PALAK PANEER
1. Introduction
Alternative Name – Palak Chhena
Course – Main Course
Place of Origin – India
Serving Temperature – Hot
Main Ingredients – Spinach Paneer
Chhena Onion Chopped
Along with Indian Bread Roti Naan
Fulka/ Tawa Roti Paratha Rice
Palak paneer is an Indian dish that began in the northern
locales of India. It is a vegan dish that is made with spinach and paneer, a
sort of Indian cheddar. The dish is commonly presented with rice or Indian
bread, like naan or roti. Palak paneer is an extraordinary wellspring of
protein, iron, and other fundamental supplements, making it a sound and tasty
fast choice.
2. What is Palak Paneer?
Palak paneer is a dish made with spinach and paneer. The spinach is
whitened and pureed and afterward cooked with onions, ginger, garlic, and a
mix of flavors. The paneer is added to the spinach combination and cooked until
it is delicate and velvety. The dish is regularly decorated with a bit of cream
and presented with rice or Indian bread.
3. Health Benefits of Palak
Paneer
Palak paneer is a solid and
nutritious feast choice. Spinach, the fundamental fixing in the dish, is
stacked with nutrients, minerals, and cell reinforcements that are fundamental
for keeping up with great well-being. Paneer, then again, is an extraordinary
wellspring of protein and calcium, which is significant for bone wellbeing.
Furthermore, the flavors utilized in the dish, like turmeric, cumin, and coriander,
have mitigating properties that can assist with decreasing aggravation in the
body.
4. Palak Paneer Recipe 1:
Classic Palak Paneer
Ingredients:
- 2 bunches of Spinach (washed and blanched)
- 300 grams Paneer
- ¼ cup tomato chopped
- 1 tsp. Turmeric
- 3 red chilies dried whole
- Salt as required.
- 3 tbsp. Garlic chopped.
- 1 tsp. Cumin seeds
- 5 tbsp. Ghee
- ½ cup red onions chopped whole
Method
- Drain and grind Spinach leaves onto a fine puree.
- Mix the spinach to make a smooth puree.
- Heat ghee in a skillet and add cumin seeds dried red chilies, and garlic, and sauté until golden brown.
- Add the onions, salt, and sauté until light brilliant brown in variety.
- Add turmeric powder, tomatoes, and garam masala and pan-sear on high fire for 2-3 minutes.
- Add the ginger and garlic paste and sauté for a couple of moments.
- Presently add the Spinach puree and water.
- Boiled on high fire for 3-4 minutes.
- Add paneer to the sauce and mix well.
