paneer

Palak Paneer: A Treasure Box of Healthy Food Recipes

Table of Contents

Palak Paneer is always been my favorite dish to cook and eat. Hye! Are you looking for something special to cook for your family today? Then, let us cook Palak Paneer together. Because there is nothing better than a Palak Paneer if you want the flavor and nutrients together.    

Palak Paneer (Spinach and Cottage Cheese) is one of the common and favorite dishes in South Asian countries because of its sweet and salty flavor. A combination of Palak and Paneer together makes the meal a treasure box of health. The delicious Palak Paneer is rich in taste buds and many essential nutrients like iron, calcium, protein, and magnesium. A pleasant combination of white and green creates soothing effects on the eyes and attracts the person. Hence, increase appetite. Because of its delightful and mouth-watering taste, Palak Paneer is popular among people of all ages belonging to different social statuses. However, there is the most demanding dish for vegetarians as they considered Palak as a substitute for chicken or meat.

Doctors recommended Palak Paneer for children above one year, pregnant and lactating mothers. Palak Paneer works like a medicine and helps to fight many deadly diseases. Great in appetite and rich in nutrients is what Palak Paneer is all about. This is the most eating dish in India and is extremely arduous in homes, restaurants, and street food.

Palak (Spinach) is more than a vegetable

Palak is a soft, fresh, long, and green leafy vegetable. This is a winter vegetable but also found fresh in the falling summer. This green vegetable is abundant in iron, magnesium, B6 and many other essential nutrients thus act as a medicine for the human body. Palak (Spinach) is the biggest source of iron and helps to fight anemia. People deficient in iron, are always encouraged to eat or have a smoothie of raw Palak.  As it also helps to hydrate the human body more than water. Palak other than cooking is also used in medicines and beauty products. Besides Palak Paneer, Alu Palak and Gosht Palak are also common dishes.

Paneer (Cottage Cheese): Pearls of Protein

I made paneer of milk. The fresh, soft, and white Paneers are heaven and look like square pearls. The single cube of Paneer is filled with protein and calcium in high quantity. I considered Paneer more tasty and healthy than milk and yogurt and as a substitute for chicken and meat. Pediatricians recommended paneer for children above one year because it helps in the growth of teeth, bones and improves immunity. Paneer acts as a medicine and helps to fight deadly diseases like breast cancer.

The mixture of Palak and Paneer compliments each other. It always requires a lot of time to cook Palak Paneer. Therefore, when you plan to cook it, I suggest boiling the Palak (spinach) and make Paneer (cottage cheese) beforehand. Through this, you will have enough time to enjoy cooking Palak Paneer on a particular day.

Boiling Procedure of Palak ( Frozen Spinach)

  1. First of all, all you need to do is to buy fresh Palak leaves. Keep in mind, the Palak should be green. No brown spots should be on the leaves.
  2. After you have bought Palak, wash and soak it in the freshwater for a few minutes. After washing, spread it all over the tray and let it dry for a few more minutes.
  3. Now cut the leaves of dry Palak into small pieces.
  4. Take a pressure cooker, add two glasses of water to it (you can add water according to the quantity of your spinach), and Palak. Now close the cap and fix the lid. When the lid wrestles. Let the boiled spinach cool down for a few minutes.
  5. You notice that the spinach has boiled but still; it is not in the paste form. Therefore, to make the paste of boiled spinach, transfer it to the mixer and fuse it.
  6. Once you have the paste of your boiled spinach or Palak. Store it in the glass container and freeze it in the refrigerator if you have planned to cook your Palak Paneer, the next day.
  7. You can freeze your boiled spinach in the refrigerator for an entire month and can enjoy any recipe related to the spinach.

Simple and Effective Recipe of Paneer (Cottage Cheese)

If you want to take the benefits of Paneer in your daily diet, I will strongly suggest making it at home. There is a simple and effective recipe for Paneer to cook at home.

Ingredients

  • Cow milk     1 liter
  • Vinegar or lemon    1 tablespoon

Procedure

  1. First, boil cow milk in the pan.
  2. Once the milk boils, add 1 tablespoon of vinegar to it and keep stirring the spoon in the milk.
  3. Within a few seconds, you will start noticing bubbles forming in the milk. Then close the stove and let the mixture cool down.
  4. Now carefully strain the mixture in the strainer or any woolen cloth.
  5. It would separate the water from the solid material. That white creamy solid material would be your Paneer.
  6. After all the water has been strained, tightly press the cloth of the Paneer. Doing so, extra water will also strain and now your Paneer would be dry but soft.
  7. To make the shapes of Paneer into cubes, just put something hard or any pot on it. By doing so, your Paneer will be ready to cut into your desire shapes.
  8. Cut the square pieces of Paneer and store them in any glass container.
  9. Keep it in the refrigerator, it is ready to eat and cook in different dishes.
  10. You can store Paneer cubes in the refrigerator for the entire week.

Traditional Punjabi Palak Paneer Recipe without Cream

Palak Paneer is a famous traditional dish of Punjab. In Punjab, people prefer to cook their traditional dishes or foods in Desi Ghee (pure oil) or butter to increase the flavor and nutrients of that dish. The aroma of desi ghee makes the food captivating and mouth-watery. Besides, it has many other health benefits. Recent studies have shown that desi ghee maintains human weight. However, artificial cooking oil causes weight gain.

Thus, Palak Paneer cooked in a desi ghee can be the treasure box of healthiness. Below there is a simple yet effective recipe of traditional Palak Paneer without cream.

Ingredients

              English Roman Hindi Quantity
Boiled Spanish Ubli hue Palak 500mg
Cottage Cheese Paneer 250mg
Pure Oil Desi Ghee 2 cups
Salt Namak As per taste
Powder Red Chillies Pissi hue Laal Mirch 2tbsp
Turmeric Haldi 1tbsp
Black Pepper Powder Pissi hue Kali Mirch 1tbsp
Hot Spice Mixture Garam Masala 1tbsp
Dry Coriander Powder Pesa hua sukha Dhania 1tsp
Cumin Zeera 1/2tsp
Cinnamon Dar Cheni Pinch
Garlic Paste Leshan Pissa hua 1tbsp
Ginger Paste Adrak Pissi hue 1tbsp
Chopped Onions Gol cuttay huvay Pyaz 2 medium-sized
Chopped Tomatoes Gol cuttay huvay tamatar 2 medium-sized
Fresh Green Chillies Taza sabaz mirchain 2-3 cut in two parts
Fresh Green Coriander Taza sabaz dhania A bunch
Fresh Green Mint Taza sabaz podina 10 leaves
Yogurt Dahi 1 cup
Butter Makhan 1tbsp
Fenugreek Powder Methi pissa hua Half tsp
Mustard Seeds Rai Pinch

 

Cooking Method of Punjabi Palak Paneer Recipe

  1. In a deep pan add the required amount of desi ghee. When desi ghee starts melting, frequently add mustard seeds and keep stirring till they change their color.
  2. Now add ginger, garlic paste, and chopped onions together. Once they become golden brown, add tomatoes and cook them till the tomatoes and onions become soft and convert into a puree. Also add salt, black pepper, red chili powder, turmeric, hot spices, cumin, cinnamon, and dry coriander powder. Mix the ingredients and cook it for 2 minutes.
  3. Now add yogurt, fenugreek powder, and fresh green chilies and cook for 2 minutes.
  4. Once all the ingredients are mixed, add Palak, few leaves of fresh mint, and cook for 5 minutes on medium flame.
  5. Now add roasted Paneer (Cottage Cheese), mix well, cover the pan and cook for 5 minutes.
  6. After 5 minutes uncover the pan, spread butter on the top of Palak Paneer, and sprinkle fresh coriander leaves.
  7. Your traditional Punjabi Palak Paneer recipe is ready to eat. Serve it with chapatti, lassi, and mint chutney (sauce).

 Punjabi Palak Paneer

 

Instant and Easy Palak Paneer Recipe with Cream

The young generation of this modern world always prefers to eat instant and easy recipes. Therefore, Palak Paneer may be their favorite dish but it sounds difficult for them to cook it traditionally and also it takes a lot of time and energy. Thus, I am giving this recipe for the students and job holders whole lived far from their houses but missed the Palak Paneer cooked by their mothers.

Ingredients

Palak A bunch
Paneer 5  cubes
Cream Half packet
Cooking Oil or Butter 2tbsp
Garlic and Ginger Paste 1tbsp
Onions 1 small size (cut into circular shape)
Tomatoes 1 small size (cut into circular shape)
Fresh coriander Chopped the few leaves to garnish
Green Chillies 1-2 cut into 2 parts
Red Chilli Powder 1tsp
Salt As per taste
Black Paper ½  tsp.
Turmeric ½ tsp.

 

Cooking Method

  1. Add two glasses of water into the pan. When the water boils, carefully put the washed and chopped Palak (Spinach) in the water and boil it for 5 minutes.
  2. Now transfer the boiled Palak to the ice-cold water. When the Palak cools down, make the paste of it with the hand beater.
  3. Roast the paneer (cottage cheese) in the frying pan until they become light brown. (You can also purchase the good-quality Paneer from the shop as you want the instant and easy recipe of Palak Paneer). And keep it aside.
  4. Now add cooking oil to the frypan. When the oil heat, add garlic, ginger paste, and onions. Deep fry them and after a few seconds add tomato and other spices.
  5. When all the ingredients are dissolved together, add half a cup of milk cream and keep stirring.
  6. Now add Palak and cook for 2 minutes on high flame.
  7. After 2 minutes, add roasted Paneer, mix well, and cover the pan. Let it cook on a medium flame for 2 minutes.
  8. Your instant Palak Paneer is ready to eat. Serve it on the plate and garnish it with fresh coriander leaves and cream. You can also enjoy it with boiled rice other than the chapatti.

India’s Most Favourite Dhaba Style Palak Paneer Recipe

Palak Paneer is also street food. Most people relish the yummy Palak Paneer with a special Tadka recipe at Dhabas. ‘Dhaba’ is a special terminology used for the restaurants and hotels at highways for passengers. At Dhabas, passengers eat in the open-air sitting informally on charpai or casual chairs and tables. Dhaba-style restaurants are very famous among the young generation because of their pleasant environment. The foods at dhabas are mostly inexpensive but lip-smacking in taste.

Below is the Dhaba style recipe for Palak Paneer

Ingredients for Palak Paneer

Frozen and Boiled Palak (Spinach) 250mg
Paneer (Cottage Cheese) 100mg
Onions 2 medium-sized
Tomato Puree 1 cup
Ginger, Garlic Paste 1tbsp
Fresh Green Chillies 2 big size
Fresh Green Coriander Chopped 1 bunch
Red Chilli Powder 1tbsp
Turmeric Powder 1tsp
Dry Coriander Powder 1tsp
Salt As per taste or 1tsp
Black Paper 1tsp
Cooking Oil 1 cup

 

Ingredients for Tadka (Tampering)

Butter 1 cup
Hot Spices 1tbsp
Red Chilli Powder 1tsp
Curry Patta (Curry tree) 3 leaves
Mustard Seeds 1tsp
Green Chillies 1 cut in small pieces

 

Cooking Method

Step 1 Roasted Paneer

Take a frying pan, add 1tsp cooking oil and Paneer, and fry them on medium flame until their color becomes half golden brown.

While frying, add half a teaspoon red chili powder and a pinch of hot spices.

keep the fried Paneer on the side to add in the Palak.

Step 2 Recipe of Palak Paneer

In a deep saucepan add cooking oil and let it heat. When the cooking oil heats, add garlic, ginger paste, and onions together. Stir-fry them till they convert into light golden color.

Now add tomatoes, green chilies, salt, red chili powder, turmeric powder, dry coriander powder, and black pepper. Cook them for 2 minutes on high flame.

Now add boiled Palak and Paneer. Cook for 2 minutes on medium-low flame and cover the saucepan.

While your Palak Paneer is cooking, prepare the Tadka on the other side

Step 3 Method of Butter Tadka

In a small saucepan put the cow milk butter when the butter melts add mustard seeds, green chilies, and curry pattas. When they change their color, instantly add hot spices and red chili powder. You can add a few drops of water if your Tadka has burned. Cook it for a while and transfer it to the pan of Palak Paneer.

After adding Tadka to the Palak Paneer, stir it slowly and close the stove. A tempting aroma of Tadka mixed in Palak Paneer will spread all over and make the dish most alluring, delicious, and mouth-watering to taste and eat. Thus, this Tadka is the secret ingredient of Dhaba-style Palak Paneer. Garnish India’s most favorite Palak Paneer recipe with coriander leaves and grated cottage cheese and serve with chapatis (bread).

Healthy Palak Paneer Recipes for Children

Palak Paneer is rich in calcium, iron, and protein, which helps nourish children. It is efficacious to give toddlers Palak and Paneer on weekly basis for the healthy development of their brain and bones.

Give Palak Paneer to babies or children through different methods or recipes. You can add them to the chillas, parathas, and rice.

Soft Palak Paneer Chilla and Paratha for Toddlers

Ingredients for Chilla

Boiled Palak (Spinach), 1tsp
Semolina (Suji) 2tbsp
Whole Wheat Flour 3tbsp
Paneer (Cottage Cheese) 2 cubes (grated),
Salt pinch
Black Paper  pinch
Water As required to make a thick paste
Pure Oil 1tsp

 

Method

  1. In a bowl, add all the ingredients together and make a thick paste.
  2. Now cover it for 15 minutes.
  3. Heat the frying pan, grease the pure oil all over the pan, and spread the paste in a circular shape.
  4. Cook it on medium flame from both sides.
  5. Your healthy Palak Paneer chilla is ready to eat. It is best for toddlers who are in the teething process, as its texture is very soft to swallow.

Ingredients for Paratha

Whole Wheat Flour 1 Cup
Boiled Palak Paste  (Spinach) 1tbsp
Paneer (Cottage Cheese) 2 grated cubes,
Water As required
Desi Ghee (Pure Oil). 1tsp

 

Method

  1. Knead the wheat flour with water and make a thick dough.
  2. Now rest for 5 minutes.
  3. Now make two small balls of wheat flour dough.
  4. Put the boiled Palak paste and grated Paneer on one part of the ball.
  5. After doing so, cover it with the other ball.
  6. Now press them together and spread in a circular shape to make a roti.
  7. Heat the pan, grease it with desi ghee and place the roti.
  8. Grease it with desi ghee and cook it on medium flame.
  9. Thus, healthy and delicious Palak Paneer Paratha is ready for your baby to enjoy. Serve it with sweet yogurt. You can apply the same recipe to the entire family.

Palak Paneer Rice

Ingredients

Rice 1 cup
Boiled crushed Palak 1tbsp
Grated Paneer 1 cube
Butter 1tbsp
Salt Pinch
Black Paper Pinch
Water 2 glasses

 

Method

  1. In a pan, add two small glasses of water. When the water bubbles, mix the rice in the water and let them boil for 3 minutes.
  2. After 3 minutes, add Palak, Paneer, salt, and black pepper. Mix them equally.
  3. Now add butter and cover the pan for 5 minutes.
  4. Now check the rice and close the stove.
  5. This recipe for Rice Palak Paneer is very easy to cook and healthy to eat. If you are on a diet, I will suggest you eat with your toddler too.

Palak VS Saag

Most people living abroad consider Palak and Saag to be the same dishes. However, both are quite different rather than their green color and soft creamy texture. Palak is Spinach, a leafy verified edible vegetable plant. We can cook it alone or with paneer and potatoes. There is no specific need to add other green vegetables in the Palak (spinach). While Saag is a mustard plant leaves. We found it in winter and freeze in the refrigerator for an entire year. In Saag, we add palak (spinach), methi (fenugreek), fresh green chilies, and other hot spices. Boiled Palak can be cooked directly. However, Saag needs to be prepared before (this procedure takes a lot of time), and at the time of eating just prepare tadka and add in the required quantity of saag while heating.

Palak vs Saag

 

Palak Paneer is one of the best combinations of taste and nutrients. The aroma of delicious recipes made of Palak and Paneer is not less than any meaty dish. Therefore, always try to gain the unlimited benefits of vegetables like Palak while enjoying their different recipes.

Healthy food is a tremendous gift by God to live a healthy life!

 

Frequently Asked Questions

Palak Paneer is a healthy food rich in taste and many nutrients like iron, calcium, protein and B6. It is always recommended to include Palak Paneer in your diet.

In English Palak is called Spanich while Paneer is called Cottage Cheese. Therefore, Palak Paneer is called as Spinach and Cottage Cheese.

Palak Paneer is a healthy food made with heathy ingredients. Therefore, it helps to maintain weight.

Most people living abroad consider Palak and Saag to be the same dishes. However, both are quite different rather than their green colour and soft creamy texture. Palak is Spanish, a leafy verified edible vegetable plant. We can cook it alone or with paneer and potatoes. There is no specific need to add other green vegetables in the Palak (spinach). While Saag is a mustard plant leaves. We found it in winter and freeze in the refrigerator for an entire year. In Saag, we add palak (spinach), methi (fenugreek), fresh green chilies and other hot spices. The boil Palak can cook directly. However, Saag needs to be prepared before (this procedure takes a lot of time) and at the time of eating just prepare tadka and add in the required quantity of saag while heating.

The single cube of Paneer is filled with protein and calcium in high quantity. I considered Paneer more tasty and healthy than milk and yogurt and as a substitute for chicken and meat. Pediatricians recommended paneer for children above one year because it helps in the growth of teeth, bones and improves immunity. Paneer acts as a medicine and helps to fight deadly diseases like breast cancer.

Saag and Paneer can be freeze separately. I will not you to freeze the cooked dish of saag paneer for more than 24 hours.

A Palak (sinach) will not increase weight if it is bioiled. The cooking oil in the Palak could be the reason for weight gain.

A paneer is a healthy food full of nutrients and other minerals. It needs time to digest. Therefore, I will suggest to eat paneer 4 hours before sleeping time.

I will suggest you to add yogurt as a substitute of cream. because milk sometimes becomes bitter when mixed with other spices.

In USA paneer is called as Cottage cheese or farmer's cheese.

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