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

FAQs

Is it OK to eat palak and paneer together? ›

One such combination is iron and calcium. Spinach is rich in iron and paneer is rich in calcium. When these two food items are eaten together calcium inhibits the absorption of iron. Though a popular and delectable dish that is consumed in many Indian states, palak and paneer is not really a healthy food combination.

Add spinach leaves with a pinch of salt to the hot water and cook for 2 minutes. While the leaves are cooking, add cold water to a large bowl/basin. Add ice cubes to ensure the water is very cold. As soon as the 2 minutes are up, scoop the spinach leaves into the ice water bath and submerge them completely.

Here I have used leftover palak paneer gravy to make this pulav. Whole spices and vegetables give it a flavour as well as a texture while protein packed paneer adds to its taste. The same recipe can be followed even for leftover rice.

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.

Add diced apple or pear to cut the bitter taste of the spinach.

Paneer should be avoided during fever as during this condition the digestive fire gets disturbed resulting in poor digestion. Paneer being heavy and rich in protein and fat becomes difficult to digest. This results in poor digestion which might further worsen the condition.

Spinach. This green leafy super food is rich in folate, contains potassium and magnesium, and is full of antioxidants, all of which contribute towards maintaining blood pressure levels. Spinach can easily be enjoyed in salads or sandwiches or in the form of the much loved dishes like palak paneer.

A diabetic person can consume paneer once or twice in a week. Coming to the time, a diabetic person should consume paneer at night. They should also make sure that they do not consume more than 60 gm everyday. They can include paneer in the form of grilled paneer, palak paneer curry, grilled paneer salad, etc.

To reheat Palak Paneer on the stovetop, one should place the dish in a pan over low to medium heat. It is advantageous to add a small amount of hot water to the pan, which helps to thin the sauce slightly and keeps the Palak Paneer creamy while reheating.

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.

Why should Palak be blanched? ›

Blanching spinach helps reduce the oxalate content, making it easier on the digestive system. Retaining Color and Nutrients: Blanching helps retain the vibrant green color of the spinach, making the final dish visually appealing.

If your Palak Paneer has an unusual smell, develops a slimy texture, or has visible mold, these are indicators that it has gone bad. Also, changes in color from bright green to a duller green can indicate that the dish is no longer fresh. Always use your judgment; if you're unsure, it's safer to discard it.

'Paneer ka pani' also known as whey water is a byproduct of the paneer making process. Generally, people discard this water after extracting paneer from it but it contains good amounts of protein and is not worth wasting.

(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.

Afterwards, bring it to a pan/wok/whatever you have and mix with the oil of choice (I used olive oil, but butter is best) Add soy sauce to taste (I used 1tsb per bunch) and let cool. The spinach should be much less bitter than average and nice to eat, but still pretty healthy as a meal.

Blanching briefly does an excellent job of neutralizing bitterness, or more precisely, astringency, even if the blanched spinach is recooked. Basically, boil water, add washed spinach until submerged (5-30 seconds depending on preference; chard could go up to a minute or so depending on the target texture desired).

For me, the key to tasty spinach is a little acid added right at the end of the cooking. Either some variety of vinegar (rice wine, white wine, champagne) or a healthy squeeze of lemon juice. Also, it's easy to overcook spinach. It should be cooked until just wilted, but not mushy.