Palak Paneer has its roots in Punjab, a state in northern India known for its rich culinary traditions. The dish showcases the region’s love for dairy products and hearty vegetables.
Over time, this paneer recipe has spread throughout India and beyond, becoming a staple in Indian restaurants worldwide. Its popularity can be attributed to its unique combination of flavors, textures, and health benefits.
Health Benefits of Palak Paneer
This spinach recipe is not just delicious but also packed with nutrients:
Rich in iron: Spinach is an excellent source of iron, essential for healthy blood.
High in protein: Paneer provides a good amount of protein, making this dish satisfying.
Packed with vitamins: Spinach contains vitamins A, C, K, and various B vitamins.
Good source of calcium: Both spinach and paneer contribute to your daily calcium intake.
Low in carbs: Perfect for those following a low-carb diet.
Palak Paneer Recipe:
Palak Paneer is a beloved dish in Indian cuisine, particularly popular in the northern regions of the country. This Punjabi spinach paneer curry combines the earthy flavors of fresh spinach with the creamy texture of paneer, a type of Indian cottage cheese. The result is a comforting and nutritious meal that has won hearts across the globe.
Palak Paneer is an incredibly delicious recipe that will become your new favourite! The rich creamy dish is infused with spices and it exploits the myriad flavours very well.
To make spinach and cottage cheese curry, firstly clean and wash the spinach leaves, pudina and coriander leaves well and roughly chop them up. Keep aside.
Heat water in vessel and add a little salt to the water. Then dunk the spinach, pudina and coriander leaves in boiling water. Let the leaves sit in hot water for a couple of minutes.
Drain and immediately refresh the spinach, mint and coriander leaves by immersing in a bowl of cold water. This ensures the spinach retains its green colour.
Now puree the spinach, mint and coriander along with green chillies.
Heat oil in a pan; add bay leaf and cumin seeds.
Once the cumin seeds start to splutter, toss in the garlic pods, stir, add chopped onion and ginger-garlic paste. Sauté till the onions are nicely browned.
Now put in the chopped tomatoes and cook on medium heat for about 4-5 minutes till the tomatoes turn soft.
When the oil separates, add the turmeric, red chilli powder, cumin and coriander powder, garam masala powder, salt and combine well. Blend in the crushed Kasuri methi.
Next add pureed spinach, and sauté for 2-3 minutes. Add a little water and simmer for about 5 minutes, till the oil oozes.
Now stir in the paneer cubes and cook for a further 2-3 mutes till the masalas are well-blended and the paneer cubes become nice and soft.
Finally top off the Palak Paneer dish with a dollop of fresh cream.
Palak Paneer is more than just a dish; it's a celebration of flavors and nutrition. This Punjabi spinach paneer curry offers a perfect balance of taste and health benefits, making it a favorite among vegetarians and meat-eaters alike. Whether you're new to Indian cuisine or a long-time fan, mastering this paneer in palak gravy recipe is sure to elevate your culinary skills.Paneer Palak Punjabi recipe combines fresh Indian cottage cheese in a luscious green spinach gravy. A healthy, wholesome and delicious dish that pairs well with Naan or Chapathi. Try out this Indian palak paneer recipe.
Thoroughly wash spinach, mint and coriander leaves. Chop the stems of spinach and coriander and pick the mint leaves. Immerse the leaves in water and keep changing the water frequently till the water runs clear.
Roughly chop the leaves.
Boil water in a large kadai. Immerse the spinach, mint and coriander leaves in the boiling water for 2-3 minutes. Remove with a slotted spoon and immediately immerse in cold water.
Grind the spinach, pudina and coriander leaves to a fine paste along with ginger, garlic and green chillies. Keep aside.
Heat oil in a kadai and season with cumin seeds. Add chopped onions and fry till the onions turn brown.
Add the tomato puree and sprinkle some turmeric powder. Cook till the tomatoes soften. Add red chilli powder, cumin powder and coriander powder. Mix well.
Add the spinach puree and simmer for 3-4 minutes.
Tip in the paneer cubes and mix gently. Sprinkle a little garam masala, a pinch of kasoori methi and combine well. Cook for a minute or two.
Blend in a blob of butter for added flavour and remove.
Serve healthy Palak Paneer hot with Naan or Parathas.
Notes
* You can lightly fry the Paneer cubes and then add to the spinach gravy. * You can mix in 1-2 tbsp of cream.
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