Easy Recipe: Yummy Palak paneer

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Before you jump to Palak paneer recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it looks like we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.

You may prefer cooking food with your oven, but using a microwave instead will cost you way less money. When you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances will boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Especially if you make certain the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can raise the amount of money you save.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is something we can all perform, without difficulty. A lot of it is merely utilizing common sense.

We hope you got benefit from reading it, now let’s go back to palak paneer recipe. To make palak paneer you need 12 ingredients and 22 steps. Here is how you do it.

The ingredients needed to make Palak paneer:

1. Get of spinach leaves.
2. Use of Boil water.
3. Use of ice cubes.
4. You need of chopped ginger.
5. You need of chili peppers.
6. Use of oil (or ghee or butter).
7. Take of cumin seeds.
8. Get of small to medium-sized tej patta (Indian bay leaf).
9. Provide of finely chopped onions.
10. Use of chopped tomatoes.
11. Provide of turmeric powder, ½ teaspoon red chili powder.
12. Provide of paneer cubes.

Instructions to make Palak paneer:

1. Using a colander or strainer, rinse the palak or spinach leaves (250 grams or 0.55 pounds), very well in running water..
2. Boil 3 cups water in a pan, microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the spinach leaves to the hot water. Let the spinach leaves sit in the water for about 1 minute. If doing this on a stove-top, be sure to remove the pan from the hot burner.
3. After 1 minute, strain the spinach leaves..
4. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute..
5. Then drain the ice cold water. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, (1 or 2 small to medium) garlic cloves and 1 or 2 chili peppers (green chillies). You can also use a hand-held immersion blender to make the puree..
6. Make a smooth spinach puree. No need to add water while making the puree. Set the spinach puree aside.
7. Heat 2 tablespoons oil (or ghee or butter) in a pan or kadai (wok). Here I have used butter. If using butter, melt it on a low flame making sure that it does not brown..
8. Add ½ teaspoon cumin seeds and let them splutter..
9. Then add one small to medium-sized tej patta (Indian bay leaf)..
10. Add ⅓ cup finely chopped onions (1 small to medium sized onion)Sauté until the onions become golden..
11. Then add 1 teaspoon finely chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic..
12. Add ⅓ cup chopped tomatoes (1 small or medium sized tomato)..
13. Stir and sauté the tomatoes until they soften..
14. Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder (or cayenne pepper or paprika) and a pinch of asafoetida (hing). You can find asafoetida at your local spice store or on amazon, but if you don’t have it, you can skip it..
15. Mix very well.Then add the palak (spinach) puree. Add about ½ cup of water or as required. Mix and stir again..
16. Simmer the gravy for 6 to 7 minutes or more until the palak (spinach) is cooked. Season with salt. The gravy or sauce will have also thickened by now..
17. Stir and add ¼ to ½ teaspoon garam masala powder.
18. Stir again and then add the paneer cubes (200 to 250 grams cottage cheese). I have added the paneer cubes directly to the gravy. But you can also lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. In this case, you don’t need to cook the paneer further..
19. Mix very well and switch off the heat..
20. Lastly add 2 tablespoons low-fat cream. I used Amul brand cream. If using heavy whipping cream, then add 1 tablespoon of it. You can also add 1 teaspoon crushed kasuri methi (dry fenugreek leaves) at this step, however this is optional..
21. Stir gently again so that the cream gets incorporated in the gravy uniformly..
22. Serve palak paneer hot with some roti, naan or paratha or cumin rice or ghee rice..

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