Palak Paneer is a traditional and extremely popular Punjabi dish that is not only delicious but also very beneficial for health. Spinach is rich in iron and nutrients, while paneer (Indian cheese) is a good source of protein. You can make this dish on any occasion, as it is rich in taste and full of nutrition.
Ingredients
- 500 grams fresh spinach
- 300 grams paneer (Indian cheese), cut into 1-inch cubes
- 3-4 ripe tomatoes, pureed
- 1 green chili, finely chopped
- 1-inch piece of ginger
- 1/2 teaspoon cumin seeds
- 1-2 pinches of asafoetida (hing)
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt (to taste)
- Less than 1/4 teaspoon red chili powder
- 1 tablespoon gram flour (besan)
- Less than 1/4 teaspoon garam masala
- 1-2 tablespoons fresh cilantro (coriander leaves), finely chopped
- 1.5 tablespoons oil
- 1 tablespoon water (for boiling spinach)
- Cream or malai (for garnishing, optional)
Instructions for Making Palak Paneer
- Spinach Preparation
First, remove the stems from the spinach and wash the leaves thoroughly twice to clean them. After washing, place them in a colander to drain completely so that the spinach is dry. Now, put the spinach in a pot, add one tablespoon of water, cover it, and boil it on low heat for about 5 minutes. After the spinach is boiled, let it cool down. - Grinding the Spinach
Once cooled, put the spinach in a mixer and grind it to make a smooth paste. You can also make a slightly coarse paste if you prefer; it depends on your preference. - Paneer Preparation
You can add the paneer directly without frying it, but if you prefer, you can lightly fry the paneer cubes on a non-stick pan with a little oil until they are light brown. This improves both the taste and texture of the paneer. - Preparing the Spices
Now heat oil in a kadhai (wok). Once the oil is hot, add asafoetida and cumin seeds. When the cumin seeds start to splutter, add turmeric powder, coriander powder, and gram flour and sauté lightly. After this, add the tomato, ginger, and green chili paste and sauté the spices until the oil separates from the mixture. Add red chili powder and mix well. It will take about 5 minutes for the spices to roast properly. - Add Spinach Paste
After the spices are roasted, add the ground spinach and 2-3 tablespoons of water. Along with this, add salt and garam masala and mix all the ingredients well. Let it cook on low heat so that the flavors of the spices and spinach mix well. - Add Paneer and Cook
When the spinach mixture starts to boil, add the paneer pieces. Cover it and cook on low heat for 2 minutes so that the paneer is well absorbed into the spices and the taste is enhanced. - Cilantro and Garnish
Finally, add cilantro and mix the vegetable. Palak Paneer is ready. Take it out in a bowl and garnish with 1 tablespoon of cream or malai on top. This further enhances the taste of the vegetable.
Serving Suggestions
You can serve hot Palak Paneer with roti, naan, paratha, or plain rice. This dish is also a perfect option for parties and special occasions. The aroma of roti or naan and the taste of Palak Paneer together create a delightful combination.
Benefits of Palak Paneer
Palak Paneer is not only delicious but also very good for health. Spinach is rich in iron, calcium, and vitamins A, C, and K, which are beneficial for blood circulation, bones, and the immune system. Paneer, being a source of protein, provides strength to the body.
Palak Paneer is a traditional Punjabi recipe that is easy to make at home and tastes delicious. The combination of fresh spinach and soft paneer with the right spices creates a dish that is loved by both children and adults. You can include it in your meal any day to make a tasty and nutritious meal.
