If using baby spinach you can use the stems as well. Stir for about 2 minutes, then add the tomato puree, stirring continuously, until the mixture starts to look dry, about 6 minutes. Add half tablespoon oil to a pan. Tastes simply delicious, creamy and easy to make. Make paneer: Line a colander with a triple-layer of dampened cheesecloth, leaving a 2- to 3-inch overhang. Avoid overcooking. Drain off the water completely. Palak paneer recipe – Palak is the Hindi word for spinach and paneer is Indian cottage cheese. I also spray some vinegar and salt to remove the pesticide residue first. This recipe needs about 4 cups loosely measured or 2 cups tightly packed (100 to 120 grams) palak leaves. You are welcome! If using cream pour it now. Check your inbox or spam folder to confirm your subscription. 2. I don’t really make any alterations…its great as is. I make it often. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage. For a smoother gravy, after sauteing the onion and tomatoes with garam masala cool it & blend to a smooth puree with ½ to ¾ cup water. This palak paneer is one of the best you can make at home. After cooking, onion tomato masala has to be thick yet should have some water. Ingredients of Palak Paneer 1. Palak Paneer is a nutritious and creamy vegetarian curry that kids generally love. Do I need to remove the spices before adding them to the blender? I’m a novice cook and very new to Indian cooking, but your directions were easy to follow and your tips helped me a lot. Taste test and add more salt. And most importantly, my wife loves to eat it! Have a large bowl of ice water nearby. Sign up for the Recipe of the Day Newsletter Privacy Policy. I tried making this for the first time and was pleasantly surprised by the outcome. Serve with steamed basmati rice or Indian flatbread and lemon wedges on the side. Hello, can you please give me any tips on how to cook this with frozen spinach. If you do not have whole spices you may skip them. When the spices begin to sizzle, add onions and fry till they turn transparent to golden. The heat was perfect. If there is any stock (moisture) of spinach left, you can use up to blend. Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, … If using frozen store bought paneer then soak it in slightly hot water for 15 to 20 mins. Boil spinach in a pressure cooker and grind it to make palak puree. Hope this helps. Yes it’s best made on the day of eating. Then immerse in ice cold water. Palak Paneer Recipe | How to Make Palak Paneer | Palak Paneer Place the colander in the sink. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. Blanch the spinach leaves for 2 to 3 minutes until wilted. I love it very much. I think I found it . 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. Thank you for this recipe! By swasthi , on November 23, 2020, 541 Comments, Jump to Recipe. 14. Do the chillies and cashews have to be sauteed before blending? Turn off the heat and gently stir in 3 tablespoons lemon juice. You are welcome! Thank you so much! Blend this along with ¼ cup water to a smooth puree. I have a question. Add them to a large pot of water. Almonds work well as a substitute to cashews. And the wheel goes round and round, and the flame in our souls will never burn out. Soak the cashews in little hot water for 30 mins and use. Method. Instructions are clear, it’s simple to make. Glad to know your wife liked it. Gather up the sides of the cheesecloth, twist into a ball, and squeeze to wring out as much liquid as possible. Squeeze into a ball again and wring out any remaining moisture. This is an easy and healthy palak paneer recipe which I finally arrived at after trying so many other recipes. Hands down the best Palak paneer I’ve ever tasted and the best thing is I made it!! Optional: If using store bought paneer, then cube them and add to 2 cups hot water. Keep this aside. 2. It is very easy to prepare and can be made in so many ways. Thank you for this lovely recipe! But if you are trying to make the best palak paneer, give it a try without blanching. I use this homemade paneer which is soft with a melt-in-the-mouth texture. Serve palak paneer with butter naan, jeera rice, ghee rice, roti or plain paratha. 6. Copyright 2016 Television Food Network, G.P. When it starts to … Cook this until you see traces of oil. My husband and I are preparing for pregnancy and was trying to find more exciting ways to eat baby spinach and your recipe came up. Loved the recipe. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice. Pour ¼ cup clean water to the blender. Drain and use. I never comment on recipe blogs but I have to thank you for showing us how to cook authentic Indian food. 4. Happy to know it turned out delicious! Place all of it in a blender and puree until mostly but not completely smooth. Allow the water to drain completely otherwise it will let out lot of moisture while cooking.