Palak Paneer is one of the most quintessential dishes that are order when we dine out. This green curry is so delicious that even the most picky eaters can’t help liking it. The subtle flavour of palak and the richness of paneer, come together to create this classic combination that never fails.
At the same time, making palak paneer at home may seem daunting to some home cooks because of the long process involved. As the perfect remedy to this, Bharatz Kitchen has come up with a simple recipe that cuts down the effort while enhancing the flavour of this classic dish.
The question, how to make palak paneer has an easy answer with this recipe. It uses fresh, small palak leaves which are easily available in the market, especially in the winter season. While most palak paneer recipes entail blanching the spinach, this one skips this step which reduces the cooking time and makes it easier to make this recipe.
As the palak isn’t blanched, it also retains its nutrients. The nutritional value of this combination of spinach and cottage is an excellent reason to make this curry at home. Spinach packs tons of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. It also contains insoluble fiber which aids in digestion. While paneer is one of the best sources of protein and calcium for vegetarians. It also contains some minerals, especially calcium and phosphorus.
Tata Sampann Masale add to the taste and aroma of this dish. Make sure you use authentic turmeric from Tata Sampann while you cook palak paneer at home. This turmeric is sourced from Salem, Tamil Nadu which is known for its turmeric produce. Each packet of turmeric comes with minimum 3% curcumin guarantee.
Let’s take a look at how to make palak paneer ki sabzi at home.
- 500 gm palak, small leaves
- 2 green chilies
- 1 inch ginger, roughly chopped
- 7-8 garlic cloves, roughly chopped
- 2 tomatoes, roughly chopped
- 1 onion, roughly chopped
- 250 gms paneer (cottage cheese), cubed
- ½ tsp Tata Sampann Turmeric Powder
- 1 tbsp Tata Sampann Coriander powder
- 1 tsp Kashmiri Lal Mirch
- 4 tbsp Mustard oil
- 1 tsp jeera
- ½ cup water
- 1 tsp Tata Sampann Garam Masala
- 1 tbsp wheat flour
For the tadka
- 1 tbsp ghee
- 7-8 garlic cloves, thinly sliced
- ½ tsp Kashmiri Lal Mirch powder
- In a large pot, add mustard oil. Heat it on a high flame till it reaches the smoking point.
- Add cumin seeds to the oil and let them splutter.
- After this add onions, green chilies, ginger and garlic. Roast this till the onions are translucent.
- Add the tomatoes, all the dry spices and salt as per preference. Mix well.
- Mix in ½ cup of water at this point.
- Add all the spinach leaves to the pot and cover it. Open it after a minute or two and mix everything properly.
- Cover the pot. Place a heavy container/utensil on the top of the pan and fill it water. This will help in adding pressure to the pot and won’t let the steam escape.
- Let this cook for about 20 minutes.
- Use a hand blender or a wooden spoon to mash all the vegetables. Take this off flame and let it cool.
- Once the mixture is of room temperature. Blend it to make a puree using mixer.
- Transfer this puree to another pot on medium flame. Add the paneer pieces to this.
- Add 1/4th cup curd to this. Followed by Tata Sampann Garam Masala. Mix this properly.
- Add 1 tbsp wheat flour to the sabzi at this point. This will help enhance the texture and taste of the curry. Let this cook on a low flame while the tadka is made.
- In a tadka pan, take ghee and let it heat up. Add thinly sliced garlic to this, followed by red chili powder.
- As the garlic get slightly roasted, pour the tadka over the palak paneer and quickly close the lid to retain the aroma.
- Mix the palak paneer one last time and transfer it to a serving bowl.
- Serve this with hot rotis.
Try this feast-worthy dish next time you have guests coming over. It will definitely be a hit!
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