Punjabi palak paneer: Punjabi palak paneer recipe

punjabi palak paneer

Punjabi Palak paneer may be a popular dish from North India (Punjab). Here soft paneer (Indian cottage cheese) cubes are cooked into smooth, creamy, medium spicy, vibrant green spinach gravy.

Punjabi Palak paneer may a traditional Indian vegetarian dish. That made with paneer cheese during a rich, thick sauce consisting of puréed palak. That mixed with tomatoes, garam masala, garlic, and various spices. The key ingredients even mention within the name of the dish. Since palak means spinach in Hindi. And paneer refers to the cheese.

Palak paneer has roots within the Punjabi region. But they’re also are other variations of the dish throughout India. However, It’s a highly nutritious meal. That will be consumed either for breakfast, lunch, or dinner, accompanied by rice or flatbreads like naan and roti.

What is Palak, Spinach:

Palak, (Spinach) may be a rich source of vitamin K which helps in promoting the assembly of a protein called Osteocalcin. That’s liable for stabilizing calcium within the bones. Additionally, to be rich in vitamin K, Palak, (spinach) is additionally an excellent source of calcium and vitamin D, dietary fiber, potassium, magnesium, and vitamin C. All of these are important nutrients that are good for bone health. Palak Paneer is abundant for nutrients.

Palak, (Spinach) provides you with the specified levels of magnesium in your body. That helps you to get energy for your day-to-day chores. Palak, (Spinach) is additionally an excellent source of folate. A nutrient that helps your body turn food into usable energy. Moreover, making your body more alkalized can assist. That, you to keep energized throughout the day. And Palak, (spinach) is one veggie that’s alkaline in nature.

What is Paneer, Cheese:

Paneer is Indian pot cheese which forms by curdling the milk by adding an acidic food substance (lemon, vinegar). It contains calcium, phosphorus, vitamins, and protein that are necessary for our body.

Paneer, (Cheese) is rich in protein, calcium, and potassium which are useful in making strong teeth and bones. Being an upscale source of Omega 3 and Omega 6 fatty acids. Hence, Paneer is useful in preventing rheumatoid arthritis.
Paneer is abundant in protein content. And dietary fibers which are beneficial in digestion through improving metabolism. Therefore Paneer helps in weight loss. Since Paneer is super low in sugar and other carbohydrates. Hence, Paneer helps to lower the danger of type-2 diabetes. Paneer improves hemoglobin and assists in building immunity against ailments like bronchitis, asthma, cough and cold, etc. It especially recommends. That, children, must eat paneer on a daily basis. Here Paneer recipe is given below.

Paneer recipe:

punjabi palak paneer

Paneer recipe

Total Time 34 mins
Course Main Course
Cuisine Indian


  • 1/2 gallon  whole milk, not UHT pasteurized
  • 1/4 cup lemon juice or vinegar
  • 1/4 to 1/2 teaspoon  salt


  • Warm the milk: Pour the milk into the saucepan and set over mediocre heat. Bring the milk to a bare simmer — slightly below the boil at around 200°F. Stir the milk occasionally, scraping rock bottom of the pot to form sure the milk doesn't scald. While ready, the milk will look foamy and steamy.
  • Add the juice: Remove the milk from heat and stir within the lemon juice. The milk should start to curdle immediately, but it's ok if it doesn't.
  • Let the milk represent 10 minutes: Cover the milk and let represent 10 minutes to offer the acid time to completely separate the curds and whey. At the top of 10 minutes, the curds should be completely separated and therefore the liquid should look yellow and watery. If the milk hasn't segregated, try adding another tablespoon of acid. If this yet won't separate, check your milk and make assured you're using non-UHT pasteurized milk; this sort of milk won't separate.
  • Refine the curds: Set a sieve or colander over a bowl and line it with cheesecloth, a nut bag, or other straining cloth. Carefully ladle or pour the curds into the sieve, letting the whey collect within the bowl underneath.
  • Squeeze the curds: Gather the cheesecloth in your hand and gently squeeze to get rid of the surplus whey.
  • Salt the curds: Remove the cheesecloth and sprinkle 1/4 teaspoon of salt over the curds. Mix gently and taste. Add more salt if desired.
  • Press the curds: Transfer the curds (still within the cheesecloth) to an outsized plate. Form it into a sharp square then fold the cheesecloth tightly around the curds to make a neat square package. Set a second plate on top of the package and press it down. Press for a minimum of quarter-hour or up to 1 hour.
  • Use or refrigerate the paneer: Once pressed, your paneer is finished and prepared to use. you'll use it immediately or refrigerate for up to 2 days. Refrigerated paneer is going to be firmer and fewer likely to crumble than fresh paneer.


Whole vs. 2% vs. Non-Fat Milk: While whole milk is our ideal for making ricotta, 2% of can even be used, though the ricotta is slightly less rich and creamy. Avoid applying skim and nonfat milk; these don’t separate as easily into curds and whey.
Pasteurized Milk: pasteurized milk is ok to use for creating ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.
Using the Leftover Whey: The leftover whey is often utilized in place of water in any baking recipe, whizzed into smoothies, or drunk on its own over ice.
Keyword paneer recipe

Punjabi Palak Paneer recipe:

punjabi palak paneer

Punjabi Palak Paneer recipe

Prep Time 20 mins
Cook Time 35 mins
5 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 195 kcal


  • 2 tablespoons  vegetable oil  divided
  • 1 onion diced
  • 6 cloves  garlic crushed
  • 2 teaspoon  coriander ground 
  • 2 teaspoon  turmeric ground 
  • 2 teaspoon  garam masala
  • 2 teaspoon  red pepper flakes
  • 2 teaspoon  curry powder
  • 2 teaspoon  cumin
  • 1 teaspoon  salt
  • 1 cup water
  • 2 packages  frozen chopped spinach thawed and drained
  • 3 tomatoes diced
  • 2 tablespoons  grated fresh ginger root
  • 2 cups  cubed paneer


  • Heat 1 tablespoon vegetable oil in a skillet over mediocre heat; simmer and stir onion till slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir till fragrant, about 1 minute.
  • Mix water, spinach, tomatoes, and ginger in the onion mixture; simmer for 20 minutes. Eliminate from flame and chill slightly for about 5 minutes.
  • Shift spinach mixture to a blender and blend till smooth.
  • Heat remaining 1 tablespoon vegetable oil during a skillet over medium heat; cook and stir paneer until lightly browned about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.


  • Stir and serve palak paneer warm with some roti. It also goes very well with Indian bread like tandoori roti, phulka, paratha, or naan.
  • Being a flexible dish, it also accompanies rice dishes from Indian cuisine like cumin rice, vegetable pulao, ghee rice, and even simple steamed rice very well.
Keyword Punjabi Palak Paneer, Punjabi Palak Paneer recipe

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