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

FAQs

How can I thicken my palak? ›

Tomato puree/ paste

Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.

Serve palak paneer with Basmati Rice, butter naan, jeera rice, ghee rice, roti or plain paratha.

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.

Adding a paper towel to the container helps absorb extra moisture, which prolongs the life of the spinach.

Olive oil: I love sauteing the spinach in olive oil. It has the best flavor! Garlic: Before tossing in my fresh spinach, I cook fresh sliced garlic in the olive oil, which gives the olive oil a lovely garlicky flavor. Lemon: It is optional but adds fresh flavor!

Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it. You can use either lemon, lime or even orange juice for the purpose. As soon as the leaves get cooked, take them out in a bowl. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes.

If the milk used to make paneer is already spoiled it will result into bitterness. If paneer is kept outside the fridge for long it will get infected with fungus which will give it a yellowish tinch and make it bitter.

PALAK PANEER IS TOO WATERY? If the curry of Palak Paneer is too watery, then you can use roasted gram flour. First, roast the gram flour in a separate pan until you can smell its aroma by stirring continuously. Then add it to the curry to make it thick.

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.

Gravy can be thicken by adding fresh cream/fresh malai to the gravy of paneer or any other vegetable gravy. If you want to thicken the paneer gravy and make the paneer in shahi style, then add cashew paste and fresh cream to it. Paneer will be thick and creamy.

What should not be eaten with palak? ›

She explains how spinach and paneer are not a healthy combination. She elaborates, “There are certain combinations that inhibit the nutrient absorption of each other when eaten together. One such combination is iron and calcium. Spinach is rich in iron and paneer is rich in calcium.

Rice Varieties: Pair your Palak Paneer with a fragrant serving of plain rice, veg biryani or spiced rice for a hearty and satisfying meal. The aromatic spices infused into each grain of rice perfectly complement the creamy texture of the paneer, creating a harmonious symphony of flavours on your plate.

/pālaka/ mn. spinach uncountable noun. Spinach is a vegetable with large green leaves.

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.

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

The secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.

The key is to keep your spinach as dry as possible because excess moisture is what causes spinach—and all greens for that matter—to get slimy. The first thing you should do when you get a bag or bunch of spinach is to pick out any leaves that may have already started to turn.