How do you keep palak green when cooking?

Add spinach leaves with a pinch of salt to the hot water and cook for 2 minutes. While the leaves are cooking, add cold water to a large bowl/basin. Add ice cubes to ensure the water is very cold. As soon as the 2 minutes are up, scoop the spinach leaves into the ice water bath and submerge them completely.

Is it OK to eat palak and paneer together?

The nutrients iron, folic acid, vitamins A, E, and K, as well as omega-3 fatty acids, which help to prevent diseases like skin cancer, are abundant in spinach, a green leafy vegetable. When consumed together, the calcium in the paneer restricts the iron absorption from spinach.

What is the difference between saag paneer and Palak Paneer?

What is the difference between saag paneer and palak paneer? Saag refers to different kinds of greens like mustard greens, spinach, fenugreek, amaranth and a few others. Saag paneer can be made with any of these greens but palak paneer is made with palak (spinach) alone.

How do you keep green leafy vegetables green after cooking?

Using vinegar or lime juice while boiling vegetables keeps them green. Just add a few drops to boiling water before adding the veggies. Boiling the greens with baking soda reduces the acidity of the water and slows down the discolouration process of the vegetables.

How do you keep spinach from getting slimy?

The key is to keep your spinach as dry as possible because excess moisture is what causes spinach—and all greens for that matter—to get slimy. The first thing you should do when you get a bag or bunch of spinach is to pick out any leaves that may have already started to turn.

Why does spinach go black when cooked?

Spinach contains oxalic acid which reacts with cast iron and carbon steel pans turning the spinach black.

Is palak paneer good for high blood pressure?

This green leafy super food is rich in folate, contains potassium and magnesium, and is full of antioxidants, all of which contribute towards maintaining blood pressure levels. Spinach can easily be enjoyed in salads or sandwiches or in the form of the much loved dishes like palak paneer.

Can I eat palak paneer every day?

Definitely Not a Good Option for People with High Cholesterol. Paneer is a rich source of protein but comes with a disadvantage of causing high cholesterol, and even if combined with spinach makes no significant difference. Some people may even develop allergies that stay for a longer time.

Is Palak Paneer really healthy?

He added, “Palak Paneer as a dish is rich in protein, B vitamins, folates, Vitamin C, Vitamin K, Vitamin A, magnesium, phosphorous, and dietary fiber – that it can be a great addition to your wholesome diet. In fact, it's a delicious way of adding some greens and high quality protein to your daily food.

What do we call Palak Paneer in English?

Palak Paneer is one of the most popular Indian dish made with succulent Paneer cubes (Indian cottage cheese) in a smooth spinach sauce.

Do Indians eat saag paneer?

Regardless of its modest roots, saag paneer in all its creamy simplicity is a beloved dish in home kitchens as well as at Indian restaurants across the diaspora. However, there have been notable variations: the type of greens commonly used in North India for this dish are mustard greens, not spinach.

How to get rid of the bitter taste of palak?

While cooking the spinach, make sure you don't overcook it. Take it off the heat as soon as the leaves begin to sag. If you cook spinach in a pressure cooker, 1-2 whistles are enough to cook tender spinach leaves.

Why does my Palak taste bitter?

Preventing Bitterness Overcooking can cause the natural compounds in spinach to break down, leading to a bitter taste. By sautéing the spinach just until it wilts, you can preserve its delicate flavor and avoid bitterness.

Palak Paneer Recipe, how to make Palak Paneer

Learn how to make Palak Paneer: this my recipe that’s perfected over the years by adding and subtracting ingredients to suit our palates. Thisversion of Palak Paneer contains no cream.

Today, TH turns 31. I met him when he was 24. 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 and ridiculed my Tamil. Most of that has changed now except one thing. TH’s love for Palak Paneer. When he first told me how much he loves Garlic Nan with Palak Paneer, I was surprised because where I come from, most guys don’t really like spinach. TH is neutral towards other spinach dishes but Palak Paneer, he adores. He has tried Palak Paneer in pretty much every city we have traveled to and is still on the quest to find the best Palak Paneer in Singapore.

Since we eat palak paneer so often when we go out for meals, I rarely make itat home. This one time I did make it, I used red amaranth leaves and way too much spices.Since then I’ve realised that Palak needs spices to make it less blandbut the spices need to edge it on, not overpower it and become bossy. If you are serving this with nan, the flavours need to be just right so that it complements the nan perfectly.

Anyway, on TH’s birthday this year, I wanted to share his most favourite dish and the recipe I have perfected over 4-5 trials. As mentioned, when I make Palak Paneer, I like to keep the recipe simple and don’t add unnecessary thickening agents or cream.

Browse all paneer recipes here.

Serve Palak Paneer as a Side Dish with:
Tawa Naan
Jeera Rice
Methi Paratha
Simple Vegetable Pulav
Triangular Chapatis
Vegetable Biryani

nags

Palak Paneer Recipe Preparation time: 15 minutes Cooking time: 30 minutes Serves 4

4.58 from 7 votes

Ingredients

1 cup of cubed paneer how to make paneer
4-5 cups of palak or green spinach, packed
1 onion chopped
1 tsp of minced garlic
1/2 tsp of minced ginger
1 tsp of red chilli powder
1 tsp of coriander powder
1/2 tsp of jeera cumin powder
1/4 tsp of turmeric powder
1 large pinch of kasuri methi dried fenugreek leaves
1 tsp of garam masala
2 tsp of ghee or oil
1 pinch of hing or asafoetida
1 heaping tsp of tomato paste or 1 pureed tomato - optional
1 cup of milk or water
1 tbsp of plain curd or yogurt - optional

Instructions

How to Make Palak Paneer:
The first step is to blanch the spinach. Bring a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and then remove. Puree to a smooth paste.
Drain the water and in the same bowl, heat the ghee or oil. Add the cumin powder and within 5 seconds, add the chopped onions. Saute until golden brown and add the spice powders like coriander powder, turmeric, chilli powder, and hing. Fry for a few seconds, taking care not to burn them spices.
Next, add the minced ginger and garlic and the tomato paste if using. Mix well and add the pureed spinach.
Top this off with the milk. Mix well, bring to boil and add the kasuri methi and salt.
Cook covered for about 6-8 mins until the spinach is completely cooked and spices have blended well into the gravy. Gently add the paneer pieces to the gravy.
Top off with a tbsp of curd (plain yogurt) if you want the gravy to be thicker. Sprinkle garam masala. Mix well and remove from the stove.
Serve hot with nan, roti, or pulao

Step by Step Palak Paneer Recipe:

1. The first step is to blanch the spinach. Bring a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and then remove. Puree to a smooth paste.

2. Drain the water and in the same bowl, heat the ghee or oil. Add the cumin powder and within 5 seconds, add the chopped onions. Saute until golden brown and add the spice powders like coriander powder, turmeric, chilli powder, and hing. Fry for a few seconds, taking care not to burn them spices.

3. Next, add the minced ginger and garlic and the tomato paste if using. Mix well and add the pureed spinach.

4. Top this off with the milk. Mix well, bring to boil and add the kasuri methi and salt.

5. Cook covered for about 6-8 mins until the spinach is completely cooked and spices have blended well into the gravy. Gently add the paneer pieces to the gravy.

6. Top off with a tbsp of curd (plain yogurt) if you want the gravy to be thicker. Sprinkle garam masala. Mix well and remove from the stove.

Done! Delicious piping hot Palak Paneer is now ready.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (9)

Palak Paneer with Easy Vegetable Pulao(click for recipe)

Notes:

– You can fry the paneer pieces in some oil, dunk it into hot water for a few seconds, squeeze and set aside to be added to the gravy later. This makes the paneer softer. Since I used fresh homemade Paneer, I avoided this step.

– Adjust the quantity of spices to your liking. For me, these quantities work out perfectly.

– You can add a couple of green chillies to the spinach while grinding instead of using red chilli powder. I generally do this but didn’t have any fresh green chillies in hand that day.

For palak paneer recipe in Hindi, Tamil, Telugu, Urdu, Marathi, Kannada etc please use the Google translate button in the sidebar.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (2024)

Ingredients

Instructions

FAQs

How do you keep palak green when cooking? ›

Do Indians eat saag paneer? ›