Recipe: Perfect Palak Paneer

Recipe: Perfect Palak Paneer Delicious, fresh and tasty.

Palak Paneer. I have always LOVED palak paneer, but never took the time to make it at home. I sautéed baby Bella's and red onions first, then added the spices and garlic/ginger. Then I added chopped Roma tomatoes and the thawed spinach.

It is very easy to prepare and can be made in so many ways.

Place the colander in the sink.

Heat the milk in a large non-reactive saucepan over.

You can have Palak Paneer using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Palak Paneer

1. Prepare 10 oz of spinach (washed and clean, about 6 cups packed spinach).

2. Prepare 1-1/2 cups of paneer (cubed into bite size, about 1/3 pound of paneer).

3. You need 1 of tomato (finely chopped, this will make 3/4 of chopped tomato).

4. You need 1 of green chilli (chopped).

5. Prepare 1 Tbsp of ginger (chopped).

6. You need 1 Tbsp of oil.

7. It’s 1/2 tsp of cumin seeds (jeera).

8. Prepare 1/8 tsp of asafetida (hing).

9. You need 1 tsp of coriander powder (dhania).

10. You need 1/4 tsp of turmeric (haldi).

11. You need 1/2 tsp of red chilli powder.

12. It’s 1/2 tsp of salt (adjust to taste).

13. Prepare 1/2 tsp of sugar.

14. Prepare 1 Tbsp of whole wheat flour.

15. You need 1/3 cup of heavy cream.

Palak Paneer is a popular Indian dish of Indian cottage cheese cubes in a mild, spiced smooth spinach sauce.

This delicious creamy dish is made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes, herbs and spices.

Palak Paneer (Spinach and Cottage Cheese) Written by.

Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.

Palak Paneer step by step

1. First blanch the spinach, this helps to keep the spinach colour bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water..

2. Blend the spinach, ginger and green chilli. Spinach should be creamy but not pasty..

3. Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside..

4. While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready..

5. Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chilli powder, salt, and sugar, stir and add the spinach..

6. After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green colour of spinach..

7. Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water..

8. Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

9. Recipe Notes Palak paneer is ready, serve with naan, tandoori roti, Paratha..

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Christine Glade/ Getty Images. palak paneer recipe

how to make palak paneer recipe restaurant style with detailed photo and video recipe. a healthy green coloured paneer recipe prepared mainly from the thick paste of spinach puree. basically, the easy palak paneer recipe hails from the popular north indian cuisine or punjabi cuisine and is typically served with tandoor roti & naan. there are many ways to prepare it, but.

Method Take off stems from spinach leaves.

I love eating palak paneer with plain paratha or roti.