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Before you jump to Palak paneer recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.
Almost every single article about losing weight and getting healthy informs readers to avoid drive through windows like the plague as well as to perform all of their own cooking. There’s some value to this. But at times the last thing you want to do is put together a whole supper for yourself and your family. Sometimes you just would like to reach the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by shame about slipping on your diet. This is because most popular fast food restaurants around are trying to “healthy up” their selections. Here is how to eat healthfully when you reach the drive through.
Focus on the sides. It wasn’t that long ago that all you could get at a fast food diner was French Fries. Now more or less all of the famous fast food places have expanded their menus. Now you can get a variety of salads. You might get chili. You can also get a baked potato. You can get fruit. There are countless selections that you can choose that do not force you to consume foods that have been deep fried. When you order your supper through a drive through window, select side dishes instead of just grabbing something premade. This makes it possible for you to keep the calorie count low and lessen your fat intake.
Standard logic tells us that one sure way to get healthy and lose weight is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good idea but if you make beneficial choices, there is not any reason you can’t visit your drive through now and then. Once in a while, allowing someone else cook dinner is just what you require. When you want healthy menu items, you do not have to feel bad about visiting the drive through.
We hope you got insight from reading it, now let’s go back to palak paneer recipe. You can cook palak paneer using 12 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Palak paneer:
- Use 250 grams spinach leaves
- You need 3 cups Boil water
- Prepare 8-10 ice cubes
- Provide 1 inch chopped ginger
- Use 1-2 chili peppers
- Prepare 2 tablespoons oil (or ghee or butter)
- You need 1/2 teaspoon cumin seeds
- Provide as required small to medium-sized tej patta (Indian bay leaf)
- Prepare 1/3 cup finely chopped onions
- You need 1/3 cup chopped tomatoes
- Take 1/4 teaspoon turmeric powder, ½ teaspoon red chili powder
- Provide 200 to 250 grams paneer cubes
Steps to make Palak paneer:
- Using a colander or strainer, rinse the palak or spinach leaves (250 grams or 0.55 pounds), very well in running water.
- Boil 3 cups water in a pan, microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the spinach leaves to the hot water. Let the spinach leaves sit in the water for about 1 minute. If doing this on a stove-top, be sure to remove the pan from the hot burner
- After 1 minute, strain the spinach 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.
- Then drain the ice cold water. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, (1 or 2 small to medium) garlic cloves and 1 or 2 chili peppers (green chillies). You can also use a hand-held immersion blender to make the puree.
- Make a smooth spinach puree. No need to add water while making the puree. Set the spinach puree aside
- Heat 2 tablespoons oil (or ghee or butter) in a pan or kadai (wok). Here I have used butter. If using butter, melt it on a low flame making sure that it does not brown.
- Add ½ teaspoon cumin seeds and let them splutter.
- Then add one small to medium-sized tej patta (Indian bay leaf).
- Add ⅓ cup finely chopped onions (1 small to medium sized onion)Sauté until the onions become golden.
- Then add 1 teaspoon finely chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic.
- Add ⅓ cup chopped tomatoes (1 small or medium sized tomato).
- Stir and sauté the tomatoes until they soften.
- Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder (or cayenne pepper or paprika) and a pinch of asafoetida (hing). You can find asafoetida at your local spice store or on amazon, but if you don’t have it, you can skip it.
- Mix very well.Then add the palak (spinach) puree. - - Add about ½ cup of water or as required. Mix and stir again.
- Simmer the gravy for 6 to 7 minutes or more until the palak (spinach) is cooked. Season with salt. The gravy or sauce will have also thickened by now.
- Stir and add ¼ to ½ teaspoon garam masala powder
- Stir again and then add the paneer cubes (200 to 250 grams cottage cheese). I have added the paneer cubes directly to the gravy. But you can also lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. In this case, you don’t need to cook the paneer further.
- Mix very well and switch off the heat.
- Lastly add 2 tablespoons low-fat cream. I used Amul brand cream. If using heavy whipping cream, then add 1 tablespoon of it. You can also add 1 teaspoon crushed kasuri methi (dry fenugreek leaves) at this step, however this is optional.
- Stir gently again so that the cream gets incorporated in the gravy uniformly.
- Serve palak paneer hot with some roti, naan or paratha or cumin rice or ghee rice.
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