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.
- Do not boil 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 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.
Boiling the spinach for exactly five minutes requires strict adherence because exceeding this window breaks down the cellular walls and releases excess moisture that dilutes the final sauce. Heavy-bottomed vessels distribute heat evenly during this initial boil, preventing scorching along the base while the leaves soften alongside onions and green chillies. Retaining the drained cooking water provides a controlled source of starch-infused liquid for thinning the puree later without muting the vegetal flavor.
Scaling quantities upward demands caution regarding the six-cup water volume and the proportion of aromatic paste. Doubling the spinach without expanding the pot diameter results in uneven steaming rather than uniform boiling. Batches must be processed separately in the blender to achieve a completely smooth paste instead of a fibrous mash.
Frying the cottage cheese cubes for five minutes creates a firm outer crust that prevents disintegration when combined with the liquid puree. Continuous medium flame control during this frying stage ensures the dairy browns without burning the exterior fats prematurely. Undercooking the cheese leaves the cubes rubbery when exposed to moisture later.
Finishing the dish with fresh butter and a ground spice blend containing cumin, cardamom, cloves, and coriander seeds adds aromatic complexity just before serving. Simmering the integrated components for five minutes marries the heavy spices with the earthy greens. Maintaining a medium flame during this final simmer prevents the paneer from hardening while allowing excess liquid to evaporate into a clinging coating.
