Palak Paneer Recipe: Palak Paneer, a beloved vegetarian Punjabi dish, beautifully combines paneer with spinach, taking advantage of the region’s abundance of milk and milk products. Crafting this homemade delight involves creating a spinach puree first. Begin by heating oil in a kadhai, sautéing onions until translucent, and then adding garlic, ginger, green chillies, and turmeric powder, sautéing for 1 to 2 minutes. Introduce tomato pulp, sauté until the mixture releases oil, and then add the spinach puree with water, cooking for an additional 2 minutes.
Season with salt, garam masala, and fresh cream, mixing thoroughly. Finally, gently add the paneer, allowing it to cook for 1 to 2 minutes. Serve this delectable spinach and cottage cheese blend hot.
Here are some tips for perfecting the Palak Paneer recipe:
- Blanch spinach for 2 to 3 minutes to retain its vibrant color.
- Refresh the spinach by running it under cold water through a strainer to halt the cooking process.
- Delay adding garam masala until later stages to prevent bitterness.
This nutritious and flavorful combination of spinach and paneer showcases a delightful harmony of taste and texture. In this recipe, the paneer can be fried for added flavor, although it can be added without frying if preferred.
Palak Paneer Recipe –
A Homemade Recipe
Ingredients:
- 10 cups chopped spinach (palak), see handy tip
- 1 1/2 cups paneer (cottage cheese), cut into 12 mm cubes
- 2 tbsp oil
- 3/4 cup finely chopped onions
- 4 garlic cloves, grated
- 25 mm piece ginger, grated
- 2 green chillies, finely chopped
- 1/2 tsp turmeric powder (haldi)
- 3/4 cup fresh tomato pulp
- Salt to taste
- 1 tsp Punjabi garam masala
- 2 tbsp fresh cream
Method:
- To prepare Palak Paneer Recipe, blanch the spinach in a pot of boiling water for 2 to 3 minutes.
- Drain the spinach, refresh it with cold water, and set aside to cool for some time.
- Blend the blanched spinach in a mixer to form a smooth purée, and keep it aside.
- Heat oil in a kadhai, add finely chopped onions, and sauté over medium flame until translucent.
- Add grated garlic, ginger, chopped green chillies, and turmeric powder. Sauté for 1 to 2 minutes on medium flame.
- Introduce tomato pulp and sauté until the mixture releases oil, stirring continuously.
- Add the spinach purée and 2 tbsp of water, mix well, and cook on a medium flame for 2 minutes.
- Season with salt, Punjabi garam masala, and fresh cream. Mix thoroughly.
- Add the paneer cubes, mix gently, and cook on a medium flame for another 1 to 2 minutes.
- Serve the Palak Paneer hot.
How to Make
Palak Paneer Recipe
To prepare Palak Paneer Recipe, a delightful Punjabi dish featuring spinach and cottage cheese, follow these steps:
- Begin by using approximately 4 bunches of spinach. Remove the hard stems by chopping them off.
- Place the spinach leaves in a colander and wash them thoroughly under running water to remove any dirt.
- Chop the washed spinach on a clean, dry surface, resulting in about 10 cups of chopped spinach.
- In a deep non-stick pan, boil enough water. Once hot, add the spinach and blanch for 2 to 3 minutes. Avoid overcooking to preserve the vibrant green color of the spinach.
- Drain the blanched spinach using a strainer and run it under cold water to refresh and stop the cooking process. This step is crucial to prevent overcooking.
- Once slightly cooled, transfer the spinach to a mixer jar and blend it into a smooth purée. Set aside.
- In a kadhai or deep non-stick pan, heat oil. Sauté finely chopped onions until translucent.
- Add garlic, ginger, and finely chopped green chillies. If you prefer a Jain version, you can skip onions, garlic, and ginger.
- Sprinkle turmeric powder and sauté for 1 to 2 minutes on a medium flame.
- Add tomato pulp and sauté until the mixture releases oil, stirring continuously.
- Introduce the spinach purée and 2 tbsp of water, mix well, and cook on a medium flame for 2 minutes.
- Add salt and garam masala. It’s added later to avoid bitterness.
- Finally, add fresh cream, mixing gently. Be cautious not to overcook the cream to prevent splitting.
- Add paneer cubes, mix gently, and cook on a medium flame for another 1 to 2 minutes.
- Serve hot alongside garlic naan.
Tips for
Making Palak Paneer Recipe:
- Blanch the spinach for 2 to 3 minutes to retain its vibrant color.
- Refresh the spinach by running it under cold water to halt the cooking process, preventing overcooking.
- Add garam masala later in the cooking process to avoid bitterness.
Conclusion
Palak Paneer Recipe, with its vibrant colors and rich flavors, is a testament to the culinary wonders of Punjabi cuisine. This homemade recipe ensures a perfect balance of taste and texture, making it a delightful addition to any meal.
FAQs:
Can I fry the paneer for added flavor?
Absolutely! Frying the paneer adds an extra layer of flavor, but it’s optional.
Why should I blanch the spinach?
Blanching retains the spinach’s vibrant color and prevents it from becoming overly cooked.
Can I skip onions, garlic, and ginger for a Jain version?
Yes, for a Jain version, you can omit onions, garlic, and ginger.
When should I add garam masala to avoid bitterness?
Add garam masala in later stages of cooking to prevent bitterness.
What’s the significance of refreshing spinach under cold water?
Refreshing stops the cooking process, preserving the spinach’s texture and preventing overcooking.
