Spicy Palak Paneer
Every time I had palak paneer either at home or out I thought it would be still tastier if it is slightly spicy. So, I tried my own recipe at home which really rocked. Hope you all have fun making it and eating as well. Come cook it and enjoy while having it.
Every time I had palak paneer either at home or out I thought it would be still tastier if it is slightly spicy. So, I tried my own recipe at home which really rocked. Hope you all have fun making it and eating as well. Come cook it and enjoy while having it.
- 6 cups water
- salt
- vegetable oil
- 3 bay leaves
- 3 bunches spinach
- 100 grams cottage cheese
- 2 teaspoons garam masala powder fry 3 cumins,4 cardamon,3 cloves ,1 tea spoon corriander seeds without oil in a pan and grind them into smooth powder
- 2 teaspoons ginger garlic paste
- 2 teaspoons red chilli powder
- 4 medium onions chopped vertically
- 6 medium green chillies chopped vertically
- 2 teaspoons fresh butter
- Carbohydrate 39.5145498706928 g
- Cholesterol 6.08833333333333 mg
- Fat 58.3655164099503 g
- Fiber 11.369093799599 g
- Protein 14.5176014100239 g
- Saturated Fat 5.77564224994558 g
- Serving Size 1 1 Serving (806g)
- Sodium 330.977666648435 mg
- Sugar 28.1454560710938 g
- Trans Fat 3.27818282687162 g
- Calories 702 calories
Step-by-step
- Make cottage cheese into small cubes.
- Add 6 tea spoons of oil in a vessel and add cheese and let it fry for 5 minutes.
- Cut spinach into small pieces.
- Take a heavy bottomed vessel and add 6 cups of water and boil half of finely chopped onions and green chillies.Now add spinach and let it boil for another 5 minutes on medium flame.
- Drain the water.
- Grind the above boiled spinach into smooth paste.
- Take a vessel.Pour 4 spoons of oil in it .Now add remaining onions and green chillies and let them fry for 2 minutes on medium flame.Now add fried cheese,2 spoons red chilli powder,2 spoons ginger garlic paste,3 bay leaves,2 spoons garam masala powder and salt to taste.Let it fry for another 2 minutes on medium flame.
- Now add boiled spinach to above and pour 1/2 cup drained water and let it boil for 5 minutes on medium flame.
- Add 2 spoons of butter to above receipe and your tasty spicy palak paneer is ready to serve and eat.
Freezing Dynamics and Reheating Technique
Puréed spinach sauces undergo significant structural changes when frozen because water separates from plant fibers during the thawing process. To freeze this dish successfully, cool the paneer and spinach base to room temperature within two hours, then pack it into airtight containers for up to two months. Thaw the frozen portion overnight in the refrigerator rather than on the countertop to minimize bacterial growth and preserve the texture of the cottage cheese. Reheat the mixture gently in a heavy-bottomed saucepan over medium-low heat, stirring constantly to re-emulsify any separated fats. Adding two tablespoons of water during reheating restores the initial consistency if the purée thickens excessively in storage.
Managing Moisture and Substitutions
Boiling the spinach and onions together extracts excess water before the final simmer, preventing a watery sauce that fails to coat the paneer cubes. Retaining the drained cooking water provides a starchy liquid that adjusts sauce density far better than plain tap water. When modifying ingredients, swapping fresh ginger-garlic paste for powdered equivalents reduces the pungent bite by roughly half, requiring a larger quantity to achieve the same aromatic impact. Commercial paneer holds its shape better during frying than soft artisanal cheeses, which tend to melt or disintegrate when agitated in hot oil.
