Dhaba style Palak paneer - with indian cheese

 

  Palak paneer -  spinach with Indian cheese 

Palak Paneer is one of the maximum famous paneer dishes.

Paneer is cooked with spinach and spices on this creamy and flavorful curry.

It pairs properly with naan, paratha or jeera rice. When we had been kids, the best manner my brothers could consume spinach changed into if it changed into cooked with paneer in palak paneer.

It changed into this kind of incredible manner to sneak withinside the greens. They wouldn’t contact spinach in any other case however if there has been paneer with it, they could fortunately gulp down bowls of it.

Palak Paneer is this kind of staple in north India. It’s one of the maximum normally made paneer dishes in Indian homes.

Maybe as it changed into taken into consideration more healthy than the alternative creamy variations of paneer. Whatever the purpose changed into, we might usually be very glad while mother made it!

What is Palak paneer 

Palak= spinach (in hindi)

Paneer= Indian pot cheese

So, this curry is made with spinach and Indian pot cheese.

The spinach is blanched after which pureed. It’s then cooked with spices and simmered on low warmness with paneer.

Cream is brought to reduce down at the bitterness of the spinach leaves and additionally make it rich.

If you don’t need to feature cream, you could additionally use yogurt or milk in place.

How to make Palak paneer 

Palak paneer sabzi is very tasty and healthy and is liked by everyone. we will make palak paneer ki sabzi.

Let see what all ingredients is required to make this recipe. Palak – 500 grams (washed) Paneer – 300 grams (cut in pieces).

cumin seeds – ½ tsp. asafoetida – 1-2 pinch

Turmeric powder – ¼ tsp Red chilly powder - less than ¼ tsp Salt – to taste or less than ½ tbsp. Gram flour – 1 tbsp Garam masala – less than ¼ tsp Green coriander -1-2 tbsp (finely chopped) Tomato - 3-4 Green chilly – 1

Ginger – 1 inch (grated)

Firstly we will boil the palak and Put palak in utensil; add little amount of water(about 1 tbsp). We will boil palak on low flame; and cover it with a lid for 5 minutes Palak is boiled now.

Now we will chop the palak as it has cooled down now. We will now start with the procedure of making sabzi. Add oil in preheated pan. Add about 1.5 tsp oil. After oil gets heated add cumin seeds and asafoetida. After it get roasted add turmeric powder dhaniya powder, gram flour in it. roast the gram flour lightly and then add tomato, ginger chilly paste.

Saute the masala until oil starts floating on the surface. It takes 5-6 minute to sauté the masala.

 Add red chilly powder according to your taste while stirring the masala. Masala is ready,we will now add palak in it.

Add little 2-3 tsp water

Also add salt,garam masala into it Mix all the ingredients nicely. Now we will add paneer in the mixture.

Now cover the pan with a lid and cook the sabzi for 2 minutes on low flame so that all ingredients get properly mixed with paneer. Sabzi is ready now.

Make ahead option 

You could make this recipe earlier up to two days in case you need to.

Keep it refrigerated. And whilst it’s time to serve, warmth it up well.

You might also additionally want to feature a few water or milk to skinny out the curry at the same time as re-heating.

Palak paneer serving suggestions

Add green coriander in the sabzi.

To make sabzi more tempting and tasty we will garnish with cream or malai.

It can be served with chapatti,paratha,naan and rice.

try home and share your experiences with us.

Ingredients:

Palak – 500 grams (washed)

Paneer – 300 grams (cut in pieces).

cumin seeds – ½ tsp.

asafoetida – 1-2 pinch

Turmeric powder – ¼ tsp

Red chilly powder - less than ¼ tsp

Salt – to taste or less than ½ tbsp.

Gram flour – 1 tbsp

Garam masala – less than ¼ tsp

Green coriander -1-2 tbsp (finely chopped)

Tomato - 3-4

Green chilly – 1

Ginger – 1 inch (grated)

Instructions:

To a pot of boiling water, upload little salt then spinach leaves thereto . Blanch the spinach leaves for 2 to a few mins till wilted.

Take them out and positioned them in ice bloodless water. This facilitates the leaves in preserving their inexperienced color.

To a blender, upload the blanched spinach alongside facet tomato, three cloves of garlic, ginger and inexperienced chili. Puree to a clean paste and positioned aside .

Heat a pan on medium heat. Once warm, upload the oil then upload the last 2 cloves of chopped garlic. Sauté for few minutes till it begins offevolved converting color.

Then upload the chopped onions. Cook the onion for 2 to a few mins till smooth and translucent.

Add in the organized spinach puree and blend . Also upload round half cup water on the purpose .

Cover the pan and permit it prepare dinner dinner for 10 mins on medium heat. The spinach will bubble tons . Stir at everyday periods to keep away from sticking at rock bottom .

Once the spinach is cooked, upload the garam masala, turmeric powder, purple chilli powder and salt. Mix and prepare dinner dinner for 1 minute.

You may additionally upload ½ teaspoon of sugar at now in case you wish .

Then upload the cream and blend .

Stir in the paneer and blend . Let the curry simmer for three to four mins. reduce the flame, upload juice and kasuri methi and blend .

Serve palak paneer warm with naan or roti or rice.

Notes:

If  spinach is bitter, you could use half of teaspoon of sugar. That's definitely optional.

If you like, you could pan-fry the paneer cubes (till golden brown) earlier than including them to the curry.

Nutritions:

Calories: 234kcal

Carbohydrates: 9g

Protein: 11g

Fat: 17g

Saturated Fat: 10g

Cholesterol: 47mg

Sodium: 109mg

Potassium: 684mg

Fiber: 3g

Sugar: 1g

Vitamin A: 10770IU

Vitamin C: 34.8mg

Calcium: 399mg

Iron: 3.2mg