Palak Paneer is a very healthy, tasty and delicious north Indian dish loved not only in India but worldwide. It is commonly served with an Indian flat bread called roti or naan or even with plain basmati rice or jeera rice. Palak paneer originated in the Punjab region, although variations on this dish are popular throughout India ...known also as saag paneer, the dish may be made with greens other than spinach. The word saag means greens .. and mustard greens are the most common substitute for spinach. Popular accompaniments for saag paneer include naan and makki ki roti. One of the most common palak paneer variation is palak aloo.
Spinach is a rich source of dietary fiber, which helps control your appetite, aiding in weight loss goals. Paneer is full of protein, which helps aid digestion. ... Paneer is a healthy, delicious way to boost your calcium intake.Palak Paneer is a popular veg main course dish which is a part of every Indian restaurant menu.
Ingredients :
200 gms Cottage Cheese / Paneer
1 Big bunch Spinach / Palak
5-6 fresh green chillies
2 big chopped onion sauted in 2 tblsp oil and pureed
2 medium sized tomatoes deseeded and chopped fine
1/2 tsp minced ginger
3-4 garlic cloves crushed / minced
1 Bay leaf / Tej patta
1-2 green cardamoms / elaichi
1/2 inch piece cinnamon / dalchini
2 cloves / lavang
1/4 tsp cumin seeds
10-12 cashewnuts / Almonds soaked in warm water and blended to smooth puree
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp garam masala powder
2 maggi vegetable cubes
salt to taste
oil as required
Method :
1. Wash and clean the Spinach leaves thoroughly. In a kadai heat 2 tsp oil add chopped green chillies and the roughly chopped Spinach leaves and saute for 2-3 minutes. Keep aside ... grind when cool to a smooth paste.
2. Heat about 1 tblsp oil in the kadai and fry the paneer cubes for 3-4 minutes. Then transfer the paneer into a bowl containing warm water. Leave for 15-20 minutes as this will help keep the paneer soft. Later drain the water.
3. Next in the kadai heat 1 tblsp oil and saute the chopped onion till it changes colour. cool then puree it in a blender.
4. Heat about 1 tblsp oil in a nonstick kadai add the whole spices ( cumin seeds, bay leaf, cinnamon, cardamom, cloves )
5. When they crackel add onion puree and minced ginger and garlic. Saute for 5-10 minutes.
6. Later add the chopped tomatoes and cook till soft.
7. Now add the powdered spices and salt and cook. When oil separates add a cup of water and cook further.
8. Add the Spinach paste and cook for 3-4 minutes. Add the paneer cubes, crushed maggi cubes and simmer for 2-3 minutes.
9. Garnish with milk cream or almond/ cashew cream.
10.Serve hot with Parathan / Basmati rice.
Ingredients :
200 gms Cottage Cheese / Paneer
1 Big bunch Spinach / Palak
5-6 fresh green chillies
2 big chopped onion sauted in 2 tblsp oil and pureed
2 medium sized tomatoes deseeded and chopped fine
1/2 tsp minced ginger
3-4 garlic cloves crushed / minced
1 Bay leaf / Tej patta
1-2 green cardamoms / elaichi
1/2 inch piece cinnamon / dalchini
2 cloves / lavang
1/4 tsp cumin seeds
10-12 cashewnuts / Almonds soaked in warm water and blended to smooth puree
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp garam masala powder
2 maggi vegetable cubes
salt to taste
oil as required
Method :
1. Wash and clean the Spinach leaves thoroughly. In a kadai heat 2 tsp oil add chopped green chillies and the roughly chopped Spinach leaves and saute for 2-3 minutes. Keep aside ... grind when cool to a smooth paste.
2. Heat about 1 tblsp oil in the kadai and fry the paneer cubes for 3-4 minutes. Then transfer the paneer into a bowl containing warm water. Leave for 15-20 minutes as this will help keep the paneer soft. Later drain the water.
3. Next in the kadai heat 1 tblsp oil and saute the chopped onion till it changes colour. cool then puree it in a blender.
4. Heat about 1 tblsp oil in a nonstick kadai add the whole spices ( cumin seeds, bay leaf, cinnamon, cardamom, cloves )
5. When they crackel add onion puree and minced ginger and garlic. Saute for 5-10 minutes.
6. Later add the chopped tomatoes and cook till soft.
7. Now add the powdered spices and salt and cook. When oil separates add a cup of water and cook further.
8. Add the Spinach paste and cook for 3-4 minutes. Add the paneer cubes, crushed maggi cubes and simmer for 2-3 minutes.
9. Garnish with milk cream or almond/ cashew cream.
10.Serve hot with Parathan / Basmati rice.
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