Palak Paneer Recipe

Palak Paneer Recipe With and Without Onion and Garlic:

A Delectable Indian Dish That Will Leave You Craving for More:

Palak Paneer

Palak Paneer:

Palak paneer is a beloved and famous dish that combines the goodness of spinach and the creaminess of paneer. This dish is not only incredibly flavorful but also packed with essential nutrients. Spinach is an excellent source of vitamins A, C, and K, as well as iron and fiber. Paneer, on the other hand, provides a good amount of protein and calcium. By opting for the palak paneer recipe without onion and garlic, you can enjoy all these benefits without compromising on taste.

If simply looking to expand your culinary horizons, this recipe is a must-try our comprehensive guide on how to make the perfect palak paneer, a popular Indian dish that combines the goodness of spinach (palak) with the creamy delight of cottage cheese (paneer). If you're a fan of Indian cuisine We'll walk you through each step, providing you with all the details you need to create a mouthwatering palak paneer dish that will impress your family and friends.

Ingredients:

You'll need the following thing to prepare palak paneer:

• Spinach (Palak) washed and finely chopped = 500 grams
• Paneer cut into cubes = 250 grams
• Onion finely chopped = 1 large
• Tomatoes = 2 medium-sized
• Garlic minced = 4-5 cloves
• Ginger grated = 1-inch piece
• Green Chilies finely chopped = 2
• Cumin Seeds = 1 teaspoon
• Garam Masala = 1 teaspoon
• Turmeric Powder = 1/2 teaspoon
• Red Chili Powder = 1/2 teaspoon
• Fresh Cream = 2 tablespoons
• Salt = To taste
• Vegetable Oil = 2 tablespoons
• Water = As needed

Method of Preparation:

Blanch the Spinach:

Boil water in a large pot and add the chopped spinach.

Let it cook for about 2 minutes until the leaves wilt.

When the spinach cooks drain the water of the spinach immediately and transfer the spinach into an iced water bowl.

This process helps to retain the green color of the spinach.

Once cooled, drain and blend the spinach into a smooth puree.

Sauté the Paneer:

Take a pan now add oil and heat over medium heat.

Now fry the paneer cube until the color of the paneer cubes turns golden brown.

When the paneer cubes color changes to golden brown take out the paneer from the pan and keep it aside.

Prepare the Palak Paneer Gravy:

After taking out the paneer In that pan, add cumin seeds and fry until cumin seeds splutter.

After that add chopped onions and fry until the onions turn translucent.

Stir well then add minced garlic, grated ginger, and green chilies.

Cook for about five to ten minutes until the raw aroma dissipates.

Add the Tomato Puree:

Now add the pureed tomatoes to the pan and cook the puree until the oil separates.

Now add spices like turmeric powder, red chili powder, and garam masala powder.

Mix well all the ingredients and cook more about 2-3 minutes.

Incorporate the Spinach Puree:

Now add some puree of spinach to the pan and mix the tomato puree very well with the masala.

Season with salt according to your taste.

Now it's time to simmer for about 5-7 minutes until all the flavors blend well.

Add the Paneer and Cream:

Gently place the fried paneer cubes into the simmering palak gravy.

Drizzle fresh cream over the dish for a creamy texture.

Stir everything together, ensuring the paneer is coated with the flavorsome gravy.

Serve and Enjoy:

Once the palak paneer is heated through, remove it from the stove.

Transfer it to a serving dish and garnish with a swirl of fresh cream.

Serve this delectable dish with hot naan, roti, or steamed rice.

Palak Paneer

2. Palak Paneer Recipe Without Onion and Garlic:

If you like Indian cuisine but prefer to avoid onions and garlic in your recipes, you're in luck! In this article, we'll be exploring a delicious palak paneer recipe without onion and garlic. Palak paneer is a popular North Indian dish made with spinach (palak) and paneer (Indian cottage cheese), simmered in a rich and flavorful gravy. By omitting onion and garlic, this recipe becomes suitable for those with dietary restrictions or personal preferences.

Ingredients:

• Spinach leaves washed and blanched = 2 cups
• Paneer cubed = 200 grams
• Ghee or oil = 2 tablespoons
• Cumin seeds = 1 teaspoon
• Ginger grated = 1-inch
• Green chilies finely chopped = 2
• Coriander powder = 1 teaspoon
• Turmeric powder = 1/2 teaspoon
• Garam masala = 1/2 teaspoon
• Red chili powder = 1/4 teaspoon (adjust to taste)
• Salt = to taste
• Fresh cream = 2 tablespoons (optional)
• Fresh coriander leaves = for garnishing

Method of Preparation:

Preparing the Spinach:

To prepare the spinach for the palak paneer, follow these simple steps:

Wash the spinach:

Rinse the spinach leaves thoroughly under cold water to remove any dirt or impurities.

Blanch the spinach:

Bring a pot of water to a boil and blanch the spinach leaves for about 2 minutes. This will help retain the vibrant green color and remove any bitterness. Once blanched, immediately transfer the spinach to a bowl of ice water to stop the cooking process.

Drain and blend:

Drain the blanched spinach and transfer it to a blender or food processor. Blend until you achieve a smooth puree-like consistency. Set aside.

Making Paneer at Home:

If you prefer to make your own paneer at home, here's a quick guide to get you started:

Boil the milk:

In a large pot, heat 1 liter of milk over medium heat until it comes to a boil. You can stir occasionally the milk to prevent it from scorching.

Add lemon juice:

Once the milk starts boiling, reduce the heat to low and gradually add 2 tablespoons of lemon juice while stirring continuously. The milk curdles with the help of lemon juice acid.

Separate the whey:

Keep stirring until the whey (the greenish liquid) separates completely from the curdled milk. Turn off the heat.

Strain the paneer:

Keep a muslin cloth or cheesecloth over a colander and pour the curdled milk through it. Wash the paneer with cold water and remove all the traces of lemon juice. Gather the edges of the cloth and squeeze out any excess liquid. Keep a heavy object on top of the paneer to press it for about 30 minutes, allowing it to firm up.

Cut into cubes:

Once the paneer is firm, remove it from the cloth and cut it into small cubes. Your homemade paneer is now ready to be used in the palak paneer recipe!

Tempering the Ingredients:

Before we proceed with the cooking process, let's temper the ingredients to infuse the flavors into the dish:

Heat ghee/oil:

In a large pan or kadai, heat 2 tablespoons of ghee or oil over medium heat.

Add cumin seeds:

Add 1 teaspoon of cumin seeds to the heated ghee/oil and let them splutter.

Sauté ginger and green chilies:

Add 1-inch grated ginger and 2 finely chopped green chilies to the pan. Now sauté the mixture for two minutes or until all the raw smell disappears.

Blending the Spinach:

To create a smooth and velvety texture for the palak paneer gravy, follow these steps:

Add spinach puree:

Pour the blended spinach puree into the pan containing the tempered ingredients.

Mix well:

Stir the spinach puree with the tempered ingredients until they are well combined. Cook this mixture very well for about 2-3 minutes.

Add spices:

Add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and 1/4 teaspoon of red chili powder (adjust to taste). Mix well.

Cook the mixture:

Now you can cook the mixture for another 5-7 minutes and stir occasionally until the flavors mix together.

Cooking the Palak Paneer:

Now that we have the spinach gravy ready, let's proceed with cooking the paneer and completing the palak paneer dish:

Add paneer cubes:

Gently place the cubed paneer into the spinach gravy. Be careful not to break the paneer while stirring.

Mix and simmer:

Mix the paneer cubes with the spinach gravy, ensuring they are evenly coated. Simmer the palak paneer for about 5 minutes to allow the paneer to absorb the flavors.

Add fresh cream (optional):

If desired, you can add 2 tablespoons of fresh cream to the palak paneer at this stage to enhance the richness and creaminess of the dish.

Season with salt:

Taste the palak paneer and season it with salt according to your preference. Stir well to incorporate the salt.

Adjusting the Seasonings:

Before serving, it's important to taste the palak paneer and adjust the seasonings if necessary. You can add more red chili powder for extra heat or garam masala for a spicier flavor. Remember, it's all about personal preference, so feel free to experiment and make it your own.

Palak Paneer

Tips for the Perfect Palak Paneer:

To ensure your palak paneer turns out perfect every time, here are a few tips to keep in mind:

Use fresh spinach:

Fresh spinach will give you a vibrant green color and a more flavorful dish compared to frozen spinach.

Do not overcook the spinach:

Overcooking the spinach can lead to a loss of color and nutrients. It's important to blanch the spinach quickly and blend it while it's still bright green.

Adjust the consistency:

If you prefer a thicker gravy, reduce the amount of water added to the spinach puree. For a thinner consistency, you can add a little more water or vegetable broth.

Use homemade paneer:

Making your own paneer at home will yield a fresher and more delicious result. However, if you're short on time, you can also use store-bought paneer.

Garnish with fresh coriander:

Finely chopped fresh coriander leaves add a burst of freshness and aroma to the palak paneer. You can garnish with fresh coriander before serving.

Frequently Asked Questions (FAQs):

Q: Can I use frozen spinach for this recipe?

You can use frozen spinach in this recipe. However, keep in mind that fresh spinach will yield better results in terms of flavor and texture.

Q: How can I make this recipe vegan-friendly?

To make this recipe vegan-friendly, substitute paneer with tofu and use oil instead of ghee. All the remaining spices are used as same the recipe.

Q: What can I serve with palak paneer?

Palak paneer pairs well with Indian bread like naan, roti, or paratha. It also eats steamed or boiled rice or jeera rice (cumin rice).

Q: Can I substitute paneer with tofu?

Yes, if you're looking for a vegan version or simply prefer tofu, you can substitute paneer with firm tofu. 

Q: Can I freeze palak paneer?

You can freeze palak paneer for about 1 to 2 months. Place it in a freezer-safe container or zip-top bag and thaw it overnight in the refrigerator before reheating.

Conclusion:

Now that you have a wonderful palak paneer recipe with and without onion and garlic, you can enjoy this classic Indian dish even if you have dietary restrictions or personal preferences. The combination of nutritious spinach and creamy paneer makes it a delightful choice for any occasion. You can experiment with spices and adjust the spices to your taste or your choice. With a few simple steps, you can create a vibrant and flavorsome palak paneer that will satisfy your taste buds. So, gather your ingredients, get cooking, and indulge in the goodness of palak paneer without onion and garlic.