Easy Recipe For Paneer Palak : 2 variations

Let me introduce you to the richly flavored, vibrant green paneer palak recipe. Yeh, you heard it right, I am talking about ‘recipe for paneer palak’.

I realize you are eager to know how to make this delectable recipe which we grew up eating. however, stand by a second….please!!!

Why not start with a brilliant memory attached to it. I was acquainted with it in my college days and I actually recollect how did I enjoy when I had it first time.

I have an extraordinary connection towards the palak paneer recipe and subsequently it is the most continuous prepared paneer recipe in my home. I eat even when go out for dinner (out of affection with this recipe of course….. but also want to explore so… ).

I have forever loved paneer recipes (in any form) but particularly ‘Paneer palak’, may be because of its vibrant green color contrasted with different curries which are either red or orange. Velvety dull green tone with delicate seared paneer shapes makes this dish lip smacking paradise. By and large, this curry is principally presented with roti or naan. To make your meal light, try cucumber tomatoes salad with this dish.

I hope, we are still connected!!!! Thank you for being connected….

The rich spinach puree has a dash of garlic and chilli to extend its flavor and make it seriously intriguing, it then supplements the chunks of paneer impeccably.

Origin – Where did this delicious recipe originate?

Palak paneer is an Indian vegetarian curry with origins in the Punjab region.

The dish is comprised of a spinach purée (palak is Hindi for spinach) and fresh squeezed cheese, with a fragrant mix of flavors that incorporates ginger, garlic, and spices. Palak paneer advanced from the more customary North Indian saag paneer.

Paneer palak recipe – Variations

I have heard individuals taking about varieties in ‘Paneer palak recipe’. I was not surprised to know when I heard the variations, I’m certain even you will not be.

I’m talking about home-made palak paneer recipe and eatery (restaurant) style palak paneer(charcoal smoking method). This recipe isn’t convoluted by any stretch of the imagination yet realizing variations in every case is great. I would like you to attempt both and write in the comment section which one did you find more tastier. I will be keen to know how you liked??? Please!!!!!!

How to make recipe for paneer palak – Home Style

Ingredients:

Spinach Puree

250 grams spinach

4-5 cups of water for ice shower

250 grams paneer

hot bubbling water for blanching

5 to 6 ice blocks (optional)

1 garlic clove and 1 green chilli

Spinach Gravy

2 medium size finely slashed onions

2 medium size finely chopped tomatoes

½ teaspoon cumin seeds

2 cardamom

1 clove

1 inch cinnamon

3-4 garlic cloves

1 inch thin ginger slice

2 finely chopped green chilies

1 teaspoon red kashmiri chilli powder

¼ cup light cream or low-fat cream or 2 to 3 tablespoons whipping cream

¼ teaspoon turmeric powder (ground turmeric)

1 teaspoon coriander powder

salt to taste

Tadka

2 teaspoon of ghee / butter

2 whole dry red chilli

2 fine chopped garlic cloves

2 tablespoon of light cream / cooking cream

Steps:

Step 1: Put the spinach (250g) in a vessel loaded up with water

Step 2: Add a spot of ocean salt (1/2 teaspoon) to it and blanch for 4-5 minutes (This is done so the spinach has a decent green tone)

Step 3: While the water is reaching boiling point, make a bowl of ice water and put it away Optionally, you can also add 5-6 ice cubes to it.

Step 4: After a minute, strain the spinach leaves and quickly transfer the palak (spinach) to the bowl containing ice cold water (We are doing this for spinach to preserve green color).

Step 5: Drain the ice cold water and press the spinach to eliminate any overabundance dampness. Add the spinach in a blender or processor container with 1/2 inch chopped ginger, 1 garlic cloves and 1 green chilli..

Pro tip: You can also add roasted cashew while grinding (optional though). Only if you want to make your gravy more rich.

Step 6: Make a smooth spinach purée by grinding and mixing the ingredients together. Absolutely no need to add any water to make the purée.

Making gravy:

Step 7: Heat the pan with 2 tablespoons of oil (Mustard / ghee / butter – I have used mustard oil) and add 1/2 teaspoon cumin seeds, 2 whole cardamom, 1 inch cinnamon, 1 clove and 2 green chilli.

Pro tip: You can also use 1 tablespoon of butter with 1 tablespoon of oil (why oil.. because we don’t want butter to get burnt) – it enhances the flavor of dish.

Step 8: Add 2 medium size fine chopped onion. Also add 1 thin slice of fine chopped ginger and 2-3 cloves of fine chopped garlic to it.

Step 9: Fry the onion however not until it turns golden. I believe the crunch should stay in the dish so we can nibble through.

Step 10: Add 2 fine chopped medium sized tomatoes and 1 teaspoon of salt, sauté the tomato until they soften.

Step 11: When the tomatoes are soften and you see fat letting out of the sides of the mixture, then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder (or paprika) and 1 teaspoon of coriander powder.

Step 12: Add the spinach purée to the pan and mix well. You can add ¼ cup of water as required.

Step 13: Simmer the gravy for 5-8 minutes or more until the palak puree is cooked. Season with salt as required.

Step 14: Add paneer cubes to it and mix well. Cook for 2 min and switch off the stove.

Pro tip: Try not to pan-fry the paneer as it won’t give the delicate quality to the dish which is particularly required.

Make tadka:

Step 15: Heat a pan and add 2 teaspoon of ghee/butter, melt it.

Step 16: Add 2 whole dried red chillies, 2 cloves of fine chopped garlic, and sauté it for a bit.

Step 17: Fry the spices until it starts releasing aroma and then pour it all over palak paneer gravy.

Step 18: Lastly, add 2 tablespoons of light cream or cooking cream or low-fat cream for lavishness (I did not use because I wanted the dish to be more relaxing and soothing. But you may try if you wish to…).

Serving:

Step 19: Serve palak paneer hot with roti, naan or paratha. You can finish off it with some butter or cream additionally while serving. Squeeze a couple of drops of lime or lemon juice on top. Enjoy your ‘Paneer palak’.

How to make recipe for paneer palak – Restaurant style

Two significant things to note while making this variation:

1. It does not include tomatoes
2. It uses an extraordinary procedure known as ‘charcoal smoking technique’

Ingredients:

Spinach Puree

• 250 grams spinach
• 4-5 cups of water for ice shower
• 250 grams paneer
• hot bubbling water for blanching
• 5 to 6 ice blocks (optional)
• 1 garlic clove and 1 green chilli

Spinach Gravy

• 2 medium size finely slashed onions
• ½ teaspoon cumin seeds
• 1-2 finely chopped green chilies
• 1 teaspoon red kashmiri chilli powder
• 1 teaspoon coriander powder
• ¼ cup light cream or low-fat cream or 2 to 3 tablespoons whipping cream
• ¼ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon dark pepper
• 1 teaspoon dry fenugreek leaves (kasuri methi)
• 1 spot of sugar
• ½ teaspoon garam masala powder
• salt to taste

Charcoal smoking

• ½ teaspoon ghee/butter

Steps:

Spinach puree and frying paneer:

Step 1: Please follow the steps (1 to 5 – How to make Paneer Palak – Home style).

Step 2: Pan fry Paneer (optional – This step is optional yet suggested as lightly golden pan-fried paneer blocks taste great particularly while making eatery style paneer palak) – Heat 3 tablespoons oil in a seasoned pan or non-stick container. Add the paneer blocks (250 grams).

Step 3: Fry till the paneer solid shapes are light golden uniformly on both sides. Abstain from searing excessively as then the paneer cubes become dense / chewy.

Step 4: If frying the paneer following previous step, you would like them to be spongy a bit and thus keep them quickly in water. Let the paneer rest in the water for 2 -3 minutes and then squeeze them on both the sides evenly (you need to be careful as you don’t want to crush them) and keep to the side.

Spinach gravy:

Step 5: Please follow the steps (7 to 9 – How to make Paneer Palak – Home style).

Step 6: Add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder (or paprika) and 1 teaspoon of coriander powder.

Step 7: Add ½ teaspoon of black pepper and 1 teaspoon of fenugreek seed. Stir and mix well.

Step 8: Add the spinach purée to the pan and mix well.

Step 9: Simmer the gravy for 5-8 minutes or more until the palak puree is cooked. Season with salt as required.

Step 10: Add pinch of sugar (just to cut spice a bit)

Step 11: Please follow the steps (14 and 15 – How to make Paneer Palak – Home style).

Charcoal smoking technique:

Step 12: Burn a little piece of normal charcoal on a burner with the assistance of utensils / tongs. Burn the charcoal cautiously till it turns red in color.

Step 13: Place a little bowl in the gravy and keep the charcoal on top of it.

Step 14: Add ½ teaspoon butter/ghee on the charcoal. You will notice smoke emitting. Now most importantly, you need to cover the container/bowl with a lid as soon as smoke starts emitting. You basically want to infuse/implant the wonderful smoky aroma with the dish.

Step 15: Keep the lid on for 2-3 min to make sure aroma is infused properly.

Serving:

Step 16: Serve palak paneer hot with roti, naan or paratha. You can finish off it with some butter or cream additionally while serving. For a slight tang you can add ¼ teaspoon dry mango powder or squeeze a couple of drops of lime or lemon juice on top. Enjoy your restaurant style ‘Paneer palak’.

Storage instruction:

 Palak paneer can be put away for 2 days in an impermeable holder when refrigerated.

In the freezer, it remains really great for up to months. Better to freeze the gravy just in silicone cupcake molds without paneer in a freezer-safe container for up to 3 months. By utilising this spinach sauce / gravy, you can make numerous different curries.

FAQ:

How to make vegan palak paneer?

To make it vegan substitute the paneer with tofu. Avoid pouring the cream after dish is made.

What is the combination of palak paneer?

Palak paneer should be served ideally with roti, naan, or paratha. It however can also be served with cumin rice or biryani rice.

What is the origin of palak paneer?

Palak paneer is a north Indian dish with origins in the Punjab region.

Why does my palak paneer taste bitter?

Ideally, it shouldn’t taste bitter but in general, spinach has an extremely severe taste which also can be bitter at times. This taste frequently comes because of the presence of oxalic corrosive tracked down in spinach. You might add cream into this recipe to reduce the bitterness.

Is eating palak paneer healthy?

Indeed, palak paneer is good for health as paneer contains protein and calcium which helps with weight reduction. Since paneer is high in protein and it gets processed gradually, can be considered for muscle growth too. Set up this heavenly solid dish at home or visit the best Indian eateries to treat your taste buds with this Indian delicacy.

What do you eat palak paneer with?

As explained earlier, Palak paneer should be served ideally with roti, naan, or paratha. It however can also be served with cumin rice or biryani rice.

What is palak paneer called in English?

I believe it does not have a specific name in English but can be called as ‘Indian cottage cheese simmered in spinach gravy’.

General QnA:

What happens if paneer is overcooked?

It can become hard or rubbery.

Why put paneer in water after frying?

It might be possible at times, when fry the paneer they turns out to be hard. Let paneer absorbs water for 10 minutes. Keeping the paneer in water makes it delicate and gives the dampness (whenever lost while cooking).