Guess what, Palak Paneer Recipe is Luna’s today spotlight – whom I truly believe will cater all the tricky requirements of every by-stop eater of yours.
Palak Paneer is truly one of the most fancy, delicious yet healthiest dishes in Indian cuisine. With spinach being a major ingredient, could you ever imagine its significant racy peppery taste?
Palak Paneer Health Benefits
Full Of Nutrition
Packed with calcium and proteins, the cuisine is proved to assists digestion. A gummy substance from spinach which is known as mucus also protects the lining of the stomach from being digested by acids.
The dish has magnesium, folate, vitamin A, vitamin K, potassium, calcium, and so much more, which play vital roles in heart and muscle functions. Moreover, vitamins B2 and B12 in cottage cheese help convert the food into usable energy. By means of those above, Palak Paneer is no doubt a wise choice for everyone, especially vegetarians.
Beneficial For Pregnant Women
There are numerous benefits for those who have eaten this wonderful dish, especially for women in pregnancy. Most highlightly, the immune system efficiency of both the mother and her baby will be improved due to the enriched source of vitamin A from spinach. Folate, a substance in spinach, also helps develop the baby’s brain function and strengthen the nervous system.
More Paneer Recipes
Palak Paneer Recipe
- 2/3 cup paneer cubes or cottage cheese
- 3 cups spinach
- 2-3 green chilies deseeded
- ¾ cup fine chopped onions or ½ cup paste
- ½ cup tomatoes deseeded or puree
- ¼ tsp kasuri methi or dried fenugreek leaves
- ½ tsp coriander powder optional
- ¼ tsp cumin powder or jeera powder
- ¼-½ tsp garam masala
- 1 tsp garlic paste or ginger garlic paste
- 1 inch cinnamon stick or dalchini
- 2 cloves
- ⅛ tsp cumin or jeera
- 2 tsp oil or butter
- 2-4 tbsp fresh cream or 10 cashews, optional
- Salt to taste
- Preheat your pan in medium level. Add green chillies and spinach to fry with oil. It should take about 2-3 minutes for the spinach to wilt off thoroughly, so be careful not to overcook.
- Set aside the spinach to chill to the room temperature, then feed it through the blender with green chilies. Grind the mixture to smooth puree.
- Pour cinnamon, cloves, and cumin onto a heated pan. Adding onions in and stir them all together properly until the onions turn transparent. Add garlic paste and keep frying till the whole medley turns golden brown.
- Add tomatoes and maybe some pinches of salt; then kasuri methi, garam masala and cumin powder (or coriander powder if desired). Continue to saute until the texture is just mushy and soft, to the point that they’re no longer too sticky to the pan’s surface.
- Pour ½ cup water and keep stirring until the mixture is thickened and smooth. After reaching the desired consistency, add the pureed spinach and fried paneer. Cook until simmers.
- You can give an additional 2 teaspoons of cream to the whole mixture for its gravy to be more creamy and tasty.
- Serve: I’ve been passing by recipes where people serve Palak Paneer with roti or naan. I myself had it with both white rice and brown rice, and it just came out exceptionally good! So I may take a sheer guesswork that other kinds of cooked grains and seeds will do well too. You can also try cooked quinoa to call it an attempt.
- Do not over blanch palak as nutrients will be lost.
- Soak the paneer for 30 minutes in warm water pre-cook to tenderize it.
- Add spices and herbs in moderation to preserve the ideal taste·
- Opting for low-fat version of cottage cheese is even a better choice.