Palak Saag | Palak Paneer- Easy & Healthy Recipe

 There’s a common saying- “You are what you eat”! Yes, it is true, the food that you eat defines your taste and preferences in life. In fact, this is why opting for healthy food is the key to good health and longevity. Including spinach in your daily diet helps in curing several health issues and leads to a stronger immune system.

 So, let’s start with the easy & healthy recipe today which I prepare it on my busy days.

Palak Saag | Palak Paneer

 

Ingredients Required:

Pan Fry Paneer

 200grm Frozen Paneer ( You can use home made paneer)

 Spices:-

1/2 Cup Hung curd or thick curd

1 Tbsp Besan (slightly roasted) Optional

1Tbsp Red Kashmiri chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Garam masala Powder

1 Tbsp Kasuri Methi (Dry Fenugreek leaves) ( lightly heat and crush it before adding)

1 Tsp Coriander Powder

1/2 Tsp Jeera Powder

Spinach Sauce

200 grm Spinach/ Palak( I've used Baby spinach here)

1 Medium onion

1 Medium Tomato

6-7 Garlic cloves

1 Tbsp minced ginger

1 Green Chilly

2 Tbsp Olive Oil
2 Tbsp Butter

 

Make Pan Fry Paneer

• Cut the paneer into small pieces.

• Add 1/2 cup curd in to the bowl, to that add paneer pieces & all the spices. Marinate and keep it in the fridge for at least 15 minutes to set.

• Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Fry the Paneer pieces until they turn lightly brown, about 2 minutes. Transfer the fried paneer to a plate.

Make Spinach Sauce

• Fill a large steel vessel with about 3/4 water and bring it to boil. Add the baby spinach to the boiling water. Cook for about a minute, until all the spinach wilts. Do not over cook the spinach that would change the color in to dark green and result in loosing its nutrients.

• Use a spatula to remove the spinach from the saucepan or drain the spinach into a colander. Immediately pour cold water to stop the heating process. .

• Heat a table spoon olive oil, add onions, tomatoes, ginger& garlic, green chilly and fry it until it becomes translucent or until the raw smell goes off.

• Transfer these in to the mixer along with the spinach and grind it in to a smooth paste.

• Add butter in to the sauce pan add 3 to 4 garlics for the nice flavor, fry it until golden brown.

• add the spinach onion paste & cover the lid and boil it for about 7 to 8 minutes. If the sauce is too thick you can add little water to get the correct consistency.

• add the pan-fried paneer to the spinach sauce. Turn off the heat. Serve the Palak paneer with Roti/Chapatis or Basmati Rice.

 

 

Note: Adding Full Cream or 4 tbsp Thick milk in the end would add more taste to this recipe.

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