Palak Paneer
Delicious Spinach Paneer Recipe: A Nutritious Indian Delight
Palak Paneer
Ingredients
- 500 grams spinach
- 250 grams paneer cottage cheese
- 1/2 teaspoon cumin seeds
- A pinch of hing asafoetida
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 3-4 teaspoons oil
- 1 tablespoon cream optional I don’t use
- Salt to taste
- For the Paste:
- 1 tomato
- 1/2 inch ginger
- 3-4 garlic cloves
Instructions
- In a blender add tomato ginger and garlic and make a smooth paste. Wash and clean spinach.
- Boil spinach with 1 cup water, when it is done cool and make the puree.
- Cut paneer into pieces heat oil in a pan fry paneer till lightly brown.
- In leftover oil add cumin seed and hing when cumin seed starts to crackle add tomato paste and cook till dry. Add spinach puree and stir well, add salt coriander powder, and red chili powder Cook till the gravy thickens.
- Now add paneer stir cook for 2 more minutes. Add cream stir gently cook for 1 minute.
- Serve hot with rice or naan, roti.
If you’re looking for a flavorful and healthy Indian dish, this Spinach Paneer recipe is a must-try! Packed with the goodness of spinach and the creamy richness of paneer (cottage cheese), it’s a dish that not only satisfies your taste buds but also offers a boost of nutrients. Here’s how to make this delicious meal:
Ingredients:
- 500 grams spinach
- 250 grams paneer (cottage cheese)
- 1/2 teaspoon cumin seeds
- A pinch of hing (asafoetida)
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 3-4 teaspoons oil
- 1 tablespoon cream (optional) I don’t use
- Salt to taste
For the Paste:
- 1 tomato
- 1/2 inch ginger
- 3-4 garlic cloves
Instructions:
In a blender, combine the tomato, ginger, and garlic to create a smooth paste. Set it aside.
Wash and clean the spinach thoroughly. Boil the spinach with 1 cup of water until it’s cooked. Once cooled, blend the spinach into a smooth puree.
Cut the paneer into bite-sized pieces. Heat oil in a pan and fry the paneer until it turns into light golden brown. Remove the paneer and set it aside.
In the same pan, add cumin seeds and a pinch of hing to the leftover oil. Once the cumin seeds start to crackle, add the tomato paste. Cook the paste until it thickens and the moisture evaporates.
Add the spinach puree to the pan and stir well—season with salt, coriander powder, and red chili powder. Cook the mixture until the gravy thickens to your desired consistency.
Gently stir in the fried paneer pieces and cook for 2 minutes. Add a tablespoon of cream and cook for 1 more minute for a richer taste.
Serving suggestions:
Your Spinach Paneer is ready! Serve it hot with rice, naan, or roti.
This easy and nutritious Spinach Paneer recipe is perfect for a healthy meal. Enjoy the creamy texture of paneer paired with the vibrant flavors of spinach and spices. It’s an ideal dish for any occasion!
To store Spinach Paneer properly, follow these steps:
- Cool Completely: Allow the Spinach Paneer to cool down to room temperature before storing it. This helps prevent condensation, which can make the dish soggy.
- Use Airtight Containers: Transfer the cooled Spinach Paneer into an airtight container. This will help preserve the freshness and prevent any odors from other foods in the refrigerator.
- Refrigerate: Store the container in the refrigerator. Spinach Paneer can be kept in the fridge for up to 3-4 days.
- Freezing: If you want to store it for a longer period, you can freeze the Spinach Paneer. Place it in a freezer-safe container, leaving some space at the top to allow for expansion. It can be frozen for up to 2-3 months.
- Reheating: When ready to eat, thaw frozen Spinach Paneer in the refrigerator overnight. Reheat it in a pan over low heat, adding a splash of water or cream to restore the consistency. Stir occasionally until heated through.
Following these steps will help maintain the flavor and texture of your Spinach Paneer for later enjoyment!
To reheat Spinach Paneer, follow these steps:
Stovetop Method:
Heat a Pan: Place a pan on the stove over low to medium heat.
Add Spinach Paneer: Add the Spinach Paneer to the pan.
Add Liquid (Optional): If the gravy has thickened while storing, add a small amount of water, milk, or cream to loosen it.
Stir Occasionally: Stir the dish gently to ensure even heating.
Heat Until Warm: Continue heating until the Spinach Paneer is warmed through, about 5-7 minutes.
Microwave Method:
Use a Microwave-Safe Dish: Transfer the Spinach Paneer to a microwave-safe dish.
Cover Loosely: Cover the dish with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape.
Heat in Intervals: Microwave on medium heat for 1-2 minutes at a time, stirring in between intervals.
Check Temperature: Continue heating until the dish is evenly warmed.Ö