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.

Once the palak gravy is cooked, add whisked curd or fresh cream to it. This will balance the bitterness and also give a rich texture to the dish. If your palak gravy is too thick, you can add milk to it as well. This will give a bright green colour to the dish while reversing its bitter flavour.

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.

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 cup of spinach contains around 4 g of fiber, which is known to add bulk to stools and makes it easier to through the gut. To reap the benefits of spinach, include this leafy vegetable in your diet without fail. You can make palak parathas and palak paneer or add palak to smoothies or salads.

Paneer is a rich source of potassium, which helps in regulating blood pressure and maintaining a healthy heart. It also contains monounsaturated and polyunsaturated fats, which are considered to be good fats that can help lower cholesterol levels and reduce the risk of heart disease.

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.

Some chefs prefer to skip blanching to retain the raw freshness of the spinach, and that's perfectly acceptable if the taste aligns with their culinary vision. As a food blogger, I believe that blanching spinach can be beneficial in terms of reducing oxalates and retaining color and nutrients.

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.

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.

You can add more vegetables, protein, and liquid (like coconut milk or broth) to balance the flavors. Add Sweetness:Sweetness can help counteract bitterness. Consider adding a small amount of sugar, honey, or a sweet ingredient like mango chutney to your curry. Start with a small amount and adjust to taste.

There can be many factors responsible for paneer to taste bitter. 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.

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.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.