Recipe of Ultimate Palak paneer

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Simple Way to Make Award-winning Palak paneer. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Palak paneer, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Palak paneer delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Palak paneer is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Palak paneer estimated approx 45mins.

To begin with this recipe, we must first prepare a few ingredients. You can cook Palak paneer using 21 ingredients and 18 steps. Here is how you can achieve it.

Palak Paneer is a popular Indian dish of Indian cottage cheese cubes in a mild, spiced smooth spinach sauce. This delicious creamy dish is made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes, herbs and spices. In my palak paneer recipe, I show the method of blanching spinach. This is done so that the dish has a nice green color and it is a healthy practice as well. Palak Paneer that is delicious, smooth and creamy. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. #cookwithchatpatifoodblogger

Ingredients and spices that need to be Make ready to make Palak paneer:

1. For Palak Puree
2. 250 grams spinach or 5 to 6 cups roughly chopped
3. 1-2 green chilies
4. 1-2 medium garlic cloves – roughly chopped (optional)
5. 1 inch ginger – roughly chopped
6. 3 cups water for blanching spinach
7. 3 cups water for ice bath
8. 2 tablespoon oil or ghee (clarified butter)
9. 1/2 teaspoon cumin seeds
10. 1 small to medium tej patta (Indian bay leaf)
11. 1/3 cup finely chopped onions or 1 small to medium sized onion
12. 1 teaspoon finely chopped garlic
13. 1/3 cup finely chopped tomatoes or 1 small to medium sized tomato
14. 1/2 teaspoon red chili powder
15. 1 pinch asafoetida (hing) – optional
16. 1/4 teaspoon turmeric powder
17. 1/4-1/2 teaspoon Garam Masala Powder – add more if required
18. 200-250 grams Paneer
19. 1 teaspoon kasuri methi leaves
20. as per taste Salt
21. 2 tablespoons fresh cream

Steps to make to make Palak paneer

1. Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
2. Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir.When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
3. 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.
4. Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
5. Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
6. 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.
7. 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.
8. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
9. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
10. 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. Mix very well.
11. Then add the palak puree and mix well.Add about ½ cup water or as required. Mix again.
12. 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.
13. Stir and add garam masala powder.
14. Stir again and then add the paneer (cottage cheese) cubes.
15. Mix very well and switch off the heat.
16. Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it.Stir gently again so that the cream gets incorporated in the gravy uniformly.
17. Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
18. Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha, naan, jeera rice or matar pulao.

While that is by no means the end all be guide to cooking fast and simple lunches it is good food for thought. The hope is that will get your own creative juices flowing so that you are able to prepare excellent lunches for the family without having to accomplish too horribly much heavy cooking through the practice.

So that's going to wrap this up for this special food Recipe of Any-night-of-the-week Palak paneer. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!