Introduction Palak-Paneer (Spinach and Cottage cheese) is one of the most common dishes in restaurants as well as in our homes. Many housewives can easily make it and present to the family members and guests. Still, there are many others who want to learn it in a simple and easy way so that they can also make it as and when required.
Palak-Paneer is a dish full of nutrition. Paneer is a healthy food item and Palak is a leafy vegetable full of fibre, vitamins and minerals.
100 g of cow milk paneer (cottage cheese) contains about 18 g of protein, 21 g of fat, 2.6 g of minerals, 1.2 g of carbohydrates, 208 mg of calcium and 138 mg of phosphorous.
Palak (spinach) is known as one of the healthiest food in the world and is rich in dietary fibre, phosphorus, vitamin B1, zinc, protein and choline. It also contains vitamin C, vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium and potassium.
The total time for preparing this recipe is about 40 minutes.
Ingredients The quantity of ingredients given below will be sufficient for four to five people while taken with other items during main meals.
Preparation Untie the spinach bunch and remove the hard thick bottom stem from the leaf bases in whichever leaf it is present. Clean the Spinach thoroughly and drain it.
Peel the onions and garlic and ginger. Remove the skin of the big cardamon and keep the seeds aside.
Chop the onions, garlic, ginger, coriander leaves and tomatoes finely and keep separately. Grind the big cardamom seeds coarsely with a hand grinder.
Cut the Paneer in small pieces around 1-inch sizes.
Method Keep spinach in a pressure cooker, add half cup water and steam it till one whistle. Open the cooker and let the spinach cool down for a few minutes.
Put spinach in a mixer jar and make a coarse paste of it.
Take a pan and heat oil in it. Once the oil is heated up add cumin seeds and when they splatter then add finely chopped onions, garlic and ginger to it. Saute for a while and add turmeric powder, coriander powder and black pepper powder and mix well and saute for a few minutes.
Now add salt to taste, nutmeg powder, anise, star anise petals and coarsely ground big cardamom. If nutmeg powder is not there then take a whole nutmeg piece and scratch it with a sharp knife to create a pinch of nutmeg powder.
Saute till onions are turning slightly brown and in between sprinkle water to avoid bottom sticking.
Now add chopped tomatoes, chopped green coriander leaves, paneer pieces and palak paste to it and cook for 10-12 minutes. In between check for consistency and add a little water to avoid it becoming too thick. Add cream to it and mix well. Cook further for 1-2 minutes.
The dish is now ready and can be transferred to a bowl for garnishing.
Garnishing and Serving The dish can be garnished with the flat slices of tomatoes, cucumber and onions. It can also be decorated on the top with grated paneer or cheese.
Conclusion Palak-Paneer is a very tasty and delicious dish and most of the people like it as the main item in their meals. It is also a nutritious food and is good for our health.
Palak Paneer is a common dish we usually order in the hotels or prepare in our household. Many people like this as an accompaniment to Chapatis or Nan.
We can add a little dry mango powder in this recipe to bring in the bit of sourly taste in this dish. It makes the dish more delicious. Of course, it depends on the individual taste also.
Palak Paneer is most certainly nutritious, and one of the most favourite vegetarian dishes served at every wedding or party. It goes so well with butter naan or tandoori roti.
Adding a few methi leaves to the dish enhances the flavour. I make it too, but my recipe has a secret ingredient, that gives the dish body and removes the metallic taste of palak. Will soon share my version of the dish.
Thanks for reviewing my recipe. Methi or fenugreek is used in many dishes for that special flavour and we use them in seasoning in many of our vegetables but I have not used it in Palak Paneer so far. As suggested, I will be trying it to see the change it makes. Incidentally, dried Methi leaves are also very popular in the Indian dishes to bring that unique flavour.