Mar 23, · ???? ???? ??????,?????? ???? ???? ???? ????? ??, Palak Paneer Recipe In Hindi | with step by step photos. ???? ???? ?????? ???? ??????? ???????? ?????? ?????? ?? ?????? ???? ?? ?????? 5/5(1). Aug 22, · Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix. Serve palak paneer hot with naan or roti or rice.
Paneer Indian cottage cheese is cooked with spinach and spices in this creamy and flavorful curry. When we paheer kids, the only way my brothers would eat spinach was if it was cooked with paneer in palak paneer.
It was such a great way to sneak in the greens. Palak Paneer is such a staple in north India. I would say it was made much more frequently in my home than say paneer butter masala or shahi paneer. Maybe because it was considered healthier than uindi other creamy versions of paneer. Whatever the reason was, we would always be very happy when mom made it! The spinach is blanched and then pureed.
Everyone has their own way of making this dish and honestly, I also make it in a different way every time I cook it. Once the spinach is boiled, add it to ice cold water. This helps in retaining the color of the spinach. The curry is how long to bike 60 miles of the spinach puree, tomato, how to prepare palak paneer in hindi, ginger and garlic.
I use lot of garlic because in my opinion spinach and garlic go really well together. However, if you are not a fan, you may cut down hoe it or skip it altogether. Also, you can skip the tomatoes if you want. It will still come out great! I often use my homemade paneer for this palak paneer recipe.
Hkndi, if you use store bought paneer, just remember to soak it in hot water for 15 to 20 minutes and then use in the recipe. I am not a fan since I like simple soft paneer. But if you want, you can pan fry the paneer prspare in 1 to 2 teaspoons oil until they are golden brown and hiw add to the curry. Use tofu extra-firm please prepar place of paneer and coconut cream or milk in place of heavy cream.
You may hundi add cashew cream in place. The rest of the recipe would be same. But it goes now with naan or paneef rice too. Blanch the spinach leaves for 2 to 3 minutes until wilted. This helps the leaves in retaining their green color. Paaneer hot, add the oil and then add the remaining 2 cloves of chopped garlic.
Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Mix and cook for 1 minute. Serve palak paneer hot with naan or roti or rice. This post has been updated from the recipe archives, first published in April I want pnaeer make this recipe for 12 people. Do I x4 of everything or adjust the spices differently? Thank you! Looks on Yes it should be fine! Have you ever done this with kale?
Not sure how it would plaak with lacinto kale but no harm in giving it a shot! I use mix of kale and spinach-and cilantro to get more greens. Can I get the recipe for aloo palak with the use of onion, ginger, and garlic? Looks amazing! I love your cooking style — try to make different every time on the same dish? Manali, can I use frozen spinach for this recipe? If each pack of frozen spinach prepzre 1 pound, should I use one pack for this recipe?
Your email address will not be published. Skip to content. Palak Paneer. Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree. Delicious and healthy!
Great with naan! Print Recipe Pin Recipe. Follow me on YouTube! Subscribe to my channel and never miss my video again. Prep Time 15 mins. Cook Time 25 mins. Total Time 40 mins. Course Main Course. Cuisine Indian. Servings 4. Calories kcal. To a pot of boiling water, add little salt and then spinach leaves to it. Take them out and put them in ice cold water. To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili.
Puree to a smooth paste and set aside. Heat a pan on medium heat. Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent. Add in the prepared spinach puree and mix. Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Then add the heavy cream and mix. Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes.
Switch what is bariatric surgery risks the flame, add lemon juice and rachael ray how to make perfect hard boiled eggs methi and mix. That's totally optional. If you like, you can pan-fry the paneer cubes until golden brown before adding them to the curry.
Tried this recipe? Mention cookwithmanali or tag cookwithmanali! Hlndi Recipes Aloo Palak. Palak Tofu — Spinach Tofu Curry. Newer Howw. My favorite Palak Paneer ever! Thank you for sharing this Manali! Just made the palak paneer for Christmas eve dinner. It was amazing! Thank you Manali!! Leave a Reply Cancel reply Your email address will not be published.
How to make palak paneer
Palak paneer recipe — Palak is the Hindi word for spinach and paneer is Indian cottage cheese. It is very easy to prepare and can be made in so many ways.
This is an easy and healthy palak paneer recipe which I finally arrived at after trying so many other recipes. In this palak paneer recipe, I have not blanched the spinach to prevent loss of nutrients.
In most Indian recipes spinach is not blanched and used directly to make dal palak, spinach paratha, palak rice, spinach omelette, aloo palak and many other recipes as some nutrients are lost when blanched.
This palak paneer is the best I have made in the years. Not blanching the spinach and sauteing it for a short time is what makes this delicious. However this recipe also works with blanched spinach.
This recipe needs about 4 cups loosely measured or 2 cups tightly packed to grams palak leaves. Use only young and fresh spinach. If using baby spinach keep the tender stalks. Rinse cleaned palak thoroughly in a large pot filled with water. I also spray some vinegar and salt to remove the pesticide residue first. Rinse a few times more. Drain off the water completely. If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card.
Add half tablespoon oil to a pan. There is no red chilli powder used in this recipe. So use enough green chilies to give that heat. Adjust accordingly.
Add palak and 8 to 10 cashew nuts. Saute on a medium heat until the palak wilts off completely. This takes only 2 to 3 minutes. Do not overcook, spinach takes only 2 to 3 mins to cook. Ensure the raw flavor from the leaves has gone. If there is any stock moisture of spinach left, you can use up to blend. You need not evaporate it.
Cool it completely. Transfer these to a blender jar. Heat the same pan with 1 tablespoon butter and half tablespoon oil. If you do not have whole spices you may skip them.
But we are not going to use much garam masala in powder form so I use them. Fry until the onions turn golden. Then add 1 teaspoon ginger garlic paste.
Saute for 1 minute or until the aroma of ginger garlic comes out. Then add deseeded fine chopped half cup tomatoes or tomato puree and half teaspoon salt. Saute them well. Please use a good flavorful garam masala.
Saute until the masala smells good for 2 to 3 mins. More in the recipe card notes. After cooking, onion tomato masala has to be thick yet should have some water. Add it here. When the gravy thickens, lower the flame completely. Next add the palak puree. Mix it well and cook until it begins to bubble just for about 2 mins. I do not suggest cooking for long at this stage as it discolors the gravy. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage.
Taste test and add more salt. Give a good stir. Switch off the stove. If using cream pour it now. You can skip cream is you have used cashews while pureeing the spinach. I only used for garnishing in the pictures below. Serve palak paneer with butter naan , jeera rice , ghee rice , roti or plain paratha. Blanched Vs unblanched spinach: I would recommend blanching, if you have been on a low oxalate diet and do not consume spinach without blanching in any other foods like dal palak or any spinach curry.
To make palak paneer, always spinach is blanched prior to making a puree. But if you are trying to make the best palak paneer, give it a try without blanching.
I am sure you will wonder how good this tastes and completely different from the one made with blanched spinach. Preserving the color of palak : To get the best color, keep garam masala to minimum in this recipe and also prevent overcooking spinach which darkens the dish. Smooth creamy texture: I have used few cashews to give a slightly creamy texture to the palak paneer gravy. However you can just skip them and use about 3 to 4 tbsps cream. You can also use blanched almonds.
Paneer : Do choose good quality paneer as it is the key ingredient in this palak paneer recipe. I use this homemade paneer which is soft with a melt-in-the-mouth texture. If using frozen store bought paneer then soak it in slightly hot water for 15 to 20 mins. Drain and use. This helps to keep it soft. You can check more palak recipes here which I have shared on the blog. Related Recipes. For best results follow the step-by-step photos above the recipe card.
Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes.
Read more.. Hi…just made this recipe…it turned out awesome…I used to blanch the palak but this time I followed your instructions and it turned out different and yummy. Looking forward to trying out many more of your recipe. A delicious recipe! My partner and I love it, it has become one of our favourites.
This recipe is SO delicious!!! Tried the dish today and it turned out to be very delicious like the one given in restaurants. Thanks for the great recipe with quantities. This palak paneer turns out very delicious.
We are a family of 4. In another comment you suggest not to use more spinach than mentioned in the recipe. Is there any specific reason? Thank you. Hi Sam Glad it turned out good. Yes 1 serving spinach is 2 cups.
Since this recipe serves 2, what I have mentioned is right for 2 to 3 servings. A lot of spinach is also not good. Still a little more should be okay. Thanks for leaving a comment. Hi, This palak paneer turned out great. Loved how it tasted without being too creamy or too spicy. IMO whole spices made all the difference. This recipe is awesome!! I followed the instructions exactly and the dish was yummy. Thank you!