Paalak paneer is an Indian and Pakistani dish consisting of spinach and cottage cheese in a thick sauce based on pureed spinach. It is a popular vegetarian dish. Paalak paneer is one type of saag, which can also be made with mustard leaves.
Paalak paneer is mainly served with naan, roti and paranthas in dabbas but personally I love missi roti (gram flour with wheat flour based Indian flatbread) with palak paneer. At the time of serving, if you will add little lemon juice, its increase the taste 10times more.
Paalak/ spinach is easily available in every season but in winter, you can get fresh, soft, green and raw paalak (kacchi palak) which is very good for cooking spinach recipes. Under this recipe, we add aalan which made by curd and gram flour… It helps in reducing bitterness and enhances the color and taste both.
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.
Preparation time: 15 minutes
Cooking time: 20-25 Minutes
Serving: 4 Persons
1/2 Bunch Spinach, chopped
1 Cup Cottage Cheese, cut into square
2 Tomatoes, chopped
2 Onions, chopped
2 Green Chilies, chopped
2 Tsp. Ginger, chopped
1 Tbsp. Bengal Gram flour, sieve
2 Tbsp. Curd
1 Tsp. Coriander Powder
1/2 Tsp. Red Chili Powder
1/4 Tsp. Turmeric Powder
Salt to taste
1/2 Tsp. Cumin seeds
1 Tbsp. Clarifying Butter
|Saute onion paste in ghee|
|Saute tomatoes in same pan|
|Add spinach Puree|
|Spinach gravy is ready|
|Palak paneer is ready to serve|
Clean and wash spinach. Boil spinach with water into pan for 5 minutes. Now drain water and wash under running cool water to maintain green color. Blend boiled spinach into blender for smooth puree consistency. Spinach puree is ready.
Blend tomatoes in blender to make smooth puree. Combine chopped onions, green chili and ginger and grind it. Onion chili paste is ready.
Combine curd, gram flour, turmeric power, red chili powder and coriander powder with little water. Blend it till to smooth consistency. Aalan/ marination is ready. Chop the paneer into 1 inch thick square shape.
Heat the ghee in the pan on medium flame. Add cumin seed, when starts splutter. Add onion-chili paste and cook till to little golden. Add tomato puree and cook till to gravy starts leaving sides. Add spinach puree and cook two minutes. Add aalan and mix well. Add salt according to taste and again mix well. Cook for 10 minutes more and add chopped paneer. Garnish with cream or grated paneer. Palak paneer is ready to serve with missi roti.
Note: At the time of serving add little lemon juice, its increase the taste of palak paneer.