This is how Palak Paneer may also help you in weight reduction
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Before you jump to Palak Paneer recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware of how essential it is to have a heart that is healthy. Give it some thought: How can the rest of your body stay healthy if your heart is in unhealthy? You already understand that regular workout and a healthy lifestyle are important in terms of the general health of your heart. However, are you aware that there are some foods that have been discovered to help you improve the health of your heart? Continue reading to learn which foods are great for your heart.
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We hope you got benefit from reading it, now let’s go back to palak paneer recipe. You can have palak paneer using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Palak Paneer:
- Use For Palak Puree
- Provide 200-250 grams spinach or 5 to 6 cups roughly chopped spinach
- Prepare 2 green chilies, chopped
- You need 3 cups water for blanching spinach
- Prepare 3 cups water for ice bath
- Prepare Other Ingredients
- Provide 1 medium sized tomato - finely chopped
- Get 1/2 teaspoon cumin seeds
- Get 1/4 teaspoon turmeric powder
- You need 1/2 teaspoon red chili powder
- Take 1 pinch hing
- Prepare 1/2 teaspoon garam masala powder
- Take 1 small to medium tej patta
- Prepare 200-250 grams paneer
- Get 1/3-1/2 cup water or add as required
- Provide 1-2 tablespoons cream
- You need 2 tablespoon oil or ghee
Steps to make Palak Paneer:
- Making Palak Puree - Rinse the palak - leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems. - Boil 3 cups water in a pan. Add ¼ tsp salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
- After 1 minute, take the leaves. - Immediately transfer palak 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. - Then drain the ice cold water. Add the spinach in a blender with green chilies and make smooth paste.
- Making palak paneer - Heat oil or ghee in a pan or kadai. - Add the cumin and let them splutter. - Then add the tej patta or bay leaf. - Add the chopped tomatoes. Stir and saute the tomatoes till they soften. - Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and hing. - Stir very well.
- Then add the palak puree and mix well. - Add about ⅓ to ½ cup water or as required. Stir again. - Simmer for 6 to 7 minutes or more till the palak is cooked. Season with salt. The gravy will also thicken by now. - Stir and add garam masala powder. - Stir again and then add the paneer cubes. - Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. Cook for about half to 1 minute.
- Lastly, add 1 to 2 tablespoons of low-fat cream. Stir gently again so that the cream gets incorporated in the gravy uniformly. Switch off the flame. - Stir and serve it hot with some rotis or parathas.
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