How can I thicken my palak?

Try cornstarch . If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken.

How do you keep green leafy vegetables green after cooking?

Using vinegar or lime juice while boiling vegetables keeps them green . Just add a few drops to boiling water before adding the veggies. Boiling the greens with baking soda reduces the acidity of the water and slows down the discolouration process of the vegetables.

How to make paneer taste better?

Too much vinegar can alter the taste of paneer . Also make sure you rinse it really well to remove the vinegar taste from paneer. Lemon Juice - Paneer made using lemon juice has to be washed really well else the paneer may taste tangy. Don't over cook or boil the milk once lemon juice is added, else it may turn rubbery.

Why does palak paneer turn bitter?

Overcooking palak can leave a bitter taste. You can use more spinach if you like. Whole spices are optional. But they do add a lot of flavor to the dish.

How to make paneer more digestible?

However, uncooked paneer or a large amount of it can cause bloating and indigestion problems. According to Ayurveda, uncooked paneer is heavy to digest and thus takes time to digest completely. On the other hand, when paneer is cooked with spices like turmeric, ginger, and cardamom it becomes easy to digest.

What to do if Palak paneer is too watery?

(Note: If it is too watery, you add roasted gram flour or almond flour). Adjust the spices and add Paneer/Tofu to the curry. If you like, you can also Air-Fry or Shallow Fry the pieces before adding.

How to fix watery paneer?

If you find that your paneer gravy is too thin, there are a few ways to thicken it up: Cornstarch or arrowroot: Mix 1 tablespoon of cornstarch or arrowroot with 2 tablespoons of water to form a slurry. ... Yogurt or sour cream: Mix 1/4 cup of yogurt or sour cream with 2 tablespoons of water. Feb 5, 2021

What is the difference between Palak and saag?

The main distinction between these two is the sort of vegetable used to prepare them. For instance, Saag, or podium, is used to make saag paneer, a mixture of green leaves, including spinach, mustard, fenugreek, radish greens, and Chenopodium. Palak paneer, on the other hand, contains spinach leaves.

Why does spinach go black when cooked?

Spinach contains oxalic acid which reacts with cast iron and carbon steel pans turning the spinach black.

Why does cooked spinach turn brown?

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

Palak Paneer Recipe, how to make Palak Paneer

Learn how to make Palak Paneer: this my recipe that’s perfected over the years by adding and subtracting ingredients to suit our palates. Thisversion of Palak Paneer contains no cream.

Today, TH turns 31. I met him when he was 24. Both of us were younger, slimmer, naive, and he really wasn’t TH back then, just this goofy funny guy who made me laugh all the time and ridiculed my Tamil. Most of that has changed now except one thing. TH’s love for Palak Paneer. When he first told me how much he loves Garlic Nan with Palak Paneer, I was surprised because where I come from, most guys don’t really like spinach. TH is neutral towards other spinach dishes but Palak Paneer, he adores. He has tried Palak Paneer in pretty much every city we have traveled to and is still on the quest to find the best Palak Paneer in Singapore.

Since we eat palak paneer so often when we go out for meals, I rarely make itat home. This one time I did make it, I used red amaranth leaves and way too much spices.Since then I’ve realised that Palak needs spices to make it less blandbut the spices need to edge it on, not overpower it and become bossy. If you are serving this with nan, the flavours need to be just right so that it complements the nan perfectly.

Anyway, on TH’s birthday this year, I wanted to share his most favourite dish and the recipe I have perfected over 4-5 trials. As mentioned, when I make Palak Paneer, I like to keep the recipe simple and don’t add unnecessary thickening agents or cream.

Browse all paneer recipes here.

Serve Palak Paneer as a Side Dish with:
Tawa Naan
Jeera Rice
Methi Paratha
Simple Vegetable Pulav
Triangular Chapatis
Vegetable Biryani

nags

Palak Paneer Recipe Preparation time: 15 minutes Cooking time: 30 minutes Serves 4

4.58 from 7 votes

Ingredients

1 cup of cubed paneer how to make paneer
4-5 cups of palak or green spinach, packed
1 onion chopped
1 tsp of minced garlic
1/2 tsp of minced ginger
1 tsp of red chilli powder
1 tsp of coriander powder
1/2 tsp of jeera cumin powder
1/4 tsp of turmeric powder
1 large pinch of kasuri methi dried fenugreek leaves
1 tsp of garam masala
2 tsp of ghee or oil
1 pinch of hing or asafoetida
1 heaping tsp of tomato paste or 1 pureed tomato - optional
1 cup of milk or water
1 tbsp of plain curd or yogurt - optional

Instructions

How to Make Palak Paneer:
The first step is to blanch the spinach. Bring a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and then remove. Puree to a smooth paste.
Drain the water and in the same bowl, heat the ghee or oil. Add the cumin powder and within 5 seconds, add the chopped onions. Saute until golden brown and add the spice powders like coriander powder, turmeric, chilli powder, and hing. Fry for a few seconds, taking care not to burn them spices.
Next, add the minced ginger and garlic and the tomato paste if using. Mix well and add the pureed spinach.
Top this off with the milk. Mix well, bring to boil and add the kasuri methi and salt.
Cook covered for about 6-8 mins until the spinach is completely cooked and spices have blended well into the gravy. Gently add the paneer pieces to the gravy.
Top off with a tbsp of curd (plain yogurt) if you want the gravy to be thicker. Sprinkle garam masala. Mix well and remove from the stove.
Serve hot with nan, roti, or pulao

Step by Step Palak Paneer Recipe:

1. The first step is to blanch the spinach. Bring a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and then remove. Puree to a smooth paste.

2. Drain the water and in the same bowl, heat the ghee or oil. Add the cumin powder and within 5 seconds, add the chopped onions. Saute until golden brown and add the spice powders like coriander powder, turmeric, chilli powder, and hing. Fry for a few seconds, taking care not to burn them spices.

3. Next, add the minced ginger and garlic and the tomato paste if using. Mix well and add the pureed spinach.

4. Top this off with the milk. Mix well, bring to boil and add the kasuri methi and salt.

5. Cook covered for about 6-8 mins until the spinach is completely cooked and spices have blended well into the gravy. Gently add the paneer pieces to the gravy.

6. Top off with a tbsp of curd (plain yogurt) if you want the gravy to be thicker. Sprinkle garam masala. Mix well and remove from the stove.

Done! Delicious piping hot Palak Paneer is now ready.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (9)

Palak Paneer with Easy Vegetable Pulao(click for recipe)

Notes:

– You can fry the paneer pieces in some oil, dunk it into hot water for a few seconds, squeeze and set aside to be added to the gravy later. This makes the paneer softer. Since I used fresh homemade Paneer, I avoided this step.

– Adjust the quantity of spices to your liking. For me, these quantities work out perfectly.

– You can add a couple of green chillies to the spinach while grinding instead of using red chilli powder. I generally do this but didn’t have any fresh green chillies in hand that day.

For palak paneer recipe in Hindi, Tamil, Telugu, Urdu, Marathi, Kannada etc please use the Google translate button in the sidebar.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (2024)

Ingredients

Instructions

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