Palak Paneer
Palak is very high in vitamins, iron, potassium, magnesium, folic acid, zinc, protein, fibre, calcium, etc., Now you know why you should include palak/ spinach in your diet. You can prepare palak paneer recipe without adding tomatoes, but I prefer adding tomatoes to give sour flavour and to balance the spinach taste. If you would like to skip tomatoes, you can as well. Along with this recipe, I will post few more recipes to show more usages of palak in our day to day life.
Paneer - 50 gms
Onions - 2
Tomatoes - 2
Ginger garlic paste - 1 tsp
Jeera/ Cumin - 1 tsp
Haldi/ Turmeric powder - 1/4 tsp
Chilli powder - 1.5 tsp
Garam masala - 1/2 tsp
Sugar - 1/4 tsp
Oil - 1 tbsp
Salt to taste
2. Dice onions and tomatoes in large pieces. Add 1 tsp of oil in a pan, add onions first and saute it until it's transparent. Add tomatoes and continue to fry until tomatoes are a bit soft. Turn off the stove and let it cool. Blend the onion tomato mixture and keep it aside.
3. Crush ginger and garlic to make it's paste or you can skip this step if you want to use readymade ginger garlic paste.
4. Add rest of the oil to pan, add jeera after the oil is hot. Add ginger garlic paste, then add the blended mixture.
5. Add all masalas, salt and sugar at this stage. Sugar is just to balance sourness, you can skip if you don't prefer to.
6. Boil it for a minute or two, so that masalas cook well and leave flavour. Add palak puree now and mix well. Add paneer pieces to the mixture and let it cook for 5 to 10 mins, while stirring in between.
2. You can either cut paneer into small or big chunks, or you can grate it. Grating will give a nice texture and stronger paneer taste.
Ingredients
Palak - 3 cupsPaneer - 50 gms
Onions - 2
Tomatoes - 2
Ginger garlic paste - 1 tsp
Jeera/ Cumin - 1 tsp
Haldi/ Turmeric powder - 1/4 tsp
Chilli powder - 1.5 tsp
Garam masala - 1/2 tsp
Sugar - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Steps for preparation
1. Separate palak leaves from it's stem, wash thoroughly in running water to remove all the mud. Then boil it with enough water to immerse palak for 15 to 20 mins. After it cools down, blend it in a mixer or using a hand blender.2. Dice onions and tomatoes in large pieces. Add 1 tsp of oil in a pan, add onions first and saute it until it's transparent. Add tomatoes and continue to fry until tomatoes are a bit soft. Turn off the stove and let it cool. Blend the onion tomato mixture and keep it aside.
3. Crush ginger and garlic to make it's paste or you can skip this step if you want to use readymade ginger garlic paste.
4. Add rest of the oil to pan, add jeera after the oil is hot. Add ginger garlic paste, then add the blended mixture.
5. Add all masalas, salt and sugar at this stage. Sugar is just to balance sourness, you can skip if you don't prefer to.
6. Boil it for a minute or two, so that masalas cook well and leave flavour. Add palak puree now and mix well. Add paneer pieces to the mixture and let it cook for 5 to 10 mins, while stirring in between.
Tips
1. If you are comfortable using microwave oven, you can cook palak in oven keeping it for 12 to 13 mins.2. You can either cut paneer into small or big chunks, or you can grate it. Grating will give a nice texture and stronger paneer taste.
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