Spinach is an elite vegetable that is often very under appreciated. It is versatile and extremely nutritious. Palak Paneer is a dish that highlights spinach and gets it all the love that it deserves. We make palak paneer, with pureed spinach, paneer and spices. This recipe is quick and easy to follow, and the resulting dish is very delicious and tasty.
Palak Paneer is such a staple in north India. It’s one of the most commonly made paneer dishes in Indian homes. It is healthier than the other creamy versions of paneer. Whatever the reason was, my daughter always loves it whenever I make it. In most Indian recipes Palak is not blanched and used directly to make dal palak, palak rice, palak paratha and many other recipes as some nutrients are lost when blanched.
Spinach is a superfood. It has tons of nutrients in a low-calorie package. You all know about the cartoon character Popeye. While creating Popeye , studio executives recommended he eat spinach for his strength, due to its vaunted health properties. Apparently Popeye helped increase American consumption of spinach by a third!
The possible health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health, as well as supplying minerals and vitamins that can provide a range of different.
Try our other palak recipe – Aloo Palak
- 1 Bunch Palak Spinach in English
- 200 grams Paneer Cottage cheese in English
- 2 Green Chillies
- 1 inch Ginger
- 2 cloves Garlic
- 1 tsp Cumin seeds
- 1/2 Bay leaf
- 1 Onion Large, finely chopped
- 1 Tomato Large, finely chopped
- 1/4 tsp Turmeric powder
- 1 tsp Chilli Powder
- 1/2 tsp Garam masala powder
- Pinch of Asafoetida
- Salt To taste
- 1/2 tsp Kasoori Methi Dried fenugreek leaves
- 2 tsp Oil
- Cut the paneer into small cubes and soak them in water.
- Wash and clean the Palak leaves. Strain and keep it aside.
- Boil 3 cups of water, add the palak leaves and 1/2 tsp Salt.
- Allow it to boil for a minute. Then drain the water from the palak leaves and allow them to cool.
- In a blender add green chillies, 1/2 inch ginger and garlic cloves. Add the palak leaves in the blender and grind it to a smooth paste.
- Heat oil in a kadai.
- Add cumin seeds and allow it to splutter.
- Once the cumin starts spluttering, add a bay leaf.
- Add finely chopped onions.
- Chop the remaining ginger and add in the kadai and saute till the raw smell goes.
- Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
- Once the tomatoes turns soft, add turmeric powder, red chilli powder, salt, asafoetida and garam masala powder. Stir well.
- Now, add the palak paste.
- Add 1/2 cup water. Stir well and allow it to boil till the gravy thickens.
- Now add paneer pieces and cook for another one minute.
- Finally add the crushed kasoori methi. Cook for 1/2 minute and switch off the stove.
- Now palak paneer is ready. Serve it hot along with roti or steamed Basmati rice.
- You can also add fresh cream before adding paneer for a thicker, more richer gravy. However, suitable adjustments must be made to not mellow out the taste a lot.