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
- 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
- 3 bunches palak(spinach)
- 100 grams paneer(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)
- Carbohydrate 39.6795498706928 g
- Cholesterol 9.33833333333333 mg
- Fat 59.1855164099503 g
- Fiber 11.369093799599 g
- Protein 14.2001014100239 g
- Saturated Fat 6.04389224994558 g
- Serving Size 1 1 Serving (806g)
- Sodium 320.477666648435 mg
- Sugar 28.3104560710938 g
- Trans Fat 3.68518282687161 g
- Calories 708 calories
Step-by-step
- Make paneer(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 palak(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 palak(spinach) and let it boil for another 5 minutes on medium flame.
- Do not boil palak(spinach) till it gets dried.
- Drain the water.
- Do not throw water.Keep it aside.
- 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 paneer(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 palak(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.
Why does homemade spinach curry sometimes turn out watery and gray instead of rich and vibrant? Achieving restaurant-quality palak paneer hinges entirely on controlling moisture at every stage of cooking, from blanching the greens to frying the cheese. When moisture is mismanaged, the emulsion breaks, leaving a watery pool around the paneer rather than a clinging, cohesive sauce. Paying attention to these physical transformations turns a standard weeknight curry into a study in textural contrast.
- Fry the paneer cubes in neutral oil for exactly five minutes, turning frequently until a golden-brown crust forms on all sides to prevent them from dissolving into mush later.
- Boil the spinach, onions, and green chilies for just five minutes in six cups of water, ensuring the chlorophyll remains bright and the leaves do not overcook into a drab khaki color.
- Reserve the cooking liquid after draining the boiled vegetables; this starchy water contains soluble solids that help adjust the thickness of the final sauce without diluting the flavor.
- Grind the blanched greens into a completely smooth paste using a heavy-duty food processor or blender, which creates the velvety mouthfeel characteristic of this dish.
- Stir in fresh butter at the very end of cooking off the heat, letting its milk solids enrich the sauce and round out the sharp heat of the chili powder and garam masala.
Proper sequencing keeps the spices from burning while allowing the paneer to absorb the aromatics. Finishing with cold butter provides the final glossy sheen that balances the robust spices.
