LAZEEZ::-- palak paneer recipe

 

                           palak paneer recipe

                                                       Ingredients

                                                                   for palak puree

• 200 to 250 grams fresh spinach (palak) OR 5 to 6 cups roughly chopped spinach OR about 7 to 9 oz spinach
• 1 or 2 green chilies - chopped (hari mirch)
• 1 or 2 small to medium garlic cloves (lahsun) - roughly chopped (optional)
• ½ inch ginger - roughly chopped
• 3 cups water for blanching spinach
• 3 cups water for ice bath

                                                other ingredients for palak paneer

• 1 small to medium sized onion - finely chopped OR about ⅓ cup finely chopped onion
• 1 small or medium sized tomato - chopped OR about ⅓ cup finely chopped tomatoes
• 4 to 5 small to medium garlic cloves (lahsun) - finely chopped
• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon red chili powder (lal mirch powder) - optional
• a pinch of asafoetida (hing) - optional
• ¼ or ½ teaspoon garam masala powder - add more if required
• 1 small to medium tej patta (indian bay leaf)
• 200 to 250 grams paneer or tofu OR about 7 to 9 oz paneer (cottage cheese)
• ⅓ to ½ cup water or add as required
• 1 or 2 tablespoon cream - low fat 25% to 35% (i used amul cream)
• 2 tablespoon oil or ghee or unsalted butter
• 1 teaspoon kasuri methi leaves (dry fenugreek leaves) - optional. kasuri methi is crushed and added right towards the end. just before adding cream.
• salt as required

                                                        garnish for palak paneer

• a few teaspoons of cream or butter for topping the palak paneer (optional)
• ½ inch ginger - julienned
• lemon or lime wedges or slices

                                                           Instructions

                                                                  making palak puree

• rinse the palak or spinach leaves very well in running water. tender stem are fine. if the stems are stringy, then discard the stems.
• boil 3 cups water in a pan or microwave or electric heater. add ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. let the palak leaves sit in the water for 1 minute.
• after 1 minute, using a pasta tong, take the leaves. 
• immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute.
• then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
• make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

                                                       making masala for palak paneer

• heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.
• add the cumin and let them splutter.
• then add the tej patta or bay leaf.
• add the finely chopped onions. saute till the onions become golden.
• then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
• add the chopped tomatoes. stir and saute the tomatoes till they soften.
• once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
• stir very well.

                                                              making palak paneer

• then add the palak puree and mix well. 
• add about ⅓ to ½ cup water or as required. stir again.
• simmer for 6 to 7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
• stir and add garam masala powder.
• stir again and then add the paneer (cottage cheese) cubes.
• stir gently and simmer on a low flame till the paneer cubes become soft and succulent. cook for about 1 minute.
• lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.

                                                               garnishing palak paneer

• pour the palak paneer in serving bowls. while serving you can top the palak paneer with some butter or cream.
• you can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.

                                                                serving palak paneer

• stir and serve the palak paneer hot with some rotis. palak paneer goes very well with indian breads like tandoori roti, chapatis, phulkas, parathas or naan.
• being a versatile dish, palak paneer also accompanies rice dishes from the indian cuisine like jeera rice, veg pulao, ghee rice and even a simple steamed rice very well. 

                                                               Notes

• the paneer or tofu cubes can also be lightly fried and then added to the curry. in this case, you don't need to cook the paneer or tofu in the gravy as when frying they are already cooked.

                                                      Nutrition

Calories: 187kcal | Carbohydrates: 10.1g | Protein: 9.7g | Fat: 13.3g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 5.9g | Cholesterol: 21.3mg | Sodium: 873.4mg | Potassium: 623.7mg | Fiber: 2.9g | Sugar: 3.2g | Vitamin A: 2400IU | Vitamin C: 40.4mg | Calcium: 160mg | Iron: 3.1mg

                           palak paneer recipe

smooth creamy palak paneer made with fresh spinach leaves, paneer, onions, herbs and spices. one of the most loved recipes in my family and i hope it become yours too. if vegan or allergic to dairy products, then add tofu instead and skip cream entirely or use coconut cream. 

Prep Time30 mins

Cook Time10 mins

Total Time40 mins