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

FAQs

Is it OK to eat palak and paneer together? ›

The nutrients iron, folic acid, vitamins A, E, and K, as well as omega-3 fatty acids, which help to prevent diseases like skin cancer, are abundant in spinach, a green leafy vegetable. When consumed together, the calcium in the paneer restricts the iron absorption from spinach.

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.

While cooking the spinach, make sure you don't overcook it. Take it off the heat as soon as the leaves begin to sag. If you cook spinach in a pressure cooker, 1-2 whistles are enough to cook tender spinach leaves.

To prevent your palak paneer from tasting bitter, simply use young spinach which is more tender and sweeter in taste and flavor. Also overcooking spinach makes it more bitter. It only requires a few minutes to cook.

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.

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.

Consuming paneer daily can have numerous health benefits, including providing high-quality protein, improving bone health, aiding in weight loss, boosting immunity, and promoting heart health. However, it is important to consume it in moderation and choose low-fat options.

In my recipe notes, I share a tempering technique I use to add an extra layer of oomph and decadence to this recipe for special occasions. The Palak Paneer can be cooked a day or two ahead and reheated. It keeps well in the fridge for 2-3 days.

While heat will not destroy oxalic acid, blanching spinach in a lot of water first will reduce the concentration. That's why I always blanch spinach first before using it in any dish. Another benefit to blanching is that it allows you to squeeze out excess water from the spinach preventing your dish from getting soggy.

Traditional side dishes that complement Palak Paneer include naan bread, rice varieties like veg biryani, mint chutney, tamarind chutney, and cucumber raita.

Is Palak Paneer healthy for you? ›

He added, “Palak Paneer as a dish is rich in protein, B vitamins, folates, Vitamin C, Vitamin K, Vitamin A, magnesium, phosphorous, and dietary fiber – that it can be a great addition to your wholesome diet. In fact, it's a delicious way of adding some greens and high quality protein to your daily food.

In a sealed container, palak paneer will keep in the refrigerator for up to 4 days.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

The basic and simplest thing to reduce bitterness caused by burnt masala is to add some dairy product like milk cream or some milk or curd and little bit of sugar….. Add some sweet substance whether it may be sugar or jaggery or honey etc .

Yogurt can taste very sour and to some people sour tastes bitter. To make your current batch edible add some fruit and enough sugar or honey to overcome the sour taste.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.