Palak paneer

Palak paneer is very famous and healthy dish of north India. Palak is Spanish and paneer is cottage cheese. Both are very healthy, as palak/spinach is full of iron and paneer/cheese is full of protein and calcium. When we combine both it full of nutrition and very healthy for family and kids.

People of north India prefer to have pratah or makki ki roti(corn bread) with palak paneer.palak paneer is very easy to make and tasty dish that everyone will love it.

For palak paneer, there are 2 main ingredients palak/spinach and paneer/cheese. Process to make this dish is very easy just clean the stems of spinach leaves and wash properly. Boil it then make Spinach puree. This puree can be used to make in many dishes like palak paratha, palak rice etc.

last step is to cook palak purée with paneer and some spices with  tempering.

let’s follow the proper instructions to make palak paneer.

Ingredients:

• Palak/spinach 400 gram
• Paneer 150 gram
• Wheat flour or gram flour 2 tbsp for thickness
• tomato 1 medium chopped.
• Onion chopped 1 medium(optional)
• Garlic clove 1-2 chopped(optional)
• Ginger grated 1 tbsp
• Red chilli powder 1/2 tsp or 2 green chillies
• fenugreek seeds 1 tsp
• Hing/ asfortdia 1 pinch
• oil 1 tbsp
• water 2 cups
• termeric powder 1/2 tsp
• Coriander powder 1 tbsp
• salt to taste

Method:

• Wash and clean palak/spinach leaves.
• Add it in steamer or pressure cooker with 2 cups of water.
• Add salt, green chillies, ginger, garlic (if using), turmeric powder in cooker and pressure cook it till 3 whistles.
• If using steamer, cover it and cook for 10–15 minutes on low-medium flame in water with spices.
• After palak gets boiled, cook it down a little bit and blend it in a blender on low speed for 10–15 seconds.
• In a deep pan heat oil and add fenugreek seeds, let it roast till it changes color to little brown.
• Add hing, chopped onions and cook onions well.
• When onions get caramelized and change its color a bit, add chopped tomatoes with coriander powder and let it cook till oil releases from corners of pan.
• Add palak purée with additional 1/2 cup water and cover it and let it cook for 2 minutes.
• In 1/2 cup water dissolve flour and add in pan and keep flame to medium.
• Keep stirring so palak purée and spices mix well with flour mixture and it won’t form any lumps.
• Add 1/2 cup more water to adjust consistency. After one boil, cover it but don’t close lid and let it cook on low-medium flame for 5–10 minutes.
• Add paneer cubes in it, cover again and let paneer mix with gravy.
• Switch off the flame, add garam masala and serve with roti or rice.