutrients like calcium, iron and vitamin C, this is a meal that I can feel good about eating.For this reason, I always recommend blanching spinach before using them in my collection of Palak Recipes.Using a colander or strainer, rinse the palak (spinach) leaves (250 grams or 0.55 pounds), very well under running water.Boil 3 cups water in a pan, microwave or electric heater.Add ¼ teaspoon salt to the hot water and stir.Immediately transfer the palak (spinach) leaves to the bowl containing ice cold water.Allow the spinach leaves to stay in the cold water for a minute to stop the cooking process.Drain the ice cold water and press the spinach to remove any excess moisture.Add the spinach in a blender or grinder jar with 1 inch chopped ginger, 1 to 2 garlic cloves and 1 to 2 chili peppers (green chillies).Heat 2 tablespoons oil, ghee or butter in a pan or kadai (wok).Then add one small to medium-sized tej patta (Indian bay leaf).Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder (or substitute cayenne pepper or paprika) and a pinch of asafoetida (hing).You can find asafoetida at your local spice store or on amazon, but if you don’t have it, you can skip it.Stir and add ¼ to ½ teaspoon garam masala powder.Stir again and then add the paneer cubes (200 to 250 grams cottage cheese) directly to the gravy.You can also add 1 teaspoon crushed kasuri methi (dry fenugreek leaves) at this step, however this is optional.Drizzle a few drops of lime or lemon juice on top along with ginger julienne.Blanching removes the raw taste, bitterness and metallic flavor of spinach making it more palatable.Blanching also gets rid of harmful microorganisms and pesticide residues, as well as makes the nutrients of the spinach more bioavailable.It also helps to preserve the green color of the spinach leaves, making your palak paneer more beautiful.For packaged or frozen paneer, follow the instructions written on the pack.Special Ingredients: Kasuri methi (dry fenugreek leaves) and asafoetida (hing) can be skipped if you do not have these.I have shown the smoking method in detail in my Dal Makhani recipe.Raw spinach leaves have high levels of a compound known as oxalic acid that causes a bitter taste.Blanching your spinach leaves (i.e. cooking them briefly in hot water) will remove the oxalic acid, which not only makes the spinach taste better but will also make the nutrients more available for your body.If you blanched the spinach and it still tastes bitter, try adding a tablespoon or two of 35-50% cream.Moreover as per Ayurveda, fresh cooked food has maximum prana (life force).It is therefore better to eat palak paneer (and all foods) when they are freshly cooked and hot or warm.Prior to freezing, spinach is already blanched to protect the cellular structure of the veg.You can also opt to use baby spinach leaves instead, as they are extremely tender and don’t require you to remove the stems.Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.Prep Time 30 mins Cook Time 10 mins Total Time 40 mins Cuisine North Indian Course Main Course Diet Vegetarian Difficulty Level Easy Share Email Servings 4 Units US Customary Metric Ingredients For palak puree ▢ 250 grams spinach or 5 to 6 cups roughly chopped spinach.▢ 1 to 2 small to medium garlic cloves – roughly chopped (optional).▢ 1 small to medium tej patta (Indian bay leaf).▢ ½ teaspoon red chili powder or cayenne pepper or paprika.▢ ¼ or ½ teaspoon Garam Masala Powder – add more if required.▢ lemon or lime wedges or slices Cook Mode Prevent your screen from going dark while making the recipe Instructions Making palak puree Rinse the palak or spinach leaves very well in running water.Boil 3 cups water in a pan or microwave or electric heater.Add ¼ teaspoon salt to the hot water and stir.Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water.Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.Sautéing onions & tomatoes Heat oil or ghee or butter in a pan or kadai.Stir again and then add the paneer (Indian cottage cheese) cubes.You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.Apart from preserving the green color of the spinach leaves, it also gets rid of harmful microorganisms and pesticide residues.I always recommend blanching spinach when making palak paneer recipe.Apart from preserving the green color of the spinach leaves, it also gets rid of harmful microorganisms and pesticide residues.The paneer or tofu cubes can also be lightly fried and then added to the spinach sauce.Optional ingredients: Kasuri methi (dry fenugreek leaves) and asafoetida (hing) can be skipped if you do not have these.Kasuri methi (dry fenugreek leaves) and asafoetida (hing) can be skipped if you do not have these.This Palak Paneer post from the archives (originally published on May 2013) has been updated and republished on 23 Jun 2021.

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Homemade Palak Paneer (Cheese Cubes in Creamy Spinach Sauce)

How to make Palak Paneer- a popular Indian recipe made with cubes of cheese (paneer) gently simmered in a creamy spinach sauce infused with fragrant Indian spices.The luscious creamy spinach sauce can be a vehicle for so many things.Instead of paneer, pair it with crispy tofu, chicken, fish or even roasted veggies!Then simply blend it up with yogurt and cashews until you have a silky smooth vibrant green, pureed spinach sauce.Pan-sear or fry the paneer until golden brown for delicious texture before simmering in the sauce.Palak Paneer is delicious with Indian Basmati Rice or Naan Bread!Hope you love this restaurant style Palak Paneer recipe as much as we do, and please tell me below how you end up using it. .

Authentic Saag Paneer Recipe

Both of us were pleasantly surprised when we didn't feel the need to add chile paste, hot sauc, etc!In fact, I found that for the amount if spinach I used (1 lb), I needed to add almost a whole can of coconut milk to get the consistency I wanted.Rating: 5 stars Hi everyone, I am indian, this is a delicious dish, but I have always used cornflour to thicken it , about 2/3 tablespoons.The key to making it tasty is adding hot chilli(fresh if possible)and plenty of tempered onion 2 or 3 even and lots of ginger and garlic, otherwise the dish is too bland.I have never used tumeric, it isn't required, I have never used garam masala but a little probably wouldn't hurt.Rating: 4 stars To make this truly authentic, use ghee instead of oil and get the fresh dried garam masala and grind it up.I believe that longer cooking times have been due to spinach not being completely drained of water.I only threw in a couple of pinches of cayenne because I knew my kids wouldn't touch it otherwise.Rating: 3 stars It took longer than the recipe stated and needed much more ginger and other spices.The paneer is very chewy when prepared this way, it is better if one soaks it in water at least a day in the refridgerator after frying.The spinach will loose its color unless submerged in ice water after cooking.Tip 1: If you can't find fresh fenugreek (check Indian and Asian markets), substitute watercress or more spinach and either a tablespoon of maple syrup or 1 teaspoon crushed fenugreek seeds.(Fenugreek leaves look and taste a bit like watercress but with a hint of celery and maple syrup and a slight nuttiness.).I opened a fresh jar of Penzeys garam masala and used cayenne and turmeric is purchased in the last month, all in the amounts called for, and even with the extra cream and spinach, mine was plenty hot (3.8 out of 5 stars). .

Instant Pot Palak Paneer

If you’re looking to make a quick, homemade meal at home, this Instant Pot Palak Paneer recipe is for you.What is Paneer?Instant Pot Palak Paneer Ingredients:.To make this perfect Instant Pot Paneer, you’ll need just a few simple ingredients: spinach, cooking oil, finely chopped onion, ginger-garlic paste, cloves, paneer, coriander powder, garam masala, and cream.For the spinach in Instant Pot Palak Paneer, you can use a bunch of spinach or baby greens depending on what you have on hand.So, what exactly is the difference between Saag Paneer and Palak Paneer?How to Make Palak Paneer in an Instant Pot:.After that, stir in your tomato paste until blended and then add in your chopped spinach.Now here comes the difference between frozen spinach and fresh spinach If you’re using frozen spinach, put your Instant Pot on Manual (Hi) for one minute.Tips for Making Instant Pot Palak Paneer:.Doing each step ensures a tasty, quick, and safe Indian meal.Paneer usually holds in the refrigerator no more than 3 days, so make sure not to make or buy it too far in advance As we mentioned earlier, you can use fresh or frozen spinach – the difference is only one minute in the Instant Pot If for some reason your Instant Pot Palak Paneer is tasting a little on the bitter side because of the spinach, try adding a little more of the spices to offset that taste If that still doesn’t quite do the trick and your spinach is stubbornly bitter, try adding a little citrus juice You can tell if your Paneer went bad if it has little yellow or brown patches on it.More Easy Indian Recipes:.After you’ve mastered Instant Pot Palak Paneer, try one of our other super easy recipes:. .

Summer blend: Mix up some spinach, spices for palak paneer

I have been celebrating the arrival of spring with helpings of palak paneer, an Indian dish of spinach and homemade cheese.This green sauce envelopes the sweet, nutty cheese, creating a contrast that’s almost as lovely as it is delicious.It uses cashews, which add a subtle but rich creaminess, and calls for frozen spinach — but notes you can also use fresh.Freezing cooks the spinach in a way, so all you have to do is thaw it in the sauteed flavorings, and then we don’t have to wait for it to cool before it goes into the blender.Unfried paneer is cloudlike, softer and decidedly creamier than fried, and blends blissfully with the creamy spinach sauce unhindered by hard boundaries.The fried cheese, meanwhile, is stiffer, nuttier, sweeter and of course crunchier, like a dense, chewy mascarpone with an exoskeleton.I’ve modified the Feasting at Home recipe, as surely the blog’s author Sylvia Fountaine did from wherever she got it.Heat on medium, frequently scrubbing the bottom with a rubber spatula to prevent buildup, until foaming and about to boil — about 20 minutes.Add the salt and vinegar water, a splash at a time in as dispersed a manner as possible, stirring the pot in a slow circle.While it’s cooling, lay out a double layer of cheesecloth over a colander, and set it over a pot or bowl to catch the whey for ricotta cheese, homemade protein powder or whatever.Carefully pour the curds through the cheesecloth, pull the corners together and use them to tie up the hunk of cheese so it can drain for an hour.While the cheese presses, toast the mustard, cumin and coriander seeds on medium heat for 4 minutes. .

Saag paneer recipe

Tip the onion mix into the pan, add a pinch of salt and turn the heat down. .

Indian Palak Paneer With Ricotta (Spinach and Cheese) Recipe

You'll need to use fresh, whole milk ricotta cheese in this recipe, and not the chalky kind that comes in a plastic container.Serve up this fantastic palak paneer with a side of cheese pakoras for a full vegetarian Indian meal. .

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