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Palak Paneer

Palak Paneer is perhaps the most popular paneer dish in North India and is a favorite in Indian restaurants. Creamy spinach paired with paneer makes for a delicious main course. This recipe has always been one of my favorites, and I can prepare it quickly.

Although I’ve made this recipe before, I now want to simplify it by using just a few ingredients. Even after so many years of cooking, I’m still learning and striving to keep things simple, healthy, nutritious, and flavorful.

This dish is made with blanched spinach, which helps retain its vibrant green color. I didn’t know why blanching was used in cooking, but this is all part of the learning process. Palak Paneer pairs perfectly with roti, naan, or paratha.

Course Main Course

Cuisine Indian

Keyword palak paneer

Popular YouTube

Servings 2 people

Ingredients

• 5 oz spinach washed and clean, about 6 cups packed spinach
• 1 cup paneer cubed into bite size, about 4oz of paneer
• 1 green chili chopped
• 1 tbsp oil
• 1/2 tsp cumin seeds – jeera
• 1/8 tsp asafetida – hing
• 1 tsp coriander powder – dhania
• 1/4 tsp turmeric – haldi
• 1/2 tsp salt adjust to taste
• 1/2 tsp sugar
• 1 tbsp whole wheat flour
• 1/4 cup heavy cream
• 1/4 cup finely chopped tomato
• 2 tbsp paneer shredded for garnishing

Instructions

• First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
• Blend the spinach, ginger and green chili. Spinach should be creamy.
• Soak the cubed paneer in about three cups of hot water, for about 5 minutes. This helps to give the paneer a soft texture. Set it aside.
• While cooking, spinach can splatter, use larger saucepan. Heat the oil in a saucepan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
• Add cumin seed, and asafetida. After cumin seeds crack, add blended spinach and stir. Add coriander, salt, and sugar, stir.
• After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes partially cover the pot, because spinach will splatter. I don’t cover the pan fully because this helps keep the green color of spinach.
• Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add a little more water.
• Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
• Palak paneer is ready, add the tomatoes and turn off the heat. Garnish it with shredded or crumbled paneer.

Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal. 

With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.

Cultural and Traditional Importance 

Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking. 

Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.

This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.

Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:

Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.

Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.

Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.

Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.

Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health. 

The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health. 

For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.

Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.

For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.

Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.

Frequently Asked Questions (FAQs)

How do I keep the spinach color bright in Palak Paneer?

Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.

Can I make Palak Paneer vegan?

Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.

What are some variations of Palak Paneer I can try?

You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.

How do I serve Palak Paneer?

Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.

Can I prepare Palak Paneer in advance?

Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.

The post Palak Paneer appeared first on Manjula's Kitchen.

Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.

This recipe will make 6 rotis, and will serve 3.

Ingredients:

• 2 cups makki ka atta, corn flour
• 1 cup potato, boiled peeled and grated
• 1 teaspoon salt
• 1 teaspoon chili flakes
• 2 tablespoons dry fenugreek leaves, kasuri mathi
• 1/8 teaspoon asafetida, hing
• ¾ cup warm water
• 3 tablespoons of ghee or clarified butter for cooking roties

We also need a plastic sheet about 8” x 12” to roll the roties I am using a zip lock bag.

Method

1. Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For makki ki roti make the dough when ready to make roti.
2. Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes. Potatoes help to binding the dough.
3. Divide the dough in 6 equal parts. Make them in smooth balls.
4. Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: may be the edges will not be as clean like other roties.
5. Heat the skillet over medium heat. Skillet should not be very hot. Otherwise roties will not cook through.
6. Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
7. After few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
8. Repeat with the remaining dough, until they are all done.

Serve them hot. Makki ki roti traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the roties.

Originally posted 2016-06-16 23:30:35.

The post Makki Ki Roti – Paratha appeared first on Manjula's Kitchen.

Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.

This recipe will serve 4.

Ingredients:

• 3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1-1/2 tablespoon coconut powder (gola)
• 1-1/2 tablespoon sesame Seed powder (til)
• 2 teaspoons coriander powder (dhania)
• 2 teaspoon fennel seeds powder (saunf)
• 1/2 teaspoon Red Chili Powder (lal mirch)
• 1/4 teaspoon Turmeric Powder (haldi)
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon mango powder (amchoor)
• 1 teaspoon Lemon Juice

Method

1. In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
2. In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
3. Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
4. Turn off the heat, add the mango powder and lemon juice mix well.
5. Masala bell pepper is ready.
6. Enjoy!

Originally posted 2015-05-26 01:30:07.

The post Masala Bell Pepper (Capsicum) appeared first on Manjula's Kitchen.

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Tomato Chutney (Pickle)

Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10 people

Ingredients

• 4 cups tomatoes cubed in small pieces
• 3 tbsp tamarind paste
• 1/4 cup oil
• 1 tsp mustard seeds rai
• 1 tsp asafetide hing
• 1/4 tsp turmeric haldi
• 2 tbsp sesame seeds til
• 2 tbsp coriander seed
• 1 tsp fenugreek seeds
• 10 whole dry red chilies
• 1/4 cup sliced ginger optional
• 1 tsp salt
• 2 tsp sugar

Instructions

• In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
• In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
  
• In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
• After spices cool of grind them into the powder. Set aside.
• In a blender crush the tomatoes do not make a paste. Set aside.
• In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
• Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.

Notes

I like to serve tomato chutney with rava dosa, vada or spread on sandwich.

Originally posted 2015-04-08 22:32:07.

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Tawa Naan, Naan Without Tandoor

Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home "tawa naan" is much easier to make. Tawa Naan turns out really soft and it tastes great. It's hassle free because you don't need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 people

Ingredients

• 1 cup all-purpose flour plain flour, Maida
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 cup yogurt room temperature
• 1-1/2 tsp oil canola, vegetable
• 1/4 cup look warm water use as needed

Garnishing

• 1 tbsp clear butter or ghee
• 1 tbsp chopped cilantro
• 1 tbsp green chili finely chopped
• 1/4 tsp sea salt

Instructions

• We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making Tawa Naan.

Making Naan

• For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
• Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
• Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
• Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
• Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
• Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
• Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!

Notes

Serving Suggestion

Taste best with Punjabi Chole or Palak Paneer

 

Originally posted 2015-04-02 00:24:35.

The post Tawa Naan (Without Tandoor) appeared first on Manjula's Kitchen.