Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spinach (palak)-paneer combo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Spinach (Palak)-Paneer Combo is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Spinach (Palak)-Paneer Combo is something that I have loved my entire life. They’re fine and they look wonderful.
Palak Paneer is one of the most popular paneer dishes. Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry. It pairs well with naan, paratha or jeera rice.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready 200 gms Spinach palak or
- Take 200 gms Paneer cubes
- Make ready 2 nos green chillies
- Make ready 4 nos garlic cloves
- Make ready 1 tbsp Ginger chopped
- Get 2 tbsps oil
- Take 1 tbsps ghee
- Get 3/4 cup onions chopped
- Prepare 1/2 tsp turmeric powder
- Get 3/4 cup Tomato grated or pulp
- Take 1/2 tsp jeerakam
- Get 1 tsp garam masala
- Prepare 2 tbsps fresh cream / butter
- Make ready 1 tbsp fenugreek leaves
In most Indian recipes spinach is not blanched and used directly to make dal palak, spinach paratha, palak rice, spinach omelette, aloo palak and many other recipes as some nutrients are lost when blanched. 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 is a popular north Indian side dish for flat breads.
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.
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 or spinach paneer is a popular North Indian recipe. This version of Palak Paneer contains no cream. Both of us were younger, slimmer, naive, and he really wasn't TH back then, just this goofy funny guy who made me laugh all the time.
So that is going to wrap it up for this special food spinach (palak)-paneer combo recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
