Palak Paneer Recipe In English

Delicious Food

Palak Paneer

Learn how to make authentic Palak Paneer with this easy recipe! Discover the perfect blend of creamy paneer and flavorful spinach in this classic Indian dish. Ideal for lunch or dinner.

This is the classic preparation of Palak Paneer, a rich and delicate North Indian dish prepared with spinach (palak) and Indian cabin waste (paneer). 
 

 

Palak Paneer shape 

Four servings 

Fifteen twinkles for medicine 

The food time is 25 twinkles. 

In total, 40 twinkles. 

ingredients for the spinach puree 

500g of freshly chopped and gutted spinach, or palak 

One to two green chilies, or more based on preference 

One tablespoon of blanching swabs 

Use one mug of cold water for an ice bath. 

About the curry 

200–250g of cubed paneer 

One teaspoon of oil paint or ghee 

Adulation, one teaspoon 

One tablespoon of cumin seeds 

One medium onion, thinly sliced 

One spoonful of gusto paste and garlic 

One large tomato, coarsely chopped or blended 

Four teaspoons of ground turmeric 

Half a tablespoon of red chili greasepaint (or more, based on preference) 

Garam masala, half a teaspoon 

To taste, add a swab. 

You can add two soupspoons of fresh cream or ¼ cup milk for richness. 

Instructions 

Blanch the spinach. 

In a large saucepan of boiling water, add 1 tsp dab. Add the diced spinach and bring to a boil for 2 twinkles. 

Move the spinach straight down to an ice bath (cold water) to preserve it green. 

Drain the spinach and green chilies and purée until smooth. Set aside. 

If requested, prepare the paneer. 

Soak the paneer cells in warm water for a tender texture, or sauté them in 1 tsp oil till browned (optional). 

Get the masala base ready. 

Toast the praise and oil painting in a visage. Add the cumin seeds and crinkle them. 

Add the onions and sauté until golden brown. 

For one millisecond, or until the raw smell subsides, sauté the gusto-garlic paste. 

Cook until the oil painting starts to separate and the sliced tomatoes are soft. 

Add turmeric, chili greasepaint, and a swab. 

Combine and poach 

Add the spinach puree and stir until well combined. Cook over medium heat for 5 to 7 twinkles. 

Add garam masala and cream, if using. 

Gently whisk in the paneer cells. For three or four twinkles, poach. 

Finish 

Taste and adjust the spice and swab. As a trim, add a cream mizzle or a tiny piece of adulation.