28 December, 2023
PALAK PANEER RECIPE
Palak Paneer encapsulates the essence of Indian culinary tradition, blending flavors, nutrition, and cultural significance on a plate. Its journey from the kitchens of India to global recognition exemplifies its enduring appeal.
Believed to have originated in the northern regions of India, Palak Paneer is prepared with fresh Spinach (Palak), Indian Cottage Cheese (Paneer), and an assortment of aromatic Spices like Cumin, Garam Masala, and Turmeric. Its roots trace back centuries ago, showcasing the rich culinary heritage of Indian cuisine.
Nutritional Benefits of Palak Paneer
Palak Paneer presents a powerhouse of nutrients, boasting high levels of Iron, Calcium, Vitamins, and Antioxidants from Spinach, coupled with Protein-rich Paneer.
Palak Paneer: Popular in Vegetarian Cuisine
This dish stands as a staple in Indian vegetarian cuisine, catering to both its exquisite taste and nutritional value, making it a sought-after choice among vegetarians.
Let’s get started with the recipe.
INGREDIENTS:
| For Spinach Puree | For Masala Gravy |
|---|---|
| 1 Bunch or 500 Grams Spinach Leaves (Palak) | 3 tsp Oil |
| 100 Grams Split Green Gram (Moong Chhilka Dal) | 2 tsp Ghee |
| 2 Green Chillies | 1 tsp Cumin Seeds |
| 1 inch Ginger | 4 Onions |
| Salt to taste (or 1 tsp) | Salt to taste (or 1 tsp) |
| 1 tsp Turmeric Powder | 1 tsp Red Chilli Powder |
| 1 Glass Water (or as needed) | ¼ tsp Black Pepper Powder |
| 1 tsp Garam Masala (Any Brand) | |
| 400 Grams Indian Cottage Cheese (Paneer) |
INSTRUCTIONS:
1. Cleaning and Preparation:
- Begin by finely chopping the Spinach Leaves (Palak).
- After chopping the Spinach Leaves, wash them thoroughly under running water 3 to 4 times using a colander. Lukewarm water is best for cleaning the leaves. It’s essential to wash them multiple times to remove any dirt or impurities.
- Wash the split Green Grams (Moong Chhilka dal) in a bowl. Let it soak in an adequate amount of water for about 15 to 20 minutes in lukewarm water. Split Green Grams (Moong Chhilka dal) enhances the nutritional value and texture.
2. For Spinach Puree:
- Place the chopped and washed Spinach Leaves into a pressure cooker along with washed and soaked split Green Grams (Moong Chhilka Dal).
- Add Green Chillies, roughly chopped Ginger, Salt, Turmeric Powder, and Water. (Water is essential to cook the green gram).
- Pressure cook them altogether on high flame until they become tender or until 3 whistles.
- Switch off the flame. Let the pressure cooker depressurize itself.
- Let the mixture completely cool down at room temperature.
- After cooled, put this boiled mixture in a mixer grinder and grind it to a smooth paste or puree.
- Our Spinach Puree is ready.
3. For Masala Gravy:
- Cut Onions into big chunks.
- Heat 2 tsp Oil in a pan over medium to low flame and sauté Onion chunks until they turn golden brown.
- Then let the Onions cool down at room temperature.
- Transfer it to a blender and blend it to a smooth paste.
- Heat 1 tsp Oil and 2 tsp Ghee (Clarified Butter) in a pan and add Cumin Seeds.
- Let the Cumin Seeds splutter.
- Then add prepared Onion paste to it.
- Sauté for a minute.
- You can add chopped Tomatoes too at this stage. But I prefer not using Tomatoes in this recipe.
- Add Salt, Red Chilli Powder, Black Pepper Powder and Garam Masala.
- Mix well and cook for 2 to 3 minutes.
- Our Masala Gravy is ready.
4. For Palak Paneer:
- Cut Paneer into cubes and add it to the Masala Gravy. Gently mix to coat the Paneer with the Masala Gravy.
- Pour the prepared Spinach Puree into the pan. Mix everything well and let it simmer for 4 to 5 minutes on low heat.
- If the consistency is too thick, add a little Water to adjust the desired consistency.
- Let it simmer for a few more minutes, allowing the flavors to blend.
- Turn off the heat and transfer the Palak Paneer to a serving dish.
- Pour some melted Ghee (Clarified Butter) over it before serving.
- Serve hot Palak Paneer with Chapati, Naan, Rice, or any Indian bread of your choice.
