Palak Paneer (Paneer with Spinach Gravy)

Palak Paneer is one the popular dish in India,particularly in North India . Many a times people do confuse Paneer with Cottage Cheese but in reality, Cottage Cheese is the alternatively close version of Paneer so in case , if an Indian store is not accessible to you, you can make paneer by yourself at home, because if you use cottage cheese off the shelf in Indian Paneer recipes, you will not get taste that you are aiming for .The main difference that you will see between a cottage cheese or Paneer is the amount of water contain in both the products,In case of Paneer the water is drained out for hours wherein case of cottage cheese it just for few mins which ultimately lead to more water retention in cottage cheese and hence it would not go well with Indian curry dishes. This dish is usually enjoyed with Chapatti or Naan . Spinach is a great source of vitamin and iron where as Paneer is itself a great source of protein which makes this dish  healthy and full of nutrition .

Nutrition Value of Palak Paneer

Total Fat  - 13gm

Iron-           30%

Protein-    6gm

Vitamin (A& C)- 10% (each)

Serves -4-5 

Time to prepare - 30-40 mins

Ingredients To make Palak Paneer

1. Spinach (250-300gm)  or 7-8 oz 

2.Paneer(250 gm or less as required)

3.Red chilly powder(1tsp)

4.Turmeric Powder(1tsp)

5.Vegetable Powder (1tsp)(optional)

6.Ginger Garlic paste(1tsp)

7.Refined Oil(1tsp)

8.Asafoetida(Optional)

9.Tomato(one large)

10.Onion(one large)

11.Green Chilies(2-3)

12.Cream(1tsp)

13. Salt(as reuqired)

14.Water(1-2 cups,if required)

Ingredients To make  Paneer

1. Full fat Milk( 1 liter)

2.2 tablespoon of Lemon Juice or vinegar or 3-4 spoons of Curd 

3.Cheese Cloth or Muslin Cloth

4.Small bowls or Weights

Method to Make Paneer:-

1. At first boil the milk and once the milk starts boiling add lemon juice or Vinegar or Curd to it .(Any one of them)

2. You will soon see that milk started curdling so remove it from the flame.

3.Now take the muslin Cloth and strain the milk from it .

4. Take all the sides of Muslin cloth and with the coagulated milk shreds tightly.

5.Keep it in a bowl or plate and put some weight over it so that all water drains out.

6. Check it after one hour and you would see that Paneer is set and raised above.

7 .Now cut it into pieces as you require and place it in the refrigerator ,it stays fresh for at least 3-4 days.

Method to Make Palak Puree:-

1. Wash the spinach thoroughly with water and cut into large pieces .

2. Take a cooker and add 1 tsp of oil and heat it for a minute, after which add finely chopped green chilies and tomato to it along with 1tsp of salt .

3. Now add the spinach to it ,close the cooker and cook it for 10-15mins till the time all the water gets dry .

4. Transfer the cooked spinach to a bowl and let it cool down under a fan.

5.Once it cools down transfer the mixture to the mixture grinder and make smooth palak puree.

Method to Make Palak Curry:-

1. Once the above procedure is done , take Paneer cut it into cubes.

2.Again.take the cooker,add oil to it and add finely chopped onion to it ,let it burn till it becomes brown, add ginger garlic paste,turmeric powder,red chilly power and vegetable powder(optional) and cook it for a min.

3.Transfer the puree in the cooker along with other ingredients ,add the paneer cubes into the same .

4. Now let it cook for 10-15mins till the time all the ingredients gets mixed well ,if required,add small amount of water to thin the puree.

5. Once it's done transfer the curry into a serving bowl , add small amount of cream over the palak paneer to garnish.

6.Serve it with Chappati or Naan or steamed rice to enjoy this fabulous recipe.

In the above Picture I served the Palak Paneer with Aloo Partha which was again a good combination to enjoy this recipe. 

I will soon update you all with my Aloo Paratha recipe and many more ... :) . Do follow my blog to know more such classy recipes .