Are you fond of North Indian cuisine? Then, try this easy palak paneer recipe, which is a great blend of palak and paneer. Filled with the goodness of spinach and cottage cheese, this recipe makes an ideal main course recipe.
Palak paneer, If you are also in the mood to make something new, then you can try the Punjabi Palak Paneer recipe.
The best Palak paneer recipe
If you are bored with regular cheese dishes that are too spicy to handle, this could be your next go-to recipe for a lazy weekend. This instant recipe is full of nutrition and taste. You can also garnish this paneer recipe with butter balls.
So, if you are planning to make something delicious, try this mildly spicy dish and recreate it with your loved ones. We bet that your family and friends will love this healthy and delicious pleasure.
So, donate a chef’s hat and prepare this delectable North Indian recipe, and surprise your loved ones with this awesome surprise.
Palak is spinach and paneer is Indian paneer, and a combination of the two in a tasty gravy is called Palak Paneer. It is a Punjabi bright green curry, with some spices boiled as it’s base and cheese cubes, and pureed spinach.
If you want to make it richer, you can add some fresh cream to it. The recipe I shared has 350 kcal per portion. You can make it healthy by replacing cream with curd or cashew cream.
Why do we like Palak paneer
To prepare this healthy recipe, all you need is some palak, green chilies, chopped garlic, butter, and cheese. Palak Paneer is one of those traditional dishes, which is perfect for special occasions, festivals, parties, and get-goers.
I am Served best with naan, cumin rice, Missi roti, or even chapatis. You can enhance the taste of this recipe by adding spices as per your choice.
If you like someone who likes spices, then you can fry onion, green chili and garlic with spices and mix them in gravy.
Here’s how you can make this simple recipe in the comfort of your home, restaurant-style. To make it tastier, mix some finely chopped garlic with puree, this will add a pungent aroma to this paneer recipe.
This recipe is high on fiber and rich in iron and is good for those who like to taste green vegetables in a delicious way.
If you like it, just prepare the recipe with ghee instead of regular oil, this will make your palak paneer dish more delicious.
Health benefit of Palak paneer
Palak Paneer (Spinach Paneer vegetable), the name of this dish we find delicious !! Most of us consider it very nutritious as it contains both calcium-rich cheese and iron-rich spinach.
There is no doubt that it is delicious but it is also important for you to know that it is not as nutritious as you think. But what is the fact, let us know.
Paneer (Paneer) is made from milk and is a rich source of protein and calcium. While palak is a green leafy vegetable which is a rich source of iron, folic acid, vitamins A, E, K, and omega-3 fatty acids.
The calcium present in cheese limits the absorption of iron in palak when consumed in combination. The absorption of iron in palak is less than 5%, thus it provides very little iron to the body.
In addition, palak contains high levels of oxalate (an anti-nutrient compound), which inhibits calcium absorption in the body and also contributes to very low iron absorption.
Full of nutrition
The dish contains magnesium, folate, vitamin A, vitamin K, potassium, calcium, and more. expert says, Since palak paneer is rich in calcium and phosphorus, it plays a role in heart and muscle function.
According to experts, vitamins B2 and B12 present in the cheese help in converting food into useful energy.
Last Weight Loss Diet
When you are preparing your diet plan for the day, make sure you add palak paneer to it. This dish is very low in calories, low in fat, and really filling. The best thing about palak is that you can eat it in chunks but still consume very few calories.
experts say it is a rich source of dietary fiber that helps in controlling your appetite. So if you are looking for a great fat-cutter and some quick belly reduction, this dish will benefit you a hundred percent.
Reduces blood pressure
Since palak paneer recipe contains spinach, it will lower your blood pressure. How here palak paneer contains antioxidants that keep cholesterol levels low and opens up the arteries in your heart that can be blocked.
It also contains folate which is very good for the cardiovascular system.
Beneficial for pregnant women
Palak paneer is great for women who are expecting a newborn baby. palak in the dish supplies a lot of vitamin A which increases the immune system of mum-to-be and her baby.
Folate found in palak is essential for the development of the child’s brain and nervous system.
Palak paneer recipe is beneficial in improving your digestive system. According to Priya, the cheese contains protein casein which is easily digested by the body.
Palak helps protect the mucous lining of the stomach and keeps digestive disorders at bay.
Full of protein
This dish can also contribute to your protein intake. Protein is essential in building muscle and repairing body tissues. Cheese provides you with all the amino acids you need to make it a complete protein.
A common question with Palak paneer
1- What is the difference between Saag and Palak Paneer?
- Typically in northern India, Saag refers to a combination of spinach and mustard greens, whereas Palak is the Hindi name for palak.
- The main difference between the two is that Saag Paneer can be made with any leafy greens or a combination of greens, but, Palak Paneer refers to a curry made with palak leaves only.
2- Why is my Palak Paneer bitter?
- Sometimes palak will take on a slightly bitter flavor, especially if it’s blended up. If you find your palak paneer to be a bit too bitter in flavor, adding some acid and/or sweetness will balance the dish out.
- Fresh citrus is a great acidic ingredient. I ended up adding about two tablespoons of fresh lemon juice to my dish and a tiny pinch of sugar, stirring it in to combine everything well. The bitterness went away immediately.
3- What do you eat Palak Paneer with?
- Palak paneer is served hot with a side such as roti, naan, paranthas, Makki di roti, or boiled rice. It can also be served with onions on the side for a more traditional approach.
4- Is Palak Paneer good for health?
- Paneer (cottage cheese) is made out of milk thus is a rich source of protein and calcium. While spinach is a green leafy vegetable is a rich source of iron, folic acid, vitamin A, E, K, and omega-3 fatty acids.
- The calcium present in paneer limits the absorption of iron in palak when consumed in combination.
5- Is the cheese hard to digest?
- Yes, cheese is light on the stomach and easy to digest. However, unripe cheese or large amounts of it may cause swelling and slight indigestion.
- Uncooked cheese has a guru (heavy) property that is heavy to digest and thus takes time to fully digest.
How to Make the Best Palak paneer
It is a smooth creamy dish made with fresh palak leaves, paneer (paneer), onions, herbs, and spices. palak paneer recipe can be made completely vegetarian by replacing the cheese with tofu and using cashew cream or coconut cream or skipping cream.
In this palak paneer recipe, I have described the method of palak. This is done so that the dish has good green color and is also a healthy practice.
I always recommend blanching palak before making any dish where palak leaves are used in large quantities and where puree is made from the leaves. Blanking has many benefits and I have shared about these benefits in this post of eyelid recipes.
To make a restaurant-style one-pot palak paneer, including a cloud of smoke or dhungar method. I use the Dhungar method in dishes where I like to add a smokey charcoal aroma to the dish.
How to make palak paneer recipe restaurant-style with a detailed picture and video recipe. A healthy green cheese recipe prepared mainly from a thick paste of spinach puree.
Originally, the easy palak paneer recipe resembles popular North Indian cuisine or Punjabi cuisine and is usually served with tandoori roti and naan. There are many ways to prepare it, but it is a restaurant-style palak paneer recipe vegetable.
Ingredient of palak paneer recipe
Palak – To make this dish you will need palak or palak leaves. Try to use fresh and small leaves. The taste of this dish varies greatly in the quality of the eyelid. During our stay in the US, I made this curry using frozen palak from Costco and it worked fine.
Paneer – You can get Paneer or Indian Paneer at any Indian store. In fact, many regular grocery stores in America also carry cheese these days. To make this curried vegetable, replace the paneer with tofu.
Lemon Juice – Finally adding lemon juice ensures that iron from palak is absorbed by the body. So be sure to add it.
Spices – You will also need basic spices like cumin, dry red chilies, coriander powder, and garam masala powder.
Other – Onion, tomato, ginger, and garlic are also required to make this recipe.
Easy Palak paneer recipe
I make palak paneer very often, either with rice, cumin rice, chapati, naan, garlic naan, Tawa paratha, Latha paratha, Missi roti, and puri.
You can also serve it with Makki Roti, Jowar Roti, or Bajra Roti.
Serve it with any Indian bread or include it with dal, casserole, and roti in any meal of your choice.
You can keep it in an airtight container for 2-3 days.
If you want to freeze this dish, do not add cream and cheese cubes at the end. Just freeze the gravy in freezer-safe containers.
When you are ready to serve, melt the gravy for 3-4 hours. Then reheat until well heated. Now add fresh cream and cheese cubes and cook for another minute.
You can also make curry and refrigerate it for 2-3 days. Serve with cheese cubes once.
How to make palak paneer recipe
Palak Paneer Recipe
- 500 grams Spinach
- 300 grams Paneer (cut the paneer into 1-inch square pieces)
- 6 tbsp Tomato Paste
- 2 pieces Green Chilli
- 1 Inch Ginger
- ½ tbsp Cumin seeds
- ½ Pinch Asafoetida (hing)
- ¼ tbsp Turmeric Powder
- ¼ tbsp Red chili powder
- 1 tbsp Salt or as per taste
- 1 tbsp Gram flour
- ¼ tbsp Garam Masala
- 1 tbsp Coriander (finely chopped)
- 2 tbsp Cream - to garnish
How to make Palak Paneer
- Remove the stem of the palak, wash the leaves thoroughly 2 times and dry them in a sieve. Put spinach, 1 cup water in a vessel. Cover it and boil on low flame for 5 minutes.
- After this, let it cool down. After the palak cools down, put it in a mixer jar and grind it.
- You can fry the paneer either by frying it or without frying it (heat the non-stick tava to fry the paneer, add a little oil and fry the paneer pieces on the tava till it becomes light brown on both sides)
- Put 1.5 tbsp oil in the pan and heat it. Put asafetida and cumin in hot oil. After roasting cumin seeds, add turmeric powder, coriander powder and gram flour and fry it a little.
- Add tomato, ginger, green chili paste to this spice and mix. Also, add red chili powder and fry the spices till oil starts appearing on it. It takes 5 minutes to roast the masala.
- After the masala is roasted, add powdered spinach and 2 to 3 tablespoons of water and mix it. Also add salt, garam masala and mix everything well.
- After the vegetable comes to a boil, add the paneer pieces, cover for 2 minutes and cook on low flame.
- Palak paneer vegetable is ready. Add green coriander to the palak paneer vegetable. Take out the spinach paneer vegetable in a bowl.
- Garnishing the vegetable by adding 1 teaspoon of cream or cream over it. Serve and eat hot vegetable chapati, naan, paratha, or rice.
- If the palak is bitter, you can use 1/2 teaspoon of sugar. That's totally optional.
- If you like, you can pan-fry the paneer cubes (until golden brown) before adding them to the curry.
- You can add more or less red chili powder according to your taste or you can make it without chili.
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