Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spinach (palak)-paneer combo. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Palak Paneer - a smooth and creamy spinach sauce infused with Indian spices becomes a delicious base for pan-seared paneer. Use the flavorful spinach sauce over tofu, roasted veggies or even pan-seared chicken or fish. Palak paneer or spinach paneer is a popular North Indian recipe.
Spinach (Palak)-Paneer Combo is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Spinach (Palak)-Paneer Combo is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have spinach (palak)-paneer combo using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spinach (Palak)-Paneer Combo:
- Take 200 gms Spinach palak or
- Make ready 200 gms Paneer cubes
- Take 2 nos green chillies
- Prepare 4 nos garlic cloves
- Prepare 1 tbsp Ginger chopped
- Get 2 tbsps oil
- Prepare 1 tbsps ghee
- Get 3/4 cup onions chopped
- Make ready 1/2 tsp turmeric powder
- Take 3/4 cup Tomato grated or pulp
- Make ready 1/2 tsp jeerakam
- Take 1 tsp garam masala
- Take 2 tbsps fresh cream / butter
- Make ready 1 tbsp fenugreek leaves
Palak paneer is one of the all-time most beloved Indian recipes. Rich with spices, spinach, and fresh-pressed cheese Rich with spices, spinach, and fresh-pressed cheese that squeaks delightfully with each bite, palak paneer is a gluten-free dish packed with flavor and gentle heat from garlic and chilies. Palak paneer recipe - Healthy, nutritious & delicious palak paneer made in restaurant style. In this palak paneer recipe, I have not blanched the spinach to prevent loss of nutrients.
Steps to make Spinach (Palak)-Paneer Combo:
- Clean the spinach thoroughly well in running water.Now the blanching of the leaves is made as follows. Boil 3 cups of water and put the spinach in the boiling water for 3-4 minutes.Now drain out the water and put the leaves into ice cold water for refreshing the leaves.Now grind the leaves to a smooth paste adding a pinch of salt and one green chilly.Keep it aside
- Gently saute the paneer pieces in 1 tbsp of ghee till it is slighly brown and keep aside.
- Now pour the oil to a pan and saute the jeerakam first, followed by chopped onions, grated -ginger, garlic and one green chilly one by one. Add the turmeric powder, tomato pulp and salt to taste.Mix well and saute till the mixture leaves oil. Add spinach puree with 3 tbsps of water and cook for 2 minutes. Now add the garam masala and 2 tbsps of fresh cream (butter) followed by the fried paneer pieces.
- Mix everything well and take out from stove.Decorate with fenugreek leaves or pomegranate.Delicious veggie is ready.Serve Hot with rotis or chappathi.
- Hints :I have mixed red and green spinach and hence the colourof the dish is reddish brown. But for pure green colour use palak or green spinach. You can also add 1/2 tsp chilly powder if you need the veggie to be more spicy.
In most Indian recipes spinach is not blanched and used directly to make dal palak, spinach paratha, palak rice. Palak paneer is a popular north Indian side dish for flat breads. How to make without changing the colour to get greenish gravy. I was not a big fan To prepare a perfect green palak paneer, we must take care to retain the green colour of the palak, also it should not be under cooked as it could cause. Palak Paneer is one of the most popular dish from North India.
So that’s going to wrap it up for this special food spinach (palak)-paneer combo recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
