This is how Palak paneer might help you in weight loss
Weight management wants fixed efforts. In case you are someone trying to shed some additional kilos then you might want to at all times be in your toes. Watching your calorie intake and in addition sticking to a balanced diet is the secret to an effective weight reduction routine. It becomes actually hectic to strike that proper balance between taste and health and therefore, we need to find an in-between solution where taste meets health.
Don’t worry it isn't tough in any respect. You just want to choose the proper elements. Like Proteins! As you already should be figuring out, protein is the building block of cell and is responsible for repairing the broken tissues and muscle mass. It is also a super-powerful nutrient that helps in inducing satiety and stimulates weight reduction. Subsequently, consuming a high-protein weight loss plan will allow you to in losing a few pounds successfully


Palak paneer
Palak paneer

Before you jump to Palak paneer recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Checking Out The Many Benefits Of Coconut Oil.

Coconut oil will be something that can actually help folks live a longer and healthier life and something you should begin to use today. You are additionally going to discover that there isn’t just one specific benefit that’s connected with coconut oil but the benefits can be vast. There is something else that is important to realize about this item and that’s the point that it can benefit you when you use it both internally as well as externally for your body. In this post we’re going to be looking at some of the benefits that are connected with the utilization of coconut oil as compared to other oils.

Another thing that many people would never do with any traditional kinds of vegetable oils would be to use this directly on their skin, however this is recommended when it comes to coconut oil. Coconut oil has been shown to be very useful for individuals who end up with skin rashes, and by simply using the coconut oil right on your skin it can help the actual healing process. Of course you don’t need to have a skin rash to use this, since this is loaded with antioxidants which is healthy for your skin and will also make your skin feel incredibly smooth.

There is currently studies being done that are leading folks to the conclusion that coconut oil can possibly fight off bacterial and viral infections within the body, nevertheless this isn’t yet been proven. Should you have other oils in your home I would suggest getting rid of them and replacing them with coconut oil as a result of the many benefits that can be connected with it. There are different vitamin businesses right now contemplating the thought of advertising coconut oil as a supplement, but you are able to begin receiving the advantages from this oil today.

We hope you got benefit from reading it, now let’s go back to palak paneer recipe. You can have palak paneer using 12 ingredients and 22 steps. Here is how you do it.

The ingredients needed to prepare Palak paneer:
  1. Provide 250 grams spinach leaves
  2. Take 3 cups Boil water
  3. Use 8-10 ice cubes
  4. Get 1 inch chopped ginger
  5. Get 1-2 chili peppers
  6. Take 2 tablespoons oil (or ghee or butter)
  7. Provide 1/2 teaspoon cumin seeds
  8. Use as required small to medium-sized tej patta (Indian bay leaf)
  9. Use 1/3 cup finely chopped onions
  10. You need 1/3 cup chopped tomatoes
  11. Get 1/4 teaspoon turmeric powder, ½ teaspoon red chili powder
  12. Take 200 to 250 grams paneer cubes
Instructions to make Palak paneer:
  1. Using a colander or strainer, rinse the palak or spinach leaves (250 grams or 0.55 pounds), very well in running water.
  2. Boil 3 cups water in a pan, microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the spinach leaves to the hot water. Let the spinach leaves sit in the water for about 1 minute. If doing this on a stove-top, be sure to remove the pan from the hot burner
  3. After 1 minute, strain the spinach leaves.
  4. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
  5. Then drain the ice cold water. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, (1 or 2 small to medium) garlic cloves and 1 or 2 chili peppers (green chillies). You can also use a hand-held immersion blender to make the puree.
  6. Make a smooth spinach puree. No need to add water while making the puree. Set the spinach puree aside
  7. Heat 2 tablespoons oil (or ghee or butter) in a pan or kadai (wok). Here I have used butter. If using butter, melt it on a low flame making sure that it does not brown.
  8. Add ½ teaspoon cumin seeds and let them splutter.
  9. Then add one small to medium-sized tej patta (Indian bay leaf).
  10. Add ⅓ cup finely chopped onions (1 small to medium sized onion)Sauté until the onions become golden.
  11. Then add 1 teaspoon finely chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic.
  12. Add ⅓ cup chopped tomatoes (1 small or medium sized tomato).
  13. Stir and sauté the tomatoes until they soften.
  14. Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder (or cayenne pepper or paprika) and a pinch of asafoetida (hing). You can find asafoetida at your local spice store or on amazon, but if you don’t have it, you can skip it.
  15. Mix very well.Then add the palak (spinach) puree. - - Add about ½ cup of water or as required. Mix and stir again.
  16. Simmer the gravy for 6 to 7 minutes or more until the palak (spinach) is cooked. Season with salt. The gravy or sauce will have also thickened by now.
  17. Stir and add ¼ to ½ teaspoon garam masala powder
  18. Stir again and then add the paneer cubes (200 to 250 grams cottage cheese). I have added the paneer cubes directly to the gravy. But you can also lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. In this case, you don’t need to cook the paneer further.
  19. Mix very well and switch off the heat.
  20. Lastly add 2 tablespoons low-fat cream. I used Amul brand cream. If using heavy whipping cream, then add 1 tablespoon of it. You can also add 1 teaspoon crushed kasuri methi (dry fenugreek leaves) at this step, however this is optional.
  21. Stir gently again so that the cream gets incorporated in the gravy uniformly.
  22. Serve palak paneer hot with some roti, naan or paratha or cumin rice or ghee rice.

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