Indian Food

Palak Paneer Recipe

Palak paneer recipe that is ready in 30 minutes. Easy to make, delicious and healthy. A simple finger pan recipe with Indian cottage cheese in a healthy, spicy spinach sauce is super easy to make with my recipe.

Palak Paneer – How to prepare Palak Paneer?

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Indian sweet curd in spinach green sauce is one of the most popular recipes on most restaurant menus. I gave this classic recipe a healthier twist and made the palak paneer recipe easier and healthier.

Skip:

This palace plaque formula.

  • Palak Paneer is a popular dish from North India.
  • This is a low-carb, gluten-free vegetarian dish.
  • Also known as spinach curd.
  • This particular recipe I’m sharing is a little different with its slightly tart and creamy nutty flavor.
  • A simple and easy recipe for a plate of fingers.

Palex Ingredients

Vegetables: Spinach (palak) peeled and washed, green chillies, fresh tomatoes (sliced and mashed), lime juice
milk : Paneer, yogurt, cream.

Spices and condiments : Coriander powder, garam masala powder, methi kasuri, black pepper powder, bay leaf.

Notes: Cashews, walnuts.

salt to taste

Oil: Vegetable oil, groundnut oil or olive oil 1 A9 ½ cup water

Method

To prepare the palak paneer recipe, first make the palak dough. Add the spinach leaves, chili, cashews, walnuts and cottage cheese to the potting mix.

Then add water to obtain a smooth paste. Leave the noodles out.

Heat the oil in a pan and add the bay leaves as they begin to smoke.

Stir in the bay leaves and after a minute or two, add the fresh tomato paste to the pan. Cook the puree over medium-high heat for 4-5 minutes, stirring constantly.

Then season with salt, black pepper and coriander powder and mix well with the curry. Keep stirring the curry so that the masala cooks well.

Cover and cook the masalas for 7-8 minutes. Keep stirring occasionally.

Add a teaspoon of ginger powder and cook the masala until the oil starts to come out of the pan.

Once the masala is well toasted, add the spinach puree. Stir the curry well (adding hot water if necessary to adjust the consistency).

and add the garam masala and curry cream.

Cover the curry and cook over low heat for 6-8 minutes, stirring occasionally. After 5-8 minutes, remove the lid and add the cubes of paneer.

Cook 2 to 3 minutes over low to medium heat. Keep stirring in between, as thick curries tend to stick to the bottom of the pan. When ready, turn off the heat, add the cream or malai and serve hot.

.recipe notes

  1. Unlike the restaurant’s recipe, you don’t need to blanch the spinach to get a bright green spinach sauce.
  2. I pureed the spinach with herbs, nuts and a great ingredient that gives it a little heat while keeping the vegetable intact. This way I can cook faster, and it’s also good for my health.
  3. I made a few changes and added yogurt to this palak green sauce. This makes it slightly creamier with a slightly spicy flavor.
  4. Nuts are another healthy addition here, while only cashews are used in Indian curries.
  5. The quality of the ingredients is also important. The sweet paneer and fresh spinach make it even more delicious. I prefer a homemade sign to a store-bought one. With this homemade sign recipe, you can easily make signs at home.

Palak Paneer (Recipe video)

This palace plaque formula.

  • Palak Paneer is a popular dish from North India.
  • This is a low-carb, gluten-free vegetarian dish.
  • Also known as spinach curd.
  • This particular recipe I’m sharing is a little different with its slightly tart and creamy nutty flavor.
  • A simple and easy recipe for a plate of fingers.

Palex Ingredients

Vegetables: Spinach (palak) peeled and washed, green chillies, fresh tomatoes (sliced and mashed), lime juice
milk : Paneer, yogurt, cream.

Spices and condiments : Coriander powder, garam masala powder, methi kasuri, black pepper powder, bay leaf.

Notes: Cashews, walnuts.

salt to taste

Oil: Vegetable oil, groundnut oil or olive oil 1 A9 ½ cup water

How to make Palak Paneer?

To prepare the palak paneer recipe, first make the palak dough. Add the spinach leaves, chili, cashews, walnuts and cottage cheese to the potting mix.

Then add water to obtain a smooth paste. Leave the noodles out.

Heat the oil in a pan and add the bay leaves as they begin to smoke.

Stir in the bay leaves and after a minute or two, add the fresh tomato paste to the pan. Cook the puree over medium-high heat for 4-5 minutes, stirring constantly.

Then season with salt, black pepper and coriander powder and mix well with the curry. Keep stirring the curry so that the masala cooks well.

Cover and cook the masalas for 7-8 minutes. Keep stirring occasionally.

Add a teaspoon of ginger powder and cook the masala until the oil starts to come out of the pan.

Once the masala is well toasted, add the spinach puree. Stir the curry well (adding hot water if necessary to adjust the consistency).

and add the garam masala and curry cream.

Cover the curry and cook over low heat for 6-8 minutes, stirring occasionally. After 5-8 minutes, remove the lid and add the cubes of paneer.

Cook 2 to 3 minutes over low to medium heat. Keep stirring in between, as thick curries tend to stick to the bottom of the pan. When ready, turn off the heat, add the cream or malai and serve hot.

Recipe notes

  1. Unlike the restaurant’s recipe, you don’t need to blanch the spinach to get a bright green spinach sauce.
  2. I pureed the spinach with herbs, nuts and a great ingredient that gives it a little heat while keeping the vegetable intact. This way I can cook faster, and it’s also good for my health.
  3. I made a few changes and added yogurt to this palak green sauce. This makes it slightly creamier with a slightly spicy flavor.
  4. Nuts are another healthy addition here, while only cashews are used in Indian curries.
  5. The quality of the ingredients is also important. The sweet paneer and fresh spinach make it even more delicious. I prefer a homemade sign to a store-bought one. With this homemade sign recipe, you can easily make signs at home.

Palace panel (video recording)

 

More of these recipes to try out

You can also try some of these delicious recipes.  Palak and Bhurji, Kachchi Kairi and Palak fried rice, and Saag Anda.

Services offered:

Serve it hot with fresh cream, accompanied by crispy parathas, naan or jirah rice.

Palak light panel – how to prepare

The Palak Paneer recipe is easy to make, delicious and healthy in 30 minutes. A recipe for breaded curry with Indian curd in a spicy and healthy spinach sauce.

Price of the outing

Course: Curry

Kitchen: Indian, Indian food

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Serve it up: 4

1x2x3x

Instructions

  • For the Paleo pasta, mix the spinach, chile, cashews, ricotta, and walnuts with water until a smooth paste forms. Add about 1/2 teaspoon of lemon juice if necessary.
  • Heat the oil in a pan and add the bay leaves.
  • Now add the fresh tomato puree and cook over medium heat for 4-5 minutes. Stir again and again between the two.
  • Then season with salt, black pepper and coriander powder and mix well with the curry. Add Kasuri Methi.
  • Close the lid and cook for 7-8 minutes. Keep stirring occasionally between the two.
  • Cook the masala until it comes out of the pan. Make sure the masalas are cooked for 2-3 minutes. This step improves the taste of the curry.
  • Now add the spinach puree and mix well. If necessary, a little hot water can be added to adjust the consistency.
  • Cook this curry for 10-12 minutes on low-medium heat, stirring once or twice in between.
  • Add the garam masala powder and the cream and mix with the curry.
  • Now add a panel that cuts into cubes. Also add chopped kasuri methi
  • Cook over low to medium heat for 2 to 3 minutes. Keep stirring in between, as thick curries tend to stick to the bottom of the pan. You can also add kasuri methi for extra flavor.
  • Serve warm in a bowl and top with palak curry and cream or malai.
  • Enjoy this bright and beautiful palak paneer curry with a hot and crispy paratha/rota naan or vegetable pulao for dinner.

 

Power

Calories: 398kcal Carbs: 15g Protein: 12g Fat: 34g Saturated fat: 12g Trans fat: 1g Cholesterol: 50mg Sodium: 183mg Potassium: 610mg Dietary fiber: 5g Sugar: 5g Vitamin A: 4034IU: Vitamin C: 22mg Calcium: 328mg Iron: 3mg

Notes and tips for recipes

  • Some recipes use blanched spinach, but this recipe is simply made from washed leaves. This helps to retain the maximum amount of nutrients in the curry, as cooking can dissolve some of the nutrients in the water.
  • Make sure the light puree is smooth to get a creamy texture.
  • Use soaked cashews for this curry.
  • Do not use old sour curd, it can give a sour taste to the curry.
  • You can use tofu if you want to make it vegetarian, but then it is called palak tofu.
  • This recipe uses less basic masalas, as it doesn’t overpower the flavor of the vegetables and gives a star-studded spinach dish.
  • I also make it without onions, but it tastes better without them.

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